BSH Professional Cook Training 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 Completion– National Restaurant Association ServSafe® Food Handler Certificate
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Courses and Term Schedule
Honolulu Community College Kitchen874 Dillingham Blvd, Honolulu, HI 96817 Building 4A
2023 Dates to be Determined
Total Program Hours
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