These hands-on, 30-hour courses offer a dynamic gateway into the essential skills, methods, and flavor systems that define global culinary excellence. Designed for culinary professionals seeking to deepen their technical mastery, each course focuses on one key component of foundational technique to demonstrate how skills like developing global soups and stocks, creating international sauces, applying core cooking methods, working with grains and plant-based ingredients, and composing globally inspired salads, sandwiches, and breakfasts reflect the ways that cuisines take shape across the globe.
These courses also offer an interconnected foundation that supports the advanced global expectations of the ProChef® Level II and III exams. More importantly, they help chefs think like global culinarians by strengthening their ability to recognize patterns across cuisines, adapt techniques with intention, and bring cultural awareness to the plate—all in an engaging, hands-on environment that encourages curiosity and growth.
These courses are taught by an exceptional team of CIA chefs whose global expertise brings each topic to life. Chef Phil Crispo, Chef Bruce Mattel, Chef Rebecca Piezer, Chef Hinnerk von Bargen, Chef Victor Gielisse and Chef Howie Velie draw on careers that span across international culinary research, global curriculum design, plant-forward innovation, and cross-continental teaching. Their experience ensures that every course is grounded in authentic technique, cultural context, and advanced professional skill.