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.