This course deals with the basic knowledge and skills in the presentation of Asian Cuisine. This will give students the idea, on how these cuisines were developed and the techniques on how to prepare different dishes with the one of specialized tools.
This fundamental concepts, skills and techniques involved in basic cooking are covered in this course. Special emphasis is given to the study of history, ingredients, cooking theories, and the procedures for preparing modern, traditional, and the contemporary Asian Cuisine.
- Teacher: JOHN MICHAEL IBARRA
- Enrolled students: 24