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Jenelle George

Last updated February 21, 2022

International Cuisine

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International Cuisine



International Cuisine (IN1) – Wednesday 5:30pm – 7:30pm& Saturday 3:00pm – 5:00pm

First Class August 4th 2021


This course focuses on promoting proper food preparation and procedures whilst introducing the participants to various international and ethnic-specific cuisines. It includes instructions on the psychological, cultural, and social influences on food choices in world cuisine. Availability of foods due to food production, food supply, legislation and regulations are discussed.


The course is designed to develop the participants with the knowledge and skills to equip them with the tools necessary enabling them to develop marketable skills, become employable, encourage entrepreneurial development and the use of best practices. 

Participants will be exposed to both theory and practical techniques used in International Cuisine, as well as the proper use of different types of materials/ingredients and equipment in preparing culturally specific meals.    


The aim of this course is to provide participants with the basic knowledge, skills and techniques required to become a Caterer/Chef either professionally or on a personal level. 

At the end of this course, students should be able to: 

  • Demonstrate professional food preparation methods and techniques 
  •   Analyze factors that influence nutrition and food choices around the world
  •   Demonstrate menu planning principles and techniques
  •   Describe the physical characteristics and human characteristics that make specific places and dishes unique.

Entry Requirements  

Individuals interested in participating must be fifteen (15) years and over and possess:

  1. Two (2) valid forms of picture Identification (Identification Card / Passport).
  2. A digital device and internet access for virtual learning.

Material Lists

 Course Structure 

 Course CodesCourse Titles
Level IInternational Cuisine

Course Modules

  • Module  1:   Introduction to International Cuisine/ Tools and Equipment/ Health & Safety
  • Module 2:  Culture and Cuisine of the World/ Indigenous Ingredients
  • Module 3:     Menu Design and Classical Techniques for International Cooking/European 
  • Module 4:  Menu Design and Classical Techniques for International Cooking/Asian 
  • Module 5:  Menu Design and Classical Techniques for International Cooking/Caribbean Varied  
  • Module 6:  Influences of American Cuisine
  • Module 7:  Small Entrepreneur Development- Financial Management for Small Business
  • Module 8:  Final Evaluation/Assessment Assignment/ Desserts of various cultures 
  • Module 9:  Beverages of Various cultures
  • Module 10: Final Evaluation/Assessment – Presentation of Portfolio/Videos

N.B. Each Module consists of two (2) classes/ four (4) hours

Course Cost

Tuition is free of charge, but trainees are required to provide their own training materials and equipment.


Assessment Structure  

A model of continuous in-course assessment coupled with a final assessment project is proposed for this course. Trainees will be assessed at different intervals over the training period as continuous assessment is focused to reduce anxiety with respect to the finality of testing. This assessment method, therefore, enhances learning since trainees will be able to remediate weaknesses before each module ends.


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