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Culinary Arts
University of Hawai‘i
Culinary Arts
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, CraigOmori, at 984-3686 or by email at omoric@hawaii.edu for more information.
Requirements for Certificates of Competence (CO):
Culinary 120(4), 123(4), 130(4), 271(4)
Culinary 150(4), 155(4), 250(4), 251(4)
Culinary Arts: 16 credits
Pastry Cook: 16 credits
Requirements for Certificate of Achievement (CA) - Culinary Arts: 27 credits
Culinary 111(2), 112(2), 120(4), 123(4), 130(4),
CULN 100 or Mathematics 100 or 103** - Remove
150(4), 292v(1)
English 100(3)*
Requirements for Associate in Applied Science (AAS) Degrees:
Culinary Arts: 63 credits
All Culinary Arts CA courses(27) plus:
Culinary 115(2), 116(1), 160(4), 220(4), 240(3), 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: 70 credits
All Pastry Cook CO courses(16) plus:
Culinary 111(2), 112(2), 116(1), 120(4), 123(4), 130(4), 160(4),
220(4), 271(4), 2 9 2 v ( 1 ) , 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
CULN 100 or Mathematics 100 or 103** -Remove
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. -Remove
Key:
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=replacing MATH50h
Culinary Arts
Maui College
Full-time Culinary Arts students would take courses in sequence:
First Semester
Credits
*CULN 111 Introduction to the Culinary Industry
2
*CULN 112 Sanitation and Safety
2
*CULN 123 Culinary Basics
4
*CULN 150 Fundamentals of Baking
4
*CULN 100 or MATH 100 or 103
3
15
Summer
CULN 293v
Credits
3
Third Semester
CULN 160 Dining Room Service
CULN 220 Advanced Cookery
CULN 115 Menu Merchandising
HOST 154 Food & Beverage Operations
Humanities elective - 100-level
Credits
4
4
2
3
3
Second Semester
*CULN 120 Fundamentals of Cookery
*CULN 130 Intermediate Cookery
BUS/COM 145, 130, SP 151, or LSK 110
*CULN 292v Work Practicum
*ENG 100 Composition I
Credits
4
4
3
1
3
15
Fourth Semester
CULN 116 Culinary Sustainability
CULN 240 Garde Manger
CULN 271 Purchasing & Cost Controls
FSHN 185 or 285
Social Science elective - 100-level
Credits
1
3
4
3
3
15
Full-Time Baking students would take courses in this sequence:
First Semester
Credits
CULN 111 Intro to the Culinary Industry
2
CULN 112 Sanitation & Safety
2
CULN 123 Culinary Basics
4
**CULN 150 Fundamentals of Baking
4
CULN 100 of MATH 100 or 103
3
15
Second Semester
CULN 116 Culinary Sustainability
CULN 120 Fundamentals of Cookery
CULN 130 Intermediate Cookery
CULN 292v Work Practicum & Seminar
ENG 100 Composition I
BUS/COM 145, COM 130, SP 151, or LSK 110
Credits
1
4
4
1
3
3
16
Fourth Semester
**CULN 251 Advanced Baking II
CULN 271 Purchasing & Cost Controls
CULN 293v Culinary Field Experiences
FSHN 185 or 285
Social Science elective - 100-level
Credits
4
4
3
3
3
17
15
Summer
**CULN 155 Intermediate Baking
Credits
4
Third Semester
CULN 160 Dining Rioom Service
CULN 220 Advance Cookery
**CULN 250 Advanced Baking I
Humanities elective - 100-level
HOST 154 Food & Beverage Operations
Credits
4
4
4
3
3
18
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 Achievement.
**Note: Courses required for the Pastry Cook Certificate of Competence.
Key:
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