Our pilot program teaches students how to grow food- from seed to harvest- providing an overview on topics like seedling care, in-ground gardens, raised garden beds, composting, managing manure, continuous harvesting, and storing seeds.  Students will learn natural farming techniques, permaculture, organic farming, soil cultivation and many sustainable farming concepts that will ignite their curiosity and empower them to pursue additional agricultural and food cultivation opportunities in the future.

Students are introduced to all aspects of growing food- from seed to harvest- providing hands on-experience starting seed under artificial lights, planting in-ground gardens, growing food in raised garden beds, aerobic and anaerobic composting, managing manure, planting and harvest schedules, and harvesting seeds for storage. This course covers topics like natural farming, permaculture, organic farming, soil cultivation, indoor hydroponics and many other sustainable concepts and will support students abilities to establish and maintain food systems. Our students will be responsible for every aspect of food production on campus. 

This course builds on student's previous experience growing food and provides them with a deeper understanding of crop planning, maximizing harvest yields, with a focus on soil testing and building strong food systems starting with microbial development through natural farming techniques.  Students will establish "crops" and take on a supervisory roles helping to oversee 101 students caring for their project, in addition to seedling preparation and pest management protocols.  

A simple hydroponic lettuce tower can produce up to 30 heads of lettuce each month, but getting the nutrients, lighting, and water just right isn't as easy as a YouTube video may imply.  This class will teach students how to sanitize, set-up, and maintain a sustainable lettuce tower.  From starting seedlings, to checking the PH of the water, these "easy-to-grow" systems require a bit of practice to really get great produce.  Students success is easily measured over lunch.

Some of the most nutrient dense food on the planet can be grown in just a couple of days, but it can also make people very sick if certain precautions aren't taken. Alfalfa, radish, broccoli, peas, sunflower and bean sprouts are easy to grow if you know how.  This class teaches student how to maintain a clean, safe environment to grow delicious bean sprouts, and microgreens, as well as safe storage techniques to reduce the risk of food-borne illness. 

We will begin offering this program at another off-campus farm starting in 2027.  This program will explore how to set-up and maintain an aquaponic system, raise fish for food, amd utilize the waste water and effluent for plant fertilizer.  More details coming soon. 

Some students will already know how to cook simple meals; while others may be picking up a chef's knife for the first time. No matter their experience, this course will boost everyone's confidence- in any kitchen. We start with food safety basics, how to safely handle foods harvested and processed on our campus, then we'll cover basic culinary techniques, pickle whatever is in abundance, dehydrate foods for long life, and learn to prepare full meals from vegetables and animals raised by our students.  We will learn to barbeque and cook on an open fire. Students will have the opportunity to participate in a butchery day, seeing the humane process we employ to dispatch and harvest our meat.   

This course builds our students confidence in the kitchen, empowering them to pick up a chef's knife and prepare a quality, fresh,  home-cooked meals. We cover food safety, basic and advanced culinary techniques.  Students will pickle whatever is in abundance, dehydrate foods for long life, can fresh produce using an open-bath method, bake fresh bread, and learn to prepare full meals from vegetables and animals they raise.  We will learn to barbeque with propane and charcoal and cook on an open fire. Students will have the opportunity to participate in a butchery day, seeing the humane process we employ to dispatch and harvest our meat.   

Returning students will utilize their  experience cooking in the kitchen to create more dynamic and inventive dishes from fresh produce they've planted and animals they raised during their previous semester.  This course will continue to build on their experience open bath canning, pickling, and baking bread. We will also continue to develop skills processing and preparing meat and seafood dishes.  Students must have participated in the butchery during  101 courses to be eligible for this course.  

This class is for students who are seriously interested in processing and butchering farm animals for meat.  We will process chicken, duck, turkey, and rabbit.  Students will continue to learn the humane processes we use to dispatch animals and have the opportunity to process meat from farm to table.  We will cover different methods for de-feathering, skinning and preserving hides, sustainable practices for animal waste disposal, and health and safety standards. Students must have participated in the butchery during  101 courses to be eligible.

Hawai'i has long sustained it's self from Mauka to Makai (Mountain to Sea) with fresh seafood and fish.  With Ono (Wahoo) and Ahi (Tuna) always on the menu, we source seafood from local friends and fisherman to teach our students how to clean, process and prepare fresh catch.  We encourage students to sample local delicacies like smoke marlin and poke.

This class is an incredible journey in processing chocolate, an increasingly endangered delicacy in our modern world.  We'll lomi lomi the cacao fruit and drink the nectar of the Ali'i (Hawai'ian Royalty); ferment the seeds in the sun before drying and roasting; after winnowing the chaff from the cacao nibs, students will finally be ready to make a chocolatey treat.  

