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Fall 2022
Jan 31, 2023
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CUL 187 - Cuisines of Asia
This course covers the basic influences, ingredients, utensils, and cooking techniques of various Asian cuisines. Students will identify the influence of Asian cuisines on western cooking and the development of East meets West cooking. Students prepare, taste, serve and critique regional dishes of China, Japan, Korea, Vietnam, Thailand and India.
3.000 Credit hours
2.000 Lecture hours
3.000 Lab hours

Syllabus Available
Levels: Credit

Culinary Arts Department

Course Attributes:
OFFERED SPRING TERM ONLY

Restrictions:
Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration):
      Culinary Arts Technology

Prerequisites:
(Credit level CUL 112 Minimum Grade of C or Credit level CUL 112 Minimum Grade of TC) and (Credit level CUL 104 Minimum Grade of C or Credit level CUL 104 Minimum Grade of TC) and (Credit level CUL 105 Minimum Grade of C or Credit level CUL 105 Minimum Grade of TC) and (Credit level BKP 119 Minimum Grade of C or Credit level BKP 119 Minimum Grade of TC)

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