Students will get professional training for an entry-level career in cooking Chinese, Japanese, Korean, Malaysian, Thai, Singaporean, Vietnamese, and fusion cuisine.

They will learn

• 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 • Sushi and sashimi • Dim sum and Asian hors d’oeuvres • Selection, preparation, and storage of vegetables • Rice and noodles • Wok methods • Garnishes and accompaniments • Kitchen preparation • Food purchasing, receiving, and inventory control • Professional etiquette • Menu design