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VCC International

Asian Culinary Arts

Add sizzle to your culinary career. Explore Chinese, Japanese, Malaysian, Thai, Singaporean, Vietnamese, Korean, and fusion cuisine. This certificate is designed to prepare students for entry-level careers as cooks in the hotel/restaurant/food service industry. VCC is dedicated to developing programming that meets the needs of students and industry partners.

Program Flyer
Start Length Credentials Campus Part- or Full-time
Feb, Sep 5 months Certificate Downtown Full-time

Program Description

Program Description

Students receive 20 weeks of training in a modern, well-equipped commercial kitchen. Students also train in a fully-operational public cafeteria. The program is delivered in Cantonese, Mandarin and English.

Classes are generally held Monday to Friday, 8 a.m. - 2 p.m. (subject to change).

This five month full-time certificate program emphasizes Cantonese food with additional elements covering Mandarin, Szechuan, dim sum and barbecue cooking.

Sessions cover theory and practical training both in the classroom and in a fully equipped commercial kitchen, which operates in conjunction with a cafeteria open to the public.

Students learn to prepare and cook all types of meat, poultry, seafood and vegetables using a host of cooking methods including stir-frying, pan-frying, deep-frying, broiling, braising and steaming; proper use, handling and care for different equipment and woks is covered. Health & safety and sanitation standards are stressed.

Classes feature training on the business side of restaurant operations: menu preparation, food purchasing, inventory procedures and cost/profit margins.

Graduates find employment opportunities as cooks in restaurants that specialize in Chinese Cuisine.


Students are evaluated on practical assignments and written examinations given during and at the end of each course. The frequency and complexity of examinations depend upon the course material. Professional attitude and attendance also influence the grade.

Students are required to achieve a minimum of C+ in all courses and a GPA of B- in order to be granted the certificate.

Admission Requirements

Admission Requirements

General

Please note that you must submit official transcripts and educational documents to support your application; unfortunately, we cannot accept photocopies or fax versions.

Applicants should be 18 years of age or older or a graduate of a secondary school.

Proof of English Proficiency

VCC welcomes international students from around the world to the college's academic or career programs.

Applicants for whom English is a second language should submit proof of English proficiency.


Program Specific

VCC welcomes international students from around the world to the college's academic or career programs.

Applicants for whom English is a second language should submit proof of English proficiency.

Seats are offered to applicants who have met all admission requirements, on a first-qualified, first-served basis.

Effective July 29, 2013, all FOODSAFE Level 1 certificates issued in British Columbia are valid for 5 years. Certificates issued prior to July 29, 2013, will expire July 29, 2018.

 

  • Entrance interview with Department Head


OR

 

Courses Schedule

Courses Schedule

 

Term 1

Asian Culinary Principles (CULI 1196)
course schedule schedule
1.0 credits  course outline
Cold Kitchen Hot Appetizers 1 (CULI 1197)
course schedule schedule
1.0 credits  course outline
Meat, Poultry & Seafood 1 (CULI 1193)
course schedule schedule
6.0 credits  course outline
Soups & Sauces 1 (CULI 1195)
course schedule schedule
1.0 credits  course outline
Vegetables & Starches 1 (CULI 1198)
course schedule schedule
1.0 credits  course outline


Term 2

Cold Kitchen Hot Appetizers 2 (CULI 1291)
course schedule schedule
1.0 credits  course outline
Kitchen Management (CULI 1299)
course schedule schedule
1.0 credits  course outline
Meat, Poultry & Seafood 2 (CULI 1293)
course schedule schedule
6.0 credits  course outline
Soups & Sauces 2 (CULI 1295)
course schedule schedule
1.0 credits  course outline
Vegetables & Starches 2 (CULI 1298)
course schedule schedule
1.0 credits  course outline


Fees and Other costs

Fees and Other Costs:


International Application Fee $145
Tuition Fee $9,164
Student Union Fee $59.54
College Initiative Fee $50.36
U-Pass Fee $246
Other Costs Graduation Fee - $21

Campus Resource Fee - $92

Supplies - $370

Info Sessions

Info Sessions

Contact Us/Request Info

Contact Us/Request Info

email: study@vcc.ca

Questions?

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Program: Asian Culinary Arts

Program Highlights

Program Highlights

Career Prospects

Career Prospects