In this course students will prepare and cook dishes from a wide range of Asian Pacific cuisines, while further developing the culinary skills acquired in the Asian Culinary Arts Certificate.
In addition to preparing and cooking different items (appetizers, soups, meat and vegetable dishes, rice and noodle dishes, desserts, pastries, and baked goods), students will apply their knowledge of Asian-specific technical cooking skills to create a range of East and South-East Asian restaurant meals. Students will refine their techniques and integrate their knowledge of Asian cooking to create signature Asian Pacific dishes.
Students will work in a hands-on commercial Asian kitchen, utilizing authentic tools and equipment. Students will demonstrate their skills by rotating between different stations within the kitchen and front of house positions.
Prerequisites
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What you will learn
- Students will work through preparing and cooking the following topics in Asian Cuisine:
Japanese Cuisine
Taiwanese Cuisine
Hong Kong and Macau Cuisine
Cantonese Cuisine
Korean Cuisine
Singaporen Cuisine
Malaysian Cuisine
Indonesian Cuisine
Thai Cuisine
Vietnamese Cuisine
Filipino Cuisine
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.