Lanna cuisine course includes the following contents: (1) influential factors on and characteristics of Lanna cuisine; (2) the old and current ways to cook each dish; (3) characteristics of Lanna cuisine categorized by cooking methods (à la carte; curries (Kaeng) and soups (Chor); stir-fried, steamed food; spicy salad; chili pastes; roasted, grilled, and fried food; and desserts); (4) seasonings and related culinary terms. Due to a wide variety of Lanna food, this course teaches some selected popular dishes of which ingredients and seasonings are easy to find. The cooking methods demonstrated in this course are aimed at maintaining their original tastes and nutritional values in the food. For example, meat will be added into some recipes for more protein, and shrimp paste or sea salt will be added for iodine.