CULN 220: Advanced Cookery Provides practice and theory in ala carte and banquet food production as found in quality hotels and specialty restaurants and integrates previous culinary training and academic studies using fundamental cooking techniques. Student teams will create menus with instructor input, organize production and service, define and staff kitchen stations and develop systems for efficient operation. (Letter grade only.) Credits: 5 Lecture/Lab Hours: 180 Teaching Equivalent: 7.50 Prerequisites: CULN 130 and 132, both with grade C or better, or consent. CULN 240: Garde Manger Develops skills in the preparation of pates, terrines, galantines, canapés, hot and cold hors d'oeuvres, appetizers, mousses and gelatins. Also covered are the techniques of cold food decoration, cold platter design and presentation and the design and planning of buffets. (Letter grade only.) Credits: 4 Lecture/Lab Hours: 165 Teaching Equivalent: 6.88 Prerequisites: CULN 130 with grade C or better, or consent.
CULN 250: Advanced Baking I Develops skills used in the production of more advanced baked pastry and confectionery products: especially chocolates, candies and decorated specialties which include, specialty cakes, wedding cakes, pastillage, gum paste, royal icing, and chocolate decor. Students will define, describe, and prepare various types of meringues and filling, and develop advanced decorating and finishing techniques for cakes. (Letter grade only.) Credits: 5 Lecture/Lab Hours: 180 Teaching Equivalent: 7.50 Prerequisites: CULN 155 and ENG 100, both with grade C or better, or consent.
CULN 291: Culinary Field Experience Offers flexible, customized, and supervised school to work experiences in all aspects of the culinary arts industry. Integrates and applies classroom theory to work situations via numerous field experiences. Infuses the “Culinarian’s Code” into field experiences. (Letter grade only.) Credits: 2 Lecture Hours: 150 Prerequisites: CULN 130 and CULN 132, both with grade C or better (or concurrent), or consent.
CULN 251: Advanced Baking II Develops skills used in the production of more advanced baked pastry and confectionery products. Emphasizes the techniques required to produce items such as souffles, parfaits, ice creams, and sorbets, plated desserts, marzipan, decorated specialties, sugar and isomalt decoration, and pastillage. (Letter grade only.) Credits: 5 Lecture/Lab Hours: 180 Teaching Equivalent: 7.50 Prerequisites: CULN 250 with grade C or better, or consent.
The Dental Hygiene program is a four semester and one summer session program within a cohort that prepares individuals to work in general and specialty dental offices, and public health agencies. Emphasis is placed on the correlations among prevention, education, and the clinical phases of dental hygiene practice as well as basic and social sciences. The curriculum is organized in accordance with requirements of the American Dental Association Commission on Dental Accreditation for a Dental Hygiene program and with consultation from the Maui County Dental Association. The Dental Hygiene program is accredited by the Commission on Dental Accreditation, a specialized accrediting body recognized by the Council of Postsecondary Accreditation and the United States Department of Education. Graduates are eligible to take the National Board of Dental Hygiene Exam, National Clinical Examination, and apply for licensure with the Hawai‘i Board of Dental Examiners.
CULN 271: Purchasing and Cost Control Analyzes purchasing and food control systems in commercial food service operations. Practices cost and sales analysis, comparative buying, and inventory control. (Letter grade only.) Credits: 4 Lecture/Lab Hours: 165 Teaching Equivalent: 6.88 Prerequisites: CULN 120 and CULN 130, both with grade C or better, or consent.
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Dental Hygiene
The following minimum prerequisite courses (19 credits) are required of students entering the Dental
