Culinary Arts
intermediate
International & Regional Cuisines
A comprehensive course covering International cuisines. Topics include French, Italian, Asian, Latin American, Middle Eastern cooking techniques, regional ingredients, spice profiles, and cultural food traditions. Designed for intermediate level learners.
10 hours
4 modules
12 lessons
0 enrolled
Ch
Chef Dominique Laurent
Executive Chef & Culinary Arts Instructor
Free
Full access to all course materials
Course Content
Foundations of Italian
3 lessons
French
26 min
Italian
35 min
Applying French
29 min
Understanding Latin American
3 lessons
Asian
29 min
Latin American
29 min
Applying Asian
34 min
Working with Middle Eastern Cooking Techniques
3 lessons
Middle Eastern Cooking Techniques
31 min
Regional Ingredients
31 min
Applying Middle Eastern Cooking Techniques
31 min
Advanced Cultural Food Traditions
3 lessons
Spice Profiles
23 min
Cultural Food Traditions
20 min
Applying Spice Profiles
34 min