HARIETT Pro Cook Program
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
Program will run approximately every 12 weeks.
Monday through Friday
4:00 - 8:00PM
Total Hours
200