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Asian Culinary Arts


Experience VCC Join us at Experience VCC on October 24 for an evening of free workshops, entertainment, and prizes.

Add sizzle to your culinary career. Explore Chinese, Japanese, Malaysian, Thai, Singaporean, Vietnamese, Korean, and fusion cuisine. This certificate is designed to prepare students for entry-level careers as cooks in the hotel/restaurant/food service industry. VCC is dedicated to developing programming that meets the needs of students and industry partners.

Program Hours: The Asian Culinary Arts program runs Monday to Friday from 8:00 am to 1:00 pm.

Program Status:
Accepting applications

Program one-pager
Start Length Credentials Campus Part- or Full-time
Feb, Sep 5 months Certificate Downtown Full-time

Apply Now

Apply Now

The first step, apply early. Students who have officially applied and met all admission requirements are sent a letter of acceptance approximately four to five months in advance of the next available start date. A first payment is required to reserve a space in the program.

Online Mail In Person
If you're ready and know the program you want, apply now. Download and complete the (PDF) application/registration form and mail it to VCC Registrar's Office Visit us at one of our campus locations.

After you apply, you can check application status to see if all of the requirements have been met or to update contact information. Please use the temporary login ID and Personal Identification Number (PIN) that you used to complete your original online application.

Program Description

Program Description

Students receive 20 weeks of training in a modern, well-equipped commercial kitchen. Students also train in a fully-operational public cafeteria. The program is delivered in Cantonese, Mandarin and English.

Classes are generally held Monday to Friday, 8 a.m. - 2 p.m. (subject to change).

This five month full-time certificate program emphasizes Cantonese food with additional elements covering Mandarin, Szechuan, dim sum and barbecue cooking.

Sessions cover theory and practical training both in the classroom and in a fully equipped commercial kitchen, which operates in conjunction with a cafeteria open to the public.

Students learn to prepare and cook all types of meat, poultry, seafood and vegetables using a host of cooking methods including stir-frying, pan-frying, deep-frying, broiling, braising and steaming; proper use, handling and care for different equipment and woks is covered. Health & safety and sanitation standards are stressed.

Classes feature training on the business side of restaurant operations: menu preparation, food purchasing, inventory procedures and cost/profit margins.

Graduates find employment opportunities as cooks in restaurants that specialize in Chinese Cuisine.


Students are evaluated on practical assignments and written examinations given during and at the end of each course. The frequency and complexity of examinations depend upon the course material. Professional attitude and attendance also influence the grade.

Students are required to achieve a minimum of C+ in all courses and a GPA of B- in order to be granted the certificate.


Admission Requirements

Admission Requirements

General

VCC welcomes applications from Canadian citizens and permanent residents.

As Vancouver Community College is a post-secondary institution committed to educating adult learners, applicants should be 16 years of age or older or a graduate of a secondary school.

Please note that you must submit official transcripts and educational documents to support your application; unfortunately, we cannot accept photocopies or fax versions.


Program Specific

Missing prerequisites? VCC offers courses in Adult Upgrading and English as an Additional Language to help you meet your goals.

Seats are offered to applicants who have met all admission requirements, on a first-qualified, first-served basis.


Recommended Characteristics:

  • Good hand-eye coordination
  • High standard of personal hygiene, grooming and appearance compatible with employment in a public food industry
  • Physical condition and stamina to meet the demands of the food service industry

Course Schedule

Courses Schedule

Fees and Other costs


Application Fee $35
Tuition Fee $1,787.20
Student Union Fee $55.71
College Initiative Fee $51.36
U-Pass Fee $205
Other Costs
$40 - Graduation Fees
$71.49 - Campus Resource Fee
$400 - Supplies for 5 month program
At the time of acceptance, a $300 non-refundable deposit will be required to hold your seat if accepted more than two months before the start date of the program. Full payment of the first installment will be required within two months before the start date.


For book lists and prices, check Bookstore.


Fees are approximate and subject to change without notice. Students are responsible for any increase in fees if advanced payments are made. The application fee is non-refundable. Fees are refunded according to the refund policy. For further clarification, see withdrawals and refunds information page.

Info Sessions

Info Sessions

Get your career cooking! VCC’s asian culinary arts program, almost 40 years old, is the only one of its kind in North America.

Come for a tour to find out why VCC is Canada’s top culinary school, training more chefs than any other school in the country. See our state-of-the-art kitchens, check out our asian food service station in the cafeteria, and talk to our faculty members.

On Friday, July 7, we will be holding a special info session for you to learn more about the Asian culinary arts program. Department head Chef Barry Tsang will introduce you to the program, then demonstrate dishes in the kitchen.
 

Join us at VCC’s Downtown campus, 200 block Dunsmuir at Hamilton, two blocks west of the Stadium SkyTrain station.





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Contact Us/Request Info

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Program Highlights

Program Highlights

/programscourses/program-areas/program-highlights/culinary/

Course Schedule

Courses Schedule

 

Term 1

(CULI 1193) Meat, Poultry & Seafood 1
course schedule schedule
6.0 credits  course outline
(CULI 1195) Soups & Sauces 1
course schedule schedule
1.0 credits  course outline
(CULI 1196) Asian Culinary Principles
course schedule schedule
1.0 credits  course outline
(CULI 1197) Cold Kitchen Hot Appetizers 1
course schedule schedule
1.0 credits  course outline
(CULI 1198) Vegetables & Starches 1
course schedule schedule
1.0 credits  course outline


Term 2

(CULI 1291) Cold Kitchen Hot Appetizers 2
course schedule schedule
1.0 credits  course outline
(CULI 1293) Meat, Poultry & Seafood 2
course schedule schedule
6.0 credits  course outline
(CULI 1295) Soups & Sauces 2
course schedule schedule
1.0 credits  course outline
(CULI 1298) Vegetables & Starches 2
course schedule schedule
1.0 credits  course outline
(CULI 1299) Kitchen Management
course schedule schedule
1.0 credits  course outline


Asian culinary students cooking in the kitchen.
Asian culinary students cooking in the kitchen.
Pork dish cooked by Asian culinary stundents.
Asian culinary students cooking in the kitchen