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
Tuition: $0*
Length: 25 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/CULI-1195.pdf

Prerequisites

CULI 1196 Asian Culinary Principles
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