Soups & Sauces 1 (CULI 1195)

In this course students learn basic preparation and cooking of traditional Asian soups and sauces. Students are introduced to the ingredients, spices and presentation standards of Asian cuisine. Appropriate menu combinations are introduced.

This course is part of the full-time Asian Culinary Arts Program.
Course code: CULI 1195
Credits: 1.0
Length: 25.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1195

Prerequisites

CULI 1196.
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Additional Information

  • Basic Asian Soups
  • Basic Asian Culinary Sauces
  • Menu Creation
  • Seasonings

This course is offered as part of a VCC program only.

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† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.