Cold Kitchen Hot Appetizers 2 (CULI 1291)

Building on the skills acquired in the first level of training, students prepare more advanced salads, rolls and hot appetizers. Emphasis is placed on choosing the proper ingredients, food presentation and wok methods.

This course is part of the full-time Asian Culinary Arts Program.
Course code: CULI 1291
Credits: 1.0
Length: 25.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1291

Prerequisites

CULI 1196, CULI 1197.

Schedule †

CULI 1291 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
41305April 14, 2025
to April 17, 2025		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Ho, Sonny

Additional Information

  • Selecting appropriate Ingredients for the Asian Cuisine cold dishes and hot appetizers
  • Combining Cooking Techniques
  • Complex Presentation Techniques.

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.