This course is a general introduction to Asian Culinary Arts. Students learn about the history and principles of of various Asian cuisines. Emphasis is placed upon developing skills in maintaining and properly using equipment and utensils.
This course also introduces students to the importance of sanitary practices in the food industry and principles of work safety and health regulations. Topics covered include food handling and dangers of bacteria. Students develop skills in the proper handling of food while in the kitchen. Fire safety and safe operation and maintenance of kitchen equipment will be stressed. Special emphasis will also be placed on practicing good personal hygiene habits.
This course is part of the full-time Asian Culinary Arts Program.
Prerequisites
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What you will learn
- Introduction to Basic Kitchen Equipment and Utensils
- Use and Care of Basic Kitchen Equipment and Utensils
- Safety in the Kitchen
- Basic Preparation Principles for Meat, Poultry and Seafood
- Cutting Skills
- Quality Control
- Asian Meat, Poultry and Seafood Cooking Techniques
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.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 40659 |
March 30, 2026 to April 2, 2026 |
Lecture Shop/Teaching Kitchen |
VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule.
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.