This course introduces students to the occupational skills required to operate an Asian restaurant. Topics will include ordering and inventory, identifying ingredients and nutritional properties, and effectively operating the front of house.
Students will have an opportunity to practice running an Asian kitchen and provide service in a professional restaurant environment.
Prerequisites
Missing prerequisites?
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What you will learn
- Ordering and inventory
- Ingredients, Nutrition, Allergies and food intolerances
- Front of house procedures and services.
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.
Contact us
If you have any question, please email at advising@vcc.ca.
† 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.