HIA 212 Ethnic Cooking-Japanese

Secrets and characteristics of Japanese cooking, concentrating on the techniques of ethnic cuisine and the use of basic culinary art spices, seasoning in preparation of soups, sauces, fish, poultry, meat and vegetable dishes, as well as how to apply these techniques to other food preparation. (Fall 2020) (course fee required)

Credits

1

Last Updated

1/11/2023 11:14:24 AM

Department

Hospitality Administration Industry

Laboratory

2