This course is designed to provide a broad understanding of global culinary diversity, allowing you to appreciate and create dishes from various cultures. It’s an excellent opportunity to expand your culinary repertoire and develop a more inclusive and diverse approach to cooking.

Duration: 10 classes (for 5 weeks)
Thursday 10am – 2pm
Friday 10am – 2pm

Course Fee: N450k

Registration fee: N20k

Includes starter kit and all necessary food ingredients for the duration of the course.

Course Outline

1. Global Culinary Basics

• Introduction to Various Cooking Techniques
• Understanding Ingredients Used in International Cuisines

2. Regional Cuisine Exploration

• Italian Cuisine
• French Cuisine
• Asian Cuisine
• Middle Eastern Cuisine
• Latin American Cuisine
• Others (based on popular demand or requests)

3. Flavor Profiles

• Identifying Unique Flavor Profiles
• Spice Combinations in Different Cultures

4. Culinary Techniques

• Hands-on Learning of Cooking Methods
• Techniques Relevant to International Cuisines

5. Ingredient Diversity

• Exploring Global Ingredients
• Study of Spices, Herbs, and Unique Local Produce

6. Cultural Context

• Understanding Cultural and Historical Influences
• Impact on Culinary Traditions

7. Menu Planning

• Creating Well-Balanced and Authentic International Menus
• Considering Cultural Significance and Pairing

8. Hands-On Cooking

• Practical Cooking Sessions to Apply Classroom Knowledge
• Guidance from Instructors on Techniques and Recipes

9. Adaptation and Fusion

• Exploring Evolution and Adaptation of Cuisines
• Concepts of Fusion Cooking and Cross-Cultural Influences

10. Food Presentation

• Techniques for Presenting International Dishes
• Emphasis on Authenticity and Aesthetics

11. Sustainability and Ethical Practices

• Discussion on Global Culinary Practices
• Considerations for Sustainable and Ethical Food Sourcing

12. Dietary Restrictions and Allergies

• Understanding Common Dietary Restrictions
• Strategies for Accommodating Various Dietary Needs