Vancouver Community College (VCC) is proud to celebrate the 50th anniversary of its Asian Culinary Arts program - the only full-time, professional Asian culinary program of its kind in North America.
Formed in 1975 in response to local demand, the program has become a cornerstone of Vancouver's culinary landscape. It teaches students traditional Wok cooking techniques and has prepared generations of chefs to lead kitchens across B.C.
"For the past five decades, VCC's Asian Culinary Arts program has played a vital role in preserving culinary traditions and contributing toward Vancouver's rich cultural fabric," says Sonny Ho, a program graduate who is now VCC's Asian Culinary Arts Department Head. "Right now, restaurants across Vancouver are struggling to fill roles requiring specialized Asian culinary skills because many of the city's long-standing chefs are near retirement. This makes the program's role in cultivating the next generation of Asian culinary professionals more important than ever."
Students enrolled in the program gain hands-on experience in a wide range of traditional and contemporary Asian cooking techniques, including how to prepare complex dishes such as Asian barbecue, stir fry, dim sum, and more. Students also study the history and principles of various Asian cuisines while developing essential skills such as knife handling, seasoning, and the preparation of meat, poultry, and seafood.
This year's intake begins in September 2025 and enrolment is now open. The course also runs again in February 2026. To learn more about this unique program, register here for an upcoming info session or visit: www.vcc.ca/programs/asian-culinary-arts/
