Program Overview


The Certificate of Competence (CO) in Culinary Arts--Food Prep requires 8 credits and prepares students for entry-level positions in the food service industry. Students are able to demonstrate competency in basic food preparation, sanitation, and safety and customer service. Completion of this certificate does not assure entry into the Culinary Arts Associate in Applied Science (AAS) degree cycle.

The Kaua‘i Community College Career Ladder Culinary Arts program is designed to provide technical knowledge and basic skills training for students choosing to enter the culinary field, as well as upgrade skills of those already employed in the food service industry. “Hands-on” laboratory training reinforces theoretical knowledge and prepares graduates for positions in professional food service careers. With job experience, graduates of the Culinary Arts program may advance to positions such as chefs, kitchen managers, and restaurant managers.

Successful completion of the 14 credit Certificate of Competence in Culinary Arts (CO) allows students to continue to the Certificates of Achievement (CA) and/or to the AAS degree program. Graduates will also be eligible to apply for the American Culinary Federation “Certified Culinarian” certificate.

Although applicants will be admitted into the Culinary Arts program, admission into the Culinary Arts Associate in Applied Science laboratory cycle (except CULN 101B/C and CULN 102 B/C) is on a “first applied, first qualified” basis. Once qualified, the student must initiate the registration process (i.e., submit health clearances, gain academic advising, register for classes, and attend the mandatory orientation). A new culinary laboratory cycle begins each fall semester.

Applicants must demonstrate basic skills proficiency writing and mathematics as part of acceptance into the CO in Culinary Arts, CA, and AAS degree programs. Priority admittance into the Culinary Arts fall AAS degree cycle will be given to continuing students who have met the following requirements by the March 1 priority deadline:
  1. Met minimum English requirements by placing into ENG 106 or 100X or higher.  (ACT Writing scores of 11 or higher and SAT Writing of 310 or higher)
  2. Met minimum math requirements by placing into MATH 82X or higher, or completed MATH 75X with a grade of “C” or higher. 
  3. Student on Culinary Waitlist will be given priority if  they meet English and Math admissions requirements and complete CULN 101B/C and/or CULN 102B/C with a grade of “B” or higher, and maintained a 2.0 GPA in all courses applicable toward a CO in Culinary Arts or higher degree. Applicants exploring the culinary arts field that wish to gain a general survey of basic culinary skills and/or are working on completing the reading, writing and/or math program prerequisites are encouraged to enroll in the Certificate of Competence in Culinary Arts – Food Prep program. Students planning to apply for admission to the University of Hawaii at West Oahu and attain the Bachelor’s of Applied Science with a Concentration in Culinary Management are required to successfully complete ENG 100 and MATH 103 or 115. Please see UHWO website for current admissions information. A grade of “C” or higher is required for all Culinary Arts program courses.

A GPA of 2.0 or higher for all courses applicable toward the degree or certificates is required to meet graduation requirements.

Culinary Arts Program Student Learning Outcomes:
  1. Communicate with guests, co-workers, and supervisors by using oral, written, and nonverbal skills required in food services operations. (COMMUNICATION)
  2. Demonstrate reasoning and decision-making skills that reflect critical thinking (problem-solving, creative thinking, quantitative reasoning, application, and resource management) and the current state of culinary arts/science. (COGNITION)
  3. Use print materials, personal communications, observations, and electronic media efficiently and ethically to locate, retrieve, evaluate, organize, and present information needed to meet educational, personal, and professional objectives. (INFORMATION COMPETENCY)
  4. Apply work ethics, attitudes, and professional codes of conduct in the workplace with guests and with members of the culinary team including co-workers and supervisors. (SOCIAL RESPONSIBILITY)
  5. Demonstrate commitment to culinary arts and food service practices through professional behaviors that meet industry standards. (PERSONAL RESPONSIBILITY)