In this course students will prepare and cook dishes from a wide range of Asian Pacific cuisines, while further developing the culinary skills acquired in the Asian Culinary Arts Certificate.
In addition to preparing and cooking different items (appetizers, soups, meat and vegetable dishes, rice and noodle dishes, desserts, pastries, and baked goods), students will apply their knowledge of Asian-specific technical cooking skills to create a range of East and South-East Asian restaurant meals. Students will refine their techniques and integrate their knowledge of Asian cooking to create signature Asian Pacific dishes.
Students will work in a hands-on commercial Asian kitchen, utilizing authentic tools and equipment. Students will demonstrate their skills by rotating between different stations within the kitchen and front of house positions.
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.
- Students will work through preparing and cooking the following topics in Asian Cuisine: Japanese Cuisine Taiwanese Cuisine Hong Kong and Macau Cuisine Cantonese Cuisine Korean Cuisine Singaporen Cuisine Malaysian Cuisine Indonesian Cuisine Thai Cuisine Vietnamese Cuisine Filipino Cuisine
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.