Culinary Institute of the Pacific

Culinary Applications in Global Cuisine: Train the Trainer

February 9 – February 13, 2026

This advanced course positions experienced chefs and culinary leaders as educators, focusing on how professional technique is taught, demonstrated, and effectively transferred in real-world settings. Participants will engage with global cuisines as instructional tools, using international culinary traditions to reinforce core techniques while strengthening cultural literacy and instructional clarity.

Designed in collaboration with the Culinary Institute of the Pacific (CIP), the program is rooted in Hawaiʻi’s food systems and cultural context. Locally sourced ingredients and traditional canoe crops are integrated into international culinary applications. This approach allows participants to explore how regional ingredients can be meaningfully adapted within global frameworks while honoring place-based knowledge and culinary heritage.

A strong emphasis is placed on train-the-trainer practice. Participants develop skills in lesson sequencing, live demonstrations, technique articulation, and feedback delivery, with focused attention on mentorship dynamics and learner engagement. Hands-on teaching scenarios and reflective exercises support the development of confident instructional presence across kitchens, classrooms, and workforce training environments.

Intended for seasoned industry professionals and culinary educators, Culinary Applications in Global Cuisine: Train-the-Trainer strengthens leadership capacity and teaching effectiveness, empowering participants to guide others while preserving culinary traditions and advancing globally informed, Hawaiʻi-grounded practice.

Downloadable Material:

Course Guide

PowerPoint Day One: Introduction to Training and Mentorship

PowerPoint Day Two: Research, Collaboration, and Presentation

PowerPoint Day Three: Effective Demonstrations

PowerPoint Day Four: Giving Effective Feedback

Survey