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Professional Courses

International Cuisines


Course
Michael Yap
Enrollment for this course is currently closed.

The International Cuisines program teaches the student the different aspects of world cuisines using traditional methods of cooking. The program focuses on the study of cooking skills associated with the preparation and service of traditional international cuisines.

The International Cuisines program teaches the student the different aspects of world cuisines using traditional methods of cooking. The program focuses on the study of cooking skills associated with the preparation and service of traditional international cuisines.

This program is for people who want to push their career development further because the culinary industry is always looking for candidates who are knowledgeable in a variety of cuisines.

Here is the course outline:

Orientation - International Cuisines

Familiarization with MEP International Cuisines Course Description Cuisine Badge Equipment and Ingredients Requirement Consent to Share Images and Work Student e-Handbook Mock Theoretical Assessment Mock Practical Assessment

15 sections
Welcome to International Cuisines
International Cuisines Course Description
Consolidated Market List for International Cuisines
List of Tools and Equipment and Other Program Requirements
Online Consultation
Consent to Share Images and Work of Learners
Student e-Handbook
General Academic Guidelines, Policies and Procedures
Guidelines on Uniform, Grooming, Hygiene and Health
Learner Profile Completion
Code of Conduct: General Standards of Behavior and Online Decorum
Code of Conduct: Policies on Disciplinary Action
Conduct Score
Mock Theoretical Assessment
Mock Practical Assessment

Fundamentals in Restaurant Business

- Business Conceptualization - Operational and Marketing Plan - Financials

7 sections
Syllabus: Fundamentals in Restaurant Business
I. Business Conceptualization
II. Operational and Marketing Plan
III. Financials
Sample of Mind Maps
Demographics Chart
Assessment Requirements

Module 1: Food and Kitchen Safety

Food Safety and Sanitation Hazard Analysis Critical Control Points Servsafe Videos : - Introduction to Food Safety - Overview of Foodborne Microorganisms and Allergens - Personal Hygiene - Purchasing, Receiving and Storage - Preparing, Cooking and Serving - Facilities, Cleaning and Sanitizing Servsafe Protocols for Restaurant Reopening, Takeout, and Delivery COVID-19 Cleaning and Sanitizing Fire Safety Basics First Aid Basics

14 sections
Syllabus
Food Safety and Sanitation
Hazard Analysis Critical Control Point
Video 1 - Introduction to Food Safety
Video 2 - Overview of Foodborne Microorganisms and Allergens
Video 3 - Personal Hygiene
Video 4 - Purchasing, Receiving and Storage
Video 5 - Preparing, Cooking and Serving
Video 6 - Facilities, Cleaning, Sanitizing and Pest Management
Servsafe Protocols for Restaurant Reopening, Takeout, and Delivery COVID-19
Cleaning and Sanitizing Your Workspace
Fire Safety Basics
First Aid Basics
Theoretical Assessment: Food Safety and Sanitation

Module 1: Understanding Flavor

This module is an introduction to the principles of taste and aroma as instrumental elements in our ability to perceive of flavor. The module also examines techniques to create and balance flavor during the cooking process. Understanding Flavor

4 sections
Syllabus
Understanding Flavor
Theoretical Assessment: Flavors
End of the Module 1 Evaluation

Module 2: Northern Philippines

Reading Material: Northern Region (Luzon) Instructional Videos: - Lumpiang Ubod with Lumpia Sauce - Gising-Gising - Annatto Oil - Lechon Belly - Liver Sauce - Pandan Rice

7 sections
Syllabus: Filipino Cuisine - Northern Region
Reading Material: Northern Region (Luzon)
Recipe: Gising Gising
Recipe: Lumpiang Ubod with Lumpia Sauce
Recipe: Annatto Oil
Recipe: Lechon Belly, Liver Sauce, and Pandan Rice
Equipment Requirements for Filipino Cuisine

Module 2: Southern Philippines

Reading Material: Southern Region (Visayas and Mindanao) Instructional Videos: - Inasal na Manok - Kinilaw na Tanigue - Pochero - Ensaladang Talong at Burong Mangga

