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