Is this the summer you want to expand your cooking horizons? If so, Kapiolani Community College is the place to be. From authentic Korean dishes to flavorful Middle Eastern fare to healthful vegetarian ideas, the college’s noncredit cooking courses, open to all, provide hands-on classes that have you learning from real chefs. There are even summer camps for teens and children, as well as an exploration of coffee.

Below is the summer lineup, categorized by chef. Classes are held on campus, at 4303 Diamond Head Road. Enrollment is limited; reserve a spot at 734-9211.

Grant Sato

(each class offered twice)

>> Hankooking – Korean Cuisine I (1 to 4 p.m. Saturday or 9 a.m. to noon June 18, ‘Ohia 109/112, $97):Learn to make authentic Korean dishes from an internationally award-winning chef. The lineup:takjjim (chicken and vegetable stew), jumuk pab (seasoned rice balls) and hobakcheon (zucchini pancakes) with dipping sauce.

>> Hankooking – Korean Cuisine II (9 a.m. to noon June 25 or 1 to 4 p.m. July 2, ‘Ohia 109/112, $97):Learn to make a spicy snapper and mochi stew, kongnamul guk (classic bean sprout soup) and kim chee cheon (kim chee pancakes).

>> Hankooking – Korean Cuisine III (1 to 4 p.m. July 9 or 16, ‘Ohia 109/112, $97):Learn bulgogi jungol (marinated beef stew), sujebi (fresh noodle soup) and kongjorim (soybean side dish).

>> Cooking Local — So you think you can Korean? (1 to 4 p.m. July 23 or 9 a.m. to noon Aug. 6, ‘Ohia 109/112, $97):Make dakgangjeong (crisp seasoned chicken), golbaengi-muchim (spicy shellfish with noodles) and mandoo chige (dumpling stew).

Fortuna Cooley

>> Pasta Perfecta (9 a.m. to noon July 2, ‘Ohia 109/112, $90):This isn’t about pasta primavera with canned Parmesan on top. Instead, learn to cook penne alla Vecchia Bettola (penne pasta with vodka sauce), a tangy/savory pasta with bacon and goat cheese, and a crispy lemon garlic chicken pasta.

>> Curry in a Hurry (9 a.m. to noon July 16, ‘Ohia 109/112, $90):Indian food you can make in your own kitchen, including shrimp vindaloo, butter chicken, samosas and mint chutney.

>> Summer Flavors (9 a.m. to noon July 23, ‘Ohia 109/112, $90):Dishes featuring peak seasonal fruits and vegetables, in a curry chicken wrap with nectarine chutney, sweet corn and shrimp risotto, and summer salad with chicken and mango, with mango-lime dressing.

Magdy Elzoheiry

>> Middle Eastern Cuisine I (9 a.m. to noon June 4, ‘Ohia 109/112, $90):Dishes from all over North Africa and the Mediterranean:Moroccan chicken tagine with apricots, Turkish tomato and roasted bell pepper salad, Egyptian lentils with brown rice and a Lebanese dip called muhammara, made with roasted eggplant, garlic, walnuts and spices.

>> Middle Eastern Cuisine II (9 a.m. to noon July 9, ‘Ohia 109/112, $90):Cuisine from Lebanon and Morocco includes smoked aubergine (eggplant) dip, tabbouleh salad, couscous and lamb tagine with dried apricots, prunes, almonds and sesame seeds.

>> Middle Eastern III (9 a.m. to noon Aug. 13, ‘Ohia 109/112, $90):A light summer meal of shrimp with feta, orange salad with sweet dates, and snapper roasted with tomato and harissa (spicy North African chili paste) served with Turkish bulghur.

Alyssa Moreau

>> Totally Tofu (1 to 4 p.m. June 18, ‘Ohia 109/112, $90):Use the blank canvas of tofu to create such culinary artistry as marinated tofu with wasabi cream sauce, black bean salad with cilantro lime tofu creme and chipotle-maple tamari almonds, creamy Asian cucumber salad dressing, tofu “omelet” and a coco-banana frozen dessert “pizza.”

>> Local to da Max! (1 to 4 p.m. June 25, ‘Ohia 109/112, $90):Vegetarian poke, musubi (with teriyaki tofu), loco moco, mochiko tofu and cauliflower “fried rice.”

>> South Pacific (1 to 4 p.m. Aug. 6, ‘Ohia 109/112, $90):On the vegetarian lineup are coconut curry stew with breadfruit, taro and yam; banana leaf-wrapped bamboo rice; tofu ika mata style (with onion, lemon, tomato and coconut cream); and breadfruit chips with coconut spinach dip.

>> Main Course Salads (1 to 4 p.m. Aug. 13, ‘Ohia 109/112, $90):Make Mexican corn salad with black beans, tomato, garlicky cilantro cucumber pickle and cashew lime dressing; Forbidden Rice Salad with broccoli, spicy tofu cubes and a lemongrass shallot dressing; and barbecue chickpeas and greens salad with avocado, tomatoes, spinach and creamy garlic dill dressing.

David Brown

>> The Whirled Is Flat (9 a.m. to noon July 30, ‘Ohelo 203, $90):Learn to make quick, versatile flatbreads, including authentic lavash, pita and grilled naan.

>> You Scream Ice Cream (9 a.m. to noon Aug. 6, ‘Ohelo 203, $90):On the lineup is Italian-style spumoni (a frozen egg custard with candied fruits), chocolate ice cream and calamansi sorbet.

Also

>> Culinary Summer Camp for Teens! (8 a.m. to noon July 18 to 22, ‘Ohia 109/112, $515):Know a youth (13- 18 years old) who is interested in cooking? Chef Alan Tsuchiyama will teach students fundamental cooking principles and techniques, and proper kitchen safety and sanitation practices. They will also tackle new dishes daily.

>> Culinary Summer Camp for Kids! (8 to 11 a.m. July 26 to 29, ‘Ohia 109/112, $340):Chef Tiffanie Masutani, a pastry chef, teacher and mom, will spend two days teaching her young students to make dishes that are practical and delicious, followed by two days of baking.

>> Coffee:An Exploration (9 to 10:30 a.m. June 25, July 2 and 9, Ohelo Building, Tamarind Room, $169):Juli Burden and Patrick Oiye of Birdhouse Coffee Co. will teach about the history, regions, flavors and production of coffee, and how to squeeze out the best flavor from your cup. Each session will include lecture, demonstrations and tastings of coffee from Hawaii and around the world.