Building on the skills acquired in the first level of training, students prepare more advanced salads, rolls and hot appetizers. Emphasis is placed on choosing the proper ingredients, food presentation and wok methods.
This course is part of the full-time Asian Culinary Arts Program.
Prerequisites
CULI 1196, CULI 1197.
Missing prerequisites?
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What you will learn
- Selecting appropriate Ingredients for the Asian Cuisine cold dishes and hot appetizers
- Combining Cooking Techniques
- Complex Presentation 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.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 40662 |
April 20, 2026 to April 24, 2026 |
Lecture Shop/Teaching Kitchen |
VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule.
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.