FSER 216 – Asian Pacific Cuisine

Credits: 5
Class hours: 2 lecture, 4 lecture/lab, and 18 lab (7.5 weeks)
Prereq: “C” or higher in FSER 212.
Description: A study of Chinese, Japanese, Thai, Vietnamese, Filipino, and Pacific-Islander cuisines. This course includes an overview of the history, culture, and foods of Asia and their influence on the foods of Hawai`i. Emphasis is placed on the culinary traditions, artistry, and special uses of fruits, vegetables, spices, herbs and cooking ingredients commonly used in Asian and Pacific-Islander cuisines.