Asian Culinary Principles (CULI 1196)

This course is a general introduction to Asian Culinary Arts. Students learn about the history and principles of of various Asian cuisines. Emphasis is placed upon developing skills in maintaining and properly using equipment and utensils. This course also introduces students to the importance of sanitary practices in the food industry and principles of work safety and health regulations. Topics covered include food handling and dangers of bacteria. Students develop skills in the proper handling of food while in the kitchen. Fire safety and safe operation and maintenance of kitchen equipment will be stressed. Special emphasis will also be placed on practicing good personal hygiene habits. This course is part of the full-time Asian Culinary Arts Program.
Course code: CULI 1196
Credits: 1.0
Tuition: $0*
Length: 25 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/CULI-1196.pdf
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