Asian Cuisine

In this course, students learn the necessary skills, techniques and elements of Asian cuisine. They are introduced to methods of cooking applications, tools, utensils, common ingredients, seasoning, and flavour builders and combinations in a lab setting. Topic areas of cuisine are the four major regional schools of China and other Asian styles of cooking. Students learn and prepare Asian appetizers, soups, cold dishes, meats, seafood, vegetables, dumplings, pancakes, noodles, rice dishes and desserts.