Gain the competitive edge that comes from mastering the appealing flavors of Southeast Asia. As part of this course, you will work with authentic ingredients and practice traditional techniques.

During Southeast Asia: Traditional Flavors and Techniques, you will:

• Study the similarities and differences of Vietnamese, Thai, Malaysian, Indonesian and Cambodian cuisines and describe the primary flavor components of each.


• Discover the role of pungent ingredients, aromatic ingredients, chiles and heat, and texture and temperature.


• Prepare a variety of regional dishes and accompaniments including noodle dishes, rice based dishes, curry pastes and dipping sauces.


• Learn how to balance flavors across a single dish as well as an entire meal.


• Understand the importance of rice in the Southeast Asian diet, and experience the many forms it takes.

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