• Flour quality requirements for different types of Asian noodles
  • Hokkien Noodles
  • Raw Noodles
  • Wonton Skins
  • Korean Noodles
  • Japanese Udon Noodles
  • Vegetarian Noodles
  • Pasta
  • Fried and Instant Noodles
• Knowledge and functionality of ingredients in noodle processing
• Noodle formulation and processing techniques
• Production and assessment of different types of noodles
• Practical hands-on skills such as mixing, sheeting, cutting and cooking
• Noodle appreciation and end-product quality evaluation of texture and appeal