Students in the Hawaii Community College Palamanui campus Culinary Arts Program have finished their final practicums for their advanced cookery and Garde Manger courses.
Their recipe for those interested in a career in the culinary arts is:
2 cups passion
1 tablespoon of industry connections
1 pinch of affordable tuition rate
5 instructors with over 100 years of combined culinary experience
Combine and mix well until you have a career in the culinary arts that you love. Enjoy!
In the advanced course they had to prepare ahi steaks as poivre, pommes potato and a harvest of spring vegetables. They had 30 minutes to set up their station, 45 minutes to prepare and a 10-minute plating window. The students were assessed on uniform, professionalism, appearance, hygiene, sanitation, food handling, presentation, portion size and nutritional balance. Creativity and practicality, preparedness, execution, flavor, taste, texture, and doneness were among the were also in consideration in the protein, starch and vegetables.
Cooking finals in the culinary arts programs are crucial because they serve as a culmination of all the knowledge and skills learned throughout the program, testing a student’s ability to apply techniques and concepts under pressure. They assess a student’s mastery of basic skills, culinary knowledge, creativity, and their ability to perform under the pressure of a fast-paced kitchen environment.
The breakdown of why they are important are as follows:
Assessment of skills: Finals evaluate of student’s proficiency in essential culinary skills, including knife work, cooking techniques, seasoning, plating, and plating cleanliness.
Demonstration of knowledge: Require students to apply their understanding of food science, culinary theory, and different cuisines to create dishes according to the Auguste Escoffier School of Culinary Arts.
Creativity and application: Finals often involve creating dishes or market basket challenges, where students have to use limited ingredients to produce something unique, demonstrating their adaptability and culinary imagination according to the Institute of Culinary Education.
Pressure cooker scenario: The time constraints and focus on delivering a final product mimic the fast-paced, demanding environment of a professional kitchen, helping students develop resilience and time management skills, says Chef Barry Tonkinson from the Institute of Culinary Education.
Culmination of learning: Finals are a culmination of all the knowledge and hands-on experience gained throughout the programs, allowing students to showcase their progress and prepare them for their future careers, says Chef Eric of the Auguste Escoffier School of Culinary Arts.
Feedback and improvement: The evaluation process provides valuable feedback to students, highlighting areas where they excel and areas where they can continue to improve on a Quora discussion on the importance of hands-on-tests.
Here is the recipe for the dish that was prepared:
Ahi Steak au Poivre
Serves one
Ingredients:
5 ounces ahi steak
1/8 teaspoon shallots, fine brunoise
1 ounces clarified butter or vegetable oil
1/2 teaspoon green peppercorns, (optional)
1 ounces heavy cream
2 ounces demi-glaze
1 ounce brandy
1 tablespoon kosher salt
1 tablespoons crushed black peppercorns
1 teaspoon unsalted butter
Procedure:
Rub cracked pepper and kosher salt of both sides of the ahi.
Heat a heavy skillet, add butter or oil, heat just before smoke point.
Saute ahi until brown on both sides, about 2 minutes each side.
Remove to pie pan and keep warm. While completing sauce.
Add shallots and green peppercorns to the skillet, then brandy. Flame off alcohol. Add cream and demi-glaze.
Reduce and swirl in butter.
Season with kosher salt.
Arrange steak on a hot serving plate with your favorite starch and seasonal vegetables.
Pour sauce over steak.
Bon Appetit!
Kamaile Gusman graduated from HCC Palamanui Culinary Arts program in 2021. She is currently a pastry chef at Kuki‘o Golf and Beach Club.
She graduated from Kohala High School, and did well academically, so she was expected to attend a college on the mainland. But what changed her direction was a culinary class in her senior year. Going to class made her happy so she enrolled in the 2-year Culinary Arts program at Palamanui. She is happy with her decision and now has a great future in the culinary world.
I have seen the enthusiasm in the students there. They are charged-up and when they graduate, will be great assets in whatever they do, whether it be a line cook or pastry chef. It is a wonderful program with truly wonderful, experienced instructors.
Enrollment is now open for the fall if you are interested in getting a solid foundation in the culinary field. There are $1,000 scholarships to the first 10 students who register. To apply, go to https://uhcc2025.cas.myliason.com/.applicant-ux/#/login.
Email Audrey Wilson at audreywilson808@gmail.com.
