Get professional training for an entry-level career cooking Chinese, Japanese, Korean, Malaysian, Thai, Singaporean, Vietnamese, and fusion cuisine with the Asian Culinary Arts certificate. 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, and more.