Culinary Arts (Culn)

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HOW TO PROGRAMS PAYING FOR SERVICES FOR CONTINUING APPLY OF STUDY COLLEGE STUDENTS EDUCATION

CULINARY ARTS (CULN)

PROGRAM DESCRIPTION This program is designed to provide for entry‑level employment in hotels, full‑service restaurants, fast food restaurants, institutions (schools, hospitals, corrections, etc.) and private clubs. Accredited by the American Culinary Federation since July 2005. PROGRAM LEARNING OUTCOMES Upon successful completion, students are prepared to:

Apply appropriate ethics for purchasing and receiving in the culinary industry. Demonstrate proper work attitudes and work habits. Demonstrate general knowledge of culinary departmental functions and their relationship. Demonstrate an understanding of the culinary industry business operations. Demonstrate entry-level prociency in technical skills required in the culinary industry according to the American Culinary Federation. Choose an appropriate career path based on industry knowledge or requirements. Apply appropriate etiquette, appearance, and hygiene as required by industry standards. Demonstrate skills necessary for acquiring a job in the culinary eld. Integrate their knowledge of Hawai‘i’s culture and food into cuisine. Apply nutritional concerns to the creation of menus COURSE LEARNING OUTCOMES

PROGRAM FACULTY

GAINFUL EMPLOYMENT DISCLOSURE

IN THIS SECTION

Graduation Checklist:  Certicate of Competence (CO)

 Certicate of Achievement (CA)

 Associate in Applied Science degree (AAS)

 Gainful Employment Information (CULN-CA)

 Gainful Employment Information (CULN-CO)

 Cost of Attendance Sheet - East Hawai‘i

 Cost of Attendance Sheet - West Hawai‘i

ADDITIONAL LINKS

Academic Calendar & Final Exam Schedule

Campus Tour Request College Catalog

Counseling, Advising & Support Services Center

Information Center

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Transfer Partnerships

Model Home Project

VIDEO: Thanksgiving Served Up By Culinary Arts Students

Thanksgiving Served Up By HCC Culinary Students (Nov. 22, 2017)

LINKS TO MORE CULINARY VIDEOS>>>

Culinary Arts students do farm-to-table collaboration with Agriculture program

Students showcase skills during annual Hilo Culinary Classic

APR 06 CULINARY ARTS STUDENTS FEATURED ON 'LIVING IN 2018 PARADISE' By tmoats Culinary Arts Five Course Meal and Wine Pairing on "Living in Paradise"

JUN 15 A FATHER-SON SUCCESS STORY: CULINARY ARTS 2016 GRADUATES THRIVING IN LAS VEGAS RESTAURANT SCENE By tmoats

Just in time for father's day, the Honolulu Star-Advertiser is featuring a story on a father-son duo who both graduated from Hawai'i Community College's Culinary Arts program and who are nding success in Las Vegas.

Roy Ellamar has his name on Harvest by Roy Ellamar, a restaurant at the Bellagio Hotel and Casino on the Las Vegas Strip. Tayden Ellamar is master cook at Joel Robuchon, the only restaurant in Las Vegas with three Michelin stars, according to the article.

JUL 30 $245K GIFT SUPPORTS CULINARY PROGRAM AT 2015 HAWAIʻI CC–PĀLAMANUI By tmoats

HAWAI‘I ISLAND – The American Culinary Federation Kona Kohala Chefs Association of Kailua-Kona, Hawai‘i has donated $245,000 to establish the ACF Kona Kohala Chefs Association & Jean Hull, CCE, AAC Culinary Endowment. This fund will support the growing culinary program at the soon-to-open Hawai‘i Community College - Pālamanui campus.

This is the largest endowment of its kind to support either campus of Hawai‘i Community College in its 50+-year history.

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Hawaiʻi Community College · 1175 Manono Street · Hilo, HI 96720-5096 Telephone: (808) 934-2500 · Fax: (808) 934-2501 · Email Hawaiʻi CC · Website Feedback People requiring an alternate format, call 808-934-2725 for assistance CULINARY ARTS

Course Learning Outcomes AY17-18

Table of Contents

CULN 111 - INTRO TO THE CULINARY INDUSTRY CULN 160V - DINING ROOM SERVICE & STEWARDING CULN 112 - SANITATION AND SAFETY CULN 170 - FOOD & BEVERAGE PURCHASING CULN 115 - MENU MERCHANDISING CULN 185 - CULINARY NUTRITION CULN 120 - FUNDAMENTALS OF COOKERY CULN 220 - ADVANCED COOKERY CULN 130 - INTERMEDIATE COOKERY CULN 240 - GARDE MANGER CULN 131 - SHORT ORDER COOKERY CULN 252 - ADVANCED PATISSERIE CULN 140 - COLD FOOD PANTRY CULN 270 - FOOD & BEVERAGE COST CONTROL CULN 150 - FUNDAMENTALS OF BAKING

CULINARY ARTS COURSE LEARNING OUTCOMES (CLOs) AY17-18

C ULN 111 - INTRO TO THE "CLO1: The student will simulate steps to seek, apply for, and retain employment in culinary CULINARY INDUSTRY and/or hospitality careers based on personal preferences and industry standards."

CULN 112 - SANITATION "CLO1: Develop an understanding of the basic principles of sanitation and safety and to be able AND SAFETY to apply them to the food service operations."