5 sections
Syllabus: Filipino Cuisine - Southern Region
Reading Material: Southern Region (Visayas and Mindanao)
Recipe: Inasal na Manok at Burong Mangga
Recipe: Kinilaw na Tanigue
Recipe: Pochero and Ensaladang Talong

Module 2: Filipino Cuisine Assessment

Theoretical and Practical Assessments: - Filipino Cuisine Quiz - Northern Philippines - Southern Philippines

4 sections
Practical Assessment: Northern Philippines
Practical Assessment: Southern Philippines
Theoretical Assessment: Filipino Cuisine
End of the Module 2 Evaluation

Module 3: Indonesia

Reading Material: Indonesia Instructional Videos: - Ayam Goreng - Mee Goreng - Nasi Goreng - Rendang

6 sections
Syllabus: Southeast Asian Cuisine - Indonesia
Reading Material: Indonesia
Recipe: Beef Rendang with Nasi Lemak
Recipe: Ayam Goreng with Nasi Goreng
Recipe: Mee Goreng
Equipment Requirements for Southeast Asian Cuisine

Module 3: Thailand

Reading Material: Thailand Instructional Videos: - Gai Hor Bai Toey (Chicken in Pandanus Leaves) - Som Tam (Papaya Salad) - Pla Pao (Salt Crusted Grilled Fish) - Steamed Jasmine Rice - Ta-ko (Thai Style Tapioca) - Khaoniao Mamuang (Mango Sticky Rice)

7 sections
Syllabus: Southeast Asian Cuisine - Thailand
Reading Material: Thailand
Recipe: Chicken in Pandanus Leaves
Recipe: Som Tam
Recipe: Pla Pao
Recipe: Khaoniao Mamuang
Recipe: Ta-Ko

Module 3: Vietnam

Reading Material: Vietnam Instructional Videos: - Pho Ga (Vietnamese Chicken Noodle Soup) - Bahn Mi Thit (Grilled Pork and Liver Sandwich) - Pickled Vegetables - Com Ga (Chicken Clay Pot Rice) - Goi Cuon (Mixed Salad Roll in Rice Paper) - Nuoc Leo (Hoisin Peanut Dressing) - Nuoc Cham (Vietnamese Dipping sauce)

6 sections
Syllabus: Southeast Asian Cuisine - Vietnam
Reading Material: Vietnam
Recipe: Bahn Mi Thit
Recipe: Pho Ga
Recipe: Goi Cuon
Recipe: Com Ga

Module 3: Singapore

Reading Material: Singapore Instructional Videos: - Beef Satay with Peanut sauce - Hainanese Chicken - Chicken Rice - Chili Sauce - Ginger OIl - Laksa and Laksa Paste

6 sections
Syllabus: Southeast Asian Cuisine - Singapore
Reading Material: SIngapore
Recipe: Beef Satay with Peanut Sauce
Recipe: Laksa
Recipe: Hainanese Chicken Rice
Market List for Singapore

Module 3: Southeast Asian Cuisine Assessment

Theoretical and Practical Assessments: - Southeast Asia Quiz - Indonesian Cuisine - Thai Cuisine - Vietnamese Cuisine - Singaporean Cuisine

6 sections
Practical Assessment: Indonesian Cuisine
Practical Assessment: Thai Cuisine
Practical Assessment: Vietnamese Cuisine
Practical Assessment: Singaporean Cuisine
Theoretical Assessment: Southeast Asian
End of the Module 3 Evaluation

Module 4: North Eastern and Mid Atlantic America

Reading Material: - Introduction to American Cuisine - North Eastern and Mid-Atlantic Region Instructional Videos: - American Shepherd's Pie - Corn Dogs - Crab Cakes with Red Pepper Remoulade - New England Clam Chowder

8 sections
Syllabus: American Cuisine - Northeast and Mid Atlantic Region
Reading Material: Introduction to American Cuisine
Reading Material: North Eastern and Mid Atlantic Region
Recipe: American Shepherd's Pie
Recipe: Corn Dogs
Recipe Crab Cakes with Red Pepper Remoulade
Recipe: New England Clam Chowder
Equipment Requirements for American Cuisine

