* Student union, College initiative, Campus resource, Medical & Dental , U-PASS, Graduation
BC Food Safe Level 1 Certificate
Culinary Arts Diploma
Overall 68
Overall 5.5 (no band less than 5.0)
Listening 7 Speaking 7 Reading 7 Writing 6
English 10 (C)
Three credits of Undergraduate English (50%)
13 (PW 2.2)
Explore Chinese, Japanese, Malaysian, Thai, Singaporean, Vietnamese, Korean, and fusion cuisine. 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. The program will be delivered in English, Cantonese, and Mandarin.
Graduates are qualified to obtain employment as cooks in restaurants specializing in Chinese cuisine. The Asian Culinary Arts certificate is designed to prepare students for careers as cooks in the hotel/restaurant/food service industry. In this certificate, students will develop the knowledge and skills required of entry level cooks in Asian food services and related industries.
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Graduates are qualified to obtain employment as cooks in restaurants specializing in Chinese cuisine. The Asian Culinary Arts certificate is designed to prepare students for careers as cooks in the hotel/restaurant/food service industry. In this certificate, students will develop the knowledge and skills required of entry level cooks in Asian food services and related industries.
Insurance: CAD 600/ year
