College Certificate - Asian Culinary Arts

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.

This program is conducted in a modern and excellently equipped commercial kitchen in conjunction with a fully operational cafeteria which is open to the public for food services. 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.