Cold Kitchen Hot Appetizers 2 (CULI 1291)
Building on the skills acquired in the first level of training, students prepare more advanced salads, rolls and hot appetizers. Emphasis is placed on choosing the proper ingredients, food presentation and wok methods.
This course is part of the full-time Asian Culinary Arts Program.
This course is part of the full-time Asian Culinary Arts Program.
Course code: CULI 1291
Credits: 1.0
Length: 25.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1291
Prerequisites
CULI 1196, CULI 1197.
* 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.