Discover the rich tapestry of global culinary traditions with the World Cuisines microcredential.
This credential is designed for industry professionals and culinary enthusiasts eager
to explore the diverse ingredients, techniques, tools, and flavors from various cultures.
Students will delve into the fundamental components of iconic dishes from Asia, Europe,
Africa, the Americas, and the Middle East, improving culinary knowledge and skills
through hands-on learning. Prerequisite: Kitchen Competencies microcredential.
NYS Part Time Tuition Assistance
Students taking this microcredential may be eligible for NYS Part Time Tuition Assistance
for Non-Degree Credentials. Learn more
The basics of garde manger production are learned through preparation of appetizers,
condiments, and hors d'oeuvres. This course presents the basic principles of garde
manger for hotel, restaurant, and catering establishments. Topics covered include
charcuterie, hors d'oeuvre, canapes, egg cookery, salad, and cheese production.
American Regional CuisineFS2063 cr.
This course covers classical cooking skills associated with the preparation and service
of American, international, and ethnic cuisines. Topics include classic and modern
cooking trends and technologies. Cuisines revolving around American regional cuisines
and ingredients are incorporated into lecture and lab. This course covers commercial
kitchen cleaning and builds understanding for clean facilities.
International Cuisine FS2563 cr.
This course covers the study of classical cooking skills associated with the preparation
and service of American, international, and ethnic cuisines. Topics include classic
and modern cooking trends and technologies. Cuisines revolving around American regional,
Old World, and New World are to be incorporated into lecture and lab. This course
covers commercial kitchen cleaning and builds understanding of clean facilities.
