WELCOME TO THE CULINARY ARTS PROGRAM AT KAUA'I COMMUNITY COLLEGE!
Jumpstart Your Culinary Career: From Basics to Mastery
Kaua'i Community College offers a Culinary Arts program designed for both aspiring and experienced food professionals!
Start Strong with the Certificate of Competence (CO) in Culinary Arts - Food Prep
This 8-credit program equips you with the essential skills for entry-level foodservice positions. You'll gain proficiency in:
- Basic Food Preparation Techniques
- Sanitation & Safety Standards
- Excellent Customer Service
Important Note: Completing this CO does not guarantee entry into the advanced Certificate of Achievement (CA) or Associate in Applied Science (AAS) programs.
Climb the Culinary Arts Ladder
Our program is your stepping stone to a fulfilling culinary career. Whether you're new to the foodservice industry or looking to refine your existing skills, we offer:
- Technical Knowledge & Basic Skills Training: Master the fundamentals of cooking.
- Hands-on Learning: Gain practical experience through our well-equipped labs.
- Career Advancement: Prepare for professional food service positions.
From Graduate to Culinary Master
Graduates with the 14-credit CO can seamlessly progress to the CA and AAS degree tracks. This advanced training positions you for leadership roles such as:
- Chef
- Kitchen Manager
- Restaurant Manager
Elevate Your Credentials: Upon graduation, you'll be eligible to pursue the prestigious American Culinary Federation "Certified Culinarian" certificate – a valuable industry credential.
Take the First Bite Toward Your Culinary Dreams!
Enroll in the Kaua'i Community College Culinary Arts program today and embark on a rewarding culinary journey!
Program Admission Requirements:
Ready to ignite your culinary passion? The Kaua'i Community College Culinary Arts program offers a flexible pathway to success!
Open Doors with the Certificate of Competence (CO) in Culinary Arts - Food Prep
This entry-level program is open to all applicants and provides a foundational survey of essential skills. It's ideal for those exploring culinary arts or needing to strengthen reading, writing, and math skills before progressing further.
Progressing in the Program:
Acceptance into the advanced Certificate of Achievement (CA) and Associate in Applied Science (AAS) degree programs requires basic proficiency in writing and math.
AAS Degree Lab Sequence - First-Come, First-Served (Except CULN 101B/C & 102B/C):
Space in the core AAS degree lab sequence (excluding CULN 101B/C & 102B/C) is limited and operates on a first-applied, first-qualified basis.
Prioritized Fall AAS Degree Entry for Continuing Students:
Continuing students who meet the following requirements by the March 1st deadline receive priority for the Fall AAS degree lab sequence:
- Achieve minimum English requirements (qualify for ENG 100L)
- Demonstrate math competency (qualify for MATH 82X or Math Level 2)
- Complete CULN 101B/C and/or 102B/C with a B or higher and maintain a 2.0 GPA overall
New Culinary Lab Cycles Begin Each Fall:
If you haven't met the priority deadline requirements, don't worry! New lab cycles start every fall semester.
PROFESSIONAL LICENSURE PROGRAM
The Kauai Community College Culinary Arts Program curriculum is approved by the ACFEF (American Culinary Federation Education Foundation). Students who graduate from an accredited associate degree program or from an accredited non-degree program are eligible for ACF certification as a Certified Culinarian (CC). If you are not residing in the state of Hawaii and are taking a Kauai Community College (KauCC) online course or program leading to professional licensure, KauCC cannot confirm whether the course or program meets your state’s professional licensure requirements. Please verify with the appropriate licensing board in the state you intend to practice.
GRADUATION REQUIREMENTS:
A GPA of 2.0 or higher for all courses applicable toward the degree or certificates is required to meet graduation requirements.
