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.
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
Program Duration and Maximum Time for Completion
The Asian Culinary Arts Certificate Program is two consecutive terms in length. Students have a maximum of 3 years to complete the credential.
- 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
- Knowledge of English demonstrated by one of the following:
- Any grade 10 English or equivalent, or
- English Language Proficiency at an English 10 level, or
- Department approval
- 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
- Seats are offered to applicants who have met all admission requirements, on a first-qualified, first-served basis.
- International applicants must be 17 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.
- All VCC applicants are required to function successfully in an English-speaking classroom. English requirements vary by program. For details, visit VCC International - English Requirements.
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 *
Classes are generally run on Monday to Friday from 8:00 a.m. to 1:00 p.m.. Class times are subject to change.
Prior learning assessment and recognition
Prior learning assessment and recognition is not available for this program.
| Code | Title | Credits |
|---|---|---|
| ACUL 1100 | Asian Kitchen Orientation | 4 |
| ACUL 1105 | Fundamentals of Asian Cooking | 4.5 |
| ACUL 1110 | Basic Asian Cooking Techniques 1 | 4.5 |
| ACUL 1115 | Basic Asian Cooking Techniques 2 | 4.5 |
| ACUL 1220 | Intermediate Asian Cooking Techniques 1 | 4.5 |
| ACUL 1225 | Intermediate Asian Cooking Techniques 2 | 5.5 |
| ACUL 1230 | Asian Production Kitchen | 4.5 |
| ACUL 1240 | Asian Culinary Work Experience | 4 |
| Total Credits | 36 | |
* 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.
Discover Open Studies
Open Studies lets you take courses from credit programs without having to be accepted into one. Based on availability, you can sample different courses, earn credits, and build new skills.
Explore your optionsFees and other costs *
Tuition deposits are payable usually within three weeks after a Letter of Offer is issued.
| Fee description | Fee Amount | Notes |
|---|---|---|
| Application fee | 145 | |
| Tuition Tuition | 12159 | |
| Student union | 142 | |
| College initiative | 61 | |
| Materials | 0 | not including textbooks |
| Campus resource | 122 | |
| Laundry | 0 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 0 | |
| Medical and Dental | 0 | |
| Temporary Medical Insurance | 149 | |
| U-PASS | 230 | |
| Graduation | 45 | |
| Program-specific extra fees | 0 | |
| Total |
* 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.
Fees listed are for international students. For domestic programs, visit vcc.ca.
Any refunds are issued according to VCC's international refund policy.
Apply now
STATUS INFORMATION
- Apply Now: Qualified applicants may receive offers of admission if seats are available, or placed on waitlists if seats are full.
- Closed: Applications are not accepted.
- For details about application availability based on study permit status and recommendations if the application status is closed, visit the Availability Status page.
For more information and tips, see Apply page