Asian Culinary Arts

Overview

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 to expect

• 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

What you will learn

• Apply cookery skills and knowledge to the preparation, presentation, and service of a range of Asian culinary dishes for a commercial hospitality environment.
• Demonstrate basic competence in professional wok skills, techniques, knowledge, and safety.
• Evaluate products for consistency and accuracy in yield, taste, flavour, and overall appearance according to product specifications and standards.
• Adhere to industry standards and procedures for food and kitchen safety and sanitation in a production kitchen.
• Apply the knowledge, skills, and attitudes necessary for success and sustainable professional practice in the Asian culinary industry.
• Critically self-reflect on performance to identify and enhance professional skills.

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.

Admission Requirement

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.

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.

Program Availability

Courses

International students

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 Costs

How to Apply

Ready to apply?

Online

You will be directed to EducationPlannerBC.

Mail

Fill out a PDF form and mail to:
VCC Registrar's Office
1155 East Broadway
Vancouver, B.C., V5T 4V5

Contact us

Advising services

Phone: 604.871.7000, option 2
Email: studentservice@vcc.ca

Advising services for International students

study@vcc.ca