Meat, Poultry & Seafood 2 (CULI 1293)
Building on the skills acquired in the first level of training, students prepare more advanced Asian cuisine meat, poultry and seafood dishes using a variety of cooking methods. In addition, students will study the preparation of appropriate sauces, garnishes and accompaniments.
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 1293
Credits: 6.0
Length: 150.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1293
Prerequisites
CULI 1196, CULI 1193.
* 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.