Vegetables & Starches 1 (CULI 1198)

Students learn to select, store, prepare and cook vegetables used in a variety of Asian cuisines. Rice and noodle cooking methods will be taught in the course. Emphasis is placed on developing cooking and presentation techniques as well as the quality of the final product.

This course is part of the full-time Asian Culinary Arts Program.
Course code: CULI 1198
Credits: 1.0
Length: 25.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1198

Prerequisites

CULI 1196.

Schedule †

CULI 1198 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
41304April 7, 2025
to April 11, 2025		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Ho, Sonny

Additional Information

  • Asian Vegetables
  • Rice and Noodles
  • Preparation for Vegetables and Starches
  • Presentation Skills
  • FoodSafe Principles

This course is offered as part of a VCC program only.

Ask a question

  • Step 1undefined
  • Step 2undefined

† 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.