ISCAHM - International School for Culinary Arts and Hotel Management, Manila, Philippines

Flavors of Asia:
An Introduction to the Flavors and Rituals of Asian Cuisine

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Objective:
The course will cover the cuisines of Indonesia, Malaysia, Singapore, Thailand, Japan, China, Vietnam, Korea, India, Cambodia, Persia, Lebanon and Greece. Students will gain an appreciation of these countries cultures and traditions through their respective cuisine.

The 3-month course covers specialty ingredients from each region focusing on proper ingredient utilization, including exploration of methods and techniques. To be featured are all courses featured in the menu i.e. Appetizers, Soups and Salads, Entrees and accompaniments. Favorite dishes like Pad Thai, Bulgogi, Biryani, Chapchae, Persian Kebabs, etc. will be taken up. Students will also learn the techniques for plating and garnishing for both plated service and buffets.

Course Duration:

Three months pure hands-on kitchen work that covers various flavors of the Asian Region

12 sessions; once a week â 5 hours per sessions

Course Outline:

Session	Topics
1	HACCP Herbs, Spices and Condiments
2	Middle Eastern Cuisine
3	Chinese Cuisine
4	Indonesian Cuisine
5	Indian Cuisine
6	Thai Cuisine
7	Korean Cuisine
8	Singaporean Cuisine
9	Greek and Turkish Cuisine
10	Vietnamese Cuisine
11	Asian Soups and Appetizers
12	Japanese Cuisine

To be featured are these dishes from the following countries (partial list only):

Middle East
· Shish Kebab
· Hummus
· Babaganuosh
· Birlani
· Lemon Rish
· Stuffed Chicken Kebab

China
· Shanghai Fried Rice
· Tofu Stuffed with Minced Pork
· Spicy Egg
· Hoffan Noodles with Beef
· Pork Ribs Barbecue

Indonesia
· Barbecued Beef Spareribs
· Gado-gado
· Nasi Goreng
· Nasi Lamak

India
· Lamb Masala
· Chicken Korma
· Fish Jalfrazi
· Tandoori Chicken
· Saffron Rice

Thailand
· Phad Thai
· Tom Yam Goon
· Seeni Sambal
· Pineapple Fried Rice
· Fried Eggplant Salad

Japan
· California Maki
· Tonkatsu
· Japanese Fried Rice
· Yaki Soba
· Yaki Udon
· Ebi Tempura
· Vegetable Tempura
· Fish Teppanyaki
· Chicken Teriyaki

Korea
· Kalbi Chim
· Chaphae
· Mandarin Pork
· Beef Bulgogi
· Stir Fried Sesame Vegetables
· Chicken Bulgogi

Singapore
· Beef Tips with Kailan Leaves
· Pork with Oyster Sauce
· Fried Fish with 5-Spice
· Mixed Vegetables with Anise Sauce
· Chicken with Sweet Chili Sauce

Greece and Turkey
· Greek-Style Spinach
· Turkish Lamb Shawarma
· Greek Pilaf with Seafood
· Turkish Style Artichoke with Young Corn
· Greek Beef Kebabs

Students will likewise learn the preparation of the following soups and appetizers:
· Sambar Soup
· Samosa
· Mixed Mushroom Soup with Coriander
· Che Geo, Vietnamese Spring Roll
· Thai Fish Cake
· Herbs & Green Asparagus Soup
· Chinese Style Pork Spring Roll

Disclaimer : Schedule is subject to change

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ISCAHM International School for Culinary Arts and Hotel Management
4F FBR Bldg., Katipunan Avenue, Quezon City, Philippines
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