Oct 28, 2021  
2021-2022 Undergraduate and Graduate Academic Catalog 
    
2021-2022 Undergraduate and Graduate Academic Catalog
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Cuisines and Cultures of Asia (CULP-321)

3.0 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. The course develops an expanded understanding and appreciation of why and how people from diverse world cultures with varying backgrounds approach food and beverages differently. Prerequisite(s): Culinary Fundamentals (CULS-100)



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