Home & Cooking

Add pizzazz to mealtime! Explore new cuisine with our cooking classes, or learn basic cooking skills. New specialty cooking classes are being added all the time. 

Special Offer

Enroll today in our featured International Cuisine class. Chef Beth Littlejohn from Carolina Flavors will highlight French cuisine and teach Frisee a'lardon- a salad-technique followed by Chicken Consomme, Duck Confit, Potato Gratin, and Roasted Asparagus.

Monday, November 8
9:00 a.m. – 1:00 p.m.
Location: A Place at the Table, Raleigh

Register now!

Course Details & Registration Information

Course
International Cuisine
Name
SEF-3001AW3
Available Classes
    Section Location Begin Date End Date Instructor Price Seats Available/Total Seats
257656 A Place at the Table 01/24/2022 01/24/2022 S. Andrews $75.00 11/12
Description Course Outline Requirements Intended Audience More Details
Intended Audience
Food Lovers, Foodies, Food Bloggers, Home Makers, Au-Pairs, Culinary Students
Description
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
  1. 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
  1. 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 .
Contact Hours
4
CEU's
No
Industry Standard, State, or National Certification
No
CE to CU Articulation
No
Prerequisites
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 of this Course
  1. Attendance 100%
  2. Participation
  3. Students will participate in the class. Students must wear closed toe shoes and have aprons and hats.
Accreditation/Special Approval Requirements
Intended Audience
Food Lovers, Foodies, Food Bloggers, Home Makers, Au-Pairs, Culinary Students
Specific Industry or Business Support Needs
Industry or Job Titles Related to training Outcomes for Employment
Related Courses
  • Basic Culinary Arts & Restaurant Fundamentals Certification - HOS-3075E3
Course Contact Information
Sameer Pawa
919-866-6158