Easter Fusion Duo Experience (Bundle)

“Shaping and Nurturing the Next Generation of Chefs through Culinary Skills”

This two-day intensive culinary course offers students an immersive, hands-on exploration of Caribbean cuisine, with a focused emphasis on Trinidad and Tobago baking traditions and classic Jamaican dishes. The course blends practical cooking skills with cultural awareness, allowing participants to understand the historical roots, ingredients, and techniques that define Caribbean foodways.

BUNDLE: $675.00 (per child) for Both Days.

Instructor:

Dionne Quashie Muir

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Easter Fusion Duo Experience (Bundle)

Next Session: March 31, 2026

Two-day program designed for children ages 10-15 | Tuesday to Wednesday. | 9:00am to 2:00pm|

Easter Fusion Duo Experience 2026 Pre-registration Form (Bundle)

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Course Summary

Easter Fusion Duo Experience (Bundle)

Next Session: March 31, 2026

Two-day program designed for children ages 10-15 | Tuesday to Wednesday. | 9:00am to 2:00pm|

Learning Outcomes

Demonstrate safe and hygienic food-handling practices in accordance with established kitchen safety and sanitation standards.
Identify and correctly use key ingredients, spices, and flavor profiles unique to Trinidad and Tobago and Jamaican cuisines.
Apply appropriate baking techniques to successfully prepare hot cross buns, cookies, and cakes with frosting, including correct mixing methods, baking temperatures, and finishing skills.
Prepare traditional Jamaican dishes rice and peas, coleslaw, fried dumplings, and jerk chicken using authentic preparation and cooking methods.
Utilize proper seasoning, marination, and cooking techniques to develop balanced and authentic Caribbean flavors.
Prepare and serve suitable beverages that complement both baked goods and savory dishes.
Demonstrate effective time management, teamwork, and organization within a practical kitchen environment.
Present completed dishes using basic plating, garnishing, and presentation techniques.
Explain the cultural and historical significance of selected Caribbean dishes and their importance to Caribbean culinary heritage.

Course Description:

Over the two days, students will engage in interactive kitchen sessions, learning proper preparation methods, flavor development, plating, and beverage pairing. Emphasis will be placed on food presentation, teamwork, and kitchen safety while celebrating the cultural significance of each dish prepared.

Day 1: Trinidad and Tobago Baking Cuisine
Students will focus on traditional and contemporary baking practices from Trinidad and Tobago. Practical sessions will include the preparation of hot cross buns, assorted cookies, and cakes with frosting, highlighting proper mixing methods, baking techniques, and finishing skills. Beverages will be prepared and served to complement the baked items.

Day 2: Jamaican Cuisine
The second day will explore popular Jamaican savory dishes. Students will prepare rice and peas, coleslaw, fried dumplings, and jerk chicken, learning about spice blends, marination techniques, and traditional cooking methods. Each meal will be accompanied by appropriate beverages to enhance the dining experience.

By the end of the course, students will have developed practical culinary skills, gained cultural insight into Caribbean cuisines, and built confidence in preparing both baked and savory regional dishes suitable for professional or community-based settings.

Course Instructor(s):

Dionne Quashie Muir

Mrs. Dionne Quashie Muir, a past student of THTI with over two decades of culinary expertise, has established herself as a seasoned professional in the kitchen. Her journey began in local restaurants and hotels , where she honed her skills in classic techniques and developed a passion for creative cuisine. Over the years, she has held numerous roles, from chef de partie to executive chef, leading kitchen teams with a focus on mentorship and collaboration. Her leadership extends beyond the kitchen. She is committed to fostering a collaborative and supportive environment, mentoring young chefs and helping them grow in their careers. Her ability to lead with empathy and vision has earned her a reputation as not just a chef, but a mentor and role model in the industry. She believes in continuous learning and encourages her team to explore new flavors, techniques and culinary trends.

Frequently Asked Questions

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If you do not see a next session date for this course, you can still register today and we will notify you as soon as a new date is published. You can then make payments after a date is confirmed.

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