Health and safety measures for Fall 2021

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: https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1197

Prerequisites

CULI 1196 Asian Culinary Principles

Schedule †

CULI 1197 schedule for programs:

ASCU

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
71684	November 1, 2021 to November 5, 2021	Mon, Tue, Wed, Thu, Fri \| 9:00 am - 1:00 pm Delivery: In-class See full schedule	Tsang, Barry

* 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.

Cold Kitchen Hot Appetizers 1 (CULI 1197)

Prerequisites

Schedule †

CULI 1197 schedule for programs:

Additional Information