This course covers basic safety and operation of household construction tools. Each student has their own tool kit, and with safety glasses on, they'll learn how to use a drill to install a shelf, cut a piece of metal with a grinder, hammer a few nails to secure a step and many basic tool tasks. Students will also learn how to safely operate saws and other construction tools. Tool kit includes:  safety glasses, gloves, drill, screw driver set, plyers, hammer, grinding disk, chisel, square, tape measure, level, pencil, flash light, zip ties, scissors, trowel, knife, apron. 

Safely using and maintaining a chainsaw isn't hard but it helps if you have someone to teach you how.  This class will teach students the ins and outs of blades commonly used on a farm.  Whether it's servicing a chainsaw or sharpening the blade, learning to properly care for tools is an important part of the process.  Students will also learn basic machete techniques, hand saws, and other farm blades.  

Small Kine is Hawaiian pidgin for “not very big”.  Students will complete 8'x10' utility shed- from foundation to roof.  Students will learn how to build a basic foundation that rests on the ground, construct walls, and a roof.  Shed will include a door, window and corrugated roof with gutters for rain harvesting. There's lots of building time for constructing floor joists and raising walls; but for those who want more, there's extra opportunities to swing a hammer and practice those skills to fulfill your work trade requirements. 

Small Kine is Hawaiian pidgin for “not very big” and this course will have students adding an extension on to an existing shed to begin a  tiny house conversion for one of our on-campus instructors.  Students will learn basic post and pier foundation construction, build walls, add windows, and create a doorway connecting the structures.  Students will also learn how to build a roof, re-inforced with hurricane straps, and install corrigated iron roofing material and tie-in to existing structure.   

Returning students have gained many valuable skills in construction and using tools, but there's still a lot of work that needs to go in to turning a shed into a tiny house.  201 students will learn many new construction skills including some basic electrical wiring, plumbing, waste water, and interior finishing, like dry wall and flooring installation.  

Understanding the different types of off-grid solar systems, like 12 volt vs 24 volt, lithium ion or lead acid batteries is the first part of this course.  We utilize a variety of systems on campus which gives students an opportunity to learn different setups, understand the maintenance needs of each, and experience some troubleshooting.  Students will learn how to address problems that arise in basic 12v and 24v solar systems.  They will perform general maintenance tasks.

Students will quickly learn that water is the source of life in the off-grid world, and quality plumbing, thoughtful engineering, and redundant systems are key to success.  Students will learn how to set up a basic 12V off-grid water pump system, complete with power source, filters, and point of use fixtures.  From installing a propane water heater for a shower, to a kitchen sink, this course gives students a taste of everything plumbing related including maintenance, new construction, and repair. 

This is where returning students get serious about trouble shooting plumbing problems, identifying system flaws and creating new engineering designs for a complete plumbing system for the "tiny house" construction. This course will test students abilities to set up farm irrigation systems for remote access to water, maintain filters and UV systems for safe drinking water and establish a working fresh and gray water system.   

Students will work to install a new 12v solar system, with lead acid batteries, 1600 watts of PV panels, 3000 watt inverter, and 60 amp MPPT.  They will have a clear understanding how to go from zero to 100% powered, using renewable solar energy.  They will also trouble shoot existing systems, optimize solar arrays, and monitor energy production. This exciting course will empower students to tackle basic power installation for projects like vans and RVs, cabins, and tiny houses with confidence.

No one wants to talk about it but Everybody Poops and managing blackwater, or solid waste is a very important part of life off-grid.  This class will get into the specifics of humanure composting, the science behind biodigesters and biogas systems, and help design an alternative septic system based on research and designs using the Earthship instructional guides. 

This course starts with the basics, a garbage bin under a down spout, and works it's way through different approaches to rain harvesting.  We'll address some of the legal issues, storage considerations, and best practices for safely collecting and utilizing rain water for off-grid applications. 

Catching water from the sky is just one step in the rain harvesting process.  On this course students will take an indepth look at the complete process of catching, storing, and utilizing rain water for off-grid life.  We'll focus on engineering new gutter systems and troubleshooting existing ones, calculating roof slope for maximum yields, and filtration options for drinkable water. 

You can build just about anything if you know whether to use concrete or cement and some basic fundamentals.  Our students will learn the basic tools and techniques used to build a concrete pad, stack brick and mortar, or our favorite, build lava rock walls.  This is tough, crusty work, but the valuable skills on this course outweigh the dust.  

Building a basic wall is one thing, but what about being creative?  A curved wall, a moon gate, or a stone towered gate.  With the additional skills our students gain on this course, they'll feel confident to try their hand at more adventurous stone masonry projects.

Students will use the lands existing topography to help build a natural, in-ground warm water plunge pool.  Concrete pond installations, alternative filtration systems, and solar and combustion water heating systems are some of the hands on challenges students will tackle.  This course will be offered starting in 2028. More details coming soon.

Students will design and build a greenhouse using recycled windows.  This class will be offered starting in 2028.  More details coming soon!

