Developing Global Cuisines Class

[Carmine Russo]

Hello, I'm a culinary arts instructor, and am in the process of developing a Global Cuisines class that will begin in January, 2007. I'm currently developing the curriculum, and wondering if anyone here might have any internet resources I could utilize, or if anyone has any thoughts about what they would like to see culinary students learning in a class that will introduce flavor principles of international cuisines, and their cooking techniques, ingredients, and menus. I plan to narrow this down to European Cuisines for one class, and Mediterranean, Asian, & Pacific Rim for another class.

Any thoughts?

thanks

Chef Carmine Russo

[cape chef]

Originally Posted by Carmine Russo

Hello, I'm a culinary arts instructor, and am in the process of developing a Global Cuisines class that will begin in January, 2007. I'm currently developing the curriculum, and wondering if anyone here might have any internet resources I could utilize, or if anyone has any thoughts about what they would like to see culinary students learning in a class that will introduce flavor principles of international cuisines, and their cooking techniques, ingredients, and menus. I plan to narrow this down to European Cuisines for one class, and Mediterranean, Asian, & Pacific Rim for another class.

Any thoughts?

thanks

Chef Carmine Russo

What text are you using? How long are the classes?

[poacher2]

Hi,
I used to teach an "Ethnic Food Class" in Reno NV. I tried to find guest chefs from the various areas we addressed, a Swiss chef friend taught the Swiss sections etc. It is my personal belife that the sensitivity that is part of a cultures food comes from being raised with it. All I can tell you is that it was a great sucess, the students loved it as did the guest chefs. I taught about 1/3 of the classes myself, which was great fun.
I would like to know how you get on.
Good luck;
Victor