Asian Culinary Arts Certificate

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

Valid Food Safe Level 1 Certificate (certification must remain valid throughout the program); Entrance Interview with Department Head; VCC Professional Cook 1 Certificate Seats are offered to applicants who have met all admission requirements, on a first-qualified, first-served basis.; International applicants must be 17 years of age or older or a graduate of a secondary school. (Some exceptions may apply.); Applicants must submit official transcripts and educational documents as required by their course or program