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Culinary Arts
First Semester (Fall)
Course # Title
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Credits
ART 107D or ART 115 3 CM 105 Storytelling: Find Your Voice in Creative Media 3 CM 123 Photoshop and Illustrator 3 ENG 100 Composition I 3 ICS 101 Digital Tools for the Information World 3
Second Semester (Spring)
Course # Title
Credits
CM 125 Introduction to Graphic Design 3 CM 147 Mass Media and Culture 3 CM 152 Principles of Video Editing 3 MATH 100, MATH 103, MATH 115, MATH 135 or Higher 3 CM 120 Introduction to Digital Video 3 Full-time students in the Graphic Design concentration would take courses in this sequence:
First Semester (Fall)
Course # Title Credits
ART 107D Introduction to Digital Photography CM 105 Storytelling: Find Your Voice in Creative Media 3
3
CM 123 Photoshop and Illustrator 3 ENG 100 Composition I 3 ICS 101 Digital Tools for the Information World 3
Second Semester (Spring)
Course # Title
Credits
ART 115 Introduction to 2D Design 3 CM 147 Mass Media and Culture 3 CM 152 Principles of Video Editing 3 MATH 100, MATH 103, MATH 115, MATH 135 or Higher 3 CM 125 Introduction to Graphic Design 3 Full-time students in the Filmmaking concentration would take courses in this sequence:
First Semester (Fall)
Course # Title Credits
ART 107D Introduction to Digital Photography CM 105 Storytelling: Find Your Voice in Creative Media 3
3
CM 123 Photoshop and Illustrator 3 ENG 100 Composition I 3 ICS 101 Digital Tools for the Information World 3
Second Semester (Spring)
Course # Title
Credits
CM 119 Movies from Script to Screen 3 CM 147 Mass Media and Culture 3 CM 152 Principles of Video Editing 3 MATH 100, MATH 103, MATH 115, MATH 135 or Higher 3 CM 120 Introduction to Digital Video 3 Full-time students in the Web Development concentration would take courses in this sequence:
First Semester (Fall)
Course # Title Credits
ART 107D Introduction to Digital Photography CM 105 Storytelling: Find Your Voice in Creative Media 3
3
CM 123 Photoshop and Illustrator 3 ENG 100 Composition I 3 ICS 101 Digital Tools for the Information World 3
Second Semester (Spring)
Course # Title
Credits
CM 152 Principles of Video Editing 3 ICS 110 Intro to Computer Programming 3 MATH 100, MATH 103, MATH 115, MATH 135 or Higher 3 CM 125 Introduction to Graphic Design 3 ICS 200 Web Technology 3
Total credits: 30
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 competencybased 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 75X 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 parttime).
Contact the Program Coordinator, Craig Omori by email at omoric@hawaii.edu for more information.
Culinary Arts - Baking (AAS)
Type: Associate in Applied Science
Course # Title
Credits
CULN 150 Fundamentals of Baking 5 CULN 155 Intermediate Baking 5 CULN 250 Advanced Baking I 5 CULN 251 Advanced Baking II 5 CULN 111 Introduction to the Culinary Industry 2 CULN 112 Sanitation and Safety 2 CULN 120 Fundamentals of Cookery 5 CULN 130 Intermediate Cookery 5 CULN 132 Batch Cookery 5 CULN 160 Dining Room Operations 5 CULN 220 Advanced Cookery 5 CULN 271 Purchasing and Cost Control 4 CULN 191 Catering Field Experience 1 CULN 291 Culinary Field Experience 2 MGT 124 Human Resources Management 3 FSHN 185 or FSHN 285 3 BUS/COM 130 or COM 145 or SP 151 3 Humanities Elective 3 Social Science Elective 3 CULN 100, MATH 100, or MATH 103 3 ENG 100 Composition I 3
Course Sequencing
First Semester
Course # Title Credits
CULN 111 Introduction to the Culinary Industry 2
CULN 112 Sanitation and Safety 2 CULN 120 Fundamentals of Cookery 5 CULN 150 Fundamentals of Baking 5 CULN 100, MATH 100, or MATH 103 3
Second Semester
Course # Title
Credits
CULN 130 Intermediate Cookery 5 CULN 132 Batch Cookery 5 CULN 191 Catering Field Experience 1 BUS/COM 130 or COM 145 or SP 151 3 ENG 100 Composition I 3
Summer
Course # Title Credits
CULN 155 Intermediate Baking 5 CULN 291 Culinary Field Experience 2
Third Semester
Course # Title Credits
CULN 160 Dining Room Operations 5 CULN 220 Advanced Cookery 5 CULN 250 Advanced Baking I 5 Humanities Elective 3
Fourth Semester
Course # Title Credits
CULN 251 Advanced Baking II 5 CULN 271 Purchasing and Cost Control 4 MGT 124 Human Resources Management 3 FSHN 185 or FSHN 285 3 Social Science Elective 3
Total credits: 77
Culinary Arts - Culinary Arts (AAS)
Type: Associate in Applied Science
Course # Title Credits
CULN 111 Introduction to the Culinary Industry 2
CULN 112 Sanitation and Safety 2 CULN 120 Fundamentals of Cookery 5 CULN 130 Intermediate Cookery 5 CULN 132 Batch Cookery 5 CULN 150 Fundamentals of Baking 5 CULN 191 Catering Field Experience 1 CULN 100, MATH 100, or MATH 103 3 ENG 100 Composition I 3 CULN 115 Menu Merchandising 2 CULN 160 Dining Room Operations 5 CULN 220 Advanced Cookery 5 CULN 240 Garde Manger 4 CULN 271 Purchasing and Cost Control 4 CULN 291 Culinary Field Experience 2 MGT 124 Human Resources Management 3 FSHN 185 or FSHN 285 3 BUS/COM 130 or COM 145 or SP 151 3 Humanities Elective 3 Social Science Elective 3
Course Sequencing
First Semester
Course # Title Credits
CULN 111 Introduction to the Culinary Industry 2
CULN 112 Sanitation and Safety 2 CULN 120 Fundamentals of Cookery 5 CULN 150 Fundamentals of Baking 5 CULN 100, MATH 100, or MATH 103 3
Second Semester
Course # Title
Credits
CULN 130 Intermediate Cookery 5 CULN 132 Batch Cookery 5 BUS/COM 130 or COM 145 or SP 151 3 CULN 191 Catering Field Experience 1 ENG 100 Composition I 3
Summer
Course # Title Credits
CULN 291 Culinary Field Experience 2
Third Semester
Course # Title Credits
CULN 160 Dining Room Operations 5 CULN 220 Advanced Cookery 5 CULN 115 Menu Merchandising 2 MGT 124 Human Resources Management 3 Humanities Elective 3
Fourth Semester
Course # Title
Credits
CULN 240 Garde Manger 4 CULN 271 Purchasing and Cost Control 4 FSHN 185 or FSHN 285 3 Social Science Elective 3
Total credits: 68
Culinary Arts (CA)
Type: Certificate of Achievement
Requirements for Certificate of Achievement (CA) - Culinary Arts
Course # Title Credits
CULN 111 Introduction to the Culinary Industry 2
CULN 112 Sanitation and Safety 2 CULN 120 Fundamentals of Cookery 5 CULN 130 Intermediate Cookery 5 CULN 132 Batch Cookery 5 CULN 150 Fundamentals of Baking 5 CULN 191 Catering Field Experience 1 CULN 100, MATH 100, or MATH 103 3 ENG 100 Composition I 3
