Cold Kitchen Hot Appetizers 1 (CULI 1197)

This course introduces students to the preparation of salads, dressings, Sushi, Sashimi, rolls, etc., as well as the preparation of hot appetizers such as Dim Sum, Asian hors d'oeuvres, etc. Emphasis is placed on work methods, presentation techniques and the quality of the finished products.

This course is part of the full-time Asian Culinary Arts Program.
Course code: CULI 1197
Credits: 1.0
Length: 25.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1197

Prerequisites

CULI 1196.

Schedule †

CULI 1197 schedule for programs:

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
CRN # Dates Day/Time/Location Instructor
41303March 31, 2025
to April 4, 2025		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Ho, Sonny

Additional Information

  • Asian Cold Plates
  • Asian Hot Hors d’oeuvres

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.