CO1: Identify and apply the specific techniques, ingredients and spices unique to Asian Cuisine. CO2: Identify and list the basic cooking method applied in each of the dishes. CO3: Describe the importance of the following as they relate to the concept of the different cuisines: Tradition, Seasonality of foods, Nutrition and Modernization.
Catalogue Code: TH4201
Course Type: Generic Core Course
Total Credit: 3
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 20
External Marks : 30
Total Marks: 50
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406210601
Floating Credit: No
Audit Course: No
Course Skill Type: Others
Course Needs: Global