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
Length: 25 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/CULI-1197.pdf
PrerequisitesCULI 1196 Asian Culinary Principles
* 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.