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 proficiency 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 field.
- Integrate their knowledge of Hawai‘i’s culture and food into cuisine.
- Apply nutritional concerns to the creation of menus
Hilo
- Shawn Sumiki
Phone: (808) 934-2559
Email: sssumiki@hawaii.edu - Philton Velasco
Phone: (808) 934-2562
Email: philton@hawaii.edu
West Hawaii
- Paul Heerlein
Program Coordinator - West Hawaii
Phone: (808) 969-8838
Email: heerlein@hawaii.edu
Lecturers
- Fernand Guiot
Phone: (808) 969-8842
Email: fernand@hawaii.edu
- David Ghio
Phone: (808) 969-8842
Email: ghio@hawaii.edu
- Cathy Harlan
Phone: (808) 969-8842
Email: charlan@hawaii.edu - John Steward
stewardj@hawaii.edu
Lab Assistant
- Tori Hiro (Hilo)
Phone: (808) 934-2559
Email: torihiro@hawaii.edu