Intermediate Asian Cooking Techniques 2 (ACUL 1225)
In this course, students will continue to advance their intermediate level Asian cooking techniques and knowledge through a focus on Korean, Thai, and Vietnamese cuisines. This course introduces students to the basic history and culture, key ingredients and flavors of these cuisines. Students will prepare a variety of menu items and beverages according to cuisine standards. Students will also learn about fermentation processes and prepare a variety of dessert items suitable for the cuisines. Throughout the course, students will continue to apply effective time management, communication, and teamwork skills as well as maintain food and kitchen safety and sanitation practices essential to production kitchens.
Course code: ACUL 1225
Credits: 5.5
Length: 125.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=ACUL&number=1225
Prerequisites
ACUL 1220.
* 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.