Culinary Arts

Cost of Attendance Sheet - East Hawai‘i

Cost of Attendance Sheet - West Hawai‘i

Program Learning Outcomes
Upon successful completion, students are prepared to:

• Apply appropriate ethics for purchasing and receiving in the culinary industry.
• Demonstrate proper work attitudes and work habits.
• Demonstrate general knowledge of culinary departmental functions and their relationship.
• Demonstrate an understanding of the culinary industry business operations.
• Demonstrate entry-level proficiency in technical skills required in the culinary industry according to the American Culinary Federation.
• Choose an appropriate career path based on industry knowledge or requirements.
• Apply appropriate etiquette, appearance, and hygiene as required by industry standards.
• Demonstrate skills necessary for acquiring a job in the culinary field.
• Integrate their knowledge of Hawai‘i’s culture and food into cuisine.
• Apply nutritional concerns to the creation of menus

Course Learning Outcomes

Hilo

• Shawn Sumiki
  Program Coordinator - East Hawaii"
  Phone: (808) 934-2559
  Email: sssumiki@hawaii.edu
• Philton Velasco
  Phone: (808) 934-2562
  Email: philton@hawaii.edu

West Hawaii

• Paul Heerlein
  Program Coordinator - West Hawaii
  Phone: (808) 969-8838
  Email: heerlein@hawaii.edu

Lecturers

• Fernand Guiot
  Phone: (808) 969-8842
  Email: fernand@hawaii.edu

• David Ghio
  Phone: (808) 969-8842
  Email: ghio@hawaii.edu

• Cathy Harlan
  Phone: (808) 969-8842
  Email: charlan@hawaii.edu
  

• Tori Hiro (Hilo)
  Phone: (808) 934-2559
  Email: torihiro@hawaii.edu

• John Steward
  stewardj@hawaii.edu

Lab Assistant

• Tori Hiro (Hilo)
  Phone: (808) 934-2559
  Email: torihiro@hawaii.edu

• Cathy Harlan
  Phone: (808) 969-8842
  Email: charlan@hawaii.edu