Culinary Arts Program

2022 Annual Report of Program

Our graduates are working with organizations such as Roy’s, Top of Waikiki, MW Restaurant, Diamond Head Market & Grill, Sheraton Hotels in Hawai‘i, Hilton Hawaiian Village, The Kāhala Hotel & Resort, Halekulani, and Disney.

Associate in Science – Culinary Arts with a concentration in Culinary Arts

Program Student Learning Outcomes: Upon successful completion of the AS degree program in Culinary Arts with a concentration in Culinary Arts, the student should be able to:

• Apply the fundamentals of baking science to the preparation of a variety of products.
• Use and care for equipment normally found in the bakeshop or baking area.
• Differentiate between the varieties of alcoholic and non-alcoholic beverages and assess their affinity to foods.
• Explain laws and procedures related to responsible alcoholic service.
• Perform mathematical computations related to foodservice operations.
• Demonstrate a variety of types of dining room service.
• Demonstrate quality customer service.
• Develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products.
• Operate equipment safely and correctly.
• Apply laws and regulations relating to safety and sanitation in the kitchen.
• Demonstrate skills in producing a variety of cold food products including items appropriate for buffet presentation including decorative pieces.
• Prepare for transition from employee to supervisor.
• Evaluate styles of leadership and develop skills in human relations and personnel management.
• Access information on hospitality industry and career opportunities in the field.
• Investigate trade publications and professional organizations appropriate for continuing education.
• Demonstrate familiarity with the organizational structures and basic functions of departments within hospitality and foodservice establishments.
• Apply the principles of menu planning and layout to the development of menus.
• Describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage.
• Apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation.
• Demonstrate the overall concept of purchasing and receiving practices in quality foodservice operations.
• Apply quality standards and regulations governing food products to the purchasing function.
• Receive and store food and non-food items properly.
• Apply the basic principles of sanitation and safety and be able to apply them in the food service operations.
• Reinforce personal hygiene habits and food handling practices that protect the health of the consumer.
• Value cross-cultural perspectives that will allow them to effectively function in the global community.
• Value ethical practices in both personal and professional situations.
• Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professional.
• Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities.

Associate in Science – Culinary Arts with a concentration in Pastry Arts

Program Student Learning Outcomes: Upon successful completion of the AS in Culinary Arts with a concentration in Pastry Arts, the student should be able to:

• Apply the basic principles of sanitation and safety and be able to apply them in the food service operations.
• Reinforce personal hygiene habits and food handling practices that protect the health of the consumer.
• Apply the knowledge of the hospitality industry and career opportunities in the field.
• Investigate trade publications and professional organizations appropriate for continuing education.
• Demonstrate familiarity with the organizational structures and basic functions of departments within hospitality and foodservice establishments.
• Develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products.
• Operate equipment safely and correctly.
• Apply knowledge of laws and regulations relating to safety and sanitation in the kitchen.
• Demonstrate the overall concept of purchasing and receiving practices in quality foodservice operations.
• Apply knowledge of quality standards and regulations governing food products to the purchasing function.
• Receive and store food and non-food items properly.
• Describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage.
• Apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation.
• Prepare for transition from employee to supervisor.
• Evaluate styles of leadership and develop skills in human relations and personnel management.
• Perform mathematical functions related to foodservice operations.
• Apply the fundamentals of baking science to the preparation of a variety of products.
• Use and care for equipment normally found in the bakeshop or baking area.
• Develop skills in more advanced decorating techniques and more complex preparations of pastry, confections and dessert products.

Associate in Science – Culinary Arts with a concentration in Institutional Food Service Management

Program Student Learning Outcomes: Upon successful completion of the AS degree program in Culinary Arts with a concentration in Institutional Food Service Management, the student should be able to:

