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World Cuisines Microcredential

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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

Stackable

MVCC Microcredentials

Gain these in-demand skills

  • Garde Manger
  • Cooking
  • Restaurant Operations
  • World Cuisines
  • American Cuisine

Course List (3)

Garde Manger FS154 3 cr.

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 Cuisine FS206 3 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 FS256 3 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.

 

Faculty

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David Hoffman, Associate Professor

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Joann DeTraglia, Professor