Course info
This course aims to develop knowledges and skills
in Asian cooking, Culture and cooking techniques with emphasis on basic skills
and knowledge of Chinese cooking, Japanese, Korean, Vietnamese, Filipino,
Indonesian, Malaysian, Singapore and Middle Eastern groups. Control
of taste, quality of food Presentation and decoration of food storage before
providing hygienic and safe service, Practical sessions.
- Teacher: รศ.ดร.สุพัตรา กาญจนประทุม