Health and safety measures for Fall 2021

Soups & Sauces 2 (CULI 1295)

This course builds on the skills learned and developed in CULI 1195. In addition to preparing, cooking and presenting more complex soups and sauces, students have the opportunity to work with specialty ingredients and spices that complement the main dishes.

This course is part of the full-time Asian Culinary Arts Program.

Course code: CULI 1295

Credits: 1.0

Length: 25.0 hours

Course outline: https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1295

Prerequisites

CULI 1196 Asian Culinary Principles
CULI 1195 Soups & Sauces 1

Schedule †

CULI 1295 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
71689	January 17, 2022 to January 21, 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.

Soups & Sauces 2 (CULI 1295)

Prerequisites

Schedule †

CULI 1295 schedule for programs:

Additional Information