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.
Prerequisites
Department approval required.
Missing prerequisites?
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What you will learn
- Basics of Korean cuisine and food culture
- Gomyeong (Garnish)
- Seasonings (Yangnyeom)
- Sauces (Jang)
- Traditional ingredients, rice, and porridge
- Kimchi and fermented food
- Condiments and banchan (side dishes)
- Stocks, soups, and stews
- Grilled and stir-fried dishes
- Regional cuisine, noodles, and dumplings
- Temple cuisine, vegetarian and vegan
- Korean street food and snacks
- Special event cuisine
- Beverages and desserts
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.