"CLO2: Reinforce personal hygiene habits and food handling practices that protects the health of the consumer."

"CLO3: Value ethical practices in both personal and professional situations."

"CLO4: Practice standards in behavior, grooming, and dress that reflect the mature work attitude expected of industry professionals."

C ULN 115 - MENU "CLO1: Apply the principles of menu planning and layout to the development of menus for a MERCHANDISING variety of facilities and service."

CULN 120 - F UNDAMENTALS OF COOKERY "CLO1: Demonstrate proper work attitudes and work habits"

"CLO2: Demonstrate entry-level proficiency in technical skills required in the culinary industry according to the American Culinary Federation"

"CLO3: Apply appropriate etiquette, appearance, and hygiene as required by industry standards"

CULN 130 - INTERMEDIATE "CLO1: Develop skills in knife, tool and equipment handling and apply principles of food COOKERY preparation to produce a variety of food products."

"CLO2: Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professionals."

"CLO3: Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities."

"CLO4: Identify and employ the use of standardized recipes, measurements, portion control procedures, and basic food costing."

CULN 131 - SHORT ORDER "CLO1: Apply Professional standards in industry according to appearance, behavior, and work COOKERY habits."

"CLO2: Awareness of culinary industry regulations of accident prevention and sanitation procedures."

"CLO3: Identify and use equipment and supplies safely found in a short order kitchen."

"CLO4: Identify and prepare a variety of foods common in the short order kitchen."

CULN 140 - COLD FOOD

PANTRY "CLO1: Identify and prepare appetizers, sandwiches, specialty salads, and dressing."

"CLO2: Perform proper sanitation, safety, and personal hygiene."

"CLO3: Demonstrate skillful techniques, efficient use of time, Mise en place, receiving, storage, and clean up techniques as required in a cold food kitchen."

"CLO4: Define correct cold food kitchen techniques, equipment, and ingredients needed to complete a recipe."

CULN 150 - F UNDAMENTALS OF BAKING "CLO1: Perform proper sanitation, safety, and personal hygiene."

"CLO2: Identify and safely use equipment and supplies found in a baking kitchen, while demonstrating proper receiving and storing of ingredients."

"CLO3: Prepares bakery products by following standard recipes or rations, so is consistent with the American Culinary Federation standards of flavor, color, texture, and presentation."

CULN 160V - DINING ROOM "CLO1: Perform dining room service functions using a variety/types of service, while

SERVICE & STEWARDING understanding the inter-relationship of the dining room and kitchen."

"CLO2: Demonstrate good customer service and professional behavior in the dining room and kitchen operations."

"CLO3: Demonstrate knowledge in the basic Hawaii State liquor laws and procedures to follow with basic service and consumption of alcohol."

CULN 170 - FOOD & "CLO1: Define and practice effective and sanitary operations of best practices in stewarding of BEVERAGE PURCHASING the store room."

"CLO2: Understand the legal and ethical considerations of bid specifications."

"CLO3: Apply, analyze, and identify quality grades of products based on yield and quality test."

C ULN 185 - CULINARY NUTRITION "CLO1: Demonstrate basic nutrition knowledge."

"CLO2: Apply basic nutrition knowledge and skills at personal and professional levels."

CULN 220 - ADVANCED "CLO1: Organize a workstation in a timely manner while following proper sanitation and safety

COOKERY procedures."

"CLO2: Identify and distinguish quality components of food taste, texture and presentation."

"CLO3: Demonstrate the ability to expedite service of multiple courses of food in our restaurant."

"CLO4: Define and demonstrate professionalism and teamwork and develop proper work habits and ethical behavior in the culinary workplace."

"CLO5: Discuss and analyze the function and ID of ingredients and use them to produce and evaluate food products with emphasis on balancing proper flavors, seasoning, textures and pleasing visual presentation."

"CLO6: Identify and employ the use of standardized recipes, measurements portion control, procedures, and basic food costing."

CULN 240 - GARDE "CLO1: Develop skills in producing and evaluating a variety of cold food products. To prepare MANGER items appropriate for buffet presentation, including decorative pieces."

"CLO2: Plan, prepare, and execute buffet function."

"CLO3: Demonstrate skills in the production of aspic, forcemeats, hors d'oeuvres, and garnishes."

"CLO4: Demonstrate professional behavior as required by the culinary industry."

C ULN 252 - ADVANCED PATISSERIE “CLO1: Perform proper sanitation, safety, and personal hygiene.” “CLO2: Identify and safely use equipment and supplies found in a baking kitchen, while demonstrating proper receiving and storing of ingredients.”

“CLO3: Prepares bakery products by following standard and advanced recipes or ratios, so is consistent with the American Culinary Federation standards of flavor, color, texture, and presentation.”

“CLO4: Prepare a variety of patisserie items that will compliment culinary capstone of international cuisine.”

CULN 270 - FOOD & "CLO1: Analyze, identify, and apply the use of best practices with green friendly products and BEVERAGE COST CONTROL equipment"

"CLO2: Demonstrate proper procedures to ensure food sustainability with wastes and paper products to benefit the cost of an establishment"

"CLO3: Analyze the mathematical and logical statements while demonstrating cost control techniques in the lab to explain the importance of budgeting in the business world"