The Professional Development series of classes are designed for current industry professionals who are interested in fine tuning their culinary techniques and skills and current culinary students interested in going more in-depth than classroom time allows.  Classes are held in the culinary arts laboratories and lecture rooms.  In most cases, you have the opportunity to prepare and produce certain foods, sample, and discuss methods and techniques with the chef instructor.  In order to ensure individual attention and safety, class enrollment is limited.  To enroll, please call 808-734-9211.

Dress Code: As a safety precaution, participants in all professional classes (aside from Food and Wine Pairing) are required to wear their professional uniform (chef’s coat and pants, covered, non-slip shoes). Some equipment will be provided, however, students are required to bring their own tools as noted below. Hats and aprons will be provided as necessary. The college will not be held responsible, if personal items are lost or stolen.

This three-day course will use a combination of lecture, course work and hands-on application to provide students with practical, professional butchery skills and techniques. Reinforcing and building on the coursework from Professional Butchery I, students will learn advanced techniques how to prepare meats, poultry and fish for use in buffet and ala carte service. In addition, students will learn product identification, yields, meal planning and cost control relevant to any culinary professional. (Chef’s knife, boning knife, honing steel and scimitar are required.)

Chef Instructor: Dale Thomas