CULN 100 : Math for the Culinary Arts
Credits
3Prerequisites
MATH 75X with grade C or better or placement at least MATH 82, or consent.
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.
MATH 75X with grade C or better or placement at least MATH 82, or consent.
CULN 112 with grade C or better(or concurrent), or consent.
CULN 112 and CULN 120, both with grade C or better, or consent.
CULN 112 and CULN 120, both with grade C or better, or consent.
CULN 112 with grade C or better (or concurrent), or consent.
CULN 150 with grade C or better, or consent.
CULN 112 with grade C or better (or concurrent), or consent.
CULN 112 with grade C or better (or concurrent), or consent.
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.)
CULN 130 and 132, both with grade C or better, or consent.
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.)
CULN 130 with grade C or better, or consent.
CULN 155 and ENG 100, both with grade C or better, or consent.
CULN 250 with grade C or better, or consent.
CULN 120 and CULN 130, both with grade C or better, or consent.
CULN 130 and CULN 132, both with grade C or better (or concurrent), or consent.