Meat, Poultry & Seafood 2 (CULI 1293)

Building on the skills acquired in the first level of training, students prepare more advanced Asian cuisine meat, poultry and seafood dishes using a variety of cooking methods. In addition, students will study the preparation of appropriate sauces, garnishes and accompaniments.

This course is part of the full-time Asian Culinary Arts Program.
Course code: CULI 1293
Credits: 6.0
Length: 150.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1293

Prerequisites

CULI 1196, CULI 1193.

Schedule †

CULI 1293 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
41306April 22, 2025
to May 30, 2025		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Ho, Sonny

Additional Information

  • Advanced Preparation Methods for Meat, Poultry and Seafood
  • Quality Control in the Asian food service kitchen
  • Advanced Asian Cooking Techniques/Skills

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.