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.
CUL 187 Cuisines of Asia
Lec: 2.0 Lab: 3.0 Credit: 3.0
Course Offered
Spring
Letter GradeGrade Type
Division
Culinary Institute of Charleston