Title: REGIONAL CUISINE
Code: TTH317
Credit Points: 15
Pre-requisites : THO202 Food and Beverage Operations
Course Description
The course will give a practical experience for students to analyse and taste the flavour of certain Papua New Guinea regional cuisine. The topics will include the current and developing trends such as adaptation of native/regional ingredients and preparation methods into conventional cuisines. This course will further explore various types of cooking from different regions of PNG.
- Teacher: Mary Ulnas