This course introduces the Asian culinary industry and the essential skills required for success as a cook. Students will learn basic terminology specific to the Asian kitchen, common ingredients, tools, and equipment. Students will become familiar with kitchen safety and sanitation principles and the basics of wok cooking. Professional responsibilities, career pathways, basic customer service, and sociocultural competencies appropriate to the workplace will also be introduced.
Prerequisites
Course type
This course is offered as part of a VCC program and cannot be taken individually.
International students: Eligibility is determined at the program level. Visit the program page for international student requirements and application information.
- College campus and services, program and house guidelines, Asian cuisine program structure
- Common tools and equipment in commercial Asian kitchen
- Kitchen and food safety and sanitation
- Basic Asian kitchen ingredients
- Career pathways in Asian culinary industry
- Basic Asian knife skills, food preparation and cooking principles
- Wok station setup
- Basic customer service principles
Course schedules
Select your program to see the available course schedules.
How to take this course
This course is offered as part of a VCC program only.
Contact us
If you have any questions, please email at [email protected].
† 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.