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Course Description

This course provides participants a hands-on experience with a KCC Culinary Faculty Chef, Grant Sato to learn the process of cooking popular local Japanese cuisine (Chicken Karrage, Kimpira Gobo and Nitsuke Fish).  

Learner Outcomes

By the end of this course, students will be able to prepare chicken karaage, kimpira gobo and Nitsuke fish.

  • 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.
  • With cooking and preparation tips, students will be able to produce dishes in a more efficient manner.
  • Students will become comfortable around the kitchen when preparing these dishes. 

Notes

If you are a student with a documented disability and have not voluntarily disclosed the nature of your disability, we may coordinate the accommodations you need. In that case, 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, ph. (808)734-9891 / (808)447-3141(VP) or email jfried@hawaii.edu .

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