UNIVERSITY OF HAWAI‘I SYSTEM ARTICULATION AGREEMENT ... · Restaurant Association Educational Foundation or other certifications as accepted by the American Culinary Federation

UNIVERSITY OF HAWAI‘I

SYSTEM ARTICULATION AGREEMENT

Culinary Arts (CULN) (proposed for Fall 2008) Food Service (FSER) and

Food Service and Hospitality Education (FSHE)

August 2007

University of Hawai‘i System Articulation Agreement Page 2 of 60 Rev. August 15, 2007 Culinary Arts (CULN), Food Service (FSER)/Food Service and Hospitality Education (FSHE)

UNIVERSITY OF HAWAI‘I SYSTEM ARTICULATION AGREEMENT

Culinary Arts/Food Service Program INTRODUCTION The University of Hawai‘i is comprised of ten campuses located on six islands in the State of Hawai‘i. While each campus has a unique identity and mission, the ten campuses operate as one system. Career Pathways The State of Hawai‘i and its educational systems are participating in Career Pathways with an overall theme of “Six pathways, one system.” The six pathways are:

1. Arts and Communication 2. Business 3. Health Services

4. Industrial and Engineering Technology 5. Natural Resources 6. Public and Human Services

At the secondary and postsecondary levels, the goal of Career Pathways is to provide curriculum standards that meet business and industry requirements. Implementing these standards will ensure student attainment of a high level of academic and technical skills, a seamless transition from secondary to postsecondary educational programs and between postsecondary campuses, and a satisfying career for which the student is well prepared. Hawai‘i P-20 Initiative The overarching goal of the P-20 initiative is to improve student achievement at all levels of education. To this end, two of the goals of P-20 are:

1. To align standards, curricula, and assessments across all components of the state’s public education system.

2. To improve transition among the components of the education system, as well as from an educational setting to the workforce.

During the course of their education, students may decide to transfer from one campus to another in the University of Hawai‘i (UH) system. The development of an articulated program of study supports the transfer of earned academic credits within the UH system. PURPOSE The primary purpose of this articulation agreement is to facilitate the matriculation of students and the transfer of courses across the university system. Moreover, it is intended to inform students, whose program of study requires Food Service (FSER)/Food Service and Hospitality Education (FSHE) courses as part of their degree requirements, of the program opportunities that are available to them throughout the UH system. Through this agreement, students will have the opportunity to receive credit for equivalent courses taken elsewhere in the UH system, reducing the potential problems


of having to retake a similar course or not being credited with work that has been completed. AGREEMENTS AND PROCEDURES 1. Scope of Agreement. This Articulation Agreement applies among the UH

Community Colleges listed in the table below. 2. Number of Credits to be Awarded. Transfer credit among University of Hawai‘i

campuses for the following courses:

Course Alpha No.

Course Title Credits Campuses

Food Service Orientation 1 Hawai‘i CC Introduction to the Food

Service Industry 2 Maui CC

FSER 020

Introduction to Hospitality Industry

1 Leeward CC

FSER 101 Intro to Hospitality for the Food Service Industry

3 Kaua‘i CC A.

FSHE 102 Introduction to the Culinary Industry/Career Preparation

2 Kapi‘olani CC

2 Hawai‘i CC Food Service Sanitation 1 Maui CC

FSER 021

Food Safety and Sanitation 2 Leeward CC FSHE 103 Kapi‘olani CC FSER 103

Sanitation and Safety 2 Kaua‘i CC B.

Note: Instructors of this course MUST hold ServSafe certification by the National Restaurant Association Educational Foundation or other certifications as accepted by the American Culinary Federation.

Fundamentals of Cooking 6 Hawai‘i CC Fundamentals of Cookery 2 Maui CC

FSER 050

Fundamentals of Cookery I 5 Leeward CC FSHE 110 5 Kapi‘olani CC

C.

FSER 110 Fundamentals of Cookery

4 Kaua‘i CC

Notes: When students transfer to an institution in this Agreement where their articulated course credit(s) are less than the credits of the comparable course at the receiving institution, students must replace the deficit credit(s) with approved FSER/FSHE/CULN credit(s) from the receiving institution.

3. General Guidelines for the Application and Award of Transfer Credits

A. Student Eligibility: Students must be currently enrolled at a participating UH campus to be eligible for the award of any transfer credit.

B. Timeline for Application: Students should apply for transfer credits during their first year of attendance at the receiving campus.


C. Transferability: Credits awarded within the guidelines established in this Agreement will transfer between and among designated University of Hawai‘i campuses. However, students should be informed by both "sending" and "receiving" campuses that transferred credits may not be applicable to programs outside of this Agreement.

D. Campus Procedures: Each UH campus which is a party to this Agreement will be responsible for establishing procedures which detail the timeline and deadlines for application, review of requests for award of transfer credit, and the appeals process for such credit.

Award of Credit through Credit-By-Examination. Each campus will establish procedures and administer its own exam, which may include a written test, performance test, and/or oral interview. A score of 75% is considered “passing.” Credit-by-exams are aligned with the American Culinary Federation, Inc. Accrediting Commission’s Required Knowledge and Competencies. Once credits are awarded, they are transferable among campuses listed in this Agreement.

The table in this document lists all 20, 50, and 100 –level Food Service (FSER)/Food Service and Hospitality Education (FSHE) courses, all of which will be modified to 100-level courses effective Fall 2008. The bold and italics text within the tables indicate the new course alphas, titles, and numbers (see Appendix, pp. A-1 through A-4) being used effective the Fall 2008 semester. If a course is unique to a campus and, hence, does not have an equivalent course within the UH system, then it is not listed in the table. Also, the course outline(s) in this document have been approved by the faculty and administrations of all campuses represented in this signed Agreement. This Articulation Agreement will remain in effect until August 2011. It will be subject to review in August 2010, and may be continued, revised, or discontinued with the consent of all faculty members and administration of all campuses represented in this agreement. The Articulation Agreement will remain in effect while the review is in progress.

Hawai‘i CC

Kapi‘olani CC

Kaua‘i CC

Leeward CC

Maui CC

Food Service Orientation FSER 020 (1) Introduction to the Food

Service Industry FSER 020 (2)

Introduction to Hospitality Industry

FSER 020 (1)

Introduction to Hospitality for the Food Service Industry

FSER 101 (3)

Introduction to the Culinary Industry/Career Preparation

FSHE 102 (2)

Introduction to the Culinary Industry

CULN 111 (2) Fall 2008

CULN 111 (2) Fall 2008

CULN 111 (2) Fall 2008

CULN 111 (2) Fall 2008

CULN 111 (2)Fall 2008

Food Service Sanitation FSER 021 (2) FSER 021 (1) Food Safety and Sanitation FSER 021 (2) Sanitation and Safety FSHE 103 (2) FSER 103 (2) Sanitation and Safety CULN 112 (2) CULN 112 (2) CULN 112 (2) CULN 112 (2) CULN 112 (2)


Hawai‘i CC

Kapi‘olani CC

Kaua‘i CC

Leeward CC

Maui CC

Fall 2008 Fall 2008 Fall 2008 Fall 2008 Fall 2008

Fundamentals of Cooking FSER 050 (6) Fundamentals of Cookery FSHE 110 (5) FSER 110 (4) FSER 050 (2) Fundamentals of Cookery I FSER 050 (5) Fundamentals of Cookery CULN 120 (6)

Fall 2008 CULN 120 (5)

Fall 2008 CULN 120 (4)

Fall 2008 CULN 120 (6)

Fall 2008 CULN 120 (4)

Fall 2008

University of Hawai‘i System Articulation Agreement Page 6 of 60 Rev. August 15, 2007 Culinary Arts (CULN), Food Service (FSER)/Food Service and FSER 020/FSER 101/FSHE 102

Hospitality Education (FSHE)

FSER 020 Food Service Orientation (HawCC) FSER 020 Introduction to the Food Service Industry (MauCC) FSER 020 Introduction to Hospitality Industry (Leeward CC)

FSER 101 Introduction to Food Service (Kaua‘i CC) FSHE 102 Introduction to the Culinary Industry/Career Preparation (Kapi‘olani CC)

Course Outline Revised 8/15/07

A. Course Descriptions HawCC: FSER 020 Food Service Orientation (1 credit) An overview of the history, growth, significant trends and projections of the food

service industry. Exposes students to employment opportunities, job placement, resume writing, standards of professionalism, major types of food service operations, labor laws and regulations, organization of food service kitchens, and the influence of modern technology upon the hospitality industry.

KapCC: FSHE 102 Introduction to the Culinary Industry/Career Preparation (2 credits)

FSHE 102 provides an overview of the culinary industry within the aspects of the entire hospitality industry. It provides students with an introduction to the historical, social and cultural forces that have affected and shaped the industry of today. Students will identify job qualifications, professional standards, communication skills and attitudes essential for successful workers in the hospitality industry. Students will create a web-based electronic portfolio that will be utilized throughout their educational experience to demonstrate and showcase their learning outcomes. Students will utilize a basic skill assessment to evaluate the educational pathways available to them.

KauCC: FSER 101 Introduction to Hospitality for the Food Service Industry (3 credits)

Overview of the travel industry and related business components. Analysis of links between hotel, food, transportation, recreation and other industries comprising tourism. Includes lectures by industry leaders. Students will identify job qualifications, professional standards, communication skills, and attitudes essential for successful workers in the hospitality industry.

LeeCC: FSER 020 Introduction to Hospitality Industry (1 credit) This course is an introduction to the hospitality industry and career opportunities in

the field. Course coverage includes historical beginnings and the growth of the industry, contribution of leading culinarians, organizational structure and functional areas in various organizations, and career opportunities and industry trends.

MauCC: FSER 020 Introduction to the Food Service Industry (1 credit) Introduces basic concepts in commercial food services including discussion of

career opportunities; types and kinds of commercial operations; planning, operating, and using controls in a restaurant; nutrition, safety, and sanitation; and the rules and regulations affecting the food services industry.



