ʻOihana Hoʻomoʻa

Makahiki 1 & 2

He mau papa kēia i pili i nā ʻoihana like ʻole o ka hana noʻeau hoʻomākaukau mea ʻai: ke kanaka kuke/hoʻomoʻa, ke kanaka puhi palaoa, ka luna hale ʻaina, kanaka akeakamai mea ʻai, a pēlā aku. Kālele ʻia ka hoʻomaopopo ʻana i ka hoʻomākaukau ʻana i ka mea ʻai he nui, ka lawelawe maikaʻi ʻana i ka mea ʻai, ka maiau/maʻemaʻe, palekana, ke koho a kūʻai ʻana i ka mea ʻai a me nā ʻukana, ka mālama ʻana i ka waihona mea ʻai, pono & lako mea ʻai.

ʻAʻole kēia he papa kuke wale nō. E komo nāi keiki i kēnia ala inā hoihoi maoli ʻoe e lilo i kanaka hoʻomākaukau mea ʻai a i ʻole, makemake ʻoe e hana ma kēia ʻoihana hana noʻeau hoʻomākaukau mea ʻai.

These courses cover principles related to employment in the field of Culinary Arts. Emphasis is placed on understanding and implementing quantity food preparation and service, sanitation, safety, selection and purchasing of food and supplies, storeroom control, management, and care of supplies and equipment.

This is not just a cooking class. Students choose this pathway if they are genuinely interested in working in food preparation or would like a career related to the foodservice industry.