vcc.ca
ACUL 1100: Asian Kitchen Orientation
Effective date
September 2026
Department
Asian Culinary Arts
School
Hospitality, Food Studies and Applied Business
Description
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.
Credits
4.0
Year of study
1st Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Identify and operate basic tools and equipment in an Asian kitchen.
- Demonstrate basic knife skills with a cleaver.
- Demonstrate correct wok station setup along with basic and safe operation of wok.
- Distinguish Asian kitchen setups and operations from Western-style kitchens.
- Identify common seasonings and flavoring ingredients in Asian cuisines.
- Convert, calculate, and adjust recipe yields.
- Describe professional responsibilities, roles and career pathways in the Asian culinary industry.
- Prepare a resume template that meets industry standards.
- Describe basic customer service principles.
- Demonstrate basic kitchen and food safety and sanitation.
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 45
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 30
Total Hours: 75
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 30
Total Hours: 75
Instructional Strategies
Lectures, demonstration, hands-on practice, and group work
Grading System
Percentages-STBC
Passing grade
70%
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Quizzes/Tests |
15 |
Weekly quizzes |
|
Assignments |
35 |
|
|
Lab Work |
50 |
Observation of student's technical, theoretical, organizational, safety and sanitation practices |
Course topics
- 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
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.