ASIAN CUISINE (2/4 Credits)
Learning Outcomes:
On successful completion of this Course, students will be able to: Identify General and Asian Cuisine specific kitchen equipment, utensils and their uses; Explain Asian culinary terms used in basic Asian cuisine including give the examples; Demonstrate cooking method and cooking techniques used in Asian Cuisine.
Topics:
- Introduction Asian food
- India & Pakistan
- Chinese (Szechuan)
- Indonesia
- Malaysia
- Singapore
- Chinese (Cantonese)
- Korea
- Japanese
- Asian Buffet
- Vietnam
- Thailand
- Philippines
- introduction to Asian Cuisine
- India&Pakistan
- Chinese (Szechuan)
- Korea
- Japanese
- Malaysia
- Singapore
- Indonesia
- Chinese (Cantonese)
- Philippines
- Vietnam
- Thailand
- Asian Buffet
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