International Cuisine at Culinary School

International Cuisine at Culinary School

by Olivia DeWolfe
CulinaryEd Columnist
February 23, 2011

International cuisine: Spanish tapas.Without the influence of cultures from around the world, American cuisine would not be nearly as dynamic and innovative. If you dream of opening a tapas restaurant serving Chilean wine and crispy artichokes with shaved manchego, slicing poisonous blowfish as a sushi chef, or running a bakery specializing in French artisan breads and pastries, it may be to your pleasure to know that international cuisine classes are offered by most culinary degree programs.

Culinary schools give you a taste of new flavors

Depending on the size of the culinary degree program you're interested in, you may find a range of classes designed to teach you to make, taste, serve and appraise the traditional and regional dishes of Asia, Europe, the Mediterranean and the Americas. Classes focus on the preparation, techniques, ingredients and flavors of countries like France, Japan, Korea, Malaysia, Morocco, Pakistan, Tunisia, Peru and Egypt, as well as countries in the Caribbean and Central America. If baking is your passion, you can find advanced courses to teach you to make international breads and pastries, including European artisan sourdoughs, gateau, brioche, croissants and more.

Culinary degree programs introduce worldly wines

Culinary schools also offer classes that specialize in wines from Europe and the New World, including South America, South Africa, Australia and New Zealand. In addition to teaching you the heritage and wine laws of each region, the curriculum may cover how the weather and geology of each country produce such unique wines.

Some culinary schools even have exchange programs where you may travel to another country to attend cooking classes. What better way to learn a foreign cuisine than to be submerged within the culture? At home or abroad, learning international cooking is easy with culinary classes arts.

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