At the end of this course, the students; 1) Research Far East and Asian culinary culture. 2) Comprehend the effects of history, geography and cultural differences in the formation of food cultures. 3) To learn nutrition, food preparation and consumption habits of Far Eastern culinary cultures.
MODE OF DELIVERY
Face to face
PRE-REQUISITES OF THE COURSE
No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
General characteristics of Far Eastern cuisine, characteristic tools and cooking methods are taught.
COURSE CONTENTS
WEEK
TOPICS
1st Week
General characteristics of culinary cultures of the Far East
2nd Week
North China culinary culture, characteristic tools and cooking methods
3rd Week
South China culinary culture, characteristic tools and cooking methods
4th Week
Japanese culinary culture, characteristic tools and cooking methods
5th Week
South and North Korean culinary culture, characteristic tools and cooking methods
6th Week
Thai culinary culture, characteristic tools and cooking methods
7th Week
Vietnamese culinary culture, characteristic tools and cooking methods
8th Week
Midterm
9th Week
Cambodian and Laos culinary culture, characteristic tools and cooking methods
10th Week
Malaysian culinary culture, characteristic tools and cooking methods
11th Week
Indonesian culinary culture, characteristic tools and cooking methods
12th Week
Philippine cuisine, characteristic tools and cooking methods
13th Week
Australian culinary culture, characteristic tools and cooking methods
14th Week
New Zealand culinary culture, characteristic tools and cooking methods