ASIAN CUISINE (4 Credits)
Learning Outcomes:
On successful completion of this course, students will be able to: describe traditional kitchen equipment, utensils and their uses; explain Herbs and spices used in Asian cuisine; demonstrate Preparation and cooking method used in Asian Dish.
Topics:
- Introduction Asian food;
- Indian & Pakistan;
- Chinese (Szechuan);
- Japanese;
- Malaysia;
- Singapore;
- China (Cantonese);
- Korea;
- Indonesia;
- Philippines;
- Vietnam;
- Thailand;
- Asian Buffet.
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