What you will learn
- 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
What to expect
- 20 weeks of full-time study in two blocks
- Classes Monday to Friday 8 a.m. - 1 p.m. (subject to change)
- Purchase of textbooks, tools, uniform, and footwear
- Purchase of professional knives
- A fully equipped commercial kitchen
- Daily work experience in VCC’s public cafeteria
- Hands-on learning
- Theoretical study
- Practical assignments
- Written exams
- Required attendance
- Foodsafe Level 1 Certificate
- Entrance Interview with Department Head
- VCC Professional Cook 1 Certificate
- 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.
- Good hand-eye coordination
- A standard of personal hygiene, grooming and appearance compatible with employment in a public food service industry
- Physical condition and stamina to meet the demands of the food service industry
Program general hours
Classes are generally run on Monday to Friday from 8:00 a.m. to 1:00 p.m.. Class times are subject to change.
|CULI 1193||Meat, Poultry & Seafood 1||6|
|CULI 1195||Soups & Sauces 1||1|
|CULI 1196||Asian Culinary Principles||1|
|CULI 1197||Cold Kitchen Hot Appetizers 1||1|
|CULI 1198||Vegetables & Starches 1||1|
|CULI 1291||Cold Kitchen Hot Appetizers 2||1|
|CULI 1293||Meat, Poultry & Seafood 2||6|
|CULI 1295||Soups & Sauces 2||1|
|CULI 1298||Vegetables & Starches 2||1|
|CULI 1299||Kitchen Management||1|
* 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.
Fees and other costs*
Tuition Deposit: $11,800
Tuition deposits are payable usually within two weeks after a Letter of Offer is issued.
|Fee description||Fee Amount||Notes|
0 - 1
0 - 2
0 - 3
0 - 4
|Materials||0||not including textbooks|
|Medical & Dental||0|
|Program-specific extra fees||0|
* 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.