Curriculum proposal number____________________
Curriculum Action Request (CAR) (Form 4-93) - Maui Community College
1. Author(s)__R. Santos_______________________________________________________
2. Authors’ unit(s) __Prof Tech_____________________________________________________
3. Date submitted to Curriculum Committee______________________
4. a. General type of action?
b. Specific type of action
Addition
_x_regular
__experimental
__other (specify)
___________
_x_course
__program
Deletion
__course
__from program
__program
__other (specify)
___________
Modification
__number/alpha
__title
__credits
__description
__prerequisites
__corequisites
__program
__other (specify)
___________
5. Reason for this curriculum action: This new elective course designed to introduce students to
Hawaiian culture, traditions, foods and their origins, preparation and protocol in serving and to
track the changes in these foods over time.
6. Existing course
________________________________________________________________________________
alpha number
Title
credits
7. Proposed new/modified course
_ Food, Cooking, and Health in Hawaii______________________________________
alpha number: FSER 180 title
credits: 3
8. New course description or page number in catalog of present course description, if unchanged.
Introduces the unique aspects of Hawai’i and Hawaiian culture, as they relate to food, the origins of
native Hawaiian foods, their uses and the protocol involved. Relates changes in traditional
Hawaiian menus and diets to society and time. Discusses nutrition principles of the traditional
Hawaiian diet and those principles to develop healthy foods and menus in partnership with local
farmers. Identifies native Hawaiian foods and use them to develop a contemporary cuisine.
9. Prerequisite(s) CA in Culinary Arts and completion of FSHN 185, or consent
10. Corequisite(s)
11. Recommended preparation
12. Is this course cross-listed?
___yes
_x_no
If yes, list course
13. Student contact hours per week
lecture_1_hours
lab_6_hours
lecture/lab___hours
other___hours, explain
14. Revise current MCC General Catalog page(s)_________________________________
15. Course grading
___letter grade only
___credit/no credit
_x_either
___audit
16. Proposed semester and year of first offering?
17. Maximum enrollment_20____
__yes
__2004_year
Rationale, if applicable: Culinary laboratory course
18. Special scheduling considerations?
19. Special fees required?
_summer_semester
__yes
_x_no
_x_no
If yes, explain.
If yes, explain. Lab fees possible?
20. Will this request require special resources (personnel, supplies, etc.?)
__yes
__no
If yes, explain.
21. Is this course restricted to particular room type?
Kitchen/lab
22.
_x_yes
__no
If yes, explain.
__Course fulfills requirement for _____________________________ program/degree
_x_Course is an elective for ___Culinary Arts ______________________ program/degree
__Course is elective for AA degree
23. This course
__increases
__decreases
_x_makes no change in number of credit required
for the program(s) affected by this action
24. Is this course taught at another UH campus? __yes _x_no
a. If yes, specify campus, course, alpha and number
b. If no, explain why this course is offered at MCC
There is a huge concern regarding obesity and diet-related diseases of Americans. This
course attempts to teach students to prepare/serve healthier food.
25. a. Course is articulated at
__UHCC __UH Manoa __UH Hilo __UH WO __Other/PCC
b. Course is appropriate for articulation at
__UHCC __UH Manoa __UH Hilo __UH WO _x_Other/PCC
c. Course is not appropriate for articulation at
__UHCC __UH Manoa __UH Hilo __UH WO __Other/PCC
d. Course articulation information is attached? __yes _x_no
.......................................................................
Proposed by
Approved by
________________________________
Author or Program Coordinator/Date
_________________________________
Academic Senate Chair/Date
Requested by
_________________________________
Division or Unit Chair/Date
Recommended by
_________________________________
Chief Academic Officer/Date
_________________________________
Curriculum Chair/Date
Revised Sept 2003/AC
_________________________________
Chancellor/Date