Culinary Program Outcomes

Associate in Science – Culinary Arts with a concentration in Culinary Arts

Program Student Learning Outcomes: Upon successful completion of the AS degree program in CulinaryArts with a concentration in Culinary Arts, the student should be able to:

  • Apply the fundamentals of baking science to the preparation of a variety of products.
  • Use and care for equipment normally found in the bakeshop or baking area.
  • Differentiate between the varieties of alcoholic and non-alcoholic beverages and assess their affinity to foods.
  • Explain laws and procedures related to responsible alcoholic service.
  • Perform mathematical computations related to foodservice operations.
  • Demonstrate a variety of types of dining room service.
  • Demonstrate quality customer service.
  • Develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products.
  • Operate equipment safely and correctly.
  • Apply laws and regulations relating to safety and sanitation in the kitchen.
  • Demonstrate skills in producing a variety of cold food products including items appropriate for buffet presentation including decorative pieces.
  • Prepare for transition from employee to supervisor.
  • Evaluate styles of leadership and develop skills in human relations and personnel management.
  • Access information on hospitality industry and career opportunities in the field.
  • Investigate trade publications and professional organizations appropriate for continuing education.
  • Demonstrate familiarity with the organizational structures and basic functions of departments within hospitality and foodservice establishments.
  • Apply the principles of menu planning and layout to the development of menus.
  • Describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage.
  • Apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation.
  • Demonstrate the overall concept of purchasing and receiving practices in quality foodservice operations.
  • Apply quality standards and regulations governing food products to the purchasing function.
  • Receive and store food and non-food items properly.
  • Apply the basic principles of sanitation and safety and be able to apply them in the food service operations.
  • Reinforce personal hygiene habits and food handling practices that protect the health of the consumer.
  • Value cross-cultural perspectives that will allow them to effectively function in the global community.
  • Value ethical practices in both personal and professional situations.
  • Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professional.
  • Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities.

Associate in Science – Culinary Arts with a concentration in Pastry Arts

Program Student Learning Outcomes: Upon successful completion of the AS in Culinary Arts with a concentration in Pastry Arts, the student should be able to:

  • Apply the basic principles of sanitation and safety and be able to apply them in the food service operations.
  • Reinforce personal hygiene habits and food handling practices that protect the health of the consumer.
  • Apply the knowledge of the hospitality industry and career opportunities in the field.
  • Investigate trade publications and professional organizations appropriate for continuing education.
  • Demonstrate familiarity with the organizational structures and basic functions of departments within hospitality and foodservice establishments.
  • Develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products.
  • Operate equipment safely and correctly.
  • Apply knowledge of laws and regulations relating to safety and sanitation in the kitchen.
  • Demonstrate the overall concept of purchasing and receiving practices in quality foodservice operations.
  • Apply knowledge of quality standards and regulations governing food products to the purchasing function.
  • Receive and store food and non-food items properly.
  • Describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage.
  • Apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation.
  • Prepare for transition from employee to supervisor.
  • Evaluate styles of leadership and develop skills in human relations and personnel management.
  • Perform mathematical functions related to foodservice operations.
  • Apply the fundamentals of baking science to the preparation of a variety of products.
  • Use and care for equipment normally found in the bakeshop or baking area.
  • Develop skills in more advanced decorating techniques and more complex preparations of pastry, confections and dessert products.

Associate in Science – Culinary Arts with a concentration in Institutional Food Service Management

Program Student Learning Outcomes: Upon successful completion of the AS degree program in Culinary Arts with a concentration in Institutional Food Service Management, the student should be able to:

