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.
Global Salads and Sandwiches
Sandwiches, bowls, and other hand-held grab-and-go items are at the forefront of today’s foodservice trends, offering guests fresh, portable, and flavor-driven options. In this 30-hour course, participants will prepare a wide selection of traditional and global sandwiches, including bánh mì, tacos, piadinas, and sandos, while developing skills in layering flavors, textures, and presentation. Participants will also explore globally inspired salads, bowls, and dressings that can stand alone as satisfying main courses, complement menus as sides, or serve as versatile components in other recipes. By the end of the course, participants will gain a toolkit of versatile, on-trend items that appeal to modern diners and work across a variety of service formats.
San Antonio Campus
July 7, 2026 – August 5, 2026
To register for this course, click here!
Menu Innovation, Composition, and Plating
From concept to table, learn to craft dining experiences that captivate guests from first sight to last bite. In this 30-hour course, participants will use a guided market table approach to explore diverse cooking techniques and transform global ingredients into thoughtfully composed dishes and menus. Participants will develop skills in plating for main courses, sharables, small plates, buffet presentations, and even non-traditional service formats like disposable, take-away, and grab-and-go items. Participants will leave with practical techniques to elevate both the visual appeal and overall impact of their culinary creations.
Hyde Park Campus
May 11, 2026 – May 15, 2026
To register for this course, click here!
Global Sauce Fundamentals
Join CIA Chef Bruce Mattel, former Senior Associate Dean, to discover how the right sauce can transform any dish from simple to unforgettable. In this 30-hour course, participants will prepare a variety of globally inspired sauces, including Indian chutneys, French coulis, Asian glazes, and Mediterranean spreads. Participants will explore the techniques, ingredients, and flavor profiles that make these sauces central to their cuisines, while learning to balance spice and acidity and highlight elements such as umami and freshness. They will also be introduced to a range of thickening agents and methods that support these preparations. Along the way, participants will deepen their understanding of global flavor systems, practice diverse sauce-making methods, and learn how to adapt these techniques to create innovative sauces that honor the world’s culinary traditions.
Chef Mattel, having pioneered the CIA degree program’s global culinary concentration curricula, is an expert in global flavor systems, sauce development, and contemporary thickening agents and methods.
San Antonio Campus
June 2, 2026 – July 1, 2026
To register for this course, click here!