3 courses with the subject BPSE, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
BPSE 423Asian Cuisine I3
Asian Cuisine I focuses on the regional cuisines of Central, Western, and South Asia as defined by the historic Silk Road. The course will explore both ancient and modern culinary attributes of the region by following trade routes out of China, across the steppes, and into Persia, as well as secondary routes leading out of China through South Asia. Focus will be placed on ingredients, cooking techniques, and flavor profiles from the major regions whose overlapping geography have created both commonalities and distinct culinary traditions across greater Asia. We will compare and contrast how similar ingredients are utilized in different ways among these regions to create distinguishable flavor profiles and iconic dishes associated with each region. Students will engage in lecture, hands-on cooking classes, and evaluation of dishes by the instructor, invited guests, and classmates.
Asian Cuisine II traces cuisines along the historic spice routes of Asian seas and waterways. Connectivity to the cuisines of greater Asia will be explored, building upon the topics covered in Asian Cuisine I. Attention will be given to ingredients, cooking techniques, and flavor profiles from countries including India, Sri Lanka, Thailand, Indonesia, the Philippines, and Vietnam. We will compare and contrast how similar ingredients and cooking techniques are utilized in different ways to create distinguishable flavor profiles and iconic dishes associated with each region. Students will engage in lecture, hands-on cooking classes, and evaluation of dishes by the instructor, invited guests, and classmates.
This course will focus on the foundations of preparing Japanese cuisine. Students will learn the origins of Japanese cuisine as well as the importance of seasonality, colors, tableware, kitchenware, and seasonings, as well as basic cooking techniques of Washoku. Weekly lessons will include basic skills related to the making of dashi, soups, simmered foods, steamed foods, deep-fried foods, grilled foods, rice, noodles, sashimi, and sushi.
