Description: This course takes the hands-on approach of teaching Chinese cuisine, starting with different techniques including stir-frying, pan-frying, steaming, stewing, etc. The most popular food items, such as dumplings, green onion pancakes, shaomai, steamed buns, and stir-fries will be taught. Suggestions and desired food items or dishes recommended by the students will also be taken into consideration. Recipes will be provided for ingredients and preparation, techniques will be displayed with a video clip while nutritional values explained in class. Student are encouraged to share end-products with family members.
This course is 70% hands on techniques and 30% lectures.
Instructor will provide manual or hand-out for course (electronic)
No pre-requisite – No prior knowledge of cooking experience. All Welcome!
Class size*: 5 – 15 students is the desired class size (Ideal).
*If we receive less than 4 sign-ups, class will be cancelled. We have one week before class starts to determine that. Registration remains open up to two days before class starts. People can sign up in the beginning of Oct. & Nov. This class can be a rolling admission but would like to have a minimum of 4 sign-up by Oct. 1. Otherwise, class will be cancelled for Oct. Same sign up procedure for November. Four (4) sign up has to be received by Nov. 4.
Class Starts: October 3, 2020
Class Time: Saturday, 10 a.m. – 12 noon Every Saturday in Oct. & Nov.
Informational Session for this course is scheduled for Fri., Sept. 18 from 6:30 p.m. to 7:30 p.m.
Instructed by Yu Luo Rioux, Ph. D.