International Cuisine

January 5, 2016

The development of world cuisine is a direct result of topography, location, climate and cultural influence. This hands-on course offers the student practical exposure and historical insight to the varied world cuisines of Europe, Asia and the Mediterranean, working from the roots of these civilizations to present day. As the particular aspects of regional ingredients and traditional cooking techniques are discovered, a rich source of inspiration is cultivated in future culinary professionals.