• Apply the fundamentals of baking science to the preparation of a variety of products.
• Use and care for equipment normally found in the bakeshop or baking area.
• Differentiate the varieties of alcoholic and non-alcoholic beverages and assess their affinity to foods.
• Explain laws and procedures related to responsible alcohol service.
• Perform mathematical computations related to foodservice operations.
• Demonstrate a variety of types of dining room service.
• Demonstrate quality customer service.
• Develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products.
• Operate equipment safely and correctly.
• Apply laws and regulations relating to safety and sanitation in the kitchen.
• Demonstrate skills in producing a variety of cold food products including items appropriate for buffet presentation including decorative pieces.
• Prepare for transition from employee to supervisor.
• Evaluate styles of leadership and develop skills in human relations and personnel management.
• Access information on the hospitality industry and career opportunities in the field.
• Investigate trade publications and professional organizations appropriate for continuing education.
• Demonstrate familiarity with the organizational structures and basic functions of departments within hospitality and foodservice establishments.
• Apply the principles of menu planning and layout to the development of menus.
• Describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage.
• Apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation.
• Demonstrate the overall concept of purchasing and receiving practices in quality foodservice operations.
• Apply quality standards and regulations governing food products to the purchasing function.
• Receive and store food and non-food items properly.
• Apply the basic principles of sanitation and safety and be able to apply them in the food service operations.
• Reinforce personal hygiene habits and food handling practices that protect the health of the consumer.
• Assess the specialized skill sets required in the effective management of institutional food service establishments.
• Value ethical practices in both personal and professional situations.
• Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professional.
• Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities.

Certificate of Achievement – Culinary Arts

Program Student Learning Outcomes: Upon successful completion of the Certificate of Achievement in Culinary Arts, the student should be able to:

• Apply the fundamentals of baking science to the preparation of a variety of products.
• Use and care for equipment normally found in the bakeshop or baking area.
• Differentiate the varieties of alcoholic and non-alcoholic beverages and assess their affinity to foods.
• Explain laws and procedures related to responsible alcoholic service.
• Perform mathematical computations related to foodservice operations.
• Demonstrate a variety of types of dining room service.
• Demonstrate quality customer service.
• Develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products.
• Operate equipment safely and correctly.
• Apply laws and regulations relating to safety and sanitation in the kitchen.
• Demonstrate skills in producing a variety of cold food products including items appropriate for buffet presentation including decorative pieces.
• Prepare for transition from employee to supervisor.
• Evaluate styles of leadership and develop skills in human relations and personnel management.
• Access current information on hospitality industry and career opportunities in the field.
• Investigate trade publications and professional organizations appropriate for continuing education.
• Demonstrate familiarity with the organizational structures and basic functions of departments within hospitality and foodservice establishments.
• Apply the principles of menu planning and layout to the development of menus.
• Describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage.
• Apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation.
• Demonstrate the overall concept of purchasing and receiving practices in quality foodservice operations.
• Practice quality standards and apply regulations governing food products to the purchasing function.
• Receive and store food and non-food items properly.
• Apply the basic principles of sanitation and safety and be able to apply them in the food service operations.
• Reinforce personal hygiene habits and food handling practices that protect the health of the consumer.
• Value cross-cultural perspectives that will allow them to effectively function in the global community.
• Value ethical practices in both personal and professional situations.
• Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professional.
• Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities.

Certificate of Competence – Culinary Arts

Program Student Learning Outcomes: Upon successful completion of the Certificate of Competence in Culinary Arts, the student should be able to:

• Apply the basic principles of sanitation and safety and be able to apply them in the food service operations.
• Reinforce personal hygiene habits and food handling practices that protect the health of the consumer.
• Access current information on hospitality industry and career opportunities in the field.
• Investigate trade publications and professional organizations appropriate for continuing education.
• Demonstrate familiarity with the organizational structures and basic functions of departments within hospitality and foodservice establishments.
• Develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products.
• Operate equipment safely and correctly.
• Apply laws and regulations relating to safety and sanitation in the kitchen.
• Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professional.
• Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities.

