Asian Culinary Arts

• 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

Program-specific

Program-specific

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.

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