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
- Foodsafe Level 1 Certificate
- Entrance Interview with Department Head
OR
- VCC Professional Cook 1 Certificate
General
- This program is available to Canadian citizens and permanent residents. See program options for international students at VCC International.
- Applicants must be 16 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.
Missing prerequisites? Learn more about VCC's tuition-free in academic upgrading, university transfer or English as a Second Language (ESL) Courses.
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
Monday to Friday from 8 a.m. to 2 p.m.
| 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 | 35 | |
| Tuition | 1860 |
Tuition Breakdown
0 - 1
0 - 2
0 - 3
0 - 4
|
| Student union | 105 | |
| College initiative | 54 | |
| Materials | 0 | not including textbooks |
| Campus resource | 75 | |
| 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 |
Need help with tuition?
Explore your options for scholarships, grants, bursaries, and loans.
* 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. Tuition fees include a $300 non-refundable deposit.
Fees listed are for domestic students. For international programs, visit VCC International.
Any refunds are issued according to VCC's refund policy.
Apply now
Get started
Visit the Registrar's Office at our Broadway or Downtown campus
† B.C. Labour Market Outlook 2018
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