Health and safety measures for Fall 2021

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: https://www.vcc.ca/vccphp/courseoutline?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 #	Dates	Day/Time/Location	Instructor
71687	November 22, 2021 to January 7, 2022	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.

Meat, Poultry & Seafood 2 (CULI 1293)

Prerequisites

Schedule †

CULI 1293 schedule for programs:

Additional Information