This course introduces students to the occupational skills required to operate an Asian restaurant. Topics will include ordering and inventory, identifying ingredients and nutritional properties, and effectively operating the front of house.
Students will have an opportunity to practice running an Asian kitchen and provide service in a professional restaurant environment.
Prerequisites
Course type
This course is offered as part of a VCC program and cannot be taken individually.
International students: Eligibility is determined at the program level. Visit the program page for international student requirements and application information.
- Ordering and inventory
- Ingredients, Nutrition, Allergies and food intolerances
- Front of house procedures and services.
Course schedules
Select your program to see the available course schedules.
How to take this course
This course is offered as part of a VCC program only.
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.