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.
Prerequisites
What you will learn
- 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
How to register
This course is offered as part of a VCC program only.
Course schedules
Select your program to see the available course schedules.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 72886 |
September 8, 2026 to September 25, 2026 |
Lecture Shop/Teaching Kitchen |
VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule. All self-paced courses have on-campus tests. Off-site certified invigilation centres may be used at the student's expense.
Contact us
If you have any questions, please email at [email protected].
† 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.