Module 4: Midwest and Southeast America

Reading Material: - Midwest Region - Southeast Region Instructional Video: - Buffalo Wings and Blue Cheese Dressing - Cheddar and Beer Soup - Creole Jambalaya - Cobb Salad

7 sections
Syllabus: American Cuisine - Midwest and Southeast Region
Reading Material: Midwest Region
Reading Material: Southeast Region
Recipe: Buffalo Wings with Blue Cheese Dressing
Recipe: Cheddar and Beer Soup
Recipe: Creole Jambalaya
Recipe: Cobb Salad

Module 4: Western Pacific America

Reading Material: - Western Pacific Region Instructional Video: - Bacon Cheese Burger - Beer Batter Onion Rings - Cioppino - Macaroni and Cheese - Burger Buns

5 sections
Syllabus: American Cuisine - Western Pacific Region
Reading Material: Western Pacific Region
Recipe: Bacon Cheeseburger with Beer Batter Onion Rings; Burger Buns
Recipe: Cioppino
Recipe: Macaroni and Cheese

Module 4: South and Southwestern America

Reading Material: - South and Southwestern Region Instructional Video: - Carne Asada Burrito - Achiote Rice - Refried Beans - Guacamole - Texas Style Bbq Ribs - Bbq Sauce - Apple Slaw - Corn bread - Beef Chili

5 sections
Syllabus: American Cuisine - South and Southwestern Region
Reading Material: South & Southwestern Region
Recipe: Carne Asada Burrito
Recipe: Texas Style Bbq Ribs with Bbq sauce and Apple Slaw
Recipe: Beef Chili and Cornbread

Module 4: American Cuisine Assessment

Theoretical and Practical Assessments: - American Cuisine Quiz - NorthEast and Mid Atlantic - MidWest - Western Pacific - SouthWest

6 sections
Practical Assessment: American Northeast and Mid Atlantic
Practical Assessment: American Midwest
Practical Assessment: American Western Pacific
Practical Assessment: American Southwest
Theoretical Assessment: American Cuisine
End of the Module 4 Evaluation

Module 5: Introduction to Spanish Cuisine

Reading Material: Northwest Region Instructional Video: - Berberechos a La Marinera - Fabada Asturiana (Asturian Bean Stew) - Piperrada (Bell Pepper Omelette) - Sopa De Ajo

7 sections
Syllabus: Spanish Cuisine - Northwest Region
Reading Material: Northwest Region
Recipe: Sopa de Ajo
Recipe: Fabada Asturiana
Recipe: Berberechos a la Marinera
Recipe: Pipperada
Equipment Requirements for Spanish Cuisine

Module 5: Traditional Spanish Cuisine

Reading Material: Central and Southern Region Instructional Video: - Caldo Gallego - Fideua - Mejillones Rellenos - Rabo de Toro (Oxtail Stew)

6 sections
Syllabus: Spanish Cuisine - Central and Southern Region
Reading Material: Central and Southern Region
Recipe: Caldo Gallego
Recipe: Fideua
Recipe: Mejillones Rellenos
Recipe: Rabo de Toro

Module 5: Northeast and Eastern Spain

Reading Material: Northeast and Eastern Region Instructional Video: - Albondigas - Arroz Con Mariscos al Horno - Pollo a la Chilindron - Sangria

6 sections
Syllabus: Spanish Cuisine - Northeast and Eastern Region
Reading Material: Northeast and Eastern Region
Recipe: Albondigas
Recipe: Arroz con Mariscos al Horno
Recipe: Pollo ala Chilindron
Recipe: Sangria

Module 5: Traditional Spanish Desserts

Reading Material: Traditional Spanish Desserts Instructional Video: - Churros con Xocolate - Crema Catalan - Tarta De Santiago (Galician Almond Tart)

7 sections
Syllabus: Spanish Cuisine - Traditional Desserts
Reading Material: Traditional Spanish Desserts
Recipes: Churros con Chocolate
Recipe: Crema Catalan
Recipe: Tarta de Santiago
Market List for Spanish Desserts
Tarta de Santiago Stencil

