Asian Culinary Arts

CREDENTIAL: Certificate

Get professional training for an entry-level career cooking Chinese, Japanese, Korean, Malaysian, Thai, Singaporean, Vietnamese, and fusion cuisine.

Tuition: 11805*

Credential: Certificate

Length: 5 0 months

Hours: Full-time

Delivery: Class-based

Campus: Downtown

Start Dates: Feb, Sep

What you will learn

Health, sanitation, safety
Use of kitchen equipment and utensils
History and principles of Asian cuisines
Knife skills
Preparing, cutting, seasoning, and marinating meat, poultry, and seafood
Stir frying and deep frying
Asian cooking methods including boiling, braising, and steaming
Asian barbecue
Soups and sauces
Spices and specialty ingredients
Sushi and sashimi
Dim sum and Asian hors d’oeuvres
Selection, preparation, and storage of vegetables
Rice and noodles
Wok methods
Garnishes and accompaniments
Kitchen preparation
Food purchasing, receiving, and inventory control
Professional etiquette
Menu design

What to expect

20 weeks of full-time study in two blocks
Classes Monday to Friday 8 a.m. - 1 p.m. (subject to change)
Purchase of textbooks, tools, uniform, and footwear
Purchase of professional knives
A fully equipped commercial kitchen
Daily work experience in VCC’s public cafeteria
Hands-on learning
Theoretical study
Practical assignments
Written exams
Required attendance

Admission requirements

General

Seats are offered to applicants who have met all admission requirements, on a first-qualified, first-served basis.
International applicants must be 17 years of age or older or a graduate of a secondary school. (Some exceptions may apply.)
Applicants must submit official transcripts and educational documents as required by their course or program.
All VCC applicants are required to function successfully in an English-speaking classroom. English requirements vary by program. For details, visit VCC International - English Requirements.

Recommended Characteristics

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

Courses

Program general hours

Classes are generally run on Monday to Friday from 8:00 a.m. to 1:00 p.m.. Class times are subject to change.

Prior learning assessment and recognition

Prior learning assessment and recognition is not available for this program.

Course List
Code	Title	Credits
CULI 1193	Meat, Poultry & Seafood 1	6
CULI 1195	Soups & Sauces 1	1
CULI 1196	Asian Culinary Principles	1
CULI 1197	Cold Kitchen Hot Appetizers 1	1
CULI 1198	Vegetables & Starches 1	1
CULI 1291	Cold Kitchen Hot Appetizers 2	1
CULI 1293	Meat, Poultry & Seafood 2	6
CULI 1295	Soups & Sauces 2	1
CULI 1298	Vegetables & Starches 2	1
CULI 1299	Kitchen Management	1

* 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.

Fees and other costs

Tuition Deposit: $12,300 ($5,000 non-refundable)

Tuition deposits are payable usually within two weeks after a Letter of Offer is issued.

Fee description	Fee Amount	Notes
Application fee	145
Tuition Tuition	11805	Tuition Breakdown 0 - 1 0 - 2 0 - 3 0 - 4
Student union	128
College initiative	59
Materials	0	not including textbooks
Campus resource	119
Laundry	0
Tools (deposit)	0
Coverall (deposit)	0
Uniform (deposit)	0
Medical & Dental	0
U-PASS	221
Graduation	40
Program-specific extra fees	0
Total

Textbooks or other supplies may be required for this program. For information and prices, visit the VCC Bookstore.

* Fees are approximate and subject to change with the approval of VCC's Board of Governors. Students are required to pay any applicable fee increases. Application and assessment fees are non-refundable.

Fees listed are for international students. For domestic programs, visit vcc.ca.

Any refunds are issued according to VCC's international refund policy.

Apply now

PROGRAM START
MONTH/TERM APPLICATION STATUS^*

without valid study permit

with valid study permit

Feb 2023

(Winter term)

Application open date: February 01, 2022 closed closed If you do not have a valid study permit, application is closed. If you have a valid study permit, application is closed.

Sep 2023

(Fall term)

Application open date: October 01, 2022 Apply Now Apply Now If you do not have a valid study permit, Apply Now. If you have a valid study permit, Apply Now.

STATUS INFORMATION

Apply Now: Qualified applicants may receive offers of admission if seats are available, or placed on waitlists if seats are full.
Closed: Applications are not accepted.
For details about application availability based on study permit status and recommendations if the application status is closed, visit the Availability Status page.

For more information and tips, see Apply page

To apply to VCC international programs, please submit a completed application package by email to study@vcc.ca. Application packages must be received within the application period for your program.