A three-month (12 sessions, once-a-week, 5 hours per session) hands-on
kitchen course that covers methods and techniques in cooking cuisines
from 11 different Asian countries plus Asian herbs, spices, and condiments.
Ideal for beginners, hobby chefs, and a refresher for professionals.
three-month (12 sessions, once-a-week, 5 hours per session) hands-on
- 2 pcs. of 2x2 picture (wearing chef’s jacket)
- To be submitted on the 2nd session
once a week, 12 sessions, 5 hours per session
Ingredients, Handouts, Chef's Jacket, Apron, Toque
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