Effective Fall 2008, each community college campus offering this course has agreed to: Course alpha and number: CULN 111 Course title: Introduction to the Culinary Industry Credits: 2 lecture = 30 total lecture hours Prerequisites: None Course description: Provides an overview of the culinary industry within the aspects of the entire hospitality industry. It provides students with an introduction to the historical, social and cultural forces that have affected and shaped the industry of today. Students will identify job qualifications and opportunities, professional standards, communication skills, and attitudes essential for successful workers in the industry.

B. Hours Per Week HawCC: Lecture: 1 hour KapCC: Lecture: 4 hours/8-week module KauCC: Lecture: 3 hours Lab: 6 hours LeeCC: Lecture: 1 hour (15 total hours) MauCC: Lecture: 2 hours

C. Prerequisites, Corequisites, and/or Required Preparation HawCC: Prerequisites: None. KapCC: Prerequisites: None. KauCC: Prerequisites: None. LeeCC: Prerequisites: None. MauCC: Prerequisites: None.

D. Intended Student Learning Outcomes Simulate steps to seek, apply for, attain, and retain employment in culinary and

hospitality industry careers based on personal preferences and industry standards.

E. Course Content Concepts Simulate steps to seek, apply for, attain, and retain employment in culinary and

hospitality industry careers based on personal preferences and industry standards.

1. Industry Trends a. Industry overview and background (1) Historical milestones (2) Social and cultural forces (3) Leading culinarians (4) Growth and development impact



(5) Development of culinary/hospitality industry b. Career opportunities c. Industry trends d. Cuisines, diet, and food products e. Forecast future trends f. Hospitality industry g. Culinary arts and food service industry h. Types of food service operations (1) Commercial (2) Institutional (3) Health services (4) Clubs (5) Military (6) Central commissaries (7) Cruise lines 2. Work Qualifications a. Organizational structures, hierarchy b. Basic functions of each unit c. Occupational qualifications d. Education and experience required e. Job entry and advancement f. Career and occupational goals g. Personal goals h. Professional organizations i. Networking j. Employment opportunities k. Job qualifications l. Job titles m. Interviewing techniques n. Appropriate résumés 3. Career Advancement Plan a. Value of continuing education b. Trade and journal publications c. Occupational and career advancement opportunities d. Professional development opportunities (traditionally and electronically

delivered) e. Professional standards of behavior f. Ethical practices g. Career success h. American Culinary Federation, Inc. i. American Culinary Federation Accrediting Commission

Skills

Simulate steps to seek, apply for, attain, and retain employment in culinary and hospitality industry careers based on personal preferences and industry standards.



1. Define hospitality and the philosophy of the hospitality industry. 2. Trace the growth and development of the hospitality and tourism industry. 3. Describe the various cuisines and contributions of leading culinarians. 4. Identify professional organizations within the field; explain purpose and

benefits. 5. Outline the organization, structure, and functional areas in various

hospitality organizations as a perspective for later courses in menu planning, purchasing, food productions and services, food and beverage controls, management, etc.

6. Evaluate career opportunities, through participation in field trips and guest speakers in class.

7. Discuss/evaluate industry trends as they relate to career opportunities and the future of the industry.

8. Discuss and evaluate industry trade periodicals. 9. Discuss professional ethics practiced in the industry. F. Text and Materials Varied, but may include:

Hawai‘i Community College 1. Kotschevar, Lendal H. (1987). Management by Menu, 2nd edition. Chicago,

Illinois, National Institute for the Foodservice Industry. 2. Gisslen, Wayne (2003). Professional Cooking, 5th Edition. New York, N.Y.,

John Wiley & Sons Kapi‘olani Community College 1. Dornenburg, Andrew and Page, Karen. Becoming a Chef. Wiley & Sons, Inc. Leeward Community College 2. Dornenburg, Andrew and Page, Karen. Becoming a Chef. Wiley & Sons, Inc. Maui Community College 1. Rande, Wallace L. Introduction to Professional Food Service. Wiley & Sons,

Inc. G. Reference Materials Varied, but may include:

1. Publications, periodicals, magazines. 2. Instructor handouts.

Hawai‘i Community College 1. Culinary Arts Career Starter Learning Express LLC, 1999. 2. Dunk, Paul and Jaszay, Christina (2003). Training Design for the Hospitality

Industry. Thomas Delmar Learning. 3. Hospitality Marketing Management, 3rd Edition. National Restaurant

Association Educational Institute, 2001. 4. State of Hawai‘i, Department of Labor and Industrial Relations, Division of

Occupational Safety and Health, State of Hawai‘i (1989). Occupational Safety and Health Standards, Rules and Regulations. Honolulu, Hawai‘i.



H. Auxiliary Materials and Content Varied, but may include:

Hawai‘i Community College Periodicals/Foodservice Magazines: 1. National Restaurant Association (1989). Restaurant News, NRA, Chicago,

Illinois. Monthly Editions. 2. Hawaii Restaurant Association BULLETIN, HRA, Honolulu, Hawai’i, Monthly

Newsletter. Auxiliary Materials and Content: 3. Video TX 20 The Executive Chef 4. Video TX 80 Four Star Flying Kapi‘olani Community College 1. Students are expected to produce an electronic portfolio, which may require

the purchase of a writable CD or other data storage media. 2. Students are expected to complete an on-line basic skill assessment and

remediation program (as needed). 3. Word processing computer application and web based instruction.

I. Learning Assessment Tasks Varied, but may include:

1. Summative Evaluation: Objective end-of-course cumulative exam. 2. Formative Evaluations may include:

• Projects and activities; examinations and presentations • Résumé • Electronic portfolio

J. Methods of Instruction Instructional methods vary considerably with instructors and specific

instructional methods will be at the discretion of the instructor teaching the course. Suggested techniques may include, but are not limited to:

1. Quizzes and tests with feedback and discussion. 2. Lectures and class discussion. 3. Problem solving. 4. PowerPoint presentations. 5. Videos, DVDs, CD-ROMs. 6. Guest speakers. 7. Group activities. 8. Oral reports and other student presentations. 9. Games and simulations.

10. Homework assignments such as: • Reading, or watching, and writing summaries and reactions to food

service industry issues in the media including newspapers, video, magazines, journals.



• Lectures, web-based materials, and other sources. • Reading text and reference materials and answering discussion

questions. • Research environmental problems and issues.

11. Web-based assignments and activities. 12. Reflective journals. 13. Group and/or individual research projects with reports or poster

presentations. 14. Study logs and study groups. 15. Service learning, community service, and/or civic engagement projects

and other contemporary learning techniques (such as problem based learning).

Per Attachment V, CCCM #6100 (Revised August 28, 1991) and The Outcomes Primer by RuthStiehl, pp. 46-47 © 2002

Section 8 of 12 Sections Introduction to the Hospitality Industry—9 Competencies

Culinary Arts Program Required Knowledge and Competencies for the American Culinary Federation Accrediting Commission, Revised 10/06 University of Hawai‘i System Articulation Agreement Page 12 of 60 Rev. August 15, 2007 Culinary Arts (CULN), Food Service (FSER)/Food Service and Hospitality Education (FSHE) FSER 020/FSER 100/FSHE 102

REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs

KNOWLEDGE AREA: Introduction to the Hospitality Industry Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): PURPOSE: To develop an understanding of the hospitality industry and career opportunities in the field. To investigate trade publications and professional organizations appropriate for continuing education. To become familiar with the organizational structure and basic functions of departments within hospitality and foodservice establishments.

Contact Hours COMPETENCIES: Students will be able to: Campus Course Number Lecture Lab

HawCC FSER 20 2 0 KapCC FSHE 102 2 0 KauCC FSER 101 2 0 LeeCC FSER 20 2 0

1. Define hospitality and the philosophy of the hospitality industry.

MauCC FSER 20 2 0 HawCC FSER 20 2 0 KapCC FSHE 102 2 0 KauCC FSER 101 2 0 LeeCC FSER 20 2 0

2. Trace the growth and development of the hospitality and tourism industry.


3. Describe the various cuisines and contributions of leading culinarians.

MauCC FSER 20, 70 2 0 HawCC FSER 20 1 0 KapCC FSHE 102 1 0 KauCC FSER 101 1 0 LeeCC FSER 20 1 0

4. Identify professional organizations within the field; explain purposes and benefits.

MauCC FSER 20 1 0

Section 8 of 12 Sections Introduction to the Hospitality Industry—9 Competencies



5. Outline the organization, structure and functional areas in various hospitality organizations as a perspective for later courses in menu planning, purchasing, food production and service, food and beverage controls, management, etc.


6. Evaluate career opportunities through participation in field trips and guest speakers in class.


7. Discuss/evaluate industry trends as they relate to career opportunities and the future of the industry.

MauCC FSER 20, 70, 293 2 HawCC FSER 20 1 0 KapCC FSHE 102 1 0 KauCC FSER 101 1 0 LeeCC FSER 20 1 0

8. Discuss and evaluate industry trade periodicals.

MauCC FSER 72, 293, 20, 23, 34, 50, 70 1

HawCC FSER 20 1 0 KapCC FSHE 102 1 0 KauCC FSER 101 1 0 LeeCC FSER 20, 30, 41,

74, 76, 93 1 0

9. Discuss professional ethics practiced in the Industry.

MauCC FSER 20, 41, 70, 34, 72, 293

1 0



FSER 21 Food Service Sanitation (Hawai‘i CC and Maui CC) FSER 21 Food Safety and Sanitation (Leeward CC)

FSHE 103 Sanitation and Safety (Kapi‘olani CC) FSER 103 Sanitation and Safety (Kaua‘i CC)

Course Outline

Revised 8/15/07

A. Course Descriptions HawCC: FSER 021 Food Service Sanitation (2 credits) A course for foodservice workers providing information, principles, and application

of methods for safe and sanitary food handling functions from purchasing, storing, to preparing and serving safe food. Includes the effect of personal hygiene, safety precautions, accident prevention, fire hazards, first aid, emergencies and work habits, as they contribute to the reduction of foodborne disease and the improvement of food quality. Students become eligible for certification as safe and sanitary food handlers.

