Oct 31, 2020  
2020-2021 Undergraduate and Graduate Academic Catalog July 2020 
    
2020-2021 Undergraduate and Graduate Academic Catalog July 2020
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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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