CULN 222 : Asian Pacific Cuisine

Credits

5

Class Hours

1 lecture, 2 lecture/lab, and 9 lab

Prerequisites

“C” or higher in CULN 221.

Semester Offered

Fall

Description

This course focuses on basic classical Asian/Pacific cookery techniques that have evolved into the culinary concepts and flavors utilized in Pacific Rim and Hawaii Regional cuisine. Through the production of the contemporary menu, students learn about cooking techniques, specialty ingredients, seasonal foods, spices, and herbs.