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*** This evening program is the same as the 8-week Professional Cook program, but will be taught 2 or 3 days a week in the evenings - not as intensive as the daytime program. Will probably take about 3 - 4 months to complete.

This program is designed to prepare students to be for entry level cook positions in Hawaii's hospitality industry.

Topics covered include: ServSafe® Food Safety Certification, Kitchen Math, Product & Equipment Identification, Knife Skills, Stocks, Soups & Sauces, Basic Butchery, Moist/Dry Cooking Methods (poach, steam, saute, fry, etc.), Plating Techniques, Breakfast Cookery, Basic Baking, and Garde Manger (appetizers, salads and more.)

Degree, Certificate, or Credential Earned

- Certificate of Education & Training certified by HARIETT

- National Restaurant Association ServSafe® Food Handler Certificate

Entrance Requirements / Prerequisites

Entrance exam (English & Math) may be required.



Provided By

2. HARIETT (Oahu)

Training Location

Honolulu Community College Kitchen & HARIETT Training Center

Training Category

Culinary Arts

Program Dates

To Be Decided

Total Hours

200 hours

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