Module 5: Spanish Cuisine Assessment

Theoretical and Practical Assessments: - Spanish Cuisine Quiz - Intro to Classical Spanish Recipes - Traditional Spanish Recipes - Northeastern and Eastern Region - Traditional Spanish Desserts

6 sections
Practical Assessment: Introduction to Spanish Cuisine
Practical Assessment: Traditional Spanish Cuisine
Practical Assessment: Northeastern and Eastern Spanish Recipes
Practical Assessment: Spanish Traditional Desserts
Theoretical Assessment: Spanish Cuisine
End of the Module 5 Evaluation

Module 6: Introduction to Italian Cuisine

Reading Material: - Introduction to Italian Cuisine - Northern Region Instructional Video: - Cacciatore - Insalata di Frutti di Mare (Cold Seafood Salad) - Pasta Puttanesca - Risi e Bisi

8 sections
Syllabus: Italian Cuisine - Northern Region
Reading Material: Introduction to Italian Cuisine
Reading Material: Northern Region
Recipe: Insalata di Frutti di Mare
Recipe: Cacciatore
Recipe: Risi E Bisi
Recipe: Pasta Puttanesca
Equipment Requirements for Italian Cuisine

Module 6: Central Italy and Italian Pizza

Reading Material: - Central Italy - Italian Pizza Instructional Video: - Pizza Sauce - Pizza Dough - Fritto Misto di Mare - Minestrone - Pizza Napoletana - Calzone

7 sections
Syllabus: Italian Cuisine - Central Region
Reading Material: Central Region
Reading Material: Italian Pizza
Recipe: Pizza Dough and Pizza Sauce
Recipe: Pizza Napoletana and Calzone
Recipe: Fritto Misto di Mare
Recipe: Minestrone

Module 6: Southern Italy and Italian Pasta

Reading Material: - Southern Region - Italian Pasta Instructional Video: - Basic Pasta Dough - Garganelli with Pork and Beef Ragu - Gnocchi with Mushroom, Truffle and Egg - Tortellini with Cheese, Almonds and Lemon in Arrabiata Sauce

7 sections
Syllabus: Italian Cuisine - Southern Region
Reading Material: Southern Region
Reading Material: Italian Pasta
Recipe: Gnocchi with Mushrooms, Truffle and Egg
Recipe: Basic Pasta Dough
Recipe: Garganelli with Pork and Beef Ragu
Recipe: Tortelli with Cheese, Almonds and Lemon Stuffing in Arrabiata Sauce

Module 6: Traditional Italian Desserts

Reading Material: Traditional Italian Desserts Instructional Video: - Cannoli with Mascarpone Filling - Panna Cotta - Zabaglione w/ Macerated Fruits

5 sections
Syllabus: Italian Cuisine - Traditional Italian Desserts
Reading Material: Traditional Italian Desserts
Recipe: Cannoli with Lemon, Pistachio and Cream Cheese Filling
Recipe: Panna Cotta
Recipe: Zabaglione with Macerated Strawberries in Balsamic

Module 6: Italian Cuisine Assessment

Practical and Theoretical Assessment: - Italian Cuisine Quiz - Classical Italian Recipes - Central Region - Southern Region - Traditional Italian Desserts

6 sections
Practical Assessment: Classical Italian Recipes
Practical Assessment: Italy Central Region
Practical Assessment: Southern Italy Region
Practical Assessment: Traditional Italian Desserts
Theoretical Assessment: Italian Cuisine
End of the Module 6 Evaluation

Module 7: Introduction to French Cuisine

Reading Material: - Introduction to French Cuisine - Southern Region - Food Culture and The Michelin Guide - French Cheese and Wine Instructional Video: - Beouf Bourguignon - Bouillabaisse with Rouille Marseille - Pomme Anna - Carrots Tourne with Haricot Vert and Gastrique

10 sections
Syllabus: French Cuisine - Introduction to French Cuisine
Reading Material: Introduction to French Cuisine
Reading Material: Southern Region
Reading Material: Food Culture and The Michelin Guide
Reading Material: French Cheese and Wine
Recipe: Boeuf Bourgignon
Recipe: Pomme Anna
Recipe: Bouillabaisse with Rouille
Recipe: Vichy Carrots with Haricot Verts and Gastrique
Equipment Requirements for French Cuisine

