CULN 222 : Asian Pacific Cuisine
1 lecture, 2 lecture/lab, and 9 lab
“C” or higher in CULN 221.
This course focuses on basic classical Asian/Pacific cookery techniques that have evolved into the culinary concepts and flavors utilized in Pacific Rim and Hawai‘i Regional cuisine. Through the production of the contemporary menu, students learn about cooking techniques, specialty ingredients, seasonal foods, spices, and herbs.