AT A GLANCE

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

• Associate in Science degree (AS)
• Certificate of Achievement (CA)
• Certificate of Completion (CC)
• Advanced Professional Certificate (APC)

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.

A degree is an academic credential awarded in accordance with University of Hawai`i Board of Regents’ approval and consists of the components of general education core requirements; college/program requirements; major requirements, if any; electives, if any; and additional degree requirements. Additional degree requirements include items such as total credit requirements, minimum overall cumulative grade point ratio (GPR), minimum GPR or grades for courses applied to the major or program requirements,‖ and other related requirements such as writing-intensive and foreign language.

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PROGRAM CURRICULA

The most current course descriptions including learning outcomes, credits, and prerequisites can be found in the KCC Catalog. In addition, a detailed course syllabus will be issued to students on the first day of class.

For all program courses having the alpha CULN, a “C” or better is required unless otherwise stated, and a grade of “D” or better is required in non-CULN general education courses over 100 level. Students who declared majors prior to fall 2008 should consult the appropriate KCC online catalog http://www.kcc.hawaii.edu/page/catalog. Students pursuing the UH West Oahu/KCC BAS degree after earning KCC’s AS should contact This e-mail address is being protected from spambots. You need JavaScript enabled to view it for advising.

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ASSOCIATE IN SCIENCE DEGREE CULINARY ARTS, 70-72 Credits 

The Associate in Science degree, Culinary Arts with a specialization in Culinary Arts, 70-72 credit program of study. This program option is designed for students who are interested in becoming professional chefs and those who intend to transfer to a four-year college. It offers you an 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 completions of their cumulative practical exam(s).

Not all general education options listed below apply to the BAS degree.

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CERTIFICATE OF ACHIEVEMENT CULINARY ARTS, 45 Credits 

The Certificate of Achievement, Culinary Arts, is a 45 credit6 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).

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CERTICATE OF COMPLETION CULINARY ARTS, 14 Credits

The Certificate of Completion, Culinary Arts, is a 14 credit 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.

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ASSOCIATE IN SCIENCE DEGREE PASTRY ARTS, 65 Credits 

The Associate in Science degree, Culinary Arts with a specialization in Pastry Arts, is a 65 credit program of study. This program option is designed for students who are interested in becoming professional bakers and pastry chefs and those who intend to transfer to a four-year college. It offers students the opportunity to apply and practice skills liearned 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 their cumulative practical exam(s).

Students pursuing the BAS degree should contact This e-mail address is being protected from spambots. You need JavaScript enabled to view it for additional advising.

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CERTIFICATE OF COMPLETION PASTRY ARTS, 19 Credits

The Certificate of Completion, Pastry Arts, is a 19 credit 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.

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ASSOCIATE IN SCIENCE DEGREE INSTITUTIONAL FOOD SERVICE MANAGEMENT, 63 Credits

The Associate in Science degree, Culinary Arts with a specialization 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).

INSTITUTIONAL FOOD SERVICE MANAGEMENT 63 Credits 

Commulative practical exam(s).

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CERTIFICATE OF COMPLETION CURRICULUM, CULINARY COMPETITION, 10 CREDITS

The Certificate of Completion 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.

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CERTIFICATE OF COMPLETION CURRICULUM DINING ROOM SERVICE, 15 Credits

The Certificate of Completion, 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. seek immediate employment as line-level dining room personnel, but with the skills required to progress into supervisory level positions.

The issuance of a Certificate of Completion requires that the student must earn a GPR of 2.0 or higher for all courses required in the certificate.

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CERTIFICATE OF COMPLETION, ADVANCED, CULINARY ARTS, 18 SEMESTER CREDITS ( 2 Semesters - 9 Credits per semester)

The Certificate of Completion, Advanced, 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 specialization 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.

The issuance of a Certificate of Completion requires that the student must earn a GPR of 2.0 or higher for all courses required in the certificate.

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