BSH Professional Cook Training 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 Completion– National Restaurant Association ServSafe® Food Handler Certificate

To Register:

Please fill out the form below

Courses and Term Schedule

Training Location

Honolulu Community College Kitchen874 Dillingham Blvd,Honolulu, HI 96817Building 4A

Program Dates

2023 Dates to be Determined

Total Program Hours

200