The Culinary Arts career ladder program is based on three levels of competencies offered in three specialty areas: Culinary Arts, Baking, and Restaurant Supervision. The competency-based instruction focuses on the skills, knowledge, and attitudes needed for success in the hospitality industry.

Lab requirements include basic hand tools, knives, safety shoes, books, appropriate uniform, proof of current negative TB test, and compliance with Culinary personal hygiene code requirements. The Associate in Applied Science specialty degrees in both Culinary Arts and Baking are fully accredited by the American Culinary Federation Accrediting Commission.

Minimum placement test levels of English 22 or higher and Mathematics 50 or higher are recommended for all entry-level Culinary Arts courses. It is strongly recommended that prospective students meet with Culinary Arts faculty or counselors before entry into listed Culinary Arts courses.

Contact the program coordinator, Dean Louie, at 984-3689, or by email at dlouie@hawaii.edu for more information including the appropriate purchase of program approved standard uniforms, shoes and knife sets.

 

Requirements for Certificates of Professional Development (CPD):
Culinary Arts
Pantry Cook: 3 credits Culinary 140(3)
Sanitation: 2 credits Culinary 112(2)
Short Order Cook: 3 credits Culinary 131(3)

 

Requirements for Certificate of Competence (CO)
Preparation Cook: 4 credits Culinary 120 (4)
Storeroom Clerk: 4 credits Culinary 271 (4)
Waiter/Waitress: 4 credits Culinary 160 (4)
Baking 
Baker’s Helper: 4 credits  Culinary 150 (4)
 

 

Requirements for Certificate of Completion (CC)-Pastry Cook: 14 credits
Culinary 150(4), 250(5), 251(5)

 

Requirements for Certificate of Achievement (CA)-Culinary Arts: 31 credits
Culinary: 111(2), 112(2), 120(4), 121(3), 131(3)
           140(3), 150(4)
Culinary 292v or 294v (1)
English: 100(3)*
Mathematics: 50H, 100, or 103(3)*

 

Requirements for Associate in Applied Science (AAS) Degrees:
Culinary Arts:  68 credits
All Culinary Arts CA courses(31) plus:
Culinary 115(2), 160(4), 220(5), 240(4), 271(4), 293v(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), Social Science elective (3)
Baking:  72 credits
All Culinary Arts CA courses(31) plus:
Culinary 160(4), 220(5), 250(5), 251(5), 271(4), 293v(3)
Food Science & Human Nutrition 185 (3)
Management 118 (3)
BUS/COM 130, COM 145, SP 151, or LSK 110(3)
Humanities elective (3), Social Science elective (3)
Restaurant Supervision:  76 credits
All Culinary Arts CA courses(31) plus:
Culinary 115(2), 160(4), 220(5), 265(3), 271(4), 293v(3)
Food Science & Human Nutrition 185 or 285 (3)
Accounting 201 (3) and 202 (3)
Business Technology 150 (3)
Management 118 (3)
Management 122 or 124 or HOST 270 (3)
BUS/COM 130, COM 145, SP 151, or LSK 110(3)
Humanities electives (3), Social Science elective (3)

 

* Note: ENG 22 maybe substituted for the Certificate of Acheivement. ENG 100 is required for the AAS degrees.
**Note: Math 100 or 103 is required for the AAS in Restaurant Supervision.

 

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

First Semester (Fall) Credits
*CULN 111 Introduction to the Culinary Industry 2
*CULN 112 Sanitation and Safety 2
*CULN 121 Culinary Skill Building 3
*CULN 122 Culinary Skill Development 3
*CULN 140 Cold Food Pantry 3
*ENG 100 3
    17
Second Semester (Spring) Credits
**CULN 120 Fundamentals of Cookery 4
**CULN 131 Short Order Cookery 3
**CULN 151 Fundamentals of Baking 3
**CULN 292v Work Practicum or CULN 294v 1
Social Science Elective 3
MATH 50H, 100, or 103 3
    17
Third Semester (Fall) Credits
CULN 240 Garde Manager*** 4
Humanities elective 4
BUS/COM 130, COM 145, SP 151, LSK 110 3
CULN 293v Culinary Arts Field Experience 1
CULN 271 Purchasing and Cost Control 4
Culinary Arts speciality: CULN 115 (2), or 16
Baking specialty: CULN 205 (5) 2-5
 18-21
Fourth Semester (Spring) Credits
CULN 220 Advanced Cooker 5
CULN 160 Dining Room Service 4
CULN 293v Culinary Arts Field Experience 2
MGT 118 Introduction to Supervision 3
FSHN 185 or 285
Culinary Arts specialty: CULN 240 (4), or
Baking specialty: CULN 251(5) 4-5
21-22

 

Full-time Restaurant Supervision students would take
courses in this sequence:

First Semester (Fall) Credits
*CULN 111 Introduction to the Culinary Industry 2
*CULN 112 Sanitation and Safety 2
*CULN 121 Culinary Skill Building 3
*CULN 122 Culinary Skill Development 3
*CULN 140 Cold Food Pantry 4
*ENG 100 3
     17
Second Semester (Spring) Credits
*CULN 120 Fundamentals of Cookery 4
*CULN 131 Short Order Cookery 3
*CULN 150 Fundamentals of Baking 3
*CULN 292v Work Practicum, or CULN 294V 3
BUSN 150 Introduction to Business Computing 3
MATH 100 or 103 3
     17
 Third Semester (Fall)  Credits
 MGT 118 Introduction to Supervision  3
CULN 115 Menu Merchandising 2
ACC 201 Introduction to Financial Accounting 3
BUS/COM 130, COM 145, SP 151, or LSK 110 3
CULN 271 Purchasing and Cost Control 4
CULN 293v Culinary Arts Field Experience 1
     16
Fourth Semester (Spring) Credits
CULN 220 Advanced Cookery 5
CULN 160 Dining Room Service 4
CULN 293v Culinary Arts Field Experience 2
CULN 265 Beverage Operations 3
ACC 202 Introduction to Business Accounting 3
     17

 

* Note: Courses required for the Certificate of Acheivement.
**Note: ACC 124 and 125 can be taken in lieu of ACC 201 (only 3 credits will count toward the degree requirement).

 

Full-time Restaurant Supervision students would take
courses in this sequence:

First Semester (Fall) Credits
*CULN 111 Introduction to the Culinary Industry 2
*CULN 112 Sanitation and Safety 2
*CULN 121 Culinary Skill Building 3
*CULN 122 Culinary Skill Development 3
*CULN 140 Cold Food Pantry 3
*ENG 100 3
    17
Second Semester (Spring) Credits
**CULN 120 Fundamentals of Cookery 4
**CULN 131 Short Order Cookery 3
**CULN 150 Fundamentals of Baking 3
**CULN 292v Work Practicum or CULN 294v 1
BUSN 150 Introduction to Business Computing 3
MATH 100 or 103 3
    17
Third Semester (Fall) Credits
MGT 118 Introduction to Supervision 3
CULN 115 Menu Merchandising 2
ACC 201 Intro to Financial Accounting** 3
BUS/COM 130, COM 145, SP 151, or LSK 110 3
CULN 271 Purchasing and Cost Control 4
CULN 293v Culinary Arts Feild Experience 1
    16
Fourth Semester (Spring) Credits
CULN 220 Advanced Cooker 5
CULN 160 Dining Room Service 4
CULN 293v Culinary Arts Field Experience 2
CULN 265 Beverage Operations 3
ACC 202 Introduction to Business Accounting 3
3
    17
Fifth Semester (Fall) Credits
FSHN 185 or FSHN 285 3
MGT 122 or 124, or HOST 270 3
Humanities elective 3
Social Science elective 3
    12

 

     *Note: Courses required for the Certificate of Acheivement.
   **Note: ACC 124 and 125 can be taken in lieu of ACC 201 (only 3 credits will count toward the degree requirement.)