KEY Project Culinary Arts program

 

KEY Project is offering a new and exciting, one of a kind Culinary Education program. Each 6-week unit will consist of two independent courses – offered separately or together. Classes are offered to adults over 18 and will provide students with an introduction to fundamental concepts, skills and techniques of basic kitchen and/or baking skills.

Each class will focus on fundamental skills to ready students for entry-level work in the culinary field. Instruction will include the use and function of ingredients; product identification; weights and measures; and the proper use and maintenance of kitchen and bakeshop tools/equipment.  Students will demonstrate their skills by helping with planning, preparation and implementation of a KEY Project-sponsored food event.  Upon satisfactory completion, students will receive a Certificate of Completion.

 

Introduction to Fundamental Kitchen Skills

Chef Ken Weir

COURSE DESCRIPTION:

This course will provide students an introduction to the fundamental concepts, skills, and techniques of basic kitchen skills. A focal point of course study will be the use and function of ingredients, product identification, weights, measures, and the proper use, maintenance of kitchen tools and equipment. Course research and applied learning will enhance student understanding of local harvested products, giving participants tools and knowledge while utilizing products from our local farmers.

 Working directly as hands-on interns and apprentices, students will clarify and pursue meaningful career paths that will lead to personal growth and increased self-esteem.  As this course provides students with the opportunity to develop skills and increase knowledge, evaluations will be based on class participation and performance.

 NOTE:  Students may choose to enroll in either class or take both classes

Enrollment limited: 10 students per class per unit (must be 18 years and older).

Registration fees:  $25/class; $35/both classes in one 6 week unit. Non-Refundable

Uniforms: Each student required to provide own undershirt, long pants (as prescribed by the program), non-skid black shoes, socks (black or white), notebook, pen and/or pencil. All other supplies provided by KEY Project.

Introduction to Fundamental Baking Skills

Chef Robert Wagner

COURSE DESCRIPTION:

This course will provide students an introduction to the fundamental concepts, skills, and techniques of basic baking. A focal point of course study will be the use and function of ingredients, product identification, weights, measures, and the proper use, maintenance of bakeshop tools and equipment. This class will help students understand and utilize local harvested products such as lilikoi, guava, ulu, star fruit, pineapple, coconut, macadamia nuts, to name a few.

 Course research and applied learning will enhance student understanding of local harvested products, giving participants tools and knowledge while utilizing products from our local farmers.  Working directly as hands-on interns and apprentices, students will clarify and pursue meaningful career paths that will lead to personal growth and increased self-esteem.  As this course provides students with the opportunity to develop skills and increase knowledge, evaluations will be based on class participation and performance.

An Introduction to Fundamental Kitchen Skills 

with Chef Ken Weir

 

An Introduction to Fundamental Baking Skills 

with Chef Richard Wagner

 

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