Gros Bonnet Culinary Arts
The Gros Bonnet Culinary Arts program is an in-depth course for the understanding, preparation and production of worldwide cuisines. This culinary arts course is designed to provide training for those interested in becoming Food Service Industry professionals.
Graduates from the Gros Bonnet Culinary Arts program are prepared for entry level positions in the Culinary field as; Chef, Sous Chef, Garde Manager, Lead Cook and Line Cook.
A diploma will be issued to students successfully completing this course (900 Class Hours).
Average class size – 12 students. Normal time for completion: DAY / AFTERNOON – 47 weeks.
What You Learn at Gros Bonnet Culinary Arts
Kitchen standards of safety and sanitation; proper use and care of the equipment; sound nutrition principles; menu planning, procedures for ordering and storing foods. (60 hours)
Proper preparation of cold foods including salads and salad dressings, cold appetizers, hors d’oeuvres, charcuterie items, pates and terrines. Students focus on developing professional presentation techniques for both buffet and plated items. (210 hours)
Basic stocks and sauces, soups and pastas. Identification, purchasing, storage and cooking methods for vegetables, starches and grains. (210 hours)
Students will learn the basic skills and techniques of cookery in a hot kitchen and apply the fundamental cooking principles and methods in the preparation of meats, fish and poultry. (210 hours)
An in-depth study of classical preparation and elegant presentation of a wide variety of baked goods, pastries and desserts. Students will master the proper blending of ingredients, and use of equipment. (210 hours)
Culinary Arts Facilities
All kitchen work will be held in the Institute’s Culinary Annexes, located at the corners of S. King Street and Kalakaua Avenue and on S. Beretania St. The kitchens, constructed specifically for the Institute’s Culinary and Patisserie programs, are industry standard training facilities, including a complete commercial kitchen, bakery, patisserie, dining areas and classrooms. In order to insure individualized instruction and personalized attention, all kitchens and classrooms are designed for limited enrollment.
Equipment is all new industry standard and commercial grade, and includes; 6 burner ranges and full size griddle with presentation and demonstration counter, commercial ovens, 3 compartment sinks, prep, hand and mop sinks, stainless steel work stations, stainless steel prep tables, dishwashing equipment, dry storage, general storage, stainless steel racks and shelving, dining tables and chairs. The Kitchen is completely stocked with all the necessary pots, pans, utensils, tableware and general supplies needed to maintain a commercial kitchen/bakery and dining facility.
In addition to the commercial kitchens and program specific supplies and resources, students will utilize the existing facilities of the Institute, including classrooms, administrative services and facilities, computer center, audio visual equipment and program specific videos.
Students are provided with a textbook and binder of course handouts and program recipes, in addition to the following supplies;
- Chefs Whites – including jacket, apron, pants and chef’s hat.
- Professional knife set with case.
- All food supplies necessary for the preparation of program content.