This course is designed to introduce students to the food of various predominant Asian countries. It also covers the fundamental concepts, ingredients, and cooking techniques in the production of Asian food. Students are required to prepare a menu consisting of an appetizer, soup, main course, and dessert. 

After completing this course, student should be able to:

1. Acquire information through digital sources about the philosophy behind a specific Asian Cuisine. (C4, PLO6)
2. Reproduce Asian foods using correct techniques and cooking methods. (P3, PLO3)
3. Practice appropriate techniques in presenting Asian foods to reflect the authenticity of Asian culture. (A2, PLO11)