HRM-223 Asian Cuisine

This course is an introduction to Asian Regional cuisine. Students research, plan and prepare menus based on authentic Asian recipes and commercial styles of preparation. Students will apply their introductory culinary skills to prepare Asian dishes using regional ingredients and cooking equipment. Dishes prepared in this course reflect foods commonly associated with culinary regions through Asia.  Lecture [1.00], Laboratory [4.00].

Credits

3

Prerequisite

HRM-103

Syllabus for this course.