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
- Grade 10 completion
- Foodsafe Level 1 Certificate
- Entrance Interview with Department Head
OR
- VCC Culinary Arts Diploma
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
*| Fee description | Fee Amount | Notes |
|---|---|---|
| Application fee | 145 | |
| Tuition | 10700 |
Tuition Breakdown
0 - 1
0 - 2
0 - 3
0 - 4
|
| Student union | 105 | |
| College initiative | 54 | |
| Materials | 0 | not including textbooks |
| Campus resource | 107 | |
| Laundry | 0 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 0 | |
| Medical & Dental | 0 | |
| U-PASS | 213 | |
| 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
For more information and tips, see How to Apply