Associate in Applied Science
Culinary Arts
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.
Program Learning Outcomes
- Identify and practice the basic principles of culinary service, organization and structure, sanitation and safety in a food service operation to maintain the optimum health and satisfaction of the consumer.
- Explain, examine and demonstrate principles and concepts of quality food procurement and identification, food and baking preparation and cost controls, service, and proper use of tools and equipment to produce and serve a variety of professional food items.
- Demonstrate skills in various areas of the culinary hierarchy: human relations, teamwork, leadership, personnel management, and ethical decision making.
- Discuss the standards of restaurant regulations involving liquor protocol and health and safety regulations
- Practice standards in behavior, ethics, grooming and dress appropriate to culinary industry professionals.
Degrees and Certificates
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Culinary Arts - Baking (AAS), -
Culinary Arts - Culinary Arts (AAS), Associate in Applied Science -
Culinary Arts (CA), Certificate of Achievement -
Culinary Arts (CO), Certificate of Competence
Course Descriptions
CULN 100: Math for the Culinary Arts
Introduces the quantitative methods, reasoning, and operations necessary to perform tasks and solve problems needed by culinary professionals. The quantitative methods covered include computation measurement, ratio, proportion, and percent; conversions, recipe scaling, yield percent, and recipe costing; baker’s percent and kitchen ratios; purchasing, and proportioning. Applications include interpretation and analysis of quantitative information needed in culinary situations. The course is designed for Culinary Arts degrees and certificates but does not satisfy the Foundation Symbolic Reasoning (FS) and Foundation Quantitative Reasoning (QR) core requirement of an Associate in Arts degree. (Letter grade only.)
Prerequisites
MATH 75X with grade C or better or placement at least MATH 82, or consent.
CULN 111: Introduction to the Culinary Industry
Provides an overview of the culinary industry within the aspects of the entire hospitality industry. It provides students with an introduction to the historical, social, and cultural forces that have affected and shaped the industry of today. Students identify job qualifications and opportunities, professional standards, communication skills, and attitudes essential for successful workers in the industry (Letter grade only.).
CULN 112: Sanitation and Safety
Provides the study and application of the principles and procedures of sanitation and safety in the hospitality industry. Includes the study of food-borne illnesses, biological, chemical, and physical hazards, and cross-contamination as they may occur during the flow of food. An introduction to HACCP (Hazard Analysis Critical Control Point) and other sanitation and safety programs will also be presented. Safety issues, ServSafe certification or equivalent, and OSHA (Occupational Safety and Health Administration) guidelines and standards will be covered as they apply to the hospitality industry. (Letter grade only.)
CULN 115: Menu Merchandising
Studies the factors involved in planning effective menus for a variety of food service operations. Includes the design, format, selection, costing, pricing, and balance of menu items based on an understanding of the needs of various target markets. (Letter grade only.)
CULN 120: Fundamentals of Cookery
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.)
Prerequisites
CULN 112 with grade C or better(or concurrent), or consent.
CULN 130: Intermediate Cookery
Focuses on the application of basic concepts, skills, and techniques in fundamentals of cookery to short order cookery, including breakfast cookery, as found in coffee shops, snack bars, and other quick service outlets, with emphasis in American Regional Cuisine; to quantity food production with emphasis on menu development, recipe standardization and conversion, and quality control. Includes experience in both quantity food production and short-order cookery. (Letter grade only.)
Prerequisites
CULN 112 and CULN 120, both with grade C or better, or consent.
CULN 132: Batch Cookery
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.)
Prerequisites
CULN 112 and CULN 120, both with grade C or better, or consent.
CULN 150: Fundamentals of Baking
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.)
Prerequisites
CULN 112 with grade C or better (or concurrent), or consent.
CULN 155: Intermediate Baking
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.)
Prerequisites
CULN 150 with grade C or better, or consent.
CULN 160: Dining Room Operations
Studies and applies a variety of service styles and techniques practiced by industry with special emphasis on the importance of the relationship coordination between the front and the back of the house. Includes the study of the principles, practices, responsibilities and liabilities associated with alcohol service. (Letter grade only.)
Prerequisites
CULN 112 with grade C or better (or concurrent), or consent.
CULN 191: Catering Field Experience
Provides broad-based exposure to principles and practice of the fundamentals of catering within the food service industry. Utilizes practical hands-on experiences to teach the facets of sales, planning, preparation, and service of catered on and off-premise affairs covering: theme, receptions, buffets, and banquets. Also provides a means for experiencing a diversity of on-site food service through field trips. (Letter grade only.)
Prerequisites
CULN 112 with grade C or better (or concurrent), or consent.
CULN 220: Advanced Cookery
Provides practice and theory in ala carte and banquet food production as found in quality hotels and specialty restaurants and integrates previous culinary training and academic studies using fundamental cooking techniques. Student teams will create menus with instructor input, organize production and service, define and staff kitchen stations and develop systems for efficient operation. (Letter grade only.)
Prerequisites
CULN 130 and 132, both with grade C or better, or consent.
CULN 240: Garde Manger
Develops skills in the preparation of pates, terrines, galantines, canapés, hot and cold hors d'oeuvres, appetizers, mousses and gelatins. Also covered are the techniques of cold food decoration, cold platter design and presentation and the design and planning of buffets. (Letter grade only.)
Prerequisites
CULN 130 with grade C or better, or consent.
CULN 250: Advanced Baking I
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.)
Prerequisites
CULN 155 and ENG 100, both with grade C or better, or consent.
CULN 251: Advanced Baking II
Develops skills used in the production of more advanced baked pastry and confectionery products. Emphasizes the techniques required to produce items such as souffles, parfaits, ice creams, and sorbets, plated desserts, marzipan, decorated specialties, sugar and isomalt decoration, and pastillage. (Letter grade only.)
Prerequisites
CULN 250 with grade C or better, or consent.
CULN 271: Purchasing and Cost Control
Analyzes purchasing and food control systems in commercial food service operations. Practices cost and sales analysis, comparative buying, and inventory control. (Letter grade only.)
Prerequisites
CULN 120 and CULN 130, both with grade C or better, or consent.
CULN 291: Culinary Field Experience
Offers flexible, customized, and supervised school to work experiences in all aspects of the culinary arts industry. Integrates and applies classroom theory to work situations via numerous field experiences. Infuses the “Culinarian’s Code” into field experiences. (Letter grade only.)
Prerequisites
CULN 130 and CULN 132, both with grade C or better (or concurrent), or consent.