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Culinary Arts
Maui College
Full-time Culinary Arts students would take courses in sequence: First Semester Credits Second Semester *CULN 111 Introduction to the Culinary Industry 2 *CULN 120 Fundamentals of Cookery *CULN 112 Sanitation and Safety 2 *CULN 130 Intermediate Cookery 4 *CULN 123 Culinary Basics 4 BUS/COM 145, 130, SP 151, or LSK 110 *CULN 150 Fundamentals of Baking 4 *CULN 292v Work Practicum *CULN 100, or MATH 100 or 103 3 *ENG 100 Composition I 15 Summer CULN 293v
Credits 4
3 1 3 15
Credits 3
Third Semester Credits Fourth Semester CULN 160 Dining Room Service 4 CULN 116 Culinary Sustainability CULN 220 Advanced Cookery 4 CULN 240 Garde Manger CULN 115 Menu Merchandising 2 CULN 271 Purchasing & Cost Controls HOST 154 Food & Beverage Operations 3 FSHN 185 or 285 Humanities elective - 100-level _3 Social Science elective - 100-level 16
Credits 1 3 4 3 3 14
Full-Time Baking students would take courses in this sequence: First Semester Credits Second Semester CULN 111 Intro to the Culinary Industry 2 CULN 116 Culinary Sustainability CULN 112 Sanitation & