The Culinary Arts career-ladder program is based on three levels of competencies offered in two specialty areas: Culinary Arts and Baking. The competency-based instruction focuses on skills, knowledge, and attitudes needed for success in the hospitality industry.
Lab requirements include basic hand tools, knives, safety shoes, books, appropriate uniforms, proof of negative TB test, and compliance with culinary personal hygiene code requirements. Both the Culinary Arts and Baking Associate in Applied Science specialty degrees are fully accredited by the ACFEFAC (American Culinary Federation Education Foundation Accrediting Commission). Minimum placement test levels of English 22 and Mathematics 75X are required for all incoming Culinary Arts students. It is strongly recommended that prospective students meet with Culinary Arts advisors before entry into Culinary Arts courses.
For information regarding appropriate purchase of program approved standard uniforms, shoes, and knife sets, contact the culinary arts counselor. Culinary majors are assessed $180 per term (prorated for part-time).
Contact the Program Coordinator, Craig Omori by email at omoric@hawaii.edu for more information.
Introduces the fundamental concepts, skills, and techniques of food preparation. Includes the use of standardized recipes, basic cooking methods for meats, stocks, soups, sauces, seafood, vegetables, and starches. Students will learn to identify, use, and maintain all equipment, tools, and utensils in a safe and sanitary manner. (Letter grade only.)
Credits
5
Prerequisites
CULN 112 with grade C or better(or concurrent), or consent.
Focuses on fundamental concepts, skills, and techniques of cookery. Includes the use of standardized recipes. Covers basic cooking methods for meats, poultry, seafood, vegetables, and starches. Teaches identification, use and maintenance of equipment, tools, and utensils in a safe and sanitary manner. Special focus on batch cookery, and larger production cooking, and just-in-time preparation as needed throughout the serving period in order to preserve food quality and prevent waste. (Letter grade only.)
Credits
5
Prerequisites
CULN 112 and CULN 120, both with grade C or better, or consent.
Introduces the fundamental concepts, skills, and techniques of basic baking. Special emphasis is placed on the study of ingredient functions, product identification, weights, measures, and proper use and maintenance of bakeshop tools and equipment. Students identify the basic baking concepts and techniques in preparing items such as quick breads, yeast breads, pies, cakes, cookies, dessert sauces, custards, and creams. (Letter grade only.)
Credits
5
Prerequisites
CULN 112 with grade C or better (or concurrent), or consent.
Studies international culinary terms, ingredient identification, and safety and sanitation practices. Examines science of lean and rich yeast dough products, flat breads, breakfast goods, and a wide variety of yeast breads, along with application in the production of laminated dough products such as classical French puff pastry dough, croissants, and Danish pastries. Introduces the theory of chocolate and emphasizes skills involved in chocolate tempering, bonbons, and decor. Provides instruction and demonstrations in beginning petit fours and confections. (Letter grade only.)
Credits
5
Prerequisites
CULN 150 with grade C or better, or consent.
Develops skills used in the production of more advanced baked pastry and confectionery products: especially chocolates, candies and decorated specialties which include, specialty cakes, wedding cakes, pastillage, gum paste, royal icing, and chocolate decor. Students will define, describe, and prepare various types of meringues and filling, and develop advanced decorating and finishing techniques for cakes. (Letter grade only.)
Credits
5
Prerequisites
CULN 155 and ENG 100, both with grade C or better, or consent.
