Program Details
Associate in Science, Culinary Arts (64 credits) provides the technical knowledge and basic skills training for a professional culinary career. You’ll receive theoretical knowledge reinforced with “hands-on” training. With job experience, graduates of the program have advanced to chefs, pastry chefs, kitchen managers, restaurant managers, and restaurant owners. Requirements for the AS degree
Certificate of Achievement, Culinary Arts (30-33 credits) provides you with a solid foundation in cooking principles and fundamental food preparation skills in preparation for a variety of entry-level job stations in a commercial kitchen. Requirements for the Certificate of Achievement
Certificate of Competence, Baking (10-11 credits) requires one or two semesters to complete and is designed to give you basic skills to prepare for an entry-level job in the baking industry. Requirements for the Certificate of Competence, Baking
Certificate of Competence, Dining Room Supervision (18-19 credits) requires two semesters to complete and will equip you with basic skills for a specialized entry-level job. Requirements for the Certificate of Competence, Dining Room Supervision
Certificate of Competence, Preparation Cook (12 credits) requires one or two semesters to complete and will equip you with basic skills for a specialized entry-level job. Requirements for the Certificate of Competence, Preparation Cook
The time to complete the certificates or the degree varies from one to four semesters. To obtain the associate degree in two years, you have to take an average of 15 credits/semester.
Costs: In addition to tuition and fees, the cost of cutlery, books, and uniforms is approximately $500 for the beginning student.
To obtain a culinary arts certificate or degree, you must pass all required culinary arts (CULN) courses with a grade of C or better.
Lee Alan Dung, Instructor CC, Culinary Arts; B.S. – University of Hawai‘i at Mānoa; A.S. – Kapiolani Community College, Certified Executive Chef (CEC) – American Culinary Federation, Certified Hospitality Educator (CHE) – American Hotel & Lodging Educational Institute
Matthew Egami, Assistant Professor CC, Culinary Arts; A.S., Culinary Arts – Kapi‘olani Community College, Certified Hospitality Educator (CHE) – American Hotel & Lodging Educational Institute
Jason Fernandez, Lab Manager, Food Service; A.S. in Food Service – Leeward Community College
Christopher Garnier, Instructor CC, Culinary Arts, Certified Hospitality Educator (CHE) – American Hotel & Lodging Educational Institute
Abigail Langlas, Instructor CC, Culinary Arts; Diplome Superior from L’ecole de Cuisine Francaise de Sabine de Mirbeck, City and Guilds Diploma in Advanced Pastry from Westminster College, Certified Hospitality Educator (CHE) – American Hotel & Lodging Educational Institute
Donald Maruyama, Professor CC, Culinary Arts; B.A. Grinnell College, Certified Hospitality Educator (CHE) – American Hotel & Lodging Educational Institute
Culinary Student Handbook
Catalog
Courses
Class Availability
Experience The Pearl, Leewardʻs fine dining restaurant. View menus, reservation information, and special events listings.
Our program is accredited by the American Culinary Federation Foundation Accrediting Commission, 180 Center Place Way, St. Augustine, FL 32095, (904) 824-4468.
Program Contacts
Matthew Egami
Program Coordinator
GT 106
(808) 455-0419
megami@hawaii.edu
Blake Hunrick
Program Counselor
GT 111
(808) 455-0243
hunrick@hawaii.edu