PROGRAM STUDENT LEARNING OUTCOMES
- Communicate with guests, co-workers, and supervisors by using oral, written, and nonverbal skills required in food services operations. (COMMUNICATION)
- Demonstrate reasoning and decision-making skills that reflect critical thinking (problem-solving, creative thinking, quantitative reasoning, application, and resource management) and the current state of culinary arts/science. (COGNITION)
- Use print materials, personal communications, observations, and electronic media efficiently and ethically to locate, retrieve, evaluate, organize, and present information needed to meet educational, personal, and professional objectives. (INFORMATION COMPETENCY)
- Apply work ethics, attitudes, and professional codes of conduct in the workplace with guests and with members of the culinary team including co-workers and supervisors. (SOCIAL RESPONSIBILITY)
- Demonstrate commitment to culinary arts and food service practices through professional behaviors that meet industry standards. (PERSONAL RESPONSIBILITY)
Program Outcomes
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- Graduation Rate = 89%
- Job Placement Rate = 83%
- ACF Certification Rate = 100%
- Graduation Rate = 92%
- Job Placement Rate = 60%
- ACF Certification Rate = 100%
- Graduation Rate = 91%
- Job Placement Rate = 89%
- ACF Certification Rate = 100%
- Graduation Rate = 58%
- Job Placement Rate = 90%
- ACF Certification Rate = 100%
- Graduation Rate = 39%
- Job Placement Rate = 76%
- ACF Certification Rate = 100%
Guided Pathways to Completion
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Culinary Arts Associate in Applied Science Degree (AAS), 62-63 credits
Fall Semester 1
- CULN 111 - Introduction to the Culinary Industry (2 credits)
- CULN 112 - Sanitation and Safety (2 credits)
- CULN 116 - Introduction to Culinary Sustainability (1 credit)
- CULN 121 - Fundamentals of Culinary (4 credits)
- CULN 130 - Intermediate Cookery (5 credits)
- Written Communication BUSN 179; ENG 100 or ENG 106 (3-4 credits)
Note: Written Communication: Recommended option: ENG 106
Spring Semester 2
- CULN 100 - Math for the Culinary Arts (3 credits)
- CULN 150 - Fundamentals of Baking (5 credits)
- CULN 160 - Dining Room and Beverage Service (5 credits)
Fall Semester 3
- CULN 185 - Culinary Nutrition (3 credits)
- CULN 221 - Continental Cuisine (5 credits)
- CULN 222 - Asian Pacific Cuisine (5 credits)
- CULN 271 - Hospitality Purchasing and Cost Control (4 credits)
Spring Semester 4
- CULN 115 - Menu Merchandising (2 credits)
- CULN 242 - Applied Garde Manger (5 credits)
- CULN 275 - Human Resource Management and Supervision (3 credits)
- CULN 294 - Food Service Practicum (5 credits)
Total credits: 62-63
Advanced Culinary Arts Certificate of Achievement (CA), 32 credits
Fall Semester 3
- CULN 185 - Culinary Nutrition (3 credits)
- CULN 221 - Continental Cuisine (5 credits)
- CULN 222 - Asian Pacific Cuisine (5 credits)
- CULN 271 - Hospitality Purchasing and Cost Control (4 credits)
Spring Semester 4
- CULN 115 - Menu Merchandising (2 credits)
- CULN 242 - Applied Garde Manger (5 credits)
- CULN 275 - Human Resource Management and Supervision (3 credits)
- CULN 294 - Culinary Arts Practicum (5 credits)
Total credits: 32
Culinary Arts Certificate of Achievement (CA), 24 credits
Fall Semester 1
- CULN 111 - Introduction to the Culinary Industry (2 credits)
- CULN 112 - Sanitation and Safety (2 credits)
- CULN 116 - Introduction to Culinary Sustainability (1 credit)
- CULN 121 - Culinary Fundamentals (4 credits)
- CULN 130 - Intermediate Cookery (5 credits)
Spring Semester 2
- CULN 150 - Fundamentals of Baking (5 credits)
- CULN 160 - Dining Room and Beverage Service (5 credits)
Total credits: 24
Culinary Arts Certificate of Competence (CO), 14 credits
Fall Semester 1
- CULN 111 - Introduction to the Culinary Industry (2 credits)
- CULN 112 - Sanitation and Safety (2 credits)
- CULN 116 - Introduction to Culinary Sustainability (1 credit)
- CULN 121 - Culinary Fundamentals (4 credits)
- CULN 130 - Intermediate Cookery (5 credits)
Total credits: 14
Culinary Arts--Food Prep Certificate of Competence (CO), 8 credits
Fall Semester 1
- CULN 101B - Introduction to Food Service, Basic Skills, and Sanitation (4 credits)
- CULN 101C - Introduction to Food Service, Short Order, and Quantity Food Cookery (4 credits)
Spring Semester 2
- CULN 102B - Introduction to Food Service, Breakfast Cookery, and Cafeteria Service (4 credits)
- CULN 102C - Introduction to Food Service, Pantry Development, and Basic Baking (4 credits)
Total credits: 8
