This course introduces students to the fundamental skills and knowledge required in Asian cooking. Students will learn the principles for preparing stock, soups, sauces, thickening agents, and marinades. Students will continue to develop knife and cooking skills in the preparation of basic vegetables, rice, and noodle dishes.
Prerequisites
ACUL 1100.
Missing prerequisites?
Learn more about VCC's academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.
What you will learn
- Asian stocks, soups, and sauces
- Thickening and binding agents used in Asian cuisines
- Fundamental starches in Asian cuisine: rice and noodles
- Vegetable preparation and cooking
- Introduction to meat cutting and marinating
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.