Asian Cuisine: An Edible Journey from Traditional to Contemporary
Asian cuisines have deeply influenced the world. Wouldn’t it be great if they could positively impact your career path too? It’s all about the “Silk Road,” whose indigenous foods and diverse cultural points of view will open you up to a new world of flavor possibilities. During a full semester at the CIA Singapore, you’ll study the foods and understand the historical context of China, Korea, Japan, Myanmar, India, Sri Lanka, Malaysia, Thailand, Indonesia, Vietnam, and more.
“My semester in Singapore really pushed me outside of my comfort zone. Learning about all of the new cooking techniques and ingredients really expanded my horizons. I would do it again in an instant!”—Samantha Wong, CIA bachelor’s degree student
- Explore Asia’s regional ingredients, preparation techniques, and iconic dishes.
- Examine the history and global impact of Asian cuisine.
- Meet with farmers, chefs, and educators; visit production facilities and farms; and sample local foods in a variety of locations throughout Asia.
- Singapore is a true melting pot of cultures—and you’ll taste them all. Learn how to make soup dumplings and pulled noodles from China, traditional Washouko (Japanese food), gram masala from India, exquisite foods from Malaysia, as well as picked and fermented dishes from throughout the region.
- Once-in-a-lifetime experiences just outside your dorm room, including Singapore hawker food—recognized by UNESCO as an Intangible Cultural Heritage icon for humanity.
- In addition to a CIA-arranged trip to southern India, you’ll have the opportunity to travel to nearby Thailand, Vietnam, Indonesia, and Malaysia.
Full course details are available in CIA’s catalog.
Only students in the Food Business Management degree and Applied Food Studies degree are eligible for this concentration.