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

Tuition: $0^*

Length: 150 hours

Course outline: https://www.vcc.ca/cfm-files/course-outline.cfm?subject=CULI&number=1293

Prerequisites

CULI 1196 Asian Culinary Principles
CULI 1193 Meat, Poultry & Seafood 1

Schedule†

CULI 1293 schedule for programs:

ASCU

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.

CRN #	Instructor	Dates	Day/Time	Instructor
43814	Tsang, Barry	20-Apr-2020 to 29-May-2020	Mon, Tue, Wed, Thu, Fri \| 8:00 a.m - 9:00 a.m	Tsang, Barry
43814 VCC Downtown Campus		20-Apr-2020 to 29-May-2020	Mon, Tue, Wed, Thu, Fri \| 9:00 a.m - 1:00 p.m

query

RESULTSET

query
	BEGIN_TIME_ROUND	DAY_OF_WEEK	END_DATE	END_TIME_ROUND	SIRASGN_PIDM	SSBSECT_CRN	SSBSECT_SEATS_AVAIL	SSBSECT_TERM_CODE	SSBSECT_VOICE_AVAIL	SSBSECT_WAIT_COUNT	SSRBLCK_BLCK_CODE	SSRMEET_BEGIN_TIME	SSRMEET_BLDG_CODE	SSRMEET_END_DATE	SSRMEET_END_TIME	SSRMEET_ROOM_CODE	SSRMEET_SCHD_CODE	SSRMEET_START_DATE	START_DATE	STVSCHD_DESC
1	2020-01-01 08:00:00.0	Mon Tue Wed Thu Fri	29-May-2020	2020-01-01 09:00:00.0	30174436	43814	6	202040	N	0	ASCU121	0800	DTN	2020-05-29 00:00:00.0	0859	208	L	2020-04-20 00:00:00.0	20-Apr-2020	Shop/Teaching Kitchen
2	2020-01-01 09:00:00.0	Mon Tue Wed Thu Fri	29-May-2020	2020-01-01 13:00:00.0	30174436	43814	6	202040	N	0	ASCU121	0900	DTN	2020-05-29 00:00:00.0	1259	301	K	2020-04-20 00:00:00.0	20-Apr-2020	Shop/Teaching Kitchen

CACHED

false

EXECUTIONTIME

SQL

SELECT ssbsect_crn, ssbsect_term_code, ssrblck_blck_code, ssrmeet_start_date, ssrmeet_end_date, TO_CHAR(ssrmeet_start_date, 'DD-Mon-YYYY') AS start_date, TO_CHAR(ssrmeet_end_date, 'DD-Mon-YYYY') AS end_date, ssrmeet_begin_time, ssrmeet_end_time, TRUNC( TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS')) + ( ROUND( (TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS') - TRUNC(TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS')) ) * 96 ) / 96) as begin_time_round, TRUNC( TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS')) + ( ROUND( (TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS') - TRUNC(TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS')) ) * 96 ) / 96) as end_time_round, DECODE(ssrmeet_sun_day, 'U', 'Sun ', '') || DECODE(ssrmeet_mon_day, 'M', 'Mon ', '') || DECODE(ssrmeet_tue_day, 'T', 'Tue ', '') || DECODE(ssrmeet_wed_day, 'W', 'Wed ', '') || DECODE(ssrmeet_thu_day, 'R', 'Thu ', '') || DECODE(ssrmeet_fri_day, 'F', 'Fri ', '') || DECODE(ssrmeet_sat_day, 'S', 'Sat ','') AS day_of_week, ssrmeet_bldg_code, ssrmeet_room_code, sirasgn_pidm, ssbsect_seats_avail, ssbsect_wait_count, ssbsect_voice_avail, ssrmeet_schd_code, stvschd_desc FROM ssbsect INNER JOIN stvschd ON ssbsect_schd_code = stvschd_code AND ssbsect_schd_code NOT IN ('PLA', 'CL', 'CB', 'CI', 'T') LEFT OUTER JOIN ssrblck ON ssrblck_term_code = ssbsect_term_code AND ssrblck_crn = ssbsect_crn LEFT OUTER JOIN ssrmeet ON ssrmeet_term_code = ssbsect_term_code AND ssrmeet_crn = ssbsect_crn LEFT OUTER JOIN sirasgn ON sirasgn_crn = ssbsect_crn AND sirasgn_term_code = ssbsect_term_code WHERE ssbsect.ssbsect_subj_code = 'CULI' AND ssbsect.ssbsect_crse_numb = '1293' AND ssbsect.ssbsect_term_code >= 202040 AND ssbsect.ssbsect_ssts_code = 'A' AND ssbsect.ssbsect_ptrm_end_date > sysdate-1 ORDER BY ssrmeet_start_date, ssrmeet_begin_time, ssbsect_crn

array

struct
1	43814
2	ASCU121

struct
1	43814
2	ASCU121

array

struct
1	ASCU ASCU
2	43814
3	ASCU121

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* 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.

Meat, Poultry & Seafood 2 (CULI 1293)

Prerequisites

Schedule†

CULI 1293 schedule for programs:

Additional Information

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