FOOD PREPARATION V (ASIAN CUISINES)

This is an advanced course that provides students with a sound foundation of the cuisines around the world. Students will learn the technical knowledge of ingredients, cooking methods, and food styles from different cultures. Practical exercises will develop the student's capacity to understand recipe balance and produce dishes of the required quality, colour, consistency, seasoning, flavour, temperature, quantity, and presentation. This class provides a context for the exposure, demonstration and development of an individual's understanding and basic skills required for operational duties in a professional kitchen
An introductory course that will provide students with a sound foundation of the cuisines of Asia.
To develop the basic technical knowledge of ingredients, cooking methods, and food styles.

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