Soups & Sauces 2 (CULI 1295)
This course builds on the skills learned and developed in CULI 1195. In addition to preparing, cooking and presenting more complex soups and sauces, students have the opportunity to work with specialty ingredients and spices that complement the main dishes.
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 1295
Credits: 1.0
Length: 25.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1295
Prerequisites
CULI 1196, CULI 1195.
* 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.