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: 12 classes (for 6 weeks)
Thursday 10am – 2pm
Friday 10am – 2pm

Course Fee: N400k (Registration fee inclusive)

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 student interest or instructor expertise)

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

International cuisine course

International cuisine course

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: 12 classes (for 6 weeks)
Thursday 10am – 2pm
Friday 10am – 2pm

Course Fee: N400k (Registration fee inclusive)

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

What you will learn

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 student interest or instructor expertise)

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

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