culn

Culinary Arts (CULN)

Love the excitement of cooking, entertaining and serving great food? The growing culinary, baking and hospitality industries need a dedicated and skilled workforce. From fine dining, to catered events and even the growing popularity of mobile food trucks, UH Maui College’s Culinary Arts Program prepares students for the stimulating culinary field. Our graduates have attained positions at 5-star resorts and restaurants, opened independent businesses, and starred in top cooking shows.

DEGREES THAT CAN BE EARNED

Certificate of Professional Development (CPD)
Certificate of Competence (CO)
Certificate of Completion (CC)
Certificate of Achievement (CA)
Associate in Applied Science (AAS)

*Program length depends on student placement and credit load.

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 50H 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). Those with prior-term GPA of 3.0 or higher may apply for a scholarship by contacting dlouie@hawaii.edu for information.

Contact the program curriculum coordinator, Teresa Shurilla, at 984-3683 or by email at shurilla@hawaii.edu for more information.

Upon successful completion of the CULN Program, the student should be able to:

    1. Apply principles and concepts of quality food purchasing, food and baking preparation, service, and proper use of tools and equipment to produce and serve a variety of professional food items.
    2. Apply the basic principles of culinary service, organization, sanitation and safety in a foodservice operation to maintain the optimum health of the consumer.
    3. Demonstrate skills in various areas of the culinary hierarchy: human relations, leadership and personnel management, ethical decision making.
    4. Discuss the standards of restaurant regulations involving liquor protocol and health and safety regulations.
    5. Practice standards in behavior, grooming and dress appropriate to culinary industry professionals.
Culinary Arts: 19 credits Culinary 120(5), 123(5), 130(5), 271(4)
Pastry Cook: 20 credits Culinary 150(5), 155(5), 250(5), 251(5)
Culinary: 111(2), 112(2), 120(5), 123(5), 130(5), 150(5), 292v(1)
Mathematics 100 or 103**
English: 100(3)*
Culinary Arts: 66 credits
All Culinary Arts CA courses(31) plus:
Culinary 160(4), 220(5), 240(4), 271(4), 293v(3)
Hospitality & Toursim 154(3)
Food Science & Human Nutrition 185 or 285 (3)
BUS/COM 130, COM 145, SP 151, or LSK 110 (3)
Humanities elective (3) – 100 level
Social Science elective (3) – 100 level

Baking: 66 credits
All Pastry Cook CO courses(20) plus:
Culinary 111(2), 112(2), 123(5), 160(4), 220(5), 271(4), 293v(3)
Hospitality & Toursim 154(3)
Food Science & Human Nutrition 185 or 285(3)
Management 118 (3)
BUS/COM 130, COM 145, SP 151, or LSK 110(3)
Humanities elective (3) – 100 level
Social Science elective (3) – 100 level
Mathematics 100 or 103**
English 100(3)*

*Note: ENG 22 may be substituted for the Certificate of Acheivement.
**Note: MATH 50H may be substituted for the Certificate of Acheivement for those not going on to the AAS degree.

Full-time Culinary Arts students would take courses in sequence:

First Semester (Fall)
*CULN 111 Introduction to the Culinary Industry
*CULN 112 Sanitation and Safety
*CULN 123 Culinary Basics
*MATH 100 or 103
*ENG 100 Composition I
Total
Credits
2
2
5
3
3
15
Second Semester (Spring)
*CULN 120 Fundamentals of Cookery
*CULN 150 Fundamentals of Baking
BUS/COM 145, 130, SP 151, or LSK 110
*CULN 292v Work Practicum
FSHN 185 or 285
Total
Credits
5
5
3
1
3
17
Summer
CULN 293v
Credits
3
Third Semester (Fall)
CULN 130 Intermediate Cookery
CULN 271 Purchasing and Cost Control
Social Science elective – 100 level
Humanities elective – 100 level
Total
Credits
5
4
3
3
15
Fourth Semester (Spring)
CULN 160 Dining Room Service
CULN 220 Advanced Cookery
CULN 240 Garde Manger
HOST 154 Food & Beverage Operations
Total
Credits
4
5
4
3
16

Full-time Baking students would take courses in this sequence:

First Semester (Fall)
*CULN 111 Introduction to the Culinary Industry
*CULN 112 Sanitation and Safety
CULN 123 Culinary Basics
MATH 100 or 103
*ENG 100 Composition I
Total
Credits
2
2
5
3
3
15
Second Semester (Spring)
**CULN 150 Fundamentals of Baking
*CULN 292v or CULN 294v
HOST 154 Food & Beverage Operation
FSHN 185 or 285
BUS/COM 145, COM 130, SP 151, or LSK 110
Total
Credits
5
1
3
3
3
15
Summer
**CULN 155 Intermediate Baking
Credits
5
Third Semester (Fall)
**CULN 250 Advanced Baking I
CULN 271 Purchasing & Cost Controls
Social Science elective – 100 level
Humanities elective – 100 level
Total
Credits
5
4
3
3
15
Fourth Semester (Spring)
**CULN 251 Advanced Baking II
CULN 160 Dining Room Service
CULN 293v Culinary Arts Field Experience
CULN 220 Advance Cookery
CULN 293v Culinary Field Experiences
Total
Credits
5
4
5
3
17

Crosswalk for New Culinary Courses

CULN 121 & CULN 122 (Old)
CULN 131 & CULN 140 (Old)
→ CULN 123 (New)
→ CULN 130 (New)

*Note: Courses required for the Certificate of Acheivement.
**Note: Courses required for the Pastry Cook Certificate of Competence.