| CULN 222 focuses on basic classical Asian/Pacific cookery techniques that have evolved into the culinary concepts and flavors utilized in Pacific Rim and Hawai‘i Regional cuisine. Through the production of the contemporary menu, students learn about cooking techniques, specialty ingredients, seasonal foods, spices, and herbs. Lecture topics include Asian/Pacific history, culture, philosophy, and geographical influences on Hawai‘i's menus. |
Class Details
Credits: 5
Prereq: A grade of C or higher in CULN 130 or consent of instructor or the Culinary Department Chairperson., Coreq: -
Courses: CULINARY ARTS (CULN)
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