This module introduces learners to the core principles of global culinary traditions, food cultures, and professional kitchen terminology. Participants explore how history, geography, and culture shape cooking styles around the world, while building a shared vocabulary and conceptual foundation for advanced culinary training.
Learners will develop an understanding of how international cuisines influence Canadian food culture and how global culinary knowledge is applied in professional kitchens in Canada.
Module 2 — Global Cooking Techniques (Conceptual & Applied)
This module focuses on the fundamental cooking techniques used across international cuisines, including dry heat, moist heat, and combination methods. Learners study both the theory behind these techniques and their practical application in professional kitchens.
Participants will analyze how different techniques affect flavor, texture, nutrition, and presentation, and how these methods are adapted to meet Canadian culinary standards and workplace expectations.
Module 3 — International Ingredients and Flavor Profiles
This module explores key ingredients, spices, herbs, and flavor profiles from different regions of the world. Learners examine how ingredients interact to create distinctive tastes and how to substitute or source them responsibly within the Canadian market.
The module emphasizes ingredient selection, cultural authenticity, allergen awareness, and compliance with Canadian food safety and labeling standards.
Module 4 — Menu Development and Plating for the Canadian Market
This module develops skills in menu planning, recipe standardization, costing, nutrition awareness, and modern plating techniques. Learners design menus that balance creativity, cultural authenticity, customer expectations, and business requirements.
Participants learn how to adapt international dishes for Canadian diners while respecting dietary guidelines, sustainability practices, and market trends.
Module 5 — Canadian Kitchen Safety, Hygiene, and Workplace Culture
This module focuses on professional standards within Canadian kitchens, including food safety regulations, hygiene practices, occupational health and safety, and workplace communication.
Learners gain familiarity with Canadian food handling laws, inspection standards, and kitchen teamwork culture, preparing them for safe, compliant, and professional work environments across Canada’s hospitality and food service industry.
