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
Tuition: $0*
Length: 25.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1195
Prerequisites
CULI 1196 Asian Culinary Principles
0
Additional Information
- Basic Asian Soups
- Basic Asian Culinary Sauces
- Menu Creation
- Seasonings
How do I apply for this course?
This course is offered as part of a VCC program only.
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† 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.
Facebook
Twitter
Instagram
YouTube
Flickr
RSS
More accounts