Asian Culinary Arts

Get professional training for an entry-level career cooking Chinese, Japanese, Korean, Malaysian, Thai, Singaporean, Vietnamese, and fusion cuisine.

What You’ll 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