Get professional training for an entry-level career cooking Chinese, Japanese, Korean, Malaysian, Thai, Singaporean, Vietnamese, and fusion cuisine. What you 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