In this course, students develop skills in the preparation and cooking of meat, poultry and seafood. Students develop skills in choosing appropriate ingredients for basic Asian dishes and learn basic techniques in cutting, seasoning and marinating. Students also learn various cooking methods including stir frying, deep frying, boiling, braising, steaming and barbecue.
This course is part of the full-time Asian Culinary Arts Program.
Prerequisites
CULI 1196.
Missing prerequisites?
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What you will learn
- Basic Preparation Principles for Meat, Poultry and Seafood
- Cutting Skills
- Quality Control
- Asian Meat, Poultry and Seafood Cooking Techniques
How to register
This course is offered as part of a VCC program only.
Course schedules
Select your program to see the available course schedules.
Contact us
If you have any question, please email at advising@vcc.ca.
† 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.