KapCC: FSHE 103 Sanitation and Safety(2 credits) FSHE 103 is the study and application of the principles and procedures of

sanitation and safety in the hospitality industry. Includes the study of food borne illnesses, biological, chemical, and physical hazards, and cross-contamination as they may occur during the flow of food. An introduction to HACCP (Hazard Analysis Critical Control Point) and other sanitation and safety programs will also be presented. Safety issues and OSHA (Occupational Safety and Health Administration) guidelines and standards will be covered as they apply to the hospitality industry.

KauCC: FSER 103 Sanitation and Safety (2 credits) The study and application of principles and procedures on sanitation and safety in

the hospitality industry. This course includes the study of food-borne illnesses, biological hazards, chemical hazards, physical hazards and cross-contamination as they may occur during the flow of food. An introduction to Hazard Analysis Critical Control Point (HACCP) and other sanitation and safety programs will also be presented. Safety issues and Occupational Safety and Health Administration (OSHA) guidelines and standards will be covered as they apply to the hospitality industry.

LeeCC: FSER 021 Food Safety and Sanitation (2 credits) This course introduces students to the fundamentals of food safety in the

foodservice industry. Course content includes the study of food borne illnesses, the micro world, contamination, the flow of food through a foodservice operation including purchasing and receiving, storage, preparation and service, sanitary facilities, cleaning and sanitizing principles and pest management. Emphasis on the Hazard Analysis Critical Control Point (HACCP) food safety system. Successful completion of this course will result in ServSafe certification from the National Restaurant Association Educational Foundation.



MauCC: FSER 021 Food Service Sanitation (1 credit) Details the fundamentals of sanitation for food Service employees and covers

practical guidance in safe handling without neglecting the scientific principles underlying good sanitation practices.

Effective Fall 2008, each community college campus offering this course has agreed to: Course alpha and number: CULN 112 Course title: Sanitation and Safety Credits: 2 credits = 30 lecture hours total Course description: The study and application of the principles and procedures of sanitation and safety in the hospitality industry. Includes the study of food-borne illnesses, biological, chemical, and physical hazards, and cross-contamination as they may occur during the flow of food. An introduction to HACCP (Hazard Analysis Critical Control Point) and other sanitation and safety programs will also be presented. Safety issues and OSHA (Occupational Safety and Health Administration) guidelines and standards will be covered as they apply to the hospitality industry. Note: Instructors of this course MUST hold ServSafe certification by the National Restaurant Association Educational Foundation or other certifications as accepted by the American Culinary Federation. (Course may be taken online).

B. Hours Per Week HawCC: Lecture: 2 hours KapCC: Lecture: 2 hours (16 weeks) or 4 hours (8 weeks) KauCC: Lecture: 2 hours LeeCC: Lecture: 2 hours MauCC: Lecture: 1.5 hours

C. Prerequisites, Corequisites, and/or Required Preparation HawCC: Prerequisites: None. KapCC: Prerequisites: None. KauCC: Prerequisites: None. Recommended: ENG 21 or higher. LeeCC: Prerequisites: None. MauCC: Prerequisites: None.

D. Intended Student Learning Outcomes Evaluate the impact of the basic principles of sanitation and safety in a food

service operation to practice safe food handling and protect the health of the consumer.



E. Course Content Concepts Evaluate the impact of the basic principles of sanitation and safety in a food


1. ServSafe certification by the National Restaurant Association Educational Foundation or other certifications as accepted by the American Culinary Federation.

2. Food Service Manager, Food Safety Manager, Food Protection Manager, Certified Professional Food Manager (CPFM), Professional Food Service Managers (CPFSM) certifications

3. Sanitation 4. Safety 5. Food handling 6. Hygiene 7. Food-borne illnesses and diseases 8. Food spoilage 9. Accident prevention 10. Hazards—fire, biological, chemical, and physical 11. First aid 12. Hazard Analysis Critical Control Points (HACCP) 13. OSHA (Occupational Safety and Health Administration) 14. Cross-contamination 15. Flow of food 16. Hawai‘i Department of Health and the US Food and Drug Administration

food handling sanitation and safety standards 17. Official sanitation inspection 18. Micro world 19. Food service operation a. Purchasing and receiving b. Storage c. Preparation and service d. Sanitary facilities e. Cleaning and sanitizing principles f. Pest management and control 20. Material Safety Data Sheets (MSDS) 21. Waste disposal and recycling 22. Prevention: a. Cuts and burns b. Fires c. Injuries from machines and equipment d. Falls, strains, and injuries from lifting 23. Bio-terrorism laws 24. Radio Frequency Identification (RFID) Technology



Skills Evaluate the impact of the basic principles of sanitation and safety in a food


1. Identify microorganisms which are related to food spoilage and food-borne illnesses; describe their requirements and methods for growth.

2. List and describe symptoms common to food-borne illnesses and list various ways these illnesses can be prevented.

3. List and define the fundamentals of good personal hygiene. 4. Demonstrate good personal hygiene and health habits in a laboratory

setting. 5. Demonstrate acceptable procedures when preparing potentially hazardous

foods to include time/temperature principles. 6. List the major causes of food spoilage. 7. Define food spoilage indicators. 8. Outline the flow of food through an establishment and list the various ways

contamination may be prevented along the pathway. 9. Outline the requirements for proper receiving and storage of both raw and

prepared foods. 10. Recognize sanitary and safety design and construction features of food

production equipment and facilities (i.e., NSF, UL, OSHA, ADA, etc.). 11. Describe types of cleaners and sanitizers and their proper use. 12. Identify the seven HACCP Principles and the critical control points during

all food handling processes as a method for minimizing the risk of food-borne illness.

13. Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials. Discuss right-to-know laws.

14. Develop cleaning and sanitizing schedule and procedures for equipment and facilities.

15. Identify proper methods of waste disposal and recycling. 16. Describe appropriate measures for insects, rodents and pest control

eradication. 17. Conduct a sanitation self-inspection and identify modifications necessary

for compliance with standards. 18. List common causes of typical accidents and inquiries in the foodservice

industry and outline a safety management program. 19. List common causes of typical accidents and inquiries in the foodservice

industry and outline a safety management program. 20. Describe appropriate types and use of fire extinguishers used in the

foodservice area. 21. Review laws and rules of the regulatory agencies governing sanitation and

safety in foodservice operation. 22. Identify food bio-terrorism laws and RFID technology and the impact these

regulations and technology have on food safety and sanitation.



F. Text and Materials Varied, but may include:

1. The Educational Foundation of the National Restaurant Association (1992). Applied Food Service Sanitation: A Certification Coursebook, 4th Edition. John Wiley & Sons.

2. Educational Foundation of the National Restaurant Association (2002-2005). ServSafe Coverage Book: (A Certification Course Book), 3rd, 4th, or 5th Editions. The Educational Foundation of the National Restaurant Foundation.

3. Gisslen, Wayne (2003). Professional Cooking, 5th edition. New York, N.Y., John Wiley & Sons

4. National Restaurant Association (2004). ServSafe Essentials. John Wiley & Sons.

5. Educational Foundation of the National Restaurant Association Serving Safe Food (Certification Course book).

G. Reference Materials Varied, but may include:

1. State of Hawai‘i, Department of Labor and Industrial Relations, Division of Occupational Safety and Health, State of Hawai‘i (1989). Occupational Safety and Health Standards, Rules and Regulations, Honolulu, Hawai‘i.

2. Gisslen, Wayne (1989). Professional Cooking, 2nd Edition, New York. John Wiley & Sons.

3. Department of Health, State of Hawai‘i (1975). Food Service and Food Establishment Sanitation Code, Public Health Regulations, Honolulu, Hawai‘i. Department of Health.

4. McSwane, David; Rue, Nancy R.; and Linton, Richard (2005). Essentials of Food Safety and Sanitation, 4th Edition. Prentice Hall.

5. Periodicals, trade magazines, and current newspaper articles bulletins from the State of Hawai‘i Health Department.


Video TX 6: Food-borne diseases. Video TX 56: Even when nobody's looking: personal hygiene for the food

service worker. Video TX 57: From dock to dish: maintaining safe food. Video TX 86: Kitchen safety: preventing falls, burns, and accidents Video TX 94 Personal Hygiene: basic sanitation for food handlers. Video TX 58: The scene of the grime: a sanitary environment. Video TX 4 The sanitary inspection. Shig Happens, by Henry Holthaus, Kapi‘olani Community College Food Safety for Food Service Series, 2001: 1. Basic Microbiology. 2. Food Borne Illness. 3. Handling Knives, Cuts, Burns.



4. Sanitation. 5. Department of Health UHH Trainer Video 2000. 6. Serve Safe, 1993, Receiving and Storage 7. Serve Safe, HACCP Cooking to Cooling 8. Serve Safe, HACCP Receiving to Cooking

I. Learning Assessment Tasks Evaluate the impact of the basic principles of sanitation and safety in a food

service operation to practice safe food handling and protect the health of the consumer. 1. Critique, analyze, and explain safe food handling and personal hygiene to

prevent incidents of food-borne illnesses. 2. Produce a flow chart using the seven principles of the Hazard Analysis

Critical Control Points (HACCP) food safety system to illustrate its importance in safe food handling.

3. Design a written program incorporating cleaning and sanitizing principles and procedures that contribute to the creation of a safe food handling facility.

4. Conduct a sanitation self-inspection in a hospitality operation and recommend modifications necessary for compliance with Hawai‘i Department of Health standards.

