Format: Hybrid (Online + Cultural Immersion Activities / Restaurant & Heritage Tours)
Level: Culinary Professionals, Academics, Food Writers, Gastronomists
Duration: 6 months (24 weeks) | ~150 hours
Weekly Load: 4–6 hours
Certification: Certified Global Culinary Heritage & Culture Specialist (CGCHS)
Participants will:
• Understand evolution of world cuisines and food systems
• Analyze cultural, religious, and trade influences on gastronomy
• Study historical culinary texts, ingredients & preservation methods
• Interpret food as identity, diplomacy, and sociopolitical force
• Explore anthropological & archaeological food evidence
• Document recipes & dishes using WRID cultural format
• Develop advanced comparative culinary analysis skills
| # | Module | Duration | Key Focus |
|---|---|---|---|
| 1 | Foundations of Food Anthropology & Gastronomy | 2 weeks | Food sociology, anthropology, cultural gastronomy |
| 2 | Ancient Civilizations & Culinary Origins | 3 weeks | Mesopotamia, Persia, Egypt, Greece, Rome, Indus Valley |
| 3 | Silk Road, Trade Routes & Colonial Spice Economies | 3 weeks | Persia–India–China routes, Ottoman routes, European colonial spice networks |
| 4 | Religion, Rituals & Food Symbolism | 3 weeks | Islamic, Hindu, Buddhist, Christian, Jewish food laws & ritual cuisine |
| 5 | Indigenous Foodways & Ethnobotany | 3 weeks | Tribal culinary systems, foraging, plant domestication |
| 6 | Modern Culinary Movements | 3 weeks | Nouvelle Cuisine, Molecular, Farm-to-Table, Fusion, Diaspora cuisines |
| 7 | Cultural Documentation & WRID Standards | 2 weeks | Cultural recipe log, archival format, culinary ethnography |
| 8 | Capstone Project | 5 weeks | Cultural food research & documentary portfolio |
World spice exploration & sensory analysis
Historical cooking techniques
Museum/heritage culinary artifacts study
Traditional fermentation & preservation practices
Religious food rituals and feast simulations
Field visits: ethnic restaurants, heritage bakeries, spice markets
Optional global culinary study tour module available.
| Component | Weight |
|---|---|
| Weekly reflections & research notes | 20% |
| Mid-term cultural comparative quiz | 20% |
| Applied mini-ethnographic study | 30% |
| Capstone cultural gastronomy portfolio | 30% |
Capstone Deliverables:
✅ Research paper (10–20 pages)
✅ WRID cultural documentation of 3 traditional dishes
✅ Visual portfolio (photo/video/field report)
✅ Oral presentation & cultural storytelling
Access to libraries and digital archives
Field visit journal & documentation tools
Camera/phone for visual fieldwork
WRID research templates
Culinary Historian
Food Anthropologist / Heritage Consultant
Cultural Gastronomy Researcher
Writer / Editor (Culinary & Cultural Media)
Museum or Heritage Center Culinary Curator
Consultant in Food Diplomacy / Tourism
| Plan | Includes | Price |
|---|---|---|
| Self-Study | LMS + materials + quizzes | $400 |
| Guided | Weekly webinars + peer review + mentor feedback | $1,250 |
| Premium | 1-on-1 academic coaching + heritage labs + capstone defense | $3,200 |
Regional pricing may apply (UAE/EU)
World Food Routes Atlas (digital)
Religious & cultural food laws handbook
WRID Cultural Documentation system
Templates for culinary ethnography & interviews
Access to global gastronomy scholars network
| Duration | Mode | Price |
|---|---|---|
| 8 weeks | Online | $350 |
| Hybrid version with cultural field assignment | $750 |
Modules: Food anthropology, ancient cuisines, religion & food, spice history, cultural documentation basics.
Badge: World Culinary Heritage Micro-Specialist
Cultural gastronomy workbook
Field report & photo log
Mini-cultural research paper
WRID cultural recipe documentation
