Global Culinary Foundations
Explore the basic fundamentals of culinary technique through a global lens. In this 30-hour course, participants will learn the basics of knife handling, care, and maintenance, as well as a variety of common kitchen cuts. Participants will prepare a variety of stocks, broths, and other bases from scratch, and compare and contrast scratch made products to their commercial counterparts. Participants will use the stocks and broths made in class, as well as some commercial alternatives, to prepare a variety of global soups.
Hyde Park Campus
January 26, 2026 – January 30, 2026
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San Antonio Campus
April 28, 2026 – May 27, 2026
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Global Sauce Fundamentals
Sauce making is the key to great dishes and deliciousness. In this 30-hour course, participants will prepare a variety of hot and cold sauces including chutneys, relishes, coulis, glazes, and other global sauces, spreads, and dips. Participants will learn and demonstrate an understanding of global flavor systems and be able to identify and describe common global flavoring agents and ingredients, as well as sauce making approaches.
Hyde Park Campus
February 9, 2026 – February 13, 2026
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San Antonio Campus
June 2, 2026 – July 1, 2026
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Global Cooking Methods
While ingredients and flavors may change, the approaches to applying heat will not. The applications of moist and dry heat are ubiquitous around the world. In this course, participants will explore and prepare a variety of international dishes while focusing on several applications of dry and moist heat. Dishes will take a plant forward approach. Animal proteins will be present but in smaller quantities.
In addition to cooking methods, discussions and applications of menu composition will also be included. Sauces derived from the cooking methods, and well as other accompaniments will be part of the production.
This course will be delivered in two, 30-hour modules. Module 1 will focus on Dry Heat applications and Module 2 will focus on Moist Heat applications. While participants are encouraged to take both modules, they may enroll in one or the other.
Module 1 – Dry Heat Applications
Hyde Park Campus
February 23, 2026 – February 27, 2026
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San Antonio Campus
January 13, 2026 – February 11, 2026
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Module 2 – Moist Heat Applications
Hyde Park Campus
March 2, 2026 – March 6, 2026
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San Antonio Campus
February 24, 2026 – March 25, 2026
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Grains, Legumes, Noodles, and More
In the plant forward world, whole grains, legumes, and other ingredients are the key to providing a balanced satiating, and delicious dining experience. In this 30-hour course, participants will differentiate between and prepare a variety of grains, legumes, noodles, tubers, and other vegetables using global flavors and techniques. A wide range of global ingredients will be explored and discussed.
Hyde Park
March 30, 2026 – April 3, 2026
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San Antonio
March 30, 2026 – April 14, 2026
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Global Salads and Sandwiches
Sandwiches, bowls, and other hand-held grab and go items are topping the trends in food service. In this 30-hour course, participants will prepare a variety of traditional and global sandwiches including Ban-mi, tacos, piadinas, and Sandos. Participants will also prepare globally inspired salads, dressings, bowls, and preparations for use as accompaniments, main items, or components of other dishes.
Hyde Park
April 13, 2026 – April 17, 2026
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San Antonio
July 7, 2026 – August 5, 2026
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Menu Innovation, Composition, and Plating
In this 30-hour course, participants will use a guided market table approach to apply various cooking techniques to a myriad of global ingredients. The focus will be on composing dishes and menus for the maximum guest impact. Topics will also include plating techniques and approaches for main items, sharables, small plates, buffet presentation, and non-traditional plating surfaces, including disposable, take away, and grab-and-go items.
Hyde Park
May 4, 2026 – May 8, 2026
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International Breakfast
Breakfast is said to be one of the most important meals of the day. Many different cultures have different impressions of what breakfast should be. In this 30-hour course, participants will prepare a variety of breakfast dishes from western style bacon and eggs to Mexican Tetelas to Asian Congees and Hawaiian Musubi. Production will include egg-based dishes, cereals, quick breads, and accompaniments.
Hyde Park
May 18, 2026 – May 22, 2026
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