5. Pass the ServSafe Certification exam from the National Restaurant Association Educational Foundation or other certifications as accepted by the American Culinary Federation.

J. Methods of Instruction Instructional methods vary considerably with instructors and specific

instructional methods will be at the discretion of the instructor teaching the course. Suggested techniques may include, but are not limited to:

1. Quizzes and tests with feedback and discussion. 2. Lectures and class discussion. 3. Problem solving. 4. PowerPoint presentations. 5. Videos, DVDs, CD-ROMs. 6. Guest speakers. 7. Group activities. 8. Oral reports and other student presentations. 9. Games and simulations.

10. Homework assignments such as • Reading newspapers, magazines, and/or journals or watching

television or videos, and writing summaries and reactions to food service industry issues in the media.

• Attending lectures, researching web-based materials, and using other sources.

• Reading text and reference materials and answering discussion questions.



• Researching environmental problems and issues. 11. Web-based assignments and activities. 12. Reflective journals. 13. Group and/or individual research projects with reports or poster

presentations. 14. Study logs and study groups. 15. Service learning, community service, and/or civic engagement

projects and other contemporary learning techniques (such as problem based learning).


Section 12 of 12 Sections Sanitation and Safety—22 Competencies



KNOWLEDGE AREA: Sanitation and Safety

Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): PURPOSE: To develop an understanding of the basic principles of sanitation and safety and to be able to apply them in the foodservice operations. To reinforce personal hygiene habits and food handling practices that protect the health of the consumer.

Contact HoursCOMPETENCIES: Students will be able to: Campus Course Number Lecture Lab


1. Identify microorganisms which are related to food spoilage and food-borne illnesses; describe their requirements and methods for growth.


2. List and describe symptoms common to food-borne illnesses and list various ways these illnesses can be prevented.


3. List and define the fundamentals of good personal hygiene.

MauCC FSER 21 1 2 HawCC FSER 21 0 2 KapCC FSHE 110, 119, 122, 124,

128, 209, 212, 216, 222, 224, 241, 291

0 2

KauCC FSER 103 0 2 LeeCC FSER 48, 50, 52, 60, 62,

41, 70, 72, 76 0 2

4. Demonstrate good personal hygiene and health habits in a laboratory setting.

MauCC FSER 21, 34, 41, 46, 48, 50, 52, 54, 60, 62, 70, 72 0 2



HawCC FSER 21 0 2 KapCC FSHE 110, 119, 122, 124,

128, 209, 212, 216, 222, 224, 241, 291

0 2

KauCC FSER 103 0 2 LeeCC FSER 48, 50, 52, 60, 62,

41, 70, 72, 76 0 2

5. Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles.

MauCC FSER 21, 34, 41, 46, 48, 50, 52, 54, 60, 62, 70, 72 0 2


6. List the major causes of food spoilage.


7. Define food spoilage indicators.


8. Outline the flow of food through an establishment and list the various ways contamination may be prevented along the pathway.


9. Outline the requirements for proper receiving and storage of both raw and prepared foods.


10. Recognize sanitary and safety design and construction features of food production equipment and facilities (i.e., NSF, UL, OSHA, ADA, etc.).

MauCC FSER 21, 34 2 0




11. Describe types of cleaners and sanitizers and their proper use.


12. Identify the seven HACCP Principles and the critical control points during all food handling processes as a method for minimizing the risk of food-borne illness.

MauCC FSER 21, 34 1, 1 0 HawCC FSER 21 1 0 KapCC FSHE 103 1 0 KauCC FSER 103 1 0 LeeCC FSER 21 1 0

13. Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials. Discuss right-to-know laws.


14. Develop cleaning and sanitizing schedule and procedures for equipment and facilities.


15. Identify proper methods of waste disposal and recycling.

MauCC All classes 1 0 HawCC FSER 21 2 0 KapCC FSHE 103 2 0 KauCC FSER 103 2 0 LeeCC FSER 21 2 0

16. Describe appropriate measures for insects, rodents and pest control eradication.

MauCC FSER 21, 34, all classes 2 0




17. Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards.

MauCC FSER 21, all classes 1 0 HawCC FSER 21 2 0 KapCC FSHE 103 2 0 KauCC FSER 103 2 0 LeeCC FSER 21 2 0

18. List common causes of typical accidents and inquiries in the foodservice industry and outline a safety management program.


19. Demonstrate appropriate emergency policies for kitchen and dining room injuries.


20. Describe appropriate types and use of fire extinguishers used in the foodservice area.


21. Review laws and rules of the regulatory agencies governing sanitation and safety in foodservice operation.


22. Identify food bio-terrorism laws and RFID technology and the impact these regulations and technology have on food safety and sanitation.

MauCC FSER 21 1 0



FSER 050 Fundamentals of Cooking (Hawai‘i CC) FSER 050 Fundamentals of Cookery (Maui CC)

FSER 050 Fundamentals of Cookery I (Leeward CC) FSHE 110 Fundamentals of Cookery (Kapi‘olani CC)

FSER 110 Fundamentals of Cookery (Kaua‘i CC)

Course Outline

Revised 8/15/07

A. Course Descriptions HawCC: FSER 050 Fundamentals of Cookery (6 credits) West Hawai‘i Campus: This course is an introduction to the fundamental

concepts, skills, and techniques of cooking principles. Culinary skills addressing food preparation, presentation, and service in a safe and sanitary environment is emphasized. A combination of theory and hands on experiences allow students to gain competencies in cooking methods for meat, poultry, fish, vegetables, fruits, salads, starches, sauces, and soups. Course includes care and correct use of knives, tools, and equipment for professional kitchens. Interpreting standardized recipes, recognition of food cost factors, storage techniques, culinary terms, and other factors as they apply to standards expected of a food service worker for an entry level position are significant objectives covered in this course.

Or East Hawai‘i Campus: This course is an introduction to the fundamental concepts, skills and techniques of food preparation. Course coverage includes basic cooking methods for soups, sauces, and stocks, meats, poultry, seafood, vegetables and starches. Students will learn to identify, use and maintain equipment, tools and utensils in a safe and sanitary manner.

KapCC: FSHE 110 Fundamentals of Cookery (5 credits) FSHE 110 focuses on fundamental concepts, skills and techniques of cookery.

The course includes the study of culinary terms and ingredients; cooking theories and procedures for making stocks, soups and sauces; basic cooking methods; handling and preparation techniques for fruits, vegetables, and starches; proper use of recipes, tools, and equipment with special emphasis on knife handling skills.

KauCC: FSER 110 Fundamentals of Cookery (4 credits) This course is an introduction to the fundamental concepts, skills, and techniques

of food preparation. Course coverage includes basic cooking methods for meats, stocks, soups, sauces, seafood, vegetables, and starches. Students will learn to identify, use, and maintain all equipment, tools, and utensils in a safe and sanitary manner.



LeeCC: FSER 050 Fundamentals of Cookery I (5 credits) This course focuses on the fundamental concepts, skills and techniques of

cooking. Course coverage includes the use of standardized recipes, weights and measures, culinary tools and equipment, basic ingredients and their uses in cooking and basic cooking methods. Emphasizes the preparation of stocks, soups, sauces and lunch menu items.

MauCC: FSER 050 Fundamentals of Cookery (2 credits) Introduces and practices the use of recipes, culinary tools and equipment.

Examines and analyzes basic ingredients and their uses in quantity cookery including the selection of appropriate cookery methods.

Effective Fall 2008, each community college campus offering this course has agreed to: Course alpha and number: CULN 120 Course title: Fundamentals of Cookery

B. Hours Per Week HawCC: Lecture: 3 hours Lab: 9 hours KapCC: Lecture: 2 hours (8 weeks)

1 hour (16 weeks) Lab: 26 hours (8 weeks)

13 hours (16 weeks) KauCC: Lecture/Lab: 4 hours Lab: 18 hours (7.5 weeks) LeeCC: Lecture: 2 hours (30 total hours) Lab: 10 hours (150 total) MauCC: Lecture: 15 hours (5 weeks) Lab: 45 hours (5 weeks)

C. Prerequisites, Corequisites, and/or Required Preparation HawCC: Prerequisites or

Concurrent: FSER 20, FSER 21, or Consent of Instructor

KapCC: Prerequisites or Concurrent:

FSHE 102, FSHE 103 or Consent of Instructor Student must meet with Culinary Counselor to check on orientation requirements

KauCC: Prerequisites: Placement in ENG 21 or higher and MATH 24 or higher, and “C” or higher in FSER 103, or concurrent enrollment in FSER 103

LeeCC: Prerequisites: None. MauCC: Prerequisites: None.

D. Intended Student Learning Outcomes Prepare products according to established safety and sanitation practices and

principles by reading and following a standard recipe or ratio so that the final product will be consistent to industry standards of flavor, color, texture and presentation.



