PUHI — The lunch menu was soup and sandwiches, Friday. Students in the K-12 Food Service Teacher’s Summer Culinary Institute were completing the second week of the 14-day program and were the chefs for the lunch. “They baked all the
PUHI — The lunch menu was soup and sandwiches, Friday.
Students in the K-12 Food Service Teacher’s Summer Culinary Institute were completing the second week of the 14-day program and were the chefs for the lunch.
“They baked all the different breads for the sandwiches, this morning,” said Chef Mark Oyama, one of the course instructors.
Bonnie Honma, coordinator of the program for the Kaua‘i Community College, said the nine students are all Department of Education teachers with two coming from schools on Maui, one from Kona, one from Hilo and five from schools on Kaua‘i.
“They’ve been working really hard,” Honma said. “During two weeks, these teachers have accomplished competencies our students would have taken eight weeks to accomplish.”
The aroma of freshly-baked breads and pasteries filled the KCC culinary arts bake shop, evidence of the teachers’ achievements. The aroma also served to whet the appetites of the hard-working teachers who were briefly visited by Kaua‘i Area Complex Superintendant Bill Arakaki who said the teachers were doing really well.
The two-week course was broken down into sanitation and safety, fundamentals of cookery and fundamentals of baking.
Teachers opened the institute by spending two days on sanitation and safety with every one passing the national Serve Safe certification program, Honma said.
That was followed by five days of instruction by Chef Martina Hilldorfer in fundamentals of cooking and another four-and-a-half days of instruction in baking by Chef Mark Oyama, Honma said.
The lunch on Friday served as a nice way for the teachers to enjoy the fruits of their two weeks of instruction and certification which, Honma said, earned them two college credits from the University of Hawai‘i.
