Local Cuisine Cooking
This course is designed for culinary enthusiasts who want to explore and master the rich and diverse flavors of local cuisine cooking. The purpose of this course is to preserve and promote the rich culinary heritage of both islands by providing participants with practical skills and cultural knowledge.
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Local Cuisine Cooking
- Method: Face to Face
- Contact Hours: 24 Hours
- Price: TT$1,495
- 8 Sessions – Tuesdays (5pm-8pm)
- All ingredients and materials will be provided.
- Sessions include both theoretical instruction and hands-on cooking.
- Suitable for beginners and experienced cooks.
- Sign Up Now - Pay Later!
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Payment Terms
You are required to pay 100% of the total cost at least seven (7) working days prior to commencing of training. If you are unable to pay the full amount before the start of classes, you have the option of making 50% down payment and the balance payable by the middle of the programme.
Persons that choose to make payments via the bank account: the receipt must be emailed or Whatsapp to 477-8910 one (1) week before commencing of training.
Should THTI cancel a scheduled class before its commencement, THTI will refund 100% of the course fee.Â
Should an applicant having paid all the required fees withdraw before the start of a scheduled class (having not attended any classes) a 10% penalty fee will be charged.
Should an applicant having paid all the required fees withdraw after the start of a scheduled class (having attended at least one (1) class) a 20% penalty fee will be charged.
No refund is applicable should an applicant having paid all the required fees withdraw after attending two (2) or more than two (2) classes
Should an applicant having paid part of the required fees withdraw before the start of a scheduled class (having not attended any classes) a 10% penalty fee will be charged.
Should an applicant having paid part of the required fees withdraw after the start of a scheduled class (having attended at least one (1) class) a 50% penalty fee will be charged.
No Refund is applicable should an applicant having paid part of the required fees withdraw after attending two(2) or more than two (2) classes.
Applicants in cases 2 and 3 will be given the option to transfer to another course or the same course being offered at another date.
Course Summary
Local Cuisine Cooking
- Method: Face to Face
- Contact Hours: 24 Hours
- Price: TT$1,495
- 8 Sessions – Tuesdays (5pm-8pm)
- All ingredients and materials will be provided.
- Sessions include both theoretical instruction and hands-on cooking.
- Suitable for beginners and experienced cooks.
Learning Outcomes
- Understand the cultural significance and history of key Trinbagonian dishes.
- Identify and use common local ingredients and spices.
- Prepare a range of traditional dishes including Cou-Cou, Callaloo, Pelau, Crab and Dumplings, Bhagi Rice Cook-up and more
- Demonstrate proper kitchen safety and hygiene practices.
- Apply different cooking techniques for meats and fish, including marinating, seasoning and grilling. 6. Gain confidence in replicating these traditional recipes at home.
Course Description:
Cultural Understanding: Develop an appreciation for the history and cultural significance of
Trinbagonian cuisine.
Ingredient Familiarity: Recognize and utilize common ingredients and spices specific to
Trinidad and Tobago.
Cooking Techniques: Master traditional cooking techniques for a variety of dishes, including
cou cou, callaloo, pelau, crab and dumplings, and bhagi rice cook-up.
Meat and Fish Preparation: Learn various methods for marinating, seasoning, and cooking
meats and fish.
Kitchen Safety: Adhere to proper kitchen safety and hygiene practices.
Culinary Confidence: Gain confidence in preparing and presenting traditional Trinbagonian
dishes.
Community and Sharing: Foster a sense of community through shared culinary experiences
and knowledge exchange.
Creative Application: Encourage experimentation with traditional recipes and local
ingredients to promote the continuation and innovation of Trinbagonian cuisine.
Course Instructor(s):
Chef Danielle Stewart
Danielle Stewart is another success story from THTI’s Culinary Arts programme. As the co-owner of Frontline Flavours, Danielle has made significant strides in the culinary field, offering a diverse range of dishes that showcase the rich flavors of Tobago. Recently, she launched a new business venture, Tobago Fireside, which is set to bring even more culinary innovation to the island. Danielle’s entrepreneurial spirit and dedication to her craft were honed during her time at THTI, where she learned not only the technical aspects of cooking but also the business acumen needed to succeed in the hospitality industry.
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Frequently Asked Questions
When is the next cycle of this course?
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.
How do I register for this course?
- Create an account or log in.
- Submit the registration form.
- Choose payment option.
- Make payment.
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Do you have a payment plan?
Yes! We can offer you a payment plan if you are unable to pay the course fees in full upfront. Please contact us.
Can I pay with cash?
Cash deposits can be made at the bank. You can also pay via bank transfer or credit card through our website.
Note: We no longer accept cash payments on campus.
Do I get a certificate upon completion of this course?
Yes you will receive your certificate upon completion once all fees are paid.
