Basic Asian Cooking Techniques 1 (ACUL 1110)
This course builds on Fundamentals of Asian Cooking as students develop wok cooking techniques, including heat control. Learners will build upon fundamental knowledge and skills to prepare a variety of menu items utilizing vegetables, proteins, soups, and starches. Students will continue to practice effective time management, communication and teamwork skills in the production kitchen.
Course code: ACUL 1110
Credits: 4.5
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=ACUL&number=1110
Prerequisites
ACUL 1105.
* The amount shown is the approximate cost of tuition (for courses with tuition) or fees (for courses that do not have tuition).
Tuition and 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.