CULN 111 INTRO. to CULINARY INDUSTRY (2)
History, growth, trends, employment opportunities, professionalism, types of operations, labor laws and regulations, influence of modern technology upon the industry.
Co-Requisite: CULN 112, CULN 120, CULN 170
CULN 112 SANITATION and SAFETY (2)
Sanitation, safety and health principals relating to personal hygiene, accident prevention, fire hazards. Study of work habits, which contribute to reduction of food borne disease/improvement of food quality. American Culinary Federation Certification.
Co-Requisite: CULN 111, CULN 120, CULN170
CULN 115 MENU MERCHANDISING (1)
Types of menu formats, selection of items for menu use and planning menus. Understanding the menu is an essential concept as the controlling document in the food service operations. Merchandising for successful operations.
Pre-Requisite: CULN 111, CULN 112, 120,and 170. Co-Requisite: CULN 131,140, and 150
CULN 150 FUNDEMENTALS OF BAKING (4)
Basic baking concepts, skills, techniques, as used in commercial kitchens. The preparation of quick breads, yeast dough, pies, cakes and cookies; scaling, weighs, measures, recipe formulas, use and maintenance of bakeshop tools, and equipment.
Pre-Requisite: CULN 111,112,120 and 170. Co-Requisite: CULN 115,131 and 140
CULN 252 Patisserie (4)
Expanded baking skills and techniques relating to specialty cakes, pastries, petit fours, yeast products, chocolate, cookies, and other more complex bake shop items will be studied and produced. Baking as a science to assure consistent results for a quality finished product.
(2 lec hrs., 6 lab hrs.)
CULN 170 FOOD & BEVERAGE PURCHASING (3)
Storeroom operations in a hotel or food service establishment. Includes receiving, storing, distributing and controlling foods, supplies and equipment. Stewarding functions of larger properties reviewed.
Co-Requisite: CULN 111,112 and 12
CULN 270 FOOD & BEVERAGE COST CONTROL (5)
The effect of purchasing on the profit and loss margin; inventory control, purchasing power, cost control and daily cost control sheets; seasonally available items; cost control and purchasing system.
Pre-Requisite: CULN 111,112,120 and 170. Co-Requisite: CULN 130
CULN 160V DINING ROOM SERVICE & STEWARDING (2)
Dining room, styles of table service, guidelines for efficient, customer oriented service. Application of stewarding functions in a food service establishment.
Co-Req: CULN 120, or 131 or 240
CULN 120 FUNDAMENTALS OF COOKERY (6)
Basic cooking principles and techniques, knife skills, equipment and small tool usage. Competency gained in identification, handling, cooking and serving methods for soups, sauces, meats, poultry, seafood, vegetables/salads, starches, fruits, desserts, for a quality product.
Co-Requisite: CULN 111,CULN 112, CULN 170, Math 50.
CULN 131 SHORT ORDER COOKERY (3)
Mise en Place emphasized for preparing and serving food requiring a short cooking time. Breakfast items, egg cookery, regional and ethnic Cuisine. Experience in preparing appetizers, lunch items, dinner items appropriate for short order cookery. Quality and cost control, proportion control, nutritional preference, balanced menus are addressed.
Pre-Requisite: CULN 111,112,120, and 170 50. Co-Requisite: CULN 115,140, and 150
CULN 140 COLD FOOD PANTRY (4)
Salads, salad dressings, sandwiches, cold appetizers, desserts, beverages, as are produced or assembled in the pantry department of a food service establishment are studied, prepared and served. Cuisineâ€™s of regions and/or countries are incorporated into the menu plan. Quality, cost and portion control, nutritional preference and balance menus are addressed. Taught in tandem with. CULN 131
Pre-Requisite: CULN 111,112,120 and 170. Co-Requisite: CULN 115, 131 and 150
CULN 130 INTERMEDIATE COOKERY (7)
Theory, research and development in cookery of meats, fish, poultry, sauces, soups, starches, vegetables, salads, fruits and dessert. Includes production for a minimum of four events during the semester.
Pre-Requisite: CULN 111,112,120,170. Co-Requisite: CULN 270
CULN 220 ADVANCED COOKERY (6)
Theory, research and development of more advanced cookery methods, or gourmet-type items of meat, poultry, seafood, soups, sauces, reductions, starches, vegetables, salads, fruits, desserts. Works in tandem with Buffet preparation for catering to groups, plus production for serving a minimum of four events during the semester.
Pre-Requisite: CULN 111,112,120,130,170 and 270. Co-Requisite: CULN 240
CULN 240 GARDE MANAGER (4)
Types and sizes of buffets; set-up, service and eye appeal; modification of various entrees for use on buffet lines; proper handling of foods prior to serving; catering buffet-type functions to various groups. Field experiences.
Pre-Requisite: CULN 111,112,120,130,170, and 270. Co-Requisite: CULN 220
MGT 20 INTRODUCTION TO MANAGEMENT (3)
An introduction to the management process. Principal functions of planning, organizing, directing, and controlling are integrated with behavioral concepts. American Culinary Federation Certification.
CULN 185 NUTRITION (3)
Biological concepts that form scientific framework of human nutrition; study of characteristics of major nutrient groups and relationship to diet and health. Designed primarily as CULN Natural Science elective, but opened to all students. American Federation Certification.
ENGLISH 21: DEVELOPMENTAL READING (3)
Pre-Requisite: "C" or better in ESL 9 or Eng. 20R or placement in Eng. 21
ENGLISH 22: INTRODUCTION TO EXPOSITORY WRITING (3)
Pre-Requisite "C" or better in Eng. 20W or placement in Eng. 22; and Eng. 20R/51 or placement in Eng. 21.
MATH 50 TECHNICAL MATHEMATICS (3)
A course designed to improve skills and understanding of fundamental numerical concepts using practical problems relating to food service. Topics include a review of whole numbers, common and decimal fractions, ratios, proportion and percent.
Pre-Requisite: Placement in Math 50.
HAWAIIAN STUDIES (3)
This elective may include one course of HawSt 124 Hawaiian Myths and Legends, HawSt 125 Hawaiian Plants and Their Uses, or any other 3 credit course in the Hawaiian Studies program.
Revised May 5, 2011