This course builds on Fundamentals of Asian Cooking as students develop wok cooking techniques, including heat control. Learners will build upon fundamental knowledge and skills to prepare a variety of menu items utilizing vegetables, proteins, soups, and starches. Students will continue to practice effective time management, communication and teamwork skills in the production kitchen.
Prerequisites
ACUL 1105.
What you will learn
- Introduction to and application of time management, communication, and teamwork skills
- Heat control techniques with wok operation
- Introduction to proper use of a variety of cooking equipment
- Introduction to and application of cooking techniques in preparation of a variety of soups and dishes
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 | ||
|---|---|---|---|---|---|
| 72888 |
October 26, 2026 to November 20, 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.