Health and safety measures for Fall 2021

Vegetables & Starches 2 (CULI 1298)

Building on the skills acquired in the first level of training, students continue to learn to select, store, clean, prepare and cook vegetables. Advanced methods for cooking rice and noodles are taught in this course. Emphasis is placed on wok methods, presentation techniques and the quality of the final product.

This course is part of the full-time Asian Culinary Arts Program.

Course code: CULI 1298

Credits: 1.0

Length: 25.0 hours

Course outline: http://www.mtexeter.com/vccphp/courseoutline?subject=CULI&number=1298

Prerequisites

CULI 1196 Asian Culinary Principles

Schedule †

CULI 1298 schedule for programs:

ASCU

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.

CRN #	Dates	Day/Time/Location	Instructor
71688	January 10, 2022 to January 14, 2022	Mon, Tue, Wed, Thu, Fri \| 9:00 am - 1:00 pm Delivery: In-class See full schedule	Tsang, Barry

* 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.

Vegetables & Starches 2 (CULI 1298)

Prerequisites

Schedule †

CULI 1298 schedule for programs:

Additional Information