Cultural Sensitivity in Cuisine

Course Title: Cultural Sensitivity in Cuisine
Course Code: CSC-KS-2503-1.1

Accreditation Type: Certificate of Competency

Course Duration

Total Course Hours: 8 hours (1 day)

Course Fee

Total Course Fee: S$180/pax

Funding Available (If Applicable):

• Training Industry Professionals in Tourism (TIP-iT)
• NTUC Company Training Committee (CTC) Grant

Learning Objectives for Cultural Sensitivity in Cuisine

By the end of this course, participants will be able to:

1. Adapt menus to suit cultural and regional preferences, taking into account various dietary habits and traditions.
2. Understand the fundamentals of international cuisines, including key ingredients, cooking techniques, and flavor profiles from different cultures.
3. Serve guests with specific dietary customs, ensuring compliance with dietary restrictions such as halal, vegetarian, gluten-free, and others, while maintaining the integrity and taste of the dish.

Learning Units for Cultural Sensitivity in Cuisine

Unit 1: Adapting Menus to Cultural and Regional Preferences

• Objective: Develop the ability to adapt menus to meet the cultural and regional preferences of diverse customer groups.
• Content:
• The impact of cultural beliefs, values, and traditions on food choices.
• How to modify menu items for different cultures and regional tastes (e.g., adjusting spices, ingredients, or preparation methods).
• The importance of researching cultural norms and preferences when designing a menu.
• Case studies of menu adaptations for specific cultures.

Unit 2: Understanding International Cuisine Basics

• Objective: Gain foundational knowledge of international cuisines, including essential ingredients, cooking techniques, and presentation styles.
• Content:
• Introduction to international cuisines such as Italian, French, Chinese, Indian, Mexican, and Middle Eastern.
• Common ingredients and cooking techniques used in each cuisine (e.g., pasta making, stir-frying, baking).
• The role of spices, herbs, and flavors in shaping the culinary identity of various cultures.
• Presentation styles and dining etiquette specific to different cuisines.

Unit 3: Serving Guests with Specific Dietary Customs

• Objective: Learn to serve guests with specific dietary customs by understanding their needs and providing suitable options.
• Content:
• Overview of dietary customs such as halal, kosher, vegetarian, vegan, gluten-free, and lactose-free.
• How to accommodate guests with dietary restrictions without compromising flavor or presentation.
• The importance of clear communication and labeling when serving guests with special dietary needs.
• Case examples: handling dietary requests in a real-world kitchen setting.