Culinary Arts
Global Cuisine
A passport through food.
Each week, students cook a signature dish from a different region of the world, learning the geography, history, and culture that shaped its flavor.
What students do
Every session is hands-on and project-based. Students collaborate with a vetted teaching artist, work through structured challenges, and leave with something they made — a model, a recording, a portfolio piece, a finished dish, or a performance.
Who it's for: Curious eaters who want to taste — and cook — the world.
What's inside
- •Regional ingredients and spice profiles
- •Cultural history and food traditions
- •Adapted recipes for school kitchens
- •Plating and presentation
Session-by-session breakdown
Week 1
Italy
Hand-rolled gnocchi with pomodoro sauce.
Week 2
Mexico
Fresh salsa, guacamole, and street-style tacos.
Week 3
Japan
Onigiri rice balls and miso soup.
Week 4
West Africa
Jollof rice with sautéed vegetables.
Week 5
India
Chana masala with homemade naan.
Week 6
Tasting Showcase
Students plan a multi-region tasting menu for families.
Outcomes students leave with
- ✓ Identifies key ingredients across global cuisines
- ✓ Cooks 6 dishes from 6 cultures
- ✓ Can speak to the history behind each dish
What you'll get
- • Curriculum scoped to your group size, grade, and season length
- • Vetted, trained, background-checked teaching artist
- • All materials and kits — no prep work for your staff
- • Attendance + engagement reporting, plus family-facing recap
- • Region-specific pantry staples
- • Reference passport booklet
- • Take-home recipe cards