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Next Cohort: Sep 2-May 2
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Duration
8 months
Tuition
$5,968
Commitment
Full-Time
Delivery
Classroom
Credential
Certificate
Year Founded
1965
Scholarships
yes
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
Ready to get started?
Next Cohort: Sep 2-May 2
By submitting your email address, you acknowledge and agree to CourseCompare.ca's Terms of Service and Privacy Policy.
Student Reviews (4)
Best college to study in Vancouver, I definitely recommend this college to everyone.
VCC sets up students for success. The few instructors whose classes I taken have been genuine educators looking to support students achieve their goals.