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This 8-week 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
874 Dillingham Blvd,
Honolulu, HI 96817
Building 4A

Training Category

Culinary Arts

Program Dates

Dates & Times To Be Decided

Total Hours


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