May 26, 2018  
2017-2018 Academic Catalog 
    
2017-2018 Academic Catalog
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Cuisines of Asia (CULP-232)

2.0 credits
Prepare, taste, serve, and evaluate traditional and regional dishes of Asia. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from China, Korea, Japan, Vietnam, Thailand, and India. Prerequisite(s): High-Volume Production Cookery (CULP-130).



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