Learning to prepare all manner of dishes from professional chef-instructors — from hors d’oeuvres to ethnic mainstays, artisanal breads and pastries — is within reach at Kapiolani Community College.

It’s spring semester, and the school’s Office of Continuing Education and Training is offering a new slate of culinary courses, mostly on Saturdays, mostly three hours long (but can go longer) and mostly at a cost of $92. There are a few variations.

Chef Grant Sato’s popular knife skills class costs $77, while his cooking classes on Korean and other Asian dishes have a fee of $97. You might recall Sato from his hosting stint on “What’s Cooking Hawaii?” on KFVE.

Baking classes range from a bagel class and an apple class, as in apple pie and apple strudel, with chef David Brown, to two-day explorations of artisan breads, rich doughs or laminated doughs from chef Dan Wetter (each class is $140).

Also on the schedule: Middle Eastern, Italian, French and Chinese food, and health-and-wellness classes from chefs Magdy Elzoheiry, Salvo Coppola, Aaron Chau and Alyssa Moreau.

Chau, a dining room management instructor at KCC, is new to the continuing education program. He hails from a family of Hong Kong restaurateurs.

See the full class schedule and make reservations and payments online at continuinged.kapiolani.hawaii.edu/culinary.

At Kapolei High School

Learn to make pickles, dips and sauces in a WithOutWalls Workshop on Saturday at Kapolei High School.

The class, from 9 a.m. to noon, is presented by Malama Learning Center. It is limited to 20 participants with only a few spaces left.

Recipes are subject to change but are likely to include purple cabbage and apple sauerkraut, Vietnamese vegetables, baba ghanoush, hummus, Southeast Asian pesto, kim chee and caramelized onions with anchovies.

The price is $20, or $50 for families of up to three people (children must be at least 5), plus a $5 fee for ingredients.

Sign up at malamalearningcenter.org or call 483-0678.