  • Apply the fundamentals of baking science to the preparation of a variety of products.
  • Use and care for equipment normally found in the bakeshop or baking area.
  • Differentiate the varieties of alcoholic and non-alcoholic beverages and assess their affinity to foods.
  • Explain laws and procedures related to responsible alcohol service.
  • Perform mathematical computations related to foodservice operations.
  • Demonstrate a variety of types of dining room service.
  • Demonstrate quality customer service.
  • Develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products.
  • Operate equipment safely and correctly.
  • Apply laws and regulations relating to safety and sanitation in the kitchen.
  • Demonstrate skills in producing a variety of cold food products including items appropriate for buffet presentation including decorative pieces.
  • Prepare for transition from employee to supervisor.
  • Evaluate styles of leadership and develop skills in human relations and personnel management.
  • Access information on the hospitality industry and career opportunities in the field.
  • Investigate trade publications and professional organizations appropriate for continuing education.
  • Demonstrate familiarity with the organizational structures and basic functions of departments within hospitality and foodservice establishments.
  • Apply the principles of menu planning and layout to the development of menus.
  • Describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage.
  • Apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation.
  • Demonstrate the overall concept of purchasing and receiving practices in quality foodservice operations.
  • Apply quality standards and regulations governing food products to the purchasing function.
  • Receive and store food and non-food items properly.
  • Apply the basic principles of sanitation and safety and be able to apply them in the food service operations.
  • Reinforce personal hygiene habits and food handling practices that protect the health of the consumer.
  • Assess the specialized skill sets required in the effective management of institutional food service establishments.
  • Value ethical practices in both personal and professional situations.
  • Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professional.
  • Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities.

Certificate of Achievement – Culinary Arts

Program Student Learning Outcomes: Upon successful completion of the Certificate of Achievement in Culinary Arts, the student should be able to:

  • Apply the fundamentals of baking science to the preparation of a variety of products.
  • Use and care for equipment normally found in the bakeshop or baking area.
  • Differentiate the varieties of alcoholic and non-alcoholic beverages and assess their affinity to foods.
  • Explain laws and procedures related to responsible alcoholic service.
  • Perform mathematical computations related to foodservice operations.
  • Demonstrate a variety of types of dining room service.
  • Demonstrate quality customer service.
  • Develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products.
  • Operate equipment safely and correctly.
  • Apply laws and regulations relating to safety and sanitation in the kitchen.
  • Demonstrate skills in producing a variety of cold food products including items appropriate for buffet presentation including decorative pieces.
  • Prepare for transition from employee to supervisor.
  • Evaluate styles of leadership and develop skills in human relations and personnel management.
  • Access current information on hospitality industry and career opportunities in the field.
  • Investigate trade publications and professional organizations appropriate for continuing education.
  • Demonstrate familiarity with the organizational structures and basic functions of departments within hospitality and foodservice establishments.
  • Apply the principles of menu planning and layout to the development of menus.
  • Describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage.
  • Apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation.
  • Demonstrate the overall concept of purchasing and receiving practices in quality foodservice operations.
  • Practice quality standards and apply regulations governing food products to the purchasing function.
  • Receive and store food and non-food items properly.
  • Apply the basic principles of sanitation and safety and be able to apply them in the food service operations.
  • Reinforce personal hygiene habits and food handling practices that protect the health of the consumer.
  • Value cross-cultural perspectives that will allow them to effectively function in the global community.
  • Value ethical practices in both personal and professional situations.
  • Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professional.
  • Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities.

Certificate of Competence – Culinary Arts

Program Student Learning Outcomes: Upon successful completion of the Certificate of Competence in Culinary Arts, the student should be able to:

  • Apply the basic principles of sanitation and safety and be able to apply them in the food service operations.
  • Reinforce personal hygiene habits and food handling practices that protect the health of the consumer.
  • Access current information on hospitality industry and career opportunities in the field.
  • Investigate trade publications and professional organizations appropriate for continuing education.
  • Demonstrate familiarity with the organizational structures and basic functions of departments within hospitality and foodservice establishments.
  • Develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products.
  • Operate equipment safely and correctly.
  • Apply laws and regulations relating to safety and sanitation in the kitchen.
  • Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professional.
  • Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities.

