CULN 222 - Asian/Pacific Cuisine

Description
CULN 222 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. Lecture topics include Asian/Pacific history, culture, philosophy, and geographical influences on Hawai`i¿s menus.
Credits
5
Attributes
Textbook Cost $0
Recent Professors
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Recent Semesters
Fall 2019, Spring 2019, Fall 2018, Spring 2018, Fall 2017
Offered
MTuWTh
Avg. Class Size
15
Avg. Sections
2