Sep 15, 2019  
2019-2020 Undergraduate and Graduate Academic Catalog 
    
2019-2020 Undergraduate and Graduate Academic Catalog
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Basic Japanese Cuisine (BPSE-440)

3.0 credits
This course will focus on the foundations of preparing Japanese cuisine. Students will learn the origins of Japanese cuisine as well as the importance of seasonality, colors, tableware, kitchenware, and seasonings, as well as basic cooking techniques of Washoku. Weekly lessons will include basic skills related to the making of dashi, soups, simmered foods, steamed foods, deep-fried foods, grilled foods, rice, noodles, sashimi, and sushi. Corequisite(s): History and Culture of Japan (LART-340), Advanced Japanese Cuisine/Kaiseki (ADVC-305), Japan as Inspiration (BPSE-441), Concentration Capstone: Japanese (BPSE-450J).



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