Advanced Professional Certificate – Culinary Arts

Program Student Learning Outcomes: Upon successful completion of the Advanced Professional Certificate in Culinary Arts the student should be able to:

  • Apply the fundamentals of baking science to the preparation of a variety of products.
  • Use and care for equipment normally found in the bakeshop or baking area.
  • Differentiate between the varieties of alcoholic and non-alcoholic beverages and assess their affinity to foods.
  • Explain laws and procedures related to responsible alcoholic service.
  • Perform mathematical computations related to foodservice operations.
  • Demonstrate a variety of types of dining room service.
  • Demonstrate quality customer service.
  • Develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products.
  • Operate equipment safely and correctly.
  • Apply laws and regulations relating to safety and sanitation in the kitchen.
  • Demonstrate skills in producing a variety of cold food products including items appropriate for buffet presentation including decorative pieces.
  • Prepare for transition from employee to supervisor.
  • Evaluate styles of leadership and develop skills in human relations and personnel management.
  • Access information on hospitality industry and career opportunities in the field.
  • Investigate trade publications and professional organizations appropriate for continuing education.
  • Demonstrate familiarity with the organizational structures and basic functions of departments within hospitality and foodservice establishments.
  • Apply the principles of menu planning and layout to the development of menus.
  • Describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage.
  • Apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation.
  • Demonstrate the overall concept of purchasing and receiving practices in quality foodservice operations.
  • Apply quality standards and regulations governing food products to the purchasing function.
  • Receive and store food and non-food items properly.
  • Apply the basic principles of sanitation and safety and be able to apply them in the food service operations.
  • Reinforce personal hygiene habits and food handling practices that protect the health of the consumer.
  • Value cross-cultural perspectives that will allow them to effectively function in the global community.
  • Value ethical practices in both personal and professional situations.
  • Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professional.
  • Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities.
  • Evaluate current relevant issues in the foodservice industry of Hawai`i that may include sustainability, environmental, political, and/or cultural topics.
  • Apply a critical thinking process of identifying, analyzing and developing solutions as they apply to financial and fiscal accountability in the foodservice industry.
  • Evaluate organizational development, human resources, laws and legal codes that have been established within the local, state and federal government with specific application to food and beverage industry.
  • Explain the process of determining customer needs in marketing to a global market, from concept and product development, pricing strategies, advertising and promotion, and methods of distribution of foodservice goods and services.
  • Design and prepare recipes for a menu while balancing nutrition, the use of fresh products, and the final product’s texture, color, and flavor.
  • Value the impact and challenges of managing alcoholic beverage sales and service in food service operations.

Certificate of Competence – Culinary Competition

Program Student Learning Outcomes: Upon successful completion of the Certificate of Competence in Culinary Competition the student should be
able to:

  • Apply the basic principles of sanitation and safety and be able to apply them in the food service operations.
  • Reinforce personal hygiene habits and food handling practices that protect the health of the consumer.
  • Value cross-cultural perspectives that will allow them to effectively function in the global community.
  • Value ethical practices in both personal and professional situations.
  • Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professional.
  • Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities

Certificate of Competence – Dining Room Services

Program Student Learning Outcomes: Upon successful completion of the Certificate of Competence in Dining Room Service, the student should be able to:

  • Apply the basic principles of sanitation and safety and be able to apply them in the food service operations.
  • Reinforce personal hygiene habits and food handling practices that protect the health of the consumer.
  • Access current information on hospitality industry and career opportunities in the field.
  • Investigate trade publications and professional organizations appropriate for continuing education.
  • Demonstrate familiarity with the organizational structures and basic functions of departments within hospitality and foodservice establishments.
  • Perform dining room service functions using a variety of types of service.
  • Demonstrate quality customer service.
  • Differentiate the varieties of alcoholic and non-alcoholic beverages and assess their affinity to foods.
  • Explain laws and procedures related to responsible alcoholic service.
  • Prepare for the transition from employee to supervisor.
  • Evaluate styles of leadership and develop skills in human relations and personnel management.
  • Value ethical practices in both personal and professional situations.
  • Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professionals.
  • Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities.

Certificate of Competence – Pastry Arts

Program Student Learning Outcomes: Upon successful completion of the Certificate of Competence, Pastry Arts, the student should be able to:

  • Apply the basic principles of sanitation and safety and be able to apply them in the food service operations.
  • Reinforce personal hygiene habits and food handling practices that protect the health of the consumer.
  • Apply the knowledge of the hospitality industry and career opportunities in the field.
  • Investigate trade publications and professional organizations appropriate for continuing education.
  • Demonstrate familiarity with the organizational structures and basic functions of departments within hospitality and foodservice establishments.
  • Apply the fundamentals of baking science to the preparation of a variety of products.
  • Use and care for equipment normally found in the bakeshop or baking area.

Kapi‘olani Community College x