Recent SemestersSpring 2027, Fall 2026, Spring 2026, Fall 2025, Spring 2025Class Size24 studentsCredits3 Transfers ToNot transferableDescriptionEmphasis on both the influences and ingredients that create the unique character of selected Asian cuisines. Prepare, taste, serve, and evaluate traditional, regional dishes of the countries of China, Japan, and Korea. Importance will be placed on ingredients, flavor profiles, preparations, and techniques representative of these cuisines. Total of 36 hours lecture and 54 hours laboratory.Usually HeldThu 8:30am–12:00pm, Wed 9:30am–1:20pm 