It's not enough just to refill the blinker fluid, young people will learn how to completely service a tire, including a road side change, identify safety issues, check fluids, replace fuses, install wipers, and perform general maintenance duties on a fleet of community vehicles.

Some people had a great drivers ed program, other got stuck in Mom's Corolla. Regardless of a student's experience, this class will give them an opportunity to work with a military trained professional driver.  Reversing for extended distances, utilizing low gear, learning to drive a manual car, and hauling heavy cargo loads in a farm truck are all some of the experiences students will have during this class. 

This car runs on Kai Loki's fish and chips, or at least it used to.  These days it's waiting for an opportunity to get some attention and back on the road.  Students interested in auto mechanics will have the opportunity to help bring this beauty back to life,  and if successful take her out for an island ride. 

Lights, hitch pin, action.  This class gives students the chance to hook a small utility trailer up to a truck and drive it away.  Then 'put that thang down, flip it and reverse it.' About as easy to do as remembering the next lyrics. Students will gain experience behind the wheel, performing valuable farm chores and building safe driving practices.   

We have an ever rotating collection of "car projects" on campus in various states of repair and restoration.  Spend the day working on a "Tweetie Pie" Mini Cooper S, an '01 Mercedes SL 500 convertible, an '81 diesel Mercedes, or a basic soccer-mom van. Classes could be replacing fuses or fixing a broken audio systems, replacing windshields or even repairing hard top convertibles; we never know what projects we'll have going, but this exciting class gives students a chance to do some real auto mechanics under the instruction of a 40 year mechanic.  

This course has students raising several breeds of fowl from eggs. We will provide an overview of subjects like responsible flock management, incubation practices, animal health and safety, and biosecurity measures to mitigate animal agriculture related risks. Students will learn about rabbit care, responsible breeding programs and raising baby bunnies.  Students will take turns providing fresh vegetables, food, water, and fresh bedding to animal enclosures throughout the semester.  

The 101 course is when the chickens really start to ramp up their egg production, with some of the babies hatched in the spring beginning to lay their first eggs. We will do a deeper dive into responsible flock management, incubation, animal health and safety, and biosecurity measures to mitigate animal agriculture related risks. We talk about responsible breeding programs for rabbits, how to utilize the animal's waste, and respectful process for meat.  As turkeys reach maturity, students will be faced with unique challenges. 

NOTE: Students will have the opportunity to learn the humane process we employ to dispatch our meat animals, process the meat and cook it. Students who do not wish to participate in this portion of the program can opt out at anytime. On the day of processing, students who do not wish to participate will have an off-campus activity scheduled. 

Students will face the real challenges and potential consequences of hatching eggs and caring for new baby chicks, ducklings, and poults. This course is a deeper dive for repeat students that covers all aspects of animal care including wound care and triage, routine will also cover responsible flock management, incubation, animal health and safety, and biosecurity measures to mitigate animal agriculture related risks. Students will learn about rabbit care, responsible breeding programs and raising baby bunnies. 

NOTE: Students will have the opportunity to learn the humane process we employ to dispatch our meat animals, process the meat and cook it. Students can opt out at anytime. On the day of processing, students who do not wish to participate will have an off-campus activity scheduled. 

This class is at an off-campus homestead and covers fundamental topics like honey bee life cycle and castes, hive anatomy, honeybee biology, essential equipment, basic inspection techniques, and seasonal care. It also delves into understanding colony dynamics, managing pests and diseases, and harvesting honey.  

Students continue to gain experience in apiculture with lessons in hive anatomy, honey bee life cycle and castes, honeybee biology, essential equipment, basic inspection techniques, and seasonal care. This class will further develop their understanding colony dynamics, managing pests and diseases, and harvesting honey.  

We put our students front and center for this class selling the food that they have helped to grow and produce at the local Farmer's Market in Na'alehu.  They'll learn how to engage the public authentically, talk about the agricultural products produced on campus, share knowledge about our farming practices and our program's mission.  Students will use the money they earn from the sale of their products to support other farmers market vendors and enjoy some ono grindz (delicious food)!

This class really lays bare the start-up and operational costs for small-holding farms, homestead and off-grid building projects.  Giving students realistic figures, cost analysis, revenue projections, and a financial framework will help them understand what is possible on any budget.  This class will also discuss USDA grants, leveraging debt and alternative funding models to continue building student's mental muscles. 

They call it "chicken math" for a reason.  It starts out as just a few and then next thing you know there's chicks and pullets, hens and roosters, eggs and more eggs in the incubators.  To establish the financial feasibility of a poultry and egg operation, students will need to establish a chicken ledger, tracking the productivity of the flock, performing a feed cost analysis, establishing a break-even threshold and using a calendar to project egg yields over a 12 month period.  Students will have a clear understanding of the financial considerations that go into raising poultry.