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.
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.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 72887 |
September 28, 2026 to October 23, 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. All self-paced courses have on-campus tests. Off-site certified invigilation centres may be used at the student's expense.
Contact us
If you have any questions, please email at [email protected].
† 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.