E. Course Content Concepts Prepare products according to established safety and sanitation practices and


Safety and Sanitation 1. Tools and equipment 2. Proper preparation and use of sanitizers 3. Cross contamination a. Cutting board b. Food c. Knives, tools, equipment d. Countertops e. Towels f. Hands 4. Appropriate use of towels 5. Proper clean up of spills 6. Proper control of time and temperature Knife Skills, Tools, and Equipment 7. Proper knife cuts a. Select proper knife b. Use knives safely c. Fabrication (1) Meat (2) Fish (3) Poultry d. Wastage 8. Equipment uses and care a. Ranges i. Mixers b. Various types of ovens j. Refrigerators c. Fryers k. Freezers d. Steam kettles l Salamander e. Compartment steam cookers m. Tilting skillet g. Griddles n Food chopper h. Toasters o. Food grinder 9. Pots, pans, and utensil uses and care 10. Hand tool uses and care 11. Classical standards



Principles of Food Products 11. Taste and texture a. Seasoning and flavoring h. Dairy products b. Spices i. Optimum flavor, aroma, and c. Herbs appearance d. Vinegars and acids j. Doneness e. Oils and fats k. Consistency and viscosity f. Wines l. Portion of sauce to dish g. Bases m. Moisture content 12. Final product a. Proper temperature e. Eye appeal b. Aroma (1) Color c. Proper portioning (2) Balance d. Appropriate garnish f. Prepared on time 13. Dairy products, shellfish, meats, poultry, eggs, and egg dishes 14. Mise en place 15. Market forms, grades, unit packs 16. Cutting and shaping 17. Cooked and emulsified 18. Hot and cold presentations 19. Stocks, sauces, soups 20. Properties, application, storage of flavoring and seasoning 21. Condiments 22 Marinades Heat Transfer 23. Cooking methods a. Moist heat i. Roasting b. Dry heat j. Baking c. Combination k. Broiling d. Poaching l. Grilling e. Steaming m. Sautéing f. Blanching n. Pan frying g. Stewing o. Deep frying h. Simmering p. Braising Weights, Measures, Conversions 24. Forms of measurement (volume, weight) 25. Scale recipes—calculate increases and decreases 26. Math and conversions 27. Measures 28. Identification of ingredients Professionalism 29. Professional standards a. Dress code (1) Personal hygiene



(2) Uniform b. Attendance (1) Punctuality (2) Absenteeism c. Manages self effectively (1) Time management to meet deadlines (2) Positive impact on others (3) Constructive interactions (4) Communicate comprehension, needs, and questions (5) When and who to ask for help (6) Physical and mental stamina d. Work ethics (1) Initiative (2) Follow through (3) Quality of work (4) Respect for people and property (5) Follow directions (6) Pragmatic decision maker e. Work practices (1) Safety practices (2) Sanitary practices (3) Arrive with appropriate tools (4) Maintain tools

Skills Prepare products according to established safety and sanitation practices and


Safety and Sanitation 1. Apply safe and sanitary food storage and preparation techniques and

procedures to prevent accidents, food-borne illnesses and food spoilage. a. Organize and set up each workstation in a professional kitchen

following industry standards for safety and sanitation. b. Apply safe and sanitary food storage and preparation techniques and

procedures to prevent accidents, food-borne illnesses and food spoilage.

c. Apply knowledge of laws and regulations relating to safety and sanitation in the kitchen.

d. Identify, select and explain the proper cooking tools, utensils, and equipment for safe completion of the task presented.



e. Identify, maintain and use safely the various pieces of equipment used

in the professional kitchen, such as: (1) Ranges (8) Mixers (2) Various types of ovens (9) Refrigerators (3) Fryers (10) Freezers (4) Steam kettles (11) Salamander (5) Compartment steam cookers (12) Tilting skillet (6) Griddles (13) Food chopper (7) Toasters (14) Food grinder f. Identify and use utensils, pots and pans and demonstrate safe

practices using stoves, mixers, ovens, etc. (ACF #6) g. Properly prepare and use sanitizers. h. Demonstrate cleaning and sanitizing techniques for: cutting boards,

knives, tools, equipment, countertops, towels, hands, etc., to prevent cross-contamination of food products.

i. Demonstrate the proper use of towels in handling hot equipment, cleaning, and sanitizing.

j. Demonstrate the proper clean up of various types of spills. k. Demonstrate the appropriate use of various types of gloves (e.g.

disposable, safety, and heat resistant). Knife Skills, Tools, and Equipment 2. Demonstrate knife skills, hand tool, and equipment operation, emphasizing

proper safety techniques. (ACF #1) a. Identify and describe the safe use of commercial food preparation

equipment such as: (1) Ranges (8) Mixers (2) Various types of ovens (9) Refrigerators (3) Fryers (10) Freezers (4) Steam kettles (11) Salamander (5) Compartment steam cookers (12) Tilting skillet (6) Griddles (13) Food chopper (7) Toasters (14) Food grinder b. Identify, maintain and use safely the various types of small wares:

pots, pans, measuring devices, and hand tools. c. Identify and explain various methods for knife holding, movement,

guiding and posture. d. Identify and select the proper knife (e.g. chef’s, paring, boning, bread/

serrated) for particular tasks. e. Use classical standards to demonstrate appropriate knife techniques

to produce precise and consistent basic cuts and shapes (i.e., dice; brunoise; rondelle; batonnet; julienne; mince/chop)

f. Select and use appropriate steel and stone knife sharpening tools to sharpen and hone knives.

g. Demonstrate the use, maintenance, and sharpening of knives: chef’s, paring, and boning.



Recipes 3. Identify the parts/components of a recipe. (ACF #2) 4. Describe and use a standardized recipe. (ACF #3) a. Increase or decrease a recipe accurately applying optimum methods

of measurement for different ingredients. Principles of Food Products 5. Describe the functions of the ingredients. (ACF #44) a. Prepare products by reading and following a standard recipe or ratio

so that the final product will be consistent to industry standards of flavor, color, texture and presentation

6. Prepare a variety of fruits, vegetables, starches, legumes and grains using the basic cooking methods. (ACF #59)

a. Identify a variety of fruits, vegetables, starches, legumes and grains. (ACF #58)

b. Identify the various market forms, grades, and unit packs of fruits and vegetables including their storage, handling, cleaning, preparation, and service.

c. Identify the various market forms, grades, and unit packs of potatoes, rice, and pasta including their storage, handling, cleaning, preparation, and service.

7. Evaluate the quality of prepared fruits, vegetables, starches, legumes and grains. (ACF #60)

8. Identify and use herbs, spices, oils, vinegar, condiments, marinades, and rubs. (ACF #36)

a. Identify and describe the properties, applications, and proper storage of, and select and use flavoring and seasonings as required in a standard recipe including: herbs, spices, oils and fats, vinegars and acids, flavoring and seasonings, wines, bases, dairy products, condiments, marinades, etc., to prepare a palatable product.

b. Select and use flavoring and seasonings to prepare a palatable product.

c. Describe the techniques and storage principles that will bring out the optimum flavor, aroma and appearance of a particular flavoring and seasoning.

9. Identify and prepare meats, seafood, poultry, and variety meats. a. Evaluate the quality of prepared breakfast meats. (ACF #73) b. Describe a variety of preparation techniques used in egg cookery.

(ACF #74) c. Cook eggs using a variety of preparation techniques. (ACF #75) d. Evaluate the quality of prepared eggs. (ACF #76) e. Identify and prepare a variety of breakfast batter products. (ACF #77) f. Evaluate the quality of prepared breakfast batter products. (ACF #78) 10. Identify and prepare stocks, soups, and sauces. Stock a. Define stock and describe its uses. (ACF #41) b. Identify different types of stocks. (ACF #42)



c. List the basic ingredients needed for making stocks. (ACF #43) d. Describe the functions of the ingredients. (ACF #44) e. Describe the process of making stocks. (ACF #45) f. Prepare a variety of stocks. (ACF #46) g. Evaluate the quality of a properly made stock. (ACF #47) Sauces h. Define, describe and explain the purpose sauces. (ACF #48) i. Identify and prepare the grand sauces. (ACF #49) j. Prepare a variety of non-grand/classical sauces. (ACF #50) k. List the basic ingredients needed for making grand and non-grand

sauces. (ACF #51) l. Describe the functions of the ingredients in sauces. (ACF #52) m. Evaluate the quality of a properly made sauce. (ACF #53) Soup m. Define and describe soup and identify its two basic categories.

(ACF #54) n. Prepare a variety of soups from each category. (ACF #55) o. Describe the process of making each category of soup. (ACF #56) p. Evaluate the quality of a properly made soup. (ACF #57) Heat Transfer 11. Using the basic cooking methods, prepare meat, seafood, poultry, and

variety meats to its proper doneness. (ACF #39) a. Use dry heat methods of cooking such as Roasting/Baking,

Broiling/Grilling, Sautéing, Pan Frying and Deep Frying. (1) Define and describe the processes of pan-frying and deep-frying.

(ACF #10) (2) Define and describe the roasting and baking processes.

(ACF #13) (3) Define and describe the process of grilling and broiling.

(ACF #20) (4) Define and describe the sautéing process. (ACF #7) (5) Prepare a variety of foods using the sauté techniques. (ACF #8) (6) Evaluate the quality of sautéed items. (ACF #9) b. Use moist heat methods of cooking such as Poaching, Steaming,

Blanching, Stewing and Simmering. (1) Define and describe the process of shallow-poaching. (ACF #26) (2) Define poaching and simmering and correctly identify the

temperature range at which each occurs. (ACF #29) (3) Define and describe the boiling and steaming process.

(ACF #32) c. Use combined moist and dry heat methods of cooking such as

Braising and Stewing. (1) Define and describe the processes of braising and stewing,

noting the similarities and differences. (ACF #23)



Weights, Measures, Conversions 12. Utilize standard weights and measures to demonstrate proper scaling and

measurement techniques. (ACF #35) a. Increase or decrease a recipe accurately applying optimum methods

of measurement for different ingredients. b. Describe the different forms of measurement used in food service and

evaluate the effectiveness of each (volume and weight). c. Accurately scale recipe ingredients and calculate increases and

decreases in recipe proportions. d. Determine optimum method of measurement for different ingredients. Professionalism 13. Apply professional standards in dressing, grooming and hygienic practices,

and working protocol necessary to maintain employment in a professional kitchen.

a. Demonstrate, accept, and apply standards of professionalism. b. Adhere to the established dress code. c. Define, comprehend, and use culinary terms effectively. d. Describe positions within the classical brigade. e. Demonstrate organization within the kitchen (Mise en place). F. Text and Materials Varied, but may include:

1. Gisslen, Wayne (2003). Professional Cooking, 5th Edition. New York, N.Y., John Wiley & Sons.

2. The American Culinary Federation and The Culinary Institute of America (2005). Culinary Fundamentals, 1st Edition. ISBN 0-13-118011-8

3. Hillman, Howard (2003). The New Kitchen Science, Revised and Updated Edition. ISBN 0-618-24963-X

4. Ruhlman, Michael (1999). The Making of a Chef. ISBN 0-80-506173-8 5. Labensky, Steven; Ingram, Gaye G.; and Labensky, Sarah R. (2005). The

Prentice Hall Dictionary of Culinary Arts. ISBN 0-13-171672-7 G. Reference Materials Varied, but may include:

1. Culinary Institute of America (2002). The New Professional Chef, 7th Edition. New York, Van Nostrand Reinhold.

2. Culinary Institute of America (1991). The Professional Chef, 5th Edition. New York, Van Nostrand Reinhold.

3. Johnson & Wales University (2003). Culinary Essentials. McGraw-Hill Publishers.

4. Labensky, Sarah R. and Hause, Alan M. (1995). On Cooking with Software. Prentice Hall.

5. Labensky, Sarah (2003). On Cooking, 3rd Edition. Prentice Hall. 6. Mizer, David A.; Porter, Mary; and Sonnier, Beth (1987). Food Preparation

for the Professional, 2nd Edition. New York, John Wiley & Sons.



7. Montage, Prosper (1988). Larousse Gastronomique, New American Edition. New York, Crown Publishing Company

8. Pauli, Eugen (1988). Classical Cooking the Modern Way. New York, Van Nostrand Reinhold.

9. Pepin, Jacques (1979). La Technique: The Fundamental Techniques of Cooking: An Illustrated Guide. New York, Quandrangle/Times Books.

10. Riley, Elizabeth (1986). The Chef’s Companion. New York, Van Nostrand Reinhold.

11. Rubash, Joyce (1990). Master Dictionary of Food and Wine. New York, Van Nostrand Reinhold.

12. Shugart, Grace;Severance, Mary K. Molt; and Wilson, Maxine Fay (1985). Foods for Fifty, 7th Edition. New York, Macmillan.

13. Wenzel, George (1979). Wenzel’s Menu Maker, 2nd Edition. Florence, Kentucky, Van Nostrand Reinhold.

14. Various publications and periodicals. 15. Instructor handouts.


1. Video tapes, CDs, DVDs 2. Guest speakers 3. Wall charts 4. Handouts 5. Magazines 6. Newspaper articles 7. Overhead or computer projections 8. Field trips Videos (from the Culinary Institute of America [CIA] series) TX 64 Beef and the slicing machine TX 54 Braising TX 55 Chicken Breakdown TX 88 v.1 A guide to good cooking TX 88 v.2 A guide to good cooking TX 88 v.3 A guide to good cooking TX 34 Kitchen utensil identification TX 82 Lamb carcass: the four primal cuts TX 84 Making a brown stock: a demonstration TX 62 Making a fish stock: a demonstration TX 61 Making a white stock: a demonstration TX 12 Mise en place TX 9 Peeling, halving, slicing and mincing an onion TX 7 Separating whole bulb, single clove, peeling, etc. TX 1 Stocks from scratch

I. Learning Assessment Tasks 1. Prepare a dish according to established safety and sanitation practices and

principles by reading and following a standard recipe or ration so that the



final product will be consistent to standards of flavor, color, texture and presentation. a. Organize and set up each workstation in a professional kitchen following

industry standards for safety and sanitation. b. Demonstrate the proper usage and maintenance procedures for hand

tools, utensils, equipment, and knives for specific applications. c. Prepare a dish by reading and following a standard recipe or ratio so

that the final product will be consistent to standards of flavor, color, texture and presentation

d. Use moist heat, dry heat, and combination methods of cooking to follow a recipe and produce dishes that include seafood, meats, poultry, vegetables, fruits, and starches.

e. Increase or decrease a recipe accurately applying optimum methods of measurement for different ingredients.

f. Apply professional standards in dressing, grooming and hygienic practices, and working protocols necessary to maintain employment in a professional kitchen.

J. Methods of Instruction

Instructional methods vary considerably with instructors and specific instructional methods will be at the discretion of the instructor teaching the course. Suggested techniques may include, but are not limited to:

1. Quizzes and tests with feedback and discussion. 2. Lectures and class discussion. 3. Problem solving. 4. Wall charts. 5. PowerPoint presentations. 6. Videos, DVDs, CD-ROMs. 7. Guest speakers. 8. Group activities. 9. Oral reports and other student presentations.

10. Games and simulations. 11. Homework assignments such as

• Reading, or watching, and writing summaries and reactions to food service industry issues in the media including newspapers, video, magazines, journals.

• Lectures, web-based materials, and other sources. • Reading text and reference materials and answering discussion

questions. • Research environmental problems and issues.

12. Web-based assignments and activities. 13. Reflective journals. 14. Group and/or individual research projects with reports or poster

presentations. 15. Study logs and study groups.



16. Service learning, community service, and/or civic engagement projects and other contemporary learning techniques (such as problem based learning).


Section 5 of 12 Sections Food Preparation—78 Competencies



KNOWLEDGE AREA: Food Preparation Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): PURPOSE: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products. To operate equipment safely and correctly. To apply knowledge of laws and regulations relating to safety and sanitation in the kitchen.

Contact HoursCOMPETENCIES: Students will be able to: Campus Course Number Lecture Lab

HawCC FSER 50 9 KapCC FSHE 110

FSHE 119 FSHE 212 FSHE 216

0 0 0 0

20 0.50

8 3

KauCC FSER 110 0 6 LeeCC FSER 48, 50, 52, 60,

62, 41, 70, 72, 76 3

1. Demonstrate knife skills, hand tool and equipment operation, emphasizing proper safety techniques.

MauCC FSER 46, 48, 50, 52, 54, 60, 70, 72 24


FSHE 119 FSHE 212

1.50 0.25 0.50

5 0 0

KauCC FSER 110 0.50 2 LeeCC FSER 50, 52, 60, 70,

72 1.00 2

2. Identify the parts/components of a recipe.

MauCC FSER 46, 48, 50, 52, 54, 60, 70, 72 24




FSHE 119 FSHE 212

1.00 0.25 0.50

3 6 4


72 1 3

3. Describe and use a standardized recipe.

MauCC FSER 46, 48, 50, 52, 54, 60, 70, 72 24

HawCC FSER 50 9 KapCC FSHE 212 0.25 1 KauCC FSER 110 0.50 1 LeeCC FSER 50 3

4. Outline the procedure for writing a standardized recipe.

MauCC FSER 46, 48, 50, 52, 54, 60, 70, 72 24

HawCC FSER 50 3 9 KapCC FSHE 212

FSHE 241 1 1

0.50 0

KauCC FSER 110 0.50 0.50LeeCC FSER 30, 50 2 2

5. Write a standardized recipe.

MauCC FSER 50, 60, 70, 72 4 12 HawCC FSER 50 3 9 KapCC FSHE 110


4 0.25

1 0

12 6 8

10 KauCC FSER 110 0.50 4 LeeCC FSER 50, 52, 60, 62,

70, 72, 76 2 28

6. Identify and use utensils, pots and pans and demonstrate safe practices using stoves, mixers, ovens, etc.

MauCC FSER 46, 48, 50, 52, 54, 60, 62, 70, 72 4 24





0.50 0.25 0.50 1.00

0 0 0 0

KauCC FSER 110 0.50 0 LeeCC FSER 50, 52, 60 3 0

7. Define and describe the sautéing process.

MauCC FSER 46, 48, 50, 52, 54, 60, 62, 70, 72 4 12



0.50 0

0.50 0

3.75 1 8

20 KauCC FSER 110 0.50 2 LeeCC FSER 50, 52, 60, 70 2 12

8. Prepare a variety of foods using the sauté techniques.

MauCC FSER 46, 48, 50, 52, 54, 60, 70, 72 6 18



0 0 0 0

0.25 0.25 0.25

2 KauCC FSER 110 0 0.25LeeCC FSER 50, 52, 60, 70 0 4

9. Evaluate the quality of sautéed items.

MauCC FSER 46, 48, 50, 60, 70, 72 6 12





0.50 0.25 0.25

1

3.75 0 0 0

KauCC FSER 110 0.50 2 LeeCC FSER 50, 52, 60, 70 6 0

10. Define and describe the processes of pan-frying and deep-frying.

MauCC FSER 46, 48, 50, 52, 54, 60, 70, 72 6 12


FSHE 212 FSHE 216

0 0.25

0

6 1

10 KauCC FSER 110 0 4 LeeCC FSER 50, 52, 60, 70 0 6

11. Fry a variety of foods to their proper doneness.

MauCC FSER 46, 48, 52, 54, 70, 72 6 6


FSHE 212 FSHE 216

0 0 0

0.25 0.25

2 KauCC FSER 110 0 0.25 LeeCC FSER 50, 52, 62, 70 0 2

12. Evaluate the quality of fried foods.

MauCC FSER 46, 48, 52, 54, 70, 72

4 8





0.50 0.25 0.25

0

3.75 0 0 1

KauCC FSER 110 0.25 2 LeeCC FSER 50, 52, 60, 62, 70 6 2

13. Define and describe the roasting and baking processes.

MauCC FSER 46, 48, 50, 52, 54, 60, 70, 72 6 8

HawCC FSER 50 3 9 KapCC FSHE 212 0.25 0 KauCC FSER 110 0.50 0 LeeCC FSER 60, 70 2 0

14. Compare and contrast roasting to baking, poeleing, smoke-roasting and spit-roasting.

MauCC FSER 41, 52, 54, 72 4 6 HawCC FSER 50 3 9 KapCC FSHE 119

FSHE 212 FSHE 216

0 0 0

6 4 5


15. Roast meats, poultry, and fish to the correct doneness to develop the best flavor and texture in the finished dish.

MauCC FSER 50, 52, 54, 60, 70, 72 4 8


FSHE 212 FSHE 216

0 0 0

6 4 5

KauCC FSER 110 0 0.25 LeeCC FSER 50, 52, 60, 70 2 4

16. Evaluate the quality of roasted items.

MauCC FSER 20, 46, 48, 50, 52, 54, 60,62, 70, 72 6 8




FSHE 212 0.25 0.25

0 0

KauCC FSER 110 0.25 0 LeeCC FSER 60 2 0

17. Define and describe the barbecue process.

MauCC FSER 34, 70, 72 4 4 HawCC FSER 50 3 9 KapCC FSHE 119

FSHE 212 0 0

6 0.25

KauCC FSER 110 0 1 LeeCC FSER 60 0 2

18. Select and prepare meats and seasonings and barbecue them to the appropriate doneness.


FSHE 212 0 0

0.25 0.25

KauCC FSER 110 0 0.25 LeeCC FSER 60 0 .50

19. Evaluate the quality of barbecued items.



0.50 0.50 0.25

1

3.75 0 0 0

KauCC FSER 110 0.25 2 LeeCC FSER 60, 70 2 2

20. Define and describe the process of grilling and broiling.


FSHE 212 FSHE 216

0 0.25

0

6 4

20 KauCC FSER 110 0.25 3 LeeCC FSER 62, 70 0 6

21. Grill and broil foods to the proper doneness.

MauCC FSER 34, 70, 72 4 4




FSHE 212 FSHE 216

0 0 0

0.25 0.25

2 KauCC FSER 110 0 0.25 LeeCC FSER 60, 70 0 2

22. Evaluate the quality of grilled and broiled items.



2 0.25 0.25

1

12 0 0 0


23. Define and describe the processes of braising and stewing, noting the similarities and differences


FSHE 212 FSHE 216

0 0 0

6 2 5


24. Braise and stew foods to the proper doneness.


FSHE 212 FSHE 216

0 0 0

0.25 0.25


25. Evaluate the quality of braised and stewed items.


FSHE 212 0.25 0.25

0 0

KauCC FSER 110 0.50 2 LeeCC FSER 52, 62, 70 1 0

26. Define and describe the process of shallow-poaching.

MauCC FSER 34, 70, 72 4 4




FSHE 212 0 0

6 1


27. Prepare shallow-poached foods properly and produce a sauce that incorporates the cooking liquid.


FSHE 212 0 0

0.25 0.25

KauCC FSER 110 0 0.25 LeeCC FSER 60, 70 0 1

28. Evaluate the quality of shallow-poached items.


FSHE 212 FSHE 216

0.25 0.25

1

0 0 0


29. Define poaching and simmering and correctly identify the temperature range at which each occurs.


FSHE 212 FSHE 216

0 0 0

3 1 5


30. Poach and simmer foods to the proper doneness.


FSHE 212 FSHE 2162

0 0 0

0.25 0.25


31. Evaluate the quality of poached and simmered foods.

MauCC FSER 34, 70, 72 4 4




FSHE 212 FSHE 216

0.50 0.25

1

0 0 0


32. Define and describe the boiling and steaming process.


FSHE 212 FSHE 216

0 0 0

9 1 5

KauCC FSER 110 0.5 3.50 LeeCC FSER 50, 52, 60, 70 2 3

33. Prepare broiled and steamed foods to the proper doneness.


FSHE 212 FSHE 216

0 0.25

0

0.50 0 2

KauCC FSER 110 0 0.25 LeeCC FSER 50, 52, 60, 70 0 2

34. Evaluate the quality of boiled and steamed items.



2 0

0.25 0

10 6 1 5


62, 70, 72, 76 2 6

35. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.

MauCC FSER 34, 70, 72 4 4





3 0.25 0.25

1

8 0 1 3

KauCC FSER 110 2 8 LeeCC FSER 52, 60, 70, 72 2 6

36. Identify and use herbs, spices, oils, vinegar, condiments, marinades and rubs.


FSHE 212 FSHE 216

0 0 0

0.25 0.25


37. Evaluate the quality of herbs, spices, oils, vinegar, condiments, marinades, and rubs.


FSHE 212 FSHE 216

0 1 0

0.50 3

20 KauCC FSER 110 4 2 LeeCC FSER 50, 52, 60, 70,

72 2 4

38. Perform basic fabrication tasks with meat, poultry, seafood and variety meats.



4 0 1 0

20 6 3

20 KauCC FSER 110 1 6 LeeCC FSER 50, 52, 60, 70,

72 5 25

39. Using the basic cooking methods, prepare meat, seafood, poultry, and variety meats to the proper doneness.

MauCC FSER 34, 70, 72 4 4




FSHE 212 FSHE 216

0 0 0

0.50 1 2

KauCC FSER 110 0 .5 LeeCC FSER 50, 52, 60, 70,

72 0 4

40. Evaluate the quality of prepared meats, seafood, poultry, and variety meats.



1 0.25 0.25

1

0 0 0 0

KauCC FSER 110 1 0 LeeCC FSER 50, 70 2 0

41. Define stock and describe its uses.



0.50 0.25 0.25

1

0 0 0 0


42. Identify different types of stocks.



0.25 0.25 0.25

1

0 0 0 0


43. List the basic ingredients needed for making stocks.

MauCC FSER 34, 70, 72 4 4




FSHE 212 FSHE 216

0.25 0.25

1

0 0 0


44. Describe the functions of the ingredients.



0.25 0.25 0.25

1

0 0 0 0


45. Describe the process of making stocks.



0 0 0 0

4 3 3

10 KauCC FSER 110 0 4 LeeCC FSER 50, 60, 70 0 8

46. Prepare a variety of stocks.



0 0 0 0

0.25 0.25 0.25

2 KauCC FSER 110 0 0.50 LeeCC FSER 50, 60, 70 1 2

47. Evaluate the quality of a properly made stock.

MauCC FSER 34, 70, 72 4 4





1 0.25 0.25

1

0 0 0 0


48. Define, describe and explain the purpose of sauces.


FSHE 119 FSHE 212

0 0 0

4 3 4


49. Identify and prepare the grand sauces.


FSHE 212 FSHE 216

0 0 0

3 4

20 KauCC FSER 110 0 4 LeeCC FSER 60, 70, 72 0 4

50. Prepare a variety of non-grand/classical sauces.



1 0.25 0.25

1

0 0 0 0


51. List the basic ingredients needed for making grand and non-grand sauces.

MauCC FSER 34, 70, 72 4 4





0.50 0.25 0.25

1

0 0 0 0


52. Describe the functions of the ingredients in sauces.



0 0 0 0

0.25 0.25 0.25


53. Evaluate the quality of a properly made sauce.


FSHE 119 FSHE 212

1 0.25 0.25

0 0 0


54. Define and describe soup and identify its two basic categories.



0 0

2.25 0

4 6 3 4


55. Prepare a variety of soups from each category.

MauCC FSER 34, 70, 72 4 4





1 0.25 0.25

1

0 0 0 0


56. Describe the process of making each category of soup.



0 0 0 0

0.25 0.25 0.25

2 KauCC FSER 110 0 0.50 LeeCC FSER 50 0 1

57. Evaluate the quality of a properly made soup.



0 0 0 0

3 0.25 0.25

1 KauCC FSER 110 0.50 3 LeeCC FSER 50, 52, 60, 70 2 4

58. Identify a variety of fruits, vegetables, starches, legumes and grains.



6 0 0 0

20 6 3

20 KauCC FSER 110 4 6 LeeCC FSER 50, 52, 60, 70 1 8

59. Prepare a variety of fruits, vegetables, starches, legumes and grains using the basic cooking methods.

MauCC FSER 34, 70, 72 4 4




FSHE 212 FSHE 216

0 0 0

1 0.25


60. Evaluate the quality of prepared fruits, vegetables, starches, legumes and grains.


FSHE 212 1

0.25 0 0


61. Define salad dressing and describe its purposes.


FSHE 212 1

0.25 0 0


62. Identify, define, and describe the types of salad dressings.


FSHE 212 FSHE 216

0 0 0

1 2 3


63. Prepare a variety of salad dressings and evaluate the quality of each.


FSHE 119 FSHE 212

0 0 0

1 0.25 0.25

KauCC FSER 110 0 1 LeeCC FSER 52, 62, 70, 1 4

64. Identify a variety of common salad greens.

MauCC FSER 34, 70, 72 4 4





0 0 0 0

10 6 1 2


65. Prepare and dress greens for a salad.


FSHE 212 FSHE 216

0 0 0

0.25 0.25


66. Evaluate the quality of properly prepared and dressed green salad.


FSHE 212 FSHE 216

0 0.25

1

3 1 3


67. Identify, describe, and prepare a variety of composed salads.


FSHE 212 FSHE 216

0 0 0

0.25 0.25


68. Evaluate the quality of composed salads.

MauCC FSER 34, 70, 72 4 4 HawCC FSER 50 3 9 KapCC FSHE 119 0 0.25 KauCC FSER 110 0.50 2 LeeCC FSER 52 2 0

69. Identify and describe the purpose of the elements of a sandwich.

MauCC FSER 34, 70, 72 4 4



HawCC FSER 50 3 9 KapCC FSHE 119 0 6 KauCC FSER 110 0 4.50 LeeCC FSER 52 0 4

70. Prepare a variety of hot and cold sandwiches.

MauCC FSER 34, 70, 72 4 4 HawCC FSER 50 3 9 KapCC FSHE 119 0 0.25 KauCC FSER 110 0 0.25 LeeCC FSER 50 1 2

71. Evaluate the quality of sandwiches.


73. Evaluate the quality of prepared breakfast meats.


FSHE 212 0.25 0.25

0 0


74. Describe a variety of preparation techniques used in egg cookery.


FSHE 119 FSHE 212

1.25 0 0

6.50 3 2


75. Cook eggs using a variety of preparation techniques.

MauCC FSER 34, 70, 72 4 4




FSHE 119 FSHE 212

0 0 0

0.25 0.25 0.25

KauCC FSER 110 0 0.50 LeeCC FSER 52 1 1

76. Evaluate the quality of prepared eggs.

MauCC FSER 34, 70, 72 4 4 HawCC FSER 50 3 9 KapCC FSHE 110 1.25 6.50 KauCC FSER 110 0.50 4 LeeCC FSER 52 1 1

77. Identify and prepare a variety of breakfast batter products.


78. Evaluate the quality of prepared breakfast batter products.

MauCC FSER 34, 70, 72 4 4

University of Hawai‘i System Articulation Agreement Page A-1 Rev. August 15, 2007 Culinary Arts (CULN), Food Service (FSER)/Food Service and Hospitality Education (FSHE)

Appendix: University of Hawai‘i Community College System Culinary Arts (CULN) Program Course Numbering

To avoid duplicating course numbers, any community college proposing a new course will communicate the use of a course number within the identified topic areas listed below. The list will be maintained and reviewed by the chair of the Culinary Arts Program Coordinating Council (PCC).

Number System Hawaii CC Kapiòlani CC Kauai CC Leeward CC Maui CC CULN 101-109 Selective Enrollment: Basic Skills

CULN 101 Introduction to Food Service

FSER 100 Introduction to Food Service (5)

CULN 102 Introduction to Short Order Cookery and Baking

FSER 102 Introduction to Short Order Cookery and Baking (5)

CULN 105 General Mess / Advanced Food Preparation

FSHE 131 General Mess / Advanced Food Preparation (6)

CULN 110-119 Lecture Courses: Basic Topics

CULN 111

Introduction to the Culinary Industry / Career Preparation

FSER 20 Food Service Orientation (1)

FSHE 102 Introduction to the Culinary Industry/ Career Preparation (2)

FSER 101 Introduction to Hospitality for the Food Service Industry (3)

FSER 20 Introduction to Hospitality Industry (1)

FSER 20 introduction to the Food Service Industry (2)

CULN 112 Sanitation and Safety FSER 21 Food Service Sanitation (2)

FSHE 103 Sanitation and Safety (2)

FSER 103 Sanitation and Safety (2)

FSER 21 Food Safety and Sanitation (2)

FSER 21 Food Service Sanitation (1)

CULN 115 Menu Merchandising FSER 23 Menu Planning and Merchandising (1)

FSHE 120 Menu Merchandising (2)

FSER 120 Menu Merchandising (2)

FSER 23 Menu Merchandising (2)

CULN 120-129 Cooking Courses: Basic Skills

CULN 120 Fundamentals of Cookery FSER 50 Fundamentals of Cookery (6)

FSHE 110 Fundamentals of Cookery (5)

FSER 110 Fundamentals of Cookery (4)

FSER 50 Fundamentals of Cookery (5)

CULN 121 Culinary Skill Building FSER 46 Skill Building I (2)

CULN 122 Culinary Skill Development FSER 48 Culinary Skill Development (1) FSER 48 Skill Building II (2)

CULN 123 Culinary Basics FSER 50 Fundamentals of Cookery (2)

CULN 125 Fundamentals of Cookery II Fundamentals of Cookery II Fundamentals of Cookery II CULN 130-139 Cooking Courses: Intermediate Skills

CULN 130 Intermediate Cookery FSER 60 Intermediate Cookery (7)

FSHE 119 Intermediate Cookery (5)

FSER 119 Intermediate Cookery (5)

CULN 131 Short Order Cookery FSER 52 Short Order Cookery (3)

FSER 52 Short Order Cookery (2)

CULN 132 Quantity Food Cookery FSER 60 Intermediate Cookery (2)




Number System Hawaii CC Kapiòlani CC Kauai CC Leeward CC Maui CC CULN 140-149 Cold Food & Pantry: Basic Skills

CULN 140 Cold Food Pantry FSER 54 Cold Food Pantry (4)

FSER 54 Cold Food Pantry (2)

CULN 150-159 Baking Courses: Basic & Intermediate Skills

CULN 150 Fundamentals of Baking FSER 62 Fundamentals of Baking (4)

FSHE 122 Fundamentals of Baking (5)

FSER 122 Fundamentals of Baking (5)



CULN 155 Intermediate Baking FSHE 124 Intermediate Baking (5)

CULN 160-169 Front-of-House: Basic Skills

CULN 160 Dining Room Service/Stewarding

FSHE 128 Dining Room Service/Stewarding Procedures (5)

FSER 128 Dining Room and Beverage Service (5)

FSER 41 Dining Room Operations (5)

FSER 41 Dining Room Service (3)

CULN 160V Dining Room Service/Stewarding (var)

FSER 41V Dining Room Operations and Stewarding (V)

CULN 170-179 Business & Management: Introductory

CULN 170 Food and Beverage Purchasing

FSER 30 Purchasing / Control (3)

CULN 180-189 Nutrition, Health & Wellness: Introductory

CULN 185 Culinary Nutrition FSHN 185 Nutrition (3) FSER 185 Culinary Nutrition (3)

FSHN 185 Concepts in Nutritional Science (3)

FSHN 185 Food Science & Human Nutrition (3)

CULN 190-196 Specialized Courses: Basic & Intermediate Skills CULN 200-209 Selective Enrollment: Advanced Skills

CULN 205 Navy Food Service Administration

FSHE 231 Navy Food Service Administration (8)

CULN 209 Culinary Competition I Culinary Competition I (5) CULN 210-219 Lecture Courses: Advanced Topics

CULN 211

School Food Service Recordkeeping FSHE 261 School Food

Service Recordkeeping (2) FSER 85 School Food Service Recordkeeping (2)




Number System Hawaii CC Kapiòlani CC Kauai CC Leeward CC Maui CC CULN 220-229 Cooking Courses: Advanced Skills

CULN 220 Advanced Cookery FSER 70 Advanced Cookery (6)

FSER 60 Asian / Continental Cuisine (6)

FSER 70 Advanced Cookery (5)

CULN 221 Continental Cuisine FSHE 212 Continental Cuisine (5)

FSER 212 Continental Cuisine (5)

CULN 222 Asian / Pacific Cuisine FSHE 216 Asian/Pacific Cuisine (5)

FSER 216 Asian Pacific Cuisine (5)

CULN 223 Contemporary Cuisine FSER 70 Contemporary Cuisines (5)

CULN 230-239 Cooking Courses: Specialized Skills

CULN 240-249 Garde Manger: Advanced Skills

CULN 240 Garde Manger FSER 72 Buffet Preparation (4)

FSHE 209 Garde Manger (5)

FSER 209 Garde Manger (4)

FSER 72 Introduction to Garde Manger (3)

FSER 72 Buffet Preparation (4)

CULN 250-259 Baking Courses: Advanced Skills

CULN 250 Advanced Baking I FSER 64 Advanced Baking (2)

FSER 64 Advanced Baking I (4)

CULN 251 Advanced Baking II FSER 64 Advanced Baking II (4)

CULN 252 Patisserie FSER 63 Patisserie (4) FSHE 222 Patisserie (5)

CULN 253 Confiserie FSHE 224 Confiserie (5) CULN 260-269 Front-of-House: Advanced Skills

CULN 260 Dining Room Supervision FSHE 228 Dining Room Supervision (4) (Inactive)

CULN 265 Beverage Operations FSHE 245 Beverage Operations (3) (Inactive)

FSER 44 Beverage Operations (3)

CULN 269 Culinary Special Events FSER 76 Culinary Special Events (4)

CULN 270-279 Business & Management: Advanced

CULN 270 Food and Beverage Cost Control

FSER 34 Food and Beverage Cost Control (5)




Number System Hawaii CC Kapiòlani CC Kauai CC Leeward CC Maui CC

CULN 271 Hospitality Purchasing and Cost Control

FSHE 241 Hospitality Purchasing and Cost Control (5)

FSER 241 Hospitality Purchasing and Cost Control (4)

FSER 30 Purchasing and Cost Controls (4)

FSER 34 Purchasing and Control (4)

CULN 275 Culinary Management FSER 80 Supervisory Management (3)

HOST 290 Hospitality Management FSER 74 Supervision (2)

CULN 280-289 Nutrition, Health & Wellness: Advanced

CULN 280 Food, Cooking , and Health in Hawaii

FSER 180 Food, Cooking, and Health in Hawaii (3)

CULN 281 Cooking For Better Health FSER 185 Cooking for Better Health (3)

CULN 290-299 Internships & Cooperative Education

CULN 292V Work Practicum (var) FSER 151V Work Practicum (1-3)

CULN 293 V Culinary Internship (var)

FSER 193V Cooperative Education (1-3)

FSER 293V Culinary Arts Field Experience (1-3)

CULN 293C School Food Service Internship

FSHE 293C School Food Service Internship (3) (Inactive)

CULN 293E Culinary Internship HOST 293E Hospitality Internship

FSER 93 Culinary Externship (2)

CULN 294 Culinary Practicum FSHE 294 Food Service Practicum (5)

FSER 294 Food Service Practicum (5)

CULN 294V Culinary Practicum (var)

FSER 191V Work Practicum & Seminar in the Culinary Arts (1-3)

FSHN Meets GE (DB) Requirement Kapiòlani CC Kauai CC Leeward CC Maui CC

FSHN 185 The Science of Human Nutrition

FSHE 185 The Science of Human Nutrition (3)

FSHN 285 Science of Human Nutrition (3)

FSHN 285 The Science of Human Nutrition (3)

Documents

UNIVERSITY OF HAWAI‘I SYSTEM ARTICULATION AGREEMENT ... · Restaurant Association Educational Foundation or other certifications as accepted by the American Culinary Federation