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Culinary Arts Program Curriculum
CERTIFICATE OF COMPLETION (CC)
- Courses emphasize food quality, food cost control, preparation and production planning, with experience in dining room service. Hands-on laboratory food classes and theory escalate with each level. English 21 or 22 and Math 50 are required.
CERTIFICATE OF ACHIVEMENT (CA)
- Students opting for the CA will continue their culinary arts learning pattern. At this level, Intermediate Cookery, Food and Beverage Cost Control, Nutrition, and Management are added to the curriculum.
ASSOCIATE OF SCIENCE DEGREE (AAS)
- Upon successful completion of Advanced Cookery, Buffet Preparation, Patisserie, and Hawaiian Studies, students will be awarded an AAS degree.
CURRICULUM GUIDELINE
1st Semester (Fall)
|
CC |
CA |
AAS |
CULN 111 Intro to Culinary |
2 |
2 |
2 |
CULN 112 Sanitation Safety |
2 |
2 |
2 |
CULN 120 Fund. Cookery |
6 |
6 |
6 |
CULN 170 F&B Purchasing |
3 |
3 |
3 |
CULN 160v Din/Rm/Svc & Stewarding |
1 |
1 |
1 |
Math 50 Food Service Math |
3 |
3 |
3 |
Sub Total |
17 |
17 |
17 |
2nd Semester (Spring)
|
CC |
CA |
AAS |
CULN 131 Short Order Cookery |
3 |
3 |
3 |
CULN 140 Cold Food Pnty |
4 |
4 |
4 |
CULN 160v Din/Rm/Svc & Stewarding |
1 |
1 |
1 |
CULN 115 Menu Merchandising |
1 |
1 |
1 |
CULN 150 Fund/Baking |
4 |
4 |
4 |
English 21 or 22 or higher |
3 |
3 |
3 |
Sub Total |
16 |
16 |
16 |
3rd Semester (Fall)
|
CC |
CA |
AAS |
CULN 130 Inter/Cookery |
|
7 |
7 |
CULN 270 F&B Cost Control |
|
5 |
5 |
CULN 185 Nutrition |
|
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3 |
Mgt 20 Int. to Management |
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3 |
Sub Total |
|
12 |
18 |
4th Semester (Spring) |
CC |
CA |
AAS |
CULN 220 Adv/Cookery |
|
|
6 |
CULN 240 Buffet Preparation |
|
|
4 |
Hawaiian Studies |
|
|
3 |
CULN 252 Patisserie |
|
|
4 |
Sub Total |
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17 |
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GRAND TOTAL
|
33 |
45 |
68 |
SIDE NOTE:
- 1st year students are in CULN classes M,T,W
- 2nd year students are in CULN classes TH, F
- Other classes may be on different days
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