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Asian Culinary Arts

CREDENTIAL: Certificate
START DATES

Through Cantonese, Japanese, Korean, Thai, and Vietnamese cuisines, students will gain basic skills in professional wok cooking and develop fundamental cooking principles and techniques. This unique learning opportunity provides extensive hands-on training in a professional kitchen and an industry experience to prepare students for employment and advancement in the hotel/restaurant/food service industry focusing on Asian cuisine.

Tuition: 1974*
Credential: Certificate
Length: 5 0 months
Hours: Full-time
Delivery: Class-based
Program Flyer: Download
Campus: Downtown Downtown
Start Dates: Feb, Sep
11K
Job openings predicted
(2018-2028)
11K
Job openings predicted
(2018-2028)
 

What you will learn

  • Health, sanitation, safety
  • Use of Professional kitchen equipment and utensils
  • History and principles of Asian cuisines
  • Knife skills
  • Preparing, cutting, seasoning, and marinating meat, poultry, and seafood
  • Cooking methods used in Asian kitchens including Stir fry, deep fry, grilling, braising, and steaming
  • Chinese barbecue
  • Soups and sauces
  • Spices and specialty ingredients
  • Sushi and sashimi
  • Dim sum 
  • 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

  • 32 weeks of full-time study
  • Classes Monday to Friday 8 a.m. – 1:30 p.m. (Schedules during the 4-week work experience course will vary depending on placement)
  • A fully equipped commercial kitchen with professional wok stations
  • Cooking and customer service experience in VCC cafeteria
  • Industry work experience
  • Hands-on learning
  • Classroom instruction
  • Active participation
  • Teamwork
  • Critical thinking
  • Practical assessments
  • Course assignments
  • Theory quizzes

Admission requirements

Program-specific

  1. Valid Food Safe Level 1 Certificate (certification must remain valid throughout the program)
  2. One of:
    • Entrance Interview with Department Head, OR
    • VCC Professional Cook 1 Certificate

Program-specific

  • Knowledge of English demonstrated by one of the following:
  • Any grade 10 Mathematics or equivalent, or department approval 

Upon Acceptance

  • Valid Food Safe Level 1 Certificate (certification must remain valid throughout the program)
  • Applicants must be able to physically handle: all seafood including but not limited to fish & shellfish, beef, lamb, pork, all types of poultry, all types of game, all dairy products, and all associated by-products required to meet the program outcomes. 
  • Any known food allergies must be disclosed to the department.

General

  • This program is available to Canadian citizens and permanent residents. See program options for international students at VCC International.
  • Applicants who self-identify as Indigenous are strongly encouraged to connect with VCC’s Indigenous Education and Community Engagement team to learn more about VCC’s Indigenous Enrolment policy, application preparation/completion, program advising, and a range of other individualized services.
  • 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 other documents as required by their course or program. Seats are offered to eligible applicants with completed applications, in order of application completion date (except for programs with competitive admissions). A complete application includes an application form, evidence of educational pre-requisites (e.g. transcripts), any required supporting documents (e.g. language proficiency, audition video), and the required deposit or fee payment. If you do not meet the requirements for the term applied, your application may be cancelled.
 

Missing prerequisites? Learn more about VCC's tuition-free academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.

Recommended Characteristics

  • Ability to work independently and in teams
  • Interpersonal and respectful communication skills
  • Ability to manage time effectively
  • Some creativity is an asset

Considerations: This program can be physically taxing, with students typically needing to perform motor skills and hand-eye coordination over extended time periods, including a need to stand over hot stoves. The physical demands of the profession may worsen existing wrist, shoulder, and back conditions.

Note: Some travel to alternate locations will be required during the work experience course.

Courses *

Monday to Friday from 8 a.m. to 2 p.m.

Prior learning assessment and recognition

Prior learning assessment and recognition is not available for this program.

Fees and other costs *

Tuition Deposit

0 (0 non-refundable)

Tution deposits are payable usually within two (2) weeks after a Letter of Offer is issued.

Fee descriptionFee AmountNotes
Application fee36
Tuition Tuition 1974
Student union128
College initiative57
Materials0 not including textbooks
Campus resource79
Laundry0
Tools (deposit)0
Coverall (deposit)0
Uniform (deposit)0
Medical and Dental 0
Temporary Medical Insurance 0
U-PASS 221
Graduation45
Program-specific extra fees0
Total
Textbooks or other supplies may be required for this program. For information and prices, visit the VCC Bookstore.

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Apply now

Feb 2025
(Winter term)
February 01, 2024
Sep 2024
(Fall term)
October 01, 2023
ONLINE
You will be directed to EducationPlannerBC
Get started
MAIL
Fill out a PDF form and mail to:
VCC Registrar's Office
1155 East Broadway
Vancouver, B.C., V5T 4V5

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