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Korean Cuisine (CULI 1520)

This course introduces students to Korean cuisine. Emphasis is placed on ingredients, cooking techniques, food history and cultural influences. Students apply these techniques to prepare a variety of Korean dishes.
Pre-requisites:
Professional Cook 1, and/or Professional Cook 2, and/or Red Seal, and/or Asian Culinary Arts, and/or equivalent industry experience-upon approval of the department head


course outline


* Note: The CRNs listed below could be restricted to specific program areas.


To register for this course, check the information for your program: