| CULINARY ARTS (CULN) COURSES |
| CULN111: Introduction to the Culinary Industry |
| Credits: 2 |
| CULN 111 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 will identify job qualifications, professional standards, communication skills and attitudes essential for successful workers in the hospitality industry. Students will create a web-based electronic portfolio that will be utilized throughout their educational experience to demonstrate and showcase their learning outcomes. |
| Prereq: -, Coreq: - |
| CULN112: Sanitation and Safety |
| Credits: 2 |
| CULN 112 is 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 and OSHA (Occupational Safety and Health Administration) guidelines and standards will be covered as they apply to the hospitality industry. |
| Prereq: -, Coreq: - |
| CULN115: Menu Merchandising |
| Credits: 2 |
| CULN 115 is a study of the factors involved in planning effective menus for a variety of food service operations. It includes the design, format, selection, costing, pricing, and balance of menu items based upon the needs of the target market. |
| Prereq: A grade of C or higher in CULN 111 or consent of instructor., Coreq: - |
| CULN120: Fundamentals of Cookery |
| Credits: 5 |
| CULN 120 covers the fundamental concepts, skills and techniques of cookery. It includes the study of culinary terms and ingredients; cooking theories and procedures for making stocks, soups and sauces; basic cooking methods; handling and preparation techniques for fruits, vegetables, and starches; proper use of recipes, tools, and equipment with special emphasis on knife handling skills. |
| Prereq: A grade of C or higher in CULN 112 or consent of instructor., Coreq: - |
| CULN130: Intermediate Cookery |
| Credits: 5 |
| CULN 130 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. |
| Prereq: A grade of C or higher in CULN 120 or consent of instructor., Coreq: - |
| CULN150: Fundamentals of Baking |
| Credits: 5 |
| CULN 150 is an introduction to 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 are assigned to stations each day and are required to apply the basic baking concepts and techniques in preparing items such as quick breads, yeast breads, rolled-in dough, pâte à choux, pies, cakes, cookies, puddings and pastry creams. |
| Prereq: A grade of C or higher in CULN 120 or consent of instructor., Coreq: - |
| CULN155: Intermediate Baking |
| Credits: 5 |
| CULN 155 includes the study of international culinary terms, ingredient identification, and safety and sanitation practices. The science of lean and rich yeast dough products, flat breads and breakfast goods will be examined. Students will bake a wide variety of artisan breads made using prefermentâs with commercial yeast and wild yeast starters, from sourdough and multi-grain breads, French batards, Italian fougasse and focaccia as well as herb flavored breads to analyze the fine points of taste, texture, and appearance that distinguish fine breads from good breads. Students will expand their knowledge and their application to laminated dough products such as classical French puff pastry dough, croissants and Danish pastries. The molding of non-yeast dough will be covered to create simple bread display pieces. Students will study techniques and presentations creating a variety of layer cakes, tortes, tarts, tartlets, buttercream and icings. A variety of international and popular American pies and baked custards desserts with emphasis on egg cookery will be covered. Students will continue with theories and skill development producing a variety friandises (fancy cookies) for retail sale, using different makeup techniques and evaluate finished product and presentation. |
| Prereq: A grade of C or higher in CULN 150 or consent of instructor., Coreq: - |
| CULN160: Dining Room Service |
| Credits: 5 |
| CULN 160 is the study and application of the 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. It includes the study of stewarding procedures and the study of the principles and practices of profitable alcoholic beverage operations. |
| Prereq: -, Coreq: - |
| CULN207: Culinary Competition I |
| Credits: 5 |
| CULN 207 provides students with the knowledge, skill, techniques, managerial principles, and attitudes necessary to compete in a mock salon or state American Culinary Federation (ACF) culinary competition. Students should anticipate spending a minimum of 10 additional hours each week outside of class, both practicing their skills and fiscal responsibility required for a competition. If selected to participate in an ACF sanctioned competition, junior membership in the American Culinary Federation will be required. Students will begin to develop an ePortfolio of the entire course experience with a detailed overview of the stages leading to competition. |
| Prereq: A grade of C or higher in CULN 120 and a minimum overall GPR of 2.0; and successful completion of a practical skills exam or consent of instructor., Coreq: - |
| CULN208: Principles of Culinary Competition II |
| Credits: 5 |
| CULN 208 prepares students with the knowledge, skill, techniques, managerial principles and attitudes necessary to compete in a regional and/or national American Culinary Federation (ACF) culinary competition. This course is required for all those wishing to participate in an ACF culinary hot food competition. Participation by all of the candidates for the College's Culinary Team is required. Students should anticipate spending 10-15 additional hours each week outside of class both practicing their skills and fiscal responsibility required for the regional competition. If the regional competition is won, students should anticipate spending an additional 15-20 hours per week from the ending date of this course through the date of the ACF National Convention in July. If selected to participate in an ACF sanctioned competition, junior membership in the American Culinary Federation will be required. Students will participate in the planning and implementation of a mock culinary competition which will be located at an unannounced offsite location. Students will develop an ePortfolio of the entire course experience with a detailed overview of the stages leading to competition(s). |
| Prereq: A grade of C or higher in CULN 207 and a minimum overall GPR of 2.0 and consent of instructor., Coreq: - |
| CULN221: Continental Cuisine |
| Credits: 5 |
| CULN 221 focuses on the expansion of competencies gained in both the Fundamentals of Cookery and Intermediate Cookery courses, emphasizing creativity and the refining and perfecting of skills and techniques acquired; specializing cooked-to-order dishes typically served in hotels and fine dining restaurants with special emphasis on the classical cuisines. The preparation and presentation of Continental and Mediterranean cuisine items for American, French, Russian and Buffet service will be covered. |
| Prereq: A grade of C or higher in CULN 130 or consent of instructor or the Culinary Department Chairperson., Coreq: - |
| CULN222: Asian/Pacific Cuisine |
| Credits: 5 |
| CULN 222 focuses on basic classical Asian/Pacific cookery techniques that have evolved into the culinary concepts and flavors utilized in Pacific Rim and Hawai‘i Regional cuisine. Through the production of the contemporary menu, students learn about cooking techniques, specialty ingredients, seasonal foods, spices, and herbs. Lecture topics include Asian/Pacific history, culture, philosophy, and geographical influences on Hawai‘i's menus. |
| Prereq: A grade of C or higher in CULN 130 or consent of instructor or the Culinary Department Chairperson., Coreq: - |
| CULN231: Food Innovation |
| Credits: 5 |
| CULN 231 will focus on the combination of technical and creative skills to take a product from ideation to commercialization. The Food Innovation course will focus on developing food concepts and executing ideas into testing of a final product. Students will learn about current food trends, the food product development process, food safety, food laws and regulations, sensory evaluation, and packaging. A research experience emphasizing the application of the scientific method in Food Product Development is offered in CULN 231. |
| Prereq: Credit or concurrent enrollment in FSHE 185 and a grade of C or higher in CULN 112; and a grade of C or higher in CULN 120 or consent of instructor., Coreq: - |
| CULN240: Garde Manger |
| Credits: 4 |
| CULN 240 students will study the basic garde manger principles with emphasis on the development of skills in the preparation of hors d’oeuvre, appetizers, canapes, and basic garnishes. Items such as aspics, forcemeats, cheeses and decorative centerpieces along with the various methods of food preservation will also be studied. |
| Prereq: A grade of C or higher in CULN 130 or consent of instructor or the Culinary Department Chairperson., Coreq: - |
| CULN252: Patisserie |
| Credits: 5 |
| CULN 252 includes the study of classical patisserie terms, safety and sanitation practices. Emphasis will be placed on hot, cold, and frozen desserts. Contemporary plated desserts, ice cream, sorbet, sherbets, yogurt-based ice cream, compotes and coulis will be introduced. Students will study the broad spectrum of classical and contemporary techniques and presentations in creating popular international desserts from France, Switzerland, Italy, Austria, and Germany. Topics will include the use of Bavarian cream, ganache, buttercream, mousse filling, chocolate, puff pastry (pâte feuilletée), sugar dough (pâte sucrée) éclair paste (pâte à choux), ribbon cake (biscuit joconde), dacquoise, and other meringue products. The fundamentals of tempering chocolate will be introduced to create chocolate décor and filigree work. Ribbon cake and stencil work to complement dessert presentation will be utilized. Students will be introduced to hot and cold soufflés, French pastries, petits fours, and advanced cake decorating principles. |
| Prereq: A grade of B or higher in CULN 155 or consent of instructor or the Culinary Department Chairperson., Coreq: - |
| CULN253: Confiserie |
| Credits: 5 |
| CULN 253 is the study of a variety of traditional and innovative centerpieces. Students will create seasonal centerpieces, using various mediums such as chocolate, royal icing, pastillage, marzipan, nougatine, and sugar products. Principles of preparation and application are presented and applied in the creation of hand-molded marzipan figurines. Student will continue with theory and skill development working with chocolate couverture, using tempering, spraying, coating, molding, and hand dipping applications with special emphasis on French truffles, candies and after-dinner confections. Finished products will be examined, using flavor, texture, color, consistency, creativity, originality and suitability for display exhibit as an evaluation tool. |
| Prereq: A grade of B or higher in CULN 155 or consent of instructor or the Culinary Department Chairperson., Coreq: - |
| CULN272: Hospitality Purchasing and Cost Control |
| Credits: 5 |
| CULN 272 is a study of cost control systems as they apply to restaurants, hotels, and other food service operations such as the College's food service complex. It includes experience in the preparation of financial and control related reports, and the analysis of such. It utilizes the practical learning experiences of the computer laboratory to anchor and reinforce knowledge. |
| Prereq: A grade of C or higher in CULN 120 or consent of instructor or the Culinary Department Chairperson., Coreq: CULN 272L |
| CULN272L: Hospitality Purchasing and Cost Control Lab |
| Credits: 1 |
| CULN 272L is a study of cost control systems as they apply to restaurants, hotels, and other food service operations such as the College's food service complex. It includes experience in the preparation of financial and control related reports, and the analysis of such. It utilizes the practical learning experiences of the computer laboratory to anchor and reinforce knowledge. |
| Prereq: A grade of C or higher in CULN 120 or consent of instructor or the Culinary Department Chairperson., Coreq: CULN 272 |
| CULN310: Current Trends in the Culinary Industry |
| Credits: 3 |
| CULN 310 focuses on current trends in the culinary industry that impact Hawai`i's cultural, social, environmental, and economic viability in the global marketplace. Students examine hospitality and culinary managerial issues that affect business strategies on a macro and/or micro level. Course content includes eco-sustainability, market stability, labor development workforce, cultural values, and national and international culinary trends that affect Hawai‘i's food service and tourism industries. |
| Prereq: Satisfactory completion of the Associate in Science degree in Culinary Arts with a specialization in Culinary Arts program or consent of instructor., Coreq: - |
| CULN321: Contemporary Cuisines |
| Credits: 3 |
| CULN 321 evaluates the contemporary menus and techniques used by chefs throughout Hawai`i and abroad. Students prepare and cook menu items that utilize techniques and food products found in contemporary cutting-edge restaurants, hotels and clubs. Students will assess cooking technologies that incorporate molecular gastronomy, energy efficiency, environmental awareness and cost effectiveness. |
| Prereq: Satisfactory completion of the Associate in Science degree in Culinary Arts with a specialization in Culinary Arts program or consent of instructor., Coreq: - |
| CULN322: Advanced Asian Cuisines |
| Credits: 3 |
| CULN 322 assesses the advanced cooking techniques, presentation and service of traditional and modern Asian Cuisine incorporating the various regions of China, Southeast Asia and countries that make up the Asian Pacific culinary arena. The influence of this cuisine on the traditional and contemporary cuisine of Hawai`i will be evaluated and critiqued. Students will prepare and cook menu items that utilize specialized Asian cooking methods, tools, small wares and food preparation equipment while working with indigenous food resources, products and seasonal ingredients exclusive of the country or region. Topics address the impact of culture, geography, religion and history on the culinary traditions of Asia. |
| Prereq: Satisfactory completion of the Associate in Science degree in Culinary Arts with a specialization in Culinary Arts program or consent of instructor., Coreq: - |
| CULN330: (Alpha) Special Culinary Topics |
| Credits: 3 |
| CULN 330 (Alpha) appraises advanced level culinary cuisine topics that build upon culinary and managerial skills learned in the AS degree level of culinary and/or pastry arts, and may vary semester to semester. Each course will support theoretical and practical experience in a specific topic as it relates to culinary and/or hospitality learning. Students may also synthesize into their learning knowledge obtained by working with visiting chefs and mentors. Specific objectives will be formulated for each special topics class. |
| Prereq: Satisfactory completion of the Associate in Science degree in Culinary Arts with a concentration in Culinary Arts program or consent of instructor., Coreq: - |
| CULN330B: 330B Special Culinary Topics: Food Science and Modernist Cuisine |
| Credits: 3 |
| CULN 330B appraises the advanced level culinary cuisine topic of Food Science and the Modernist Cuisine that builds upon culinary and managerial skills learned in the AS degree level of culinary and/or pastry arts. Modernist cuisine is an approach to food that values pure flavors, precise execution, and the scientific method to advance the art of cooking. Students will synthesize into their learning knowledge of the theories of food science along with hands-on experimentation in a culinary kitchen. |
| Prereq: Satisfactory completion of the Associate in Science degree in Culinary Arts with a specialization in Culinary Arts program or consent of instructor., Coreq: - |
| CULN360: Beverage Service Management |
| Credits: 3 |
| CULN 360 evaluates quality service and management of both alcoholic and non-alcoholic beverages to include: product information, food pairings, purchasing, controlling, storing, pricing, marketing, selling and serving of a restaurant's beverage menu. Beverage laws and regulations will also be covered in this class. Class projects include the design of a beverage menu and layout of a beverage program for a typical business. This course prepares students to take a National Certification Exam in Alcohol Awareness. |
| Prereq: Satisfactory completion of the Associate in Science degree in Culinary Arts with a specialization in Culinary Arts program or consent of instructor., Coreq: - |
| CULN380: Nutritional Cuisines |
| Credits: 3 |
| CULN 380 introduces the principles of nutritional science in the preparation of food in order to maintain a healthy eating style. Students formulate menus that integrate healthy standards for the general public as well as special dietary needs. These standards are recommended by agencies such as the American Dietetic Association and the American Heart Association. Students will synthesize the principles of nutrition and basic cooking techniques to prepare recipes and menus that promote healthy eating. They will select and balance food nutrients, quality seasonal products, and appropriate portion size, while maximizing texture, color, and flavor. |
| Prereq: Satisfactory completion of the Associate in Science degree in Culinary Arts with a specialization in Culinary Arts program or consent of instructor., Coreq: - |
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