HARIETT Professional Cook Program
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.
2. HARIETT (Oahu)
Honolulu Community College Kitchen
874 Dillingham Blvd,
Honolulu, HI 96817
Dates & Times To Be Decided