Business Education Division
Business Education: Major areas include Accounting; Business Technology; Culinary Arts; and Hospitality and Tourism. These areas of emphasis may lead to a Certificate of Competence, a Certificate of Completion, a Certificate of Achievement, or an Associate in Applied Science Degree.
The Culinary Arts (CULN) program is accredited by the American Culinary Federation Education Foundation Accredition Commission. The Certificate of Competence in Food Service requiring 9 credits prepares students for entry-level positions in the food service industry. Students are able to demonstrate competency in basic food preparation, sanitation and safety, customer service, and basic arithmetic. Completion of this certificate does not assure entry into the Culinary Arts Associate in Applied Science degree cycle.
The Kaua‘i Community College Career Ladder Culinary Arts Program is designed to provide the technical knowledge and basic skills training for students choosing to enter the culinary field, as well as upgrade those already employed in the food service industry. Hands-on laboratory training reinforces theoretical knowledge and prepares graduates for positions in professional food service careers. With job experience, graduates of the Culinary Arts program may advance to positions as chefs, kitchen managers, and restaurant managers. Successful completion of the first level Certificate of Completion allows students to continue to the Certificate of Achievement and/or to the Associate in Applied Science degree program. Graduates will also be eligible to apply for American Culinary Federation “Certified Culinarian” certificate.
Although applicants will be admitted into the Culinary Arts program, admission into the culinary laboratory cycle (except CULN 101 B/C and CULN 102 B/C) is on a “first applied, first qualified” basis. A new culinary laboratory cycle begins each fall semester.
Applicants must demonstrate basic skills proficiency in reading, writing, and mathematics as part of acceptance into the Certificate of Completion, the Certificate of Achievement, and the Associate in Applied Science Degree programs.
Priority admittance into the fall cycle of the Culinary Arts Associate in Applied Science Degree will be given to continuing students who have met the following requirements by the March 1 priority deadline:
(1) met minimum English requirements by placing into ENG 21 or higher, or completed ENG 18 or 19 with a grade of “C” or higher;
(2) met minimum math requirements by placing into MATH 24 or higher, or completed MATH 22 with grade of “C” or higher; and
(3) completed CULN 101B AND CULN 101C and/ or CULN 102B AND CULN 102C with a grade of “B” or higher, and maintained a 2.0 GPA in all courses applicable toward a Culinary Arts Certificate of Completion or higher degree.
A grade of “C” or higher is required for all Culinary Arts program courses.
A GPA of 2.0 or higher for all courses applicable toward the degree or certificates is required to meet graduation requirements.
Culinary Arts Program Student Learning Outcomes (PSLOs)
1. Communicate with guests, co-workers, and supervisors by using oral, written, and nonverbal skills required in food services operations. (COMMUNICATION)
2. 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)
3. 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)
4. 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)
5. Demonstrate commitment to culinary arts and food service practices through professional behaviors that meet industry standards. (PERSONAL RESPONSIBILITY)