Through Cantonese, Japanese, Korean, Thai, and Vietnamese cuisines, students will gain basic skills in professional wok cooking and develop fundamental cooking principles and techniques. This unique learning opportunity provides extensive hands-on training in a professional kitchen and an industry experience to prepare students for employment and advancement in the hotel/restaurant/food service industry focusing on Asian cuisine.
Asian Culinary Arts
What you will learn
Upon successful completion of this program, graduates will be able to:
- Apply cookery skills and knowledge to the preparation, presentation, and service of a range of Asian culinary dishes for a commercial hospitality environment.
- Demonstrate basic competence in professional wok skills, techniques, knowledge, and safety.
- Evaluate products for consistency and accuracy in yield, taste, flavour, and overall appearance according to product specifications and standards.
- Adhere to industry standards and procedures for food and kitchen safety and sanitation in a production kitchen.
- Apply the knowledge, skills, and attitudes necessary for success and sustainable professional practice in the Asian culinary industry.
- Critically self-reflect on performance to identify and enhance professional skills.
What to expect
Program Duration and Maximum Time for Completion
The Asian Culinary Arts Certificate Program is two consecutive terms in length. Students have a maximum of 3 years to complete the credential.
The certificate is designed to align with the training needs of the industry for cooks in Asian cuisine kitchens. Courses are delivered 5 days per week over 2 academic terms.
The program is delivered in a fully operational commercial kitchen with modern equipment and multiple wok stations that operates in conjunction with a cafeteria providing food service to the VCC community and public. Working in the authentic service kitchen and cafeteria provides the opportunity for students to develop their practical cooking and professional skills such as teamwork, time management, and interpersonal communication. Classroom instruction supports students in developing theoretical knowledge. Active student learning and participation are emphasized to promote deep learning.
The work experience course provides real-world industry experience and enables students to consolidate their knowledge and skills as they prepare for employment.
Throughout the certificate, there is a heavy emphasis on the practical application of skills. Theoretical study is designed to complement the practical work being done.
At the beginning of the certificate, students complete a foundation course: Introduction to Asian Culinary Principles. In subsequent weeks, students receive daily theoretical instruction in Asian cooking, followed by instruction in the kitchen classroom where students practice technical cooking skills by contributing to the daily operation of a VCC food service. Course content is integrated into daily kitchen classroom instructional activities. Courses are not offered on a stand-alone basis.
Admission requirements
Program-specific
- Knowledge of English demonstrated by one of the following:
- Any grade 10 English or equivalent, or
- English Language Proficiency at an English 10 level, or
- Department approval
- Any grade 10 Mathematics or equivalent, or department approval
Upon Acceptance
- Valid Food Safe Level 1 Certificate (certification must remain valid throughout the program)
- Applicants must be able to physically handle: all seafood including but not limited to fish & shellfish, beef, lamb, pork, all types of poultry, all types of game, all dairy products, and all associated by-products required to meet the program outcomes.
- Any known food allergies must be disclosed to the department.
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.
Program Considerations
- Ability to work independently and in teams
- Interpersonal and respectful communication skills
- Ability to manage time effectively
- Some creativity is an asset
Considerations: This program can be physically taxing, with students typically needing to perform motor skills and hand-eye coordination over extended time periods, including a need to stand over hot stoves. The physical demands of the profession may worsen existing wrist, shoulder, and back conditions.
Note: Some travel to alternate locations will be required during the work experience course.
Courses *
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.
| Code | Title | Credits |
|---|---|---|
| ACUL 1100 | Asian Kitchen Orientation | 4 |
| ACUL 1105 | Fundamentals of Asian Cooking | 4.5 |
| ACUL 1110 | Basic Asian Cooking Techniques 1 | 4.5 |
| ACUL 1115 | Basic Asian Cooking Techniques 2 | 4.5 |
| ACUL 1220 | Intermediate Asian Cooking Techniques 1 | 4.5 |
| ACUL 1225 | Intermediate Asian Cooking Techniques 2 | 5.5 |
| ACUL 1230 | Asian Production Kitchen | 4.5 |
| ACUL 1240 | Asian Culinary Work Experience | 4 |
| Total Credits | 36 | |
| 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 deposits are payable usually within three weeks after a Letter of Offer is issued.
| Fee description | Fee Amount | Notes |
|---|---|---|
| Application fee | 145 | |
| Tuition Tuition | 22770 | |
| Student union | 145 | |
| College initiative | 114 | |
| Materials | 0 | not including textbooks |
| Campus resource | 228 | |
| Laundry | 0 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 0 | |
| Medical and Dental | 0 | |
| Temporary Medical Insurance | 149 | |
| U-PASS | 376 | |
| Graduation | 45 | |
| Program-specific extra fees | 1200 | |
| Total |
* Tuition and other fees are approximate and subject to increase up to 5% per year. Students will be required to pay increased rates if the fees change at any time during the period of enrolment in the program. 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.