Asian Culinary Arts Vancouver Community College

Program Description

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

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