Vegetables & Starches 2 (CULI 1298)

Building on the skills acquired in the first level of training, students continue to learn to select, store, clean, prepare and cook vegetables. Advanced methods for cooking rice and noodles are taught in this course. Emphasis is placed on wok methods, presentation techniques and the quality of the final product.

This course is part of the full-time Asian Culinary Arts Program.
Course code: CULI 1298
Credits: 1.0
Length: 25.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1298

Prerequisites

CULI 1196.

Schedule †

CULI 1298 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
41307June 2, 2025
to June 6, 2025		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Ho, Sonny

Additional Information

  • Vegetables, Rice and Noodles
  • Preparation and Cooking of Vegetables and Starches
  • 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.