International Cuisines

A hands-on kitchen course where you cook your way around the world in small brigades, working through the signature techniques and ingredients of cuisines from the British Isles and Italy to Mexico, India, and the Far East. Most weeks are spent on the line in the practice kitchen actually producing the menus, with assessment riding on your lab work and a practical final where you plan and execute a dish of your choice. It sits in the applied core of the THM curriculum as the international counterpart to your Anatolian and regional cooking labs, building the technique vocabulary you'll lean on in advanced kitchen, menu-design, and F&B operations courses.