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Asian Cuisine Course Profile

This course profile describes an Asian Cuisine course that introduces students to the culinary traditions of East, South and West, and Southeast Asia. The course covers Asian ingredients, tools, regional cuisines, and modified recipes developed in Nouvelle Cuisine. Students will learn about Asian food history, religions, and kitchen management. They will be assessed through exams, case studies, projects, and practical demonstrations of Asian dishes from different regions.

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John Kirby Miranda
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175 views2 pages

Asian Cuisine Course Profile

This course profile describes an Asian Cuisine course that introduces students to the culinary traditions of East, South and West, and Southeast Asia. The course covers Asian ingredients, tools, regional cuisines, and modified recipes developed in Nouvelle Cuisine. Students will learn about Asian food history, religions, and kitchen management. They will be assessed through exams, case studies, projects, and practical demonstrations of Asian dishes from different regions.

Uploaded by

John Kirby Miranda
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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COURSE PROFILE

Institute of International Hospitality Management

Program: Bachelor of Science in Hospitality Management

Course Code: HMPE2/HR411

Course Title: ASIAN CUISINE

Course Description: This course is an introduction to the culinary traditions and


techniques of Asian, mainly, in the regions of East, South and West, and Southeast. It
will also give emphasis on the tools and equipment that are staple in an Asian kitchen.
This course will also provide in the introductions of modified Asian recipes that were
developed in the Nouvelle Cuisine Era up to the present culinary era.

Course Learning Outcomes:

1. Identify the different styles of cookery in Asia.


2. Exhibit management skills for kitchen operations.
3. Demonstrate proper handling and storage of ingredients for Asian Cuisine.
4. Identify dietary requirements of religions commonly found in Asia.
5. Demonstrate food preparation and presentation of Asian Regional Cuisines:
a. East Asia
b. South and West Asia
c. Southeast Asia

Grading Rubrics:

Lecture Laboratory (with Blended Learning


Sessions)
Written Exam (35%) Major Exam/Practical/Demo (30%)
Case Studies (25%) Laboratory Activity (30%)
Projects (30%) Project (30%)
Participation, online classroom/course Participation, online classroom/course
accomplishment report (10%) accomplishment report (10%)
Modules:

MODULE 1: THE FLAVORS OF ASIA


 History of Cuisine in Asia
o The Asian Cuisine during the Nouvelle Cuisine Era
o Molecular gastronomy and the flavors of Asia
 Common Asian Ingredients
 Common tools and equipment in Asian Kitchen
 Asian Food and Religion

MODULE 2: EAST ASIA


China, Japan, and Korea
 Overview and History
 Geographical Setting and Environment
 Food and Dining Traditions
 Ingredients
 Cooking Methods
 Traditional and Nouvelle Dishes
 Preparation and Presentation of Dishes

MODULE 3: SOUTH AND WEST ASIA


India, Sri Lanka, The Middle East
 Overview and History
 Geographical Setting and Environment
 Food and Dining Traditions
 Ingredients
 Cooking Methods
 Traditional and Nouvelle Dishes
 Preparation and Presentation of Dishes

MODULE 4: SOUTHEAST ASIA


Thailand, Malaysia and Singapore, Vietnam, Philippines
 Overview and History
 Geographical Setting and Environment
 Food and Dining Traditions
 Ingredients
 Cooking Methods
 Traditional and Nouvelle Dishes
 Preparation and Presentation of Dishes

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