Course Offerings

Learn how to prepare and present foods from a variety of world cuisines. This course emphasizes indigenous ingredients and customs, nutritional concerns, and cooking techniques. Upon completion, students should be able to prepare a variety of international and domestic menus. Click on the detail section for the featured Chef of the Week and cuisine offered.

Course Objectives

a. Explore international and regional cuisines
b. Understand menu construction, food textures, colors, aromas and presentations
c. Identify and produce international flavors and cuisines
d. Build on foundation of culinary vocabulary and skills
e. Demonstrate proper safety and sanitation practices

Outline of instruction

Understand the cultures and cuisines of the world and Indigenous ingredients.
Menu design and classical techniques for international/regional cooking.
Discussion on culinary traditions and trends and understanding the cooking styles unique to the regions.
Demonstration by the Chef Instructor and hands-on activities .

CEUs

0

Industry Standard, State or National Certification

Certification

None

Website

None

Certification Learning Outcomes/Requirements

CE or CU Articulation

No

Prerequisites

None

Text and Supplies Needed

Ingredients will be provided for the classes

Clinical Site/Special Facilities

Students will need to wear closed toe tennis shoes and bring an apron and a hat with them.

Requirements for Successful Completion

attendanceStudents will participate in the class. Students must wear closed toe shoes and have aprons and hats.

Accreditation/Special Approval Requirements

N/A

Intended Audience

Food Lovers, Foodies, Food Bloggers, Home Makers, Au-Pairs, Culinary Students

Specific Industry or Business Support Needs

N/A

Wake County Need for Industry Positions

N/A

Industry or Job Titles Related to training Outcomes for Employment

Related Courses

HOS-3075E3

Course Contact Information

Sameer Pawa
919-866-6158
[email protected]