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Description

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.


Region

O'ahu

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

200


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