International and Regional Cuisines

A goal of this course is to broaden the student’s knowledge of the various cuisines available both locally and globally. In this section of the course, students will:

• Develop an awareness of many different types of cuisines
• Learn about the different flavors, ingredients, and presentations of different cuisines
• Experience how different regions use spices, herbs, meats and vegetables that make a cuisine unique

Read more about what we teach:

• À La Carte / Line Cooking
• Baking
• Banquet and Dining Room Service
• Beverage Management
• Culinary Math
• Ethics and Responsibility
• Food Preparation
• Garde-Manger
• International and Regional Cuisines
• Kitchen Management
• Menu Development
• Sanitation
• ​Kitchen Equipment and Tools

Download our Culinary Arts program brochure

NCI's program is fast-paced and only nine months long so you can get your career started sooner.