| This level provides students with an overview of different Asian cuisines, with a focus on Chinese, Japanese, and Thai cuisine. Students will learn about the different ingredients and techniques used in each cuisine, as well as the different dishes and desserts that are typically served. They will also learn about the different wine pairings that can be enjoyed with Asian cuisine. |
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Module 1: Introduction to Asian Cuisine
- Understand the definition of Asian cuisine.
- Identify the different regions of Asia and their culinary specialties.
- Learn about the history and development of Asian cuisine.
- Understand the importance of Asian cuisine in the culinary world.
- Module 2: Chinese Cooking Techniques
- Understand the different techniques used in Chinese cooking, such as stir-frying, braising, and steaming.
- Develop skills in Chinese cooking techniques.
- Learn about the different types of Chinese ingredients and kitchen equipment.
- Module 3: Japanese Cooking Techniques
- Understand the different techniques used in Japanese cooking, such as sushi rolling, tempura frying, and pickling.
- Develop skills in Japanese cooking techniques.
- Learn about the different types of Japanese ingredients and kitchen equipment.
- Module 4: Thai Cooking Techniques
- Understand the different techniques used in Thai cooking, such as currying, stir-frying, and pad thai.
- Develop skills in Thai cooking techniques.
- Learn about the different types of Thai ingredients and kitchen equipment.
- Module 5: Different Types of Asian Noodles
- Learn about the different types of Asian noodles, such as ramen, udon, and pho.
- Understand the different ingredients and techniques used to make different types of Asian noodles.
- Develop skills in making different types of Asian noodles.
- High school or equivalent
- Strong communication and interpersonal skills
- Interest in the course topic
- Good level of English
| 100 GLH |