CULN3044 - Cooking Local Korean Favorites

Kapiolani Community College - CECS

Course Description

This course provides a hands-on experience with a KCC Culinary Faculty Chef, Grant Sato to learn the process of cooking popular local Korean cuisine (Easy Taegu, Stuffed Kim Chee, and Tteokbokki).

Learner Outcomes

1. By the end of this course, students will be able to prepare Easy, Taegu, Stuffed Cucumber Kim Chee, and Tteokbokki.

2. Students will learn proper cooking techniques for each dish. Some of the techniques learned would include proper knife handling and cutting of ingredients per the requirements of each dish.

3. With cooking and preparation tips, students will be able to produce dishes in a more efficient manner.

4. By the end of the course, student will become comfortable around the kitchen when preparing these dishes.

Notes

As a safety precaution, participants in all culinary classes are required to wear covered, non-slip shoes (e.g. athletic shoes) and comfortable long pants. Aprons or any other personal items may also be brought to class. The college will not be held responsible if such items are lost or stolen.

If you are a student with a documented disability and have not voluntarily disclosed the nature of your disability so that we may coordinate accommodations you need, you are invited to contact the Disability Support Services Office (DSSO) in 'Ilima 107, ph. (808) 734-9552, or email kapdss@hawaii.edu for assistance. For students whose primary disability is Deaf or hard of hearing, contact the Kapi'olani Community College Deaf Center: Jan Fried at jfried@hawaii.edu. (808) 734-9891/(808) 447-3141 (VP)

Drop/Refund Policy: Failure to attend a class or notifying your instructor of your intent to withdraw does not constitute an official withdrawal from the course. For more information on the Drop/Refund Policy email Registration at kccocet@hawaii.edu.

100% Refund: 10 business days prior to the 1st day of instruction.
50% Refund: 5-9 business days prior to the 1st day of instruction.
0% Refund: Less than 5 business days prior to the 1st day of instruction.