Module 7: Northern and Eastern France

Reading Material: Northern and Eastern Region Instructional Video: - Coq Au Vin - Fish en Papillote - Ratatouille - Vichyssoise

6 sections
Syllabus: French Cuisine - Northern and Eastern Region
Reading Material: Northern and Eastern Region
Recipe: Fish en Papillote
Recipe: Coq Au Vin (East - Central)
Recipe: Vichyssoise (Central France)
Recipe: Ratatouille (Southern France)

Module 7: Central and Western France

Reading Material: Central and Western Region Instructional Video: - Seared Foie Gras w/ Balsamic-Fig Glaze and Petit Salad - Moules Marinieres - Rillettes De Cochon - Soup au Pistou - Tripes A la Mode de Caen

8 sections
Syllabus: French Cuisine - Central and Western Region
Reading Material: Central and Western Region
Recipe: Seared Foie Gras with Balsamic Fig Glaze and Petit Salad
Video: Preparing and Sauteing Duck (Foie Gras Alternative)
Recipe: Rillettes de Cochon
Recipe: Tripes a la Mode de Caen
Recipe: Soupe au Pistou
Recipe: Moules Marinieres with Pomme Frites

Module 7: Traditional French Desserts

Reading Material: Traditional French Desserts Instructional Video: - Beignet - Chantilly Cream - Financier - Crepe Suzette - Crepe - Pot de Crème

6 sections
Syllabus: French Cuisine - Traditional French Desserts
Reading Material: Traditional French Desserts
Recipe: Beignet
Recipe: Crepe Suzette
Recipe: Pots De Crème with Chantilly Cream
Recipe: Financier

Module 7: French Cuisine Assessment

Theoretical and Practical Assessments: - French Cuisine Quiz - Classical French Recipes - Central and Western Region - Northern and Eastern Region - Traditional French Desserts

6 sections
Practical Assessment: Classical French Recipes
Practical Assessment: Traditional French Recipes
Practical Assessment: France Central and Western Region
Practical Assessment: Traditional French Desserts
Theoretical Assessment: French Cuisine
End of the Module 7 Evaluation

Module 8: Introduction to Japanese Cuisine

Reading Material: - Reminder for Full Settlement of Tuition Fees - Introduction to Japanese Cuisine - Sushi and Sashimi - Japanese Cooking Techniques

6 sections
Reminder for Full Settlement of Tuition Fees
Syllabus: Japanese Cuisine
Reading Material: Introduction to Japanese Cuisine (Washoku)
Reading Material: Sushi and Sashimi
Reading Material: Japanese Cooking Techniques
Equipment Requirements for Japanese Cuisine

Module 8: Japanese Sushi Set

Instructional Video: - California Roll - Chirashi Sushi - Spicy Tuna Sashimi - Sushi Rice - Tamago - Yaki Udon

6 sections
Recipe: Tamago
Recipe: Sushi Rice
Recipe: California Uramaki
Recipe: Spicy Tuna Sashimi
Recipe: Chirashi Sushi Don
Recipe: Yakiudon

Module 8: Japanese Bento Box

Instructional Video: - Chahan (Japanese Mixed Fried Rice) - Miso soup - Kanikama Salad (Cabbage and Crab Salad) - Ebi and Vegetable Tempura - Yaki Tori

6 sections
Recipe: Dashi and Miso Soup
Recipe: Yakitori
Recipe: Chahan
Recipe: Ebi and Vegetable Tempura
Recipe: Kanikama Salad
Bento Box Assembly

Module 8: Japanese Cuisine Assessment

Theoretical and Practical Assessments: - Japanese Cuisine Quiz - Japanese Sushi Set - Japanese Bento Box

4 sections
Practical Assessment: Japanese Sushi Set
Practical Assessment: Japanese Bento Box
Theoretical Assessment: Japanese Cuisine
End of the Module 8 Evaluation

Module 9: Introduction to Chinese Cuisine

Reading Material: - Introduction to Chinese Cuisine - Northern Region (Shandong) - Eastern Region (Jiangsu) - Western Region (Sichuan) - Southern Region (Guandong)

