Jun 23, 2018  
2018-2019 Academic Catalog 
    
2018-2019 Academic Catalog
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Cuisines of Asia (CULP-320)

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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