Advanced Professional Certificate – Culinary Arts

Program Student Learning Outcomes: Upon successful completion of the Advanced Professional Certificate in Culinary Arts the student should be able to:

• Apply the fundamentals of baking science to the preparation of a variety of products.
• Use and care for equipment normally found in the bakeshop or baking area.
• Differentiate between the varieties of alcoholic and non-alcoholic beverages and assess their affinity to foods.
• Explain laws and procedures related to responsible alcoholic service.
• Perform mathematical computations related to foodservice operations.
• Demonstrate a variety of types of dining room service.
• Demonstrate quality customer service.
• Develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products.
• Operate equipment safely and correctly.
• Apply laws and regulations relating to safety and sanitation in the kitchen.
• Demonstrate skills in producing a variety of cold food products including items appropriate for buffet presentation including decorative pieces.
• Prepare for transition from employee to supervisor.
• Evaluate styles of leadership and develop skills in human relations and personnel management.
• Access information on hospitality industry and career opportunities in the field.
• Investigate trade publications and professional organizations appropriate for continuing education.
• Demonstrate familiarity with the organizational structures and basic functions of departments within hospitality and foodservice establishments.
• Apply the principles of menu planning and layout to the development of menus.
• Describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage.
• Apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation.
• Demonstrate the overall concept of purchasing and receiving practices in quality foodservice operations.
• Apply quality standards and regulations governing food products to the purchasing function.
• Receive and store food and non-food items properly.
• Apply the basic principles of sanitation and safety and be able to apply them in the food service operations.
• Reinforce personal hygiene habits and food handling practices that protect the health of the consumer.
• Value cross-cultural perspectives that will allow them to effectively function in the global community.
• Value ethical practices in both personal and professional situations.
• Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professional.
• Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities.
• Evaluate current relevant issues in the foodservice industry of Hawai`i that may include sustainability, environmental, political, and/or cultural topics.
• Apply a critical thinking process of identifying, analyzing and developing solutions as they apply to financial and fiscal accountability in the foodservice industry.
• Evaluate organizational development, human resources, laws and legal codes that have been established within the local, state and federal government with specific application to food and beverage industry.
• Explain the process of determining customer needs in marketing to a global market, from concept and product development, pricing strategies, advertising and promotion, and methods of distribution of foodservice goods and services.
• Design and prepare recipes for a menu while balancing nutrition, the use of fresh products, and the final product’s texture, color, and flavor.
• Value the impact and challenges of managing alcoholic beverage sales and service in food service operations.

Certificate of Competence – Culinary Competition

Program Student Learning Outcomes: Upon successful completion of the Certificate of Competence in Culinary Competition the student should be
able to:

• Apply the basic principles of sanitation and safety and be able to apply them in the food service operations.
• Reinforce personal hygiene habits and food handling practices that protect the health of the consumer.
• Value cross-cultural perspectives that will allow them to effectively function in the global community.
• Value ethical practices in both personal and professional situations.
• Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professional.
• Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities

Certificate of Competence – Dining Room Services

Program Student Learning Outcomes: Upon successful completion of the Certificate of Competence in Dining Room Service, the student should be able to:

• Apply the basic principles of sanitation and safety and be able to apply them in the food service operations.
• Reinforce personal hygiene habits and food handling practices that protect the health of the consumer.
• Access current information on hospitality industry and career opportunities in the field.
• Investigate trade publications and professional organizations appropriate for continuing education.
• Demonstrate familiarity with the organizational structures and basic functions of departments within hospitality and foodservice establishments.
• Perform dining room service functions using a variety of types of service.
• Demonstrate quality customer service.
• Differentiate the varieties of alcoholic and non-alcoholic beverages and assess their affinity to foods.
• Explain laws and procedures related to responsible alcoholic service.
• Prepare for the transition from employee to supervisor.
• Evaluate styles of leadership and develop skills in human relations and personnel management.
• Value ethical practices in both personal and professional situations.
• Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professionals.
• Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities.

Certificate of Competence – Pastry Arts

Program Student Learning Outcomes: Upon successful completion of the Certificate of Competence, Pastry Arts, the student should be able to:

• Apply the basic principles of sanitation and safety and be able to apply them in the food service operations.
• Reinforce personal hygiene habits and food handling practices that protect the health of the consumer.
• Apply the knowledge of the hospitality industry and career opportunities in the field.
• Investigate trade publications and professional organizations appropriate for continuing education.
• Demonstrate familiarity with the organizational structures and basic functions of departments within hospitality and foodservice establishments.
• Apply the fundamentals of baking science to the preparation of a variety of products.
• Use and care for equipment normally found in the bakeshop or baking area.