Asian Kitchen Orientation (ACUL 1100)
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.
Course code: ACUL 1100
Credits: 4.0
Length: 75.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=ACUL&number=1100
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0Additional Information
- 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
† 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.