In this course, students will continue to advance their intermediate level Asian cooking techniques and knowledge through a focus on Korean, Thai, and Vietnamese cuisines. This course introduces students to the basic history and culture, key ingredients and flavors of these cuisines. Students will prepare a variety of menu items and beverages according to cuisine standards. Students will also learn about fermentation processes and prepare a variety of dessert items suitable for the cuisines. Throughout the course, students will continue to apply effective time management, communication, and teamwork skills as well as maintain food and kitchen safety and sanitation practices essential to production kitchens.
Prerequisites
ACUL 1220.
What you will learn
- Introduction to Korean, Thai, and Vietnamese cuisines
- Comparison of key ingredients, flavors, and culinary techniques for Korean, Thai, and Vietnamese cuisines
- A-la carte menu item preparation and cooking for each cuisine
- Quick and long fermentation processes for the preparation of vegetables
- Brewing principles and techniques for coffee products
- Basic dessert items
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 | ||
|---|---|---|---|---|---|
| 42511 |
February 1, 2027 to March 5, 2027 |
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.