HRM 151 - The Asian Kitchen and Techniques of Stir-Fry

1 credit hour - Four hours of lecture, 16 hours of laboratory and 12 hours of field trips.
Learn regional Asian cooking techniques including stir-frying. Learn cutting and sauce preparation. Specialty equipment, including Mongolian hot pots, will be used. In addition, students will take a trip to an Asian market and observe cooking, food preparation, cooking techniques and Asian food products. Lab fee $35.

Note: In addition, the student must provide the required uniform of white chef coat, scarf, apron, checkered kitchen pants, black closed toe shoes and a chef hat.