ENR3090 - Asian Soups

Kapiolani Community College - CECS

Course Description

Chef Grant continues with his popular cooking fundamentals series. Every class begins with a lecture, followed by a cooking demonstration and then hands-on cooking! Chef Sato enjoys preparing simple, flavorful food utilizing locally grown products with an emphasis on Asian/Pacific flavor, local tastes and classic techniques.

Course Outline

As a local boy, Chef Grant developed a real appreciation for the flavors of the Asian cultures represented in Hawaii. As a professional chef, he's also had the opportunities to travel and learn authentic cooking techniques. For this class, Chef Grant picked a few of his favorite new Asian soup recipes that he's sure you'll enjoy. He'll teach you how to make: Thai chicken and papaya soup, Korean pork noodle soup, and a Chinese corn and crab soup.

Learner Outcomes

Students will learn to interpret recipes and use standard kitchen tools and cooking techniques to produce home style healthy dishes.

Notes

If you are a student with a documented disability and have not voluntarily disclosed the nature of your disability so that we may coordinate the accommodations you need, you are invited to contact the Disability Support Services Office (DSSO) in `Ilima 107, ph.734-9552 , or email kapdss@hawaii.edu for assistance. For students whose primary disability is Deaf or hard of hearing, contact the KCC Deaf Center in Manono 111C, ph. 734-9210 (V) or 447-1379 (videophone).

Please note: you will need to contact Kapi`olani CC's DSSO or Deaf Center to request accommodations in a Kapi`olani CC course even if you've already registered or receiving services at another UH campus's disability support program.

Kapiolani Community College Refund/Drop Policy:

100% refund: Notification to Non-Credit Registration made 10 business days or more prior to start date of course.

50% refund: Notification to Non-Credit Registration made 5-9 business days prior to start date of course.

0% refund: Notification to Non-Credit Registration made less than 5 business days prior to start date of course.