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Course Description

Korean Cooking at Home | Learn to create traditional and fusion style Korean foods. Learn a brief history about the connection of food and culture, and how Korean food has changed over the years. Traditional and modern recipes of Korean food that will give you a new understanding and appreciation for Korean food. HCAT chef will demonstrate a variety of Korean dishes. $32+ includes $10 fee.

Learner Outcomes

Identify ingredients used in Korean cooking; Recognize the importance of mise en place, getting ingredients together; Observe the safe usage of professional kitchen hand tools and utensils; Observe various cooking techniques; Discuss demo recipes; Apply proper technique for preparing and cooking the recipes at home.
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Enroll Now - Select a section to enroll in
Section Title
Korean Cooking at Home
Type
Online
Dates
Apr 04, 2025 to May 31, 2025
Schedule
View Details
Contact Hours
1.5
Location
  • Off Campus
Delivery Options
Online  
Course Costs
Open Enrollment non-credit $22.00 Click here to get more information
Registration Fee
Drop Request Deadline
Apr 03, 2025
Section Transfer Request Deadline
Apr 03, 2025
Instructors
  • Rebecca Sileo
Section Notes

Note: In Home Classroom courses are culinary demonstration classes taught by an HCAT chef in a video format. The video allows students to move at their own pace. Recipe packet and discussion available with these online courses.

Section Title
Korean Cooking at Home
Type
Online
Dates
Jun 06, 2025 to Aug 31, 2025
Schedule
View Details
Contact Hours
1.5
Location
  • Off Campus
Delivery Options
Online  
Course Costs
Open Enrollment non-credit $22.00 Click here to get more information
Registration Fee
Drop Request Deadline
Jun 05, 2025
Section Transfer Request Deadline
Jun 05, 2025
Instructors
  • Rebecca Sileo
Section Notes

Note: In Home Classroom courses are culinary demonstration classes taught by an HCAT chef in a video format. The video allows students to move at their own pace. Recipe packet and discussion available with these online courses.

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