7 sections
Syllabus: Chinese Cuisine
Reading Material: Introduction to Chinese Cuisine
Reading Material: Northern Region (Shandong)
Reading Material: Eastern Region (Jiangsu)
Reading Material: Western Region (Sichuan)
Reading Material: Southern Region (Guangdong)
Equipment Requirements for Chinese Cuisine

Module 9: Classical Chinese Recipes

Instructional Video: - Three Cup Chicken (San Beiji) - Yang Chow Fried Rice - Mapo Doufu (Hot tofu) - Seafood Egg Drop Soup with Spinach

4 sections
Yang Chow Fried Rice with Chinese Sausage
Sichuan Mapo Doufu (Hot Tofu)
Recipe: Seafood Egg Drop Soup with Spinach
Recipe: San Bei Ji

Chinese Siu Mei (Roasted Meats)

Instructional Video: - Roast Pork (Siu Yuk) - Pig ear Salad - Roast Pork Asado (Char Siu) - Hoisin Dipping Sauce - Soy Chicken

6 sections
Recipe: Roast Pork
Recipe: Hoisin Sauce
Recipe: Char Siu with Hoisin Dipping Sauce
Recipe: Pig Ear Salad
Recipe: Soy Chicken
Assembly: Chinese Meat Platter

Module 9: Chinese Cuisine Assessment

Theoretical and Practical Assessments: - Chinese Cuisine Quiz - Classical Chinese Recipes - Siu Mei

4 sections
Practical Assessment: Classical Chinese Recipes
Practical Assessment: Chinese Siu Mei (Roasted Meats)
Theoretical Assessment: Chinese Cuisine
End of the Module 9 Evaluation

Module 10: Southern European Mediterranean Cuisine

Reading Material: - Introduction to Mediterranean Cuisine - Eastern Mediterranean - Southern Europe Instructional Video: - Beef Kebab with Garlic Yogurt Sauce - Basmati Rice - Lamb Dolmades - Kataifi Rolls - Tabbouleh

9 sections
Syllabus: Mediterranean Cuisine - Eastern Mediterranean and Southern Europe
Reading Material: Introduction to Mediterranean Cuisine
Reading Material: Eastern Mediterranean
Reading Material: Southern Europe
Recipe: Beef Kebabs with Garlic Yogurt Sauce and Basmati Rice
Recipe: Lamb Dolmades
Recipe: Tabbouleh
Recipe: Kataifi Rolls
Equipment Requirements for Mediterranean Cuisine

Module 10: North African Mediterranean Cuisine

Reading Material: North African Region Instructional Video: - Chicken Tagine - Preserved Lemons - Couscous - Falafel with Hummus - Pita and Tatziki

9 sections
Syllabus: Mediterranean Cuisine - North African Region
Reading Material: North African Region
Recipe: Preserved Lemons
Recipe: Couscous
Recipe: Chicken Tagine with Preserved Lemon
Recipe: Pita Bread
Recipe: Hummus
Recipe: Tzatziki and Vegetable Salad
Recipe: Falafel

Module 10: Mediterranean Cuisine Assessment

Theoretical and Practical Assessments: - Mediterranean Cuisine Quiz - Southern European Region - North African Region

4 sections
Practical Assessment: Southern European Region
Practical Assessment: North African Region
Theoretical Assessment: Mediterranean Cuisine
End of the Module 10 Evaluation

Module 11: Restaurant Business Assessment

Assessment - Restaurant Business Report

2 sections
Assessment - Restaurant Business Report
End of the Module 11 Evaluation

IC Student e-Clearance (Online)

Our e-Clearance module simplifies the clearance process for students. It provides a list of tasks and requirements, allows students to track their progress, and submit necessary forms and documentation electronically. You can communicate easily with relevant departments and receive real-time updates on the status of your clearance.

5 sections
Secure your e-Clearance
Enrollment Status
Academic Department
Finance Department
Pending Obligations Dropbox

Completion

The following certificates are awarded when the course is completed:

Global Academy-Certificate in International Cuisines
Student Clearance Form - Certificate - MEP
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