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:
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https://www.vcc.ca/vccphp/courseoutline?subject=ACUL&number=1225
Prerequisites
ACUL 1220.
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0Additional Information
- Introduction to Korean, Thai, and Vietnamese cuisines
- Comparison of key ingredients, flavors, and culinary techniques for Korean, Thai, and Vietnamese cuisines
- A-la carte menu item preparation and cooking for each cuisine
- Quick and long fermentation processes for the preparation of vegetables
- Brewing principles and techniques for coffee products
- Basic dessert items
† 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.