Asian Culinary Arts

• 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

Program-specific

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.

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