Culinary Arts Program

culinary

Program Description

The Culinary Arts program is designed for students who are interested in becoming professional cooks, chefs, bakers, pastry chefs, institutional cooks, kitchen managers and those who intend to transfer to a four-year college. This program offers students the opportunity to apply and practice skills learned in all aspects of the culinary arts in a real world environment. Students who join the American Culinary Federation prior to successfully completing the A.S degree program requirement will be eligible for certification upon successful completion of their cumulative practical exam.

Degree and Certificate Programs

The Kapi‘olani Culinary Arts Program offers the following degrees and certificates:

  • Associate in Science, Culinary Arts with a Concentration in Culinary Arts (70-72 credits)
    The Associate in Science degree, Culinary Arts with a concentration in Culinary Arts, is a four-semester and one summer session program of study. This program option is designed for students who are interested in becoming professional cooks and chefs and those who intend to transfer to a four-year college. It offers students the opportunity to apply and practice skills learned in all aspects of the culinary arts in a real world environment. Students who join the American Culinary Federation prior to successfully completing the AS degree program requirements will be eligible for certification upon successful completion of their cumulative practical exam(s).
  • Associate in Science, Culinary Arts with a Concentration in Pastry Arts (65 credits)
    The Associate in Science degree, Culinary Arts with a concentration in Pastry Arts, is a four-semester program of study. This program option is designed for students who are interested in becoming professional bakers and pastry chefs and those that intend to transfer to a four-year college. It offers students the opportunity to apply and practice skills learned in all aspects of the pastry arts in a real world environment. Students who join the American Culinary Federation prior to successfully completing the AS degree program requirements will be eligible for certification upon successful completion of a cumulative practical exam.
  • Associate in Science, Culinary Arts with a Concentration in Institutional Food Service Management (63 credits)
    The Associate in Science degree, Culinary Arts with a concentration in Institutional Food Service Management, is a four-semester and one summer session program of study. This program option is designed for students who are interested in becoming professional institutional cooks and kitchen managers for schools, hospitals and other institutions and those who intend to transfer to a four-year college. This program option offers students the opportunity to apply and practice skills learned in all aspects of the culinary arts in a real world environment. Students who join the American Culinary Federation prior to successfully completing the AS degree program requirements will be eligible for certification upon successful completion of their cumulative practical exam(s).
  • Certificate of Achievement - Culinary Arts (45 credits)
    The Certificate of Achievement, Culinary Arts is a three semester and one summer program of study. This program option is designed for students who are interested in gaining technical skills for skilled level positions in hotels, restaurants, and institutions. It offers students the opportunity to apply and practice skills learned in all aspects of the culinary arts in a real world environment. Students who join the American Culinary Federation prior to successfully completing the Certificate of Achievement program requirements will be eligible for certification upon successful completion of their cumulative practical exam(s).
  • Certificate of Competence - Culinary Arts (14 credits)
    The Certificate of Competence, Culinary Arts, is designed as a one-semester program of study. This program option is designed for students who are interested in obtaining entry- level jobs in hotel, restaurant, cafeteria, and coffee shop kitchens. Technical cooking skills, the development of proper work habits, attitudes, professionalism, and the practice of safety and sanitation procedures are stressed. It offers students the opportunity to apply and practice skills learned in all aspects of the culinary arts in a real world environment.
  • Advanced Professional Certificate - Culinary Arts (18 credits)
    The Advanced Professional Certificate in Culinary Arts is a two-semester program of study. This program option is designed for students who have obtained their AS degree in Culinary Arts with a concentration in Culinary Arts and are interested in becoming chefs and/or for those who intend to continue into the BAS in Culinary Management program offered by the University of Hawai`i-West Oahu. The challenge provided each candidate will be to apply the basic knowledge and skills learned from the prerequisite AS degree program to advanced level culinary management courses.
  • Certificate of Competence - Culinary Competition (10 credits)
    The Certificate of Competence in Culinary Competition is a two-semester program of study. It offers students the opportunity to apply and practice skills learned in culinary arts to all aspects in an American Culinary Federation (ACF) culinary competition. The certificate allows students to apply technical cooking skills, effective communication skills and develop proper work habits, attitudes, professionalism, teamwork, fiscal responsibility, and practice safety and sanitation procedures.
  • Certificate of Competence - Dining Room Services (15 credits)
    The Certificate of Competence, Dining Room Service, is a one-semester program of study. This program option is designed for students who are interested in obtaining entry-level front-of-house jobs in restaurants and hotel food and beverage departments. Dining room service and supervision techniques, sanitation and safety procedures, and effective communication skills are stressed. This program is recommended for students who wish to seek immediate employment as line-level dining room personnel, but with the skills required to progress into supervisory level positions.
  • Certificate of Competence - Pastry Arts (19 credits)
    The Certificate of Competence, Pastry Arts, is a two-semester program of study. This program option is designed for students who are interested in obtaining entry-level jobs in bakeries, hotel kitchens or patisseries. Technical baking skills, the development of proper work habits, attitudes, professionalism, and the practice of safety and sanitation procedures are stressed. It offers students the opportunity to apply and practice skills learned in all aspects of the pastry arts in a real world environment.
  • Culinary Apprenticeship Program

These degrees and certificates differ in the numbers and types of courses required to fulfill all requirements. Some students may not wish to pursue a certificate or a degree or, instead, may select their course of study according to personal interests or occupational needs.

Potential Employers

Our graduates are working with organizations such as Alan Wong’s, Roy’s, Top of Waikiki, MW Restaurant, Town, Diamond Head Market & Grill, Sheraton Hotels in Hawai`i, Hilton Hawaiian Village, The Kahala Hotel & Resort, Halekulani, and Disney.

Toolbox

Download forms & documents at the Culinary Arts Program Toolbox.

 

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View the Culinary Program Outcomes.

 

 Contact Information

Jared S. Kaya
Jared S. Kaya Culinary Program Graduate
Upon earning my AS degree in Culinary Arts, I continued my culinary education by enrolling in KCC’s Advanced Professional Certificate in Culinary Arts. The foundation received in my AS degree courses prepared me well for the advanced courses, and our cohort learned and experienced much under Chef Jason Peel’s guidance. The new Culinary Institute of the Pacific campus will give Hawai`i’s culinary arts graduates an excellent venue to earn higher culinary arts credentials here in Hawaii.