CULS 121 - Southeast Asian Culinary Institute Training Module 3

Credits 1
Module 3 Topic: Understanding Sambals, Dips and Marinades. Our chef and curriculum developer Christina Arokiasamy shares with you her knowledge culminating 12 years of professional training in the culinary schools of America and kitchens of 5-star hotels throughout Southeast Asia. She is an expert in the preparation of traditional Southeast Asian cuisine and in how to modify it to suit the many palates. The curriculum has been painstakingly designed to expose you to all important areas of the cuisine, including salads, curries, soups and stir-fries, steamed dishes and more. Every student prepares every dish. In Module Three, students will participate in the making of these dishes: basic sweet chili sambal with tofu, fried snapper with chili garlic sauce, tasty peanut sauces, and combination grilled chicken and beef satay. Supply cost is included in the tuition fee.