Asian Cuisine

Asian Cuisine

Asian Cuisine


Course Duration:

8 days x 3.5 hours

Tuition Fee:

P18,750 (Regular)
P16,250 (Early Bird) 

Introduction:

This course focuses on the study of cooking skills associated with the preparation and service of traditional Japanese and Chinese cuisines. Students will examine the influences that help shape the cuisine, including but not limited to: geography, availability of natural resources, climate, and culture. 

The course allows for intensive practical application as students discover the flavors of Asian cuisine and the techniques involving it, by preparing and sampling recipes within a collaborative kitchen environment.


Target Audience:

Anyone with a background in basic professional cooking
Global Academy students who have accomplished Level One of the GA fundamental courses
Global Academy alumni
Recipes

California Maki
Chirashi Sushi: Tamago (Omelette), Sashimi Mackerel (Saba), Spicy Tuna, Kani (Crab Stick), Ebi, Gari (Pickled Ginger), Ikura (Salmon Roe)
Spicy Tuna Sashimi
Sushi Rice
Tamago
Yaki Udon
Bento box
Chahan (Japanese Mixed Fried Rice)
Miso Soup 
Namasu (Cabbage and Crab Salad)
Tempura
Yakitori
Three-Cup Chicken (San Beiji)
Mapo Doufu (Hot Tofu)
Seafood Egg Drop Soup with Spinach 
Yang Chow Fried Rice
Macau Pork
Pig Ear Salad
Roast Pork Asado (Char Siu) with Hoisin Dipping Sauce
Soy Chicken
Activities

Four (4) sessions of Chef Instructor’s demos, alternating with 4 sessions of students’ hands-on lab
  • A 3-hour lecture on Day 1 and a Chef Instructor’s demo on Day 3 
  • Group Work, 3 students to a group
What do I learn/gain from this course?
  1. Ability to identify typical techniques, ingredients, and dishes that are unique to Asian cuisine
  2. An understanding of the effects of factors such as culture, history, and geography on the development of this cuisine
  3. Application of the basic cooking methods needed to prepare Asian dishes 
  4. Identification of the steps and best practices involved in sous vide preparation
  5. Ability to develop the palate into an appreciation of diverse tastes
  6. Immersion into commonly-unfamiliar items in Asian cuisine
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