
Get professional training for an entry-level career cooking Chinese, Japanese, Korean, Malaysian, Thai, Singaporean, Vietnamese, and fusion cuisine.
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
Program-specific
- Foodsafe Level 1 Certificate
- Entrance Interview with Department Head
OR
- VCC Professional Cook 1 Certificate
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.
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: $12,000
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 | 11351 |
Tuition Breakdown
0 - 1
0 - 2
0 - 3
0 - 4
|
Student union | 128 | |
College initiative | 57 | |
Materials | 0 | not including textbooks |
Campus resource | 114 | |
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 |
* 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
MONTH/TERM APPLICATION
OPEN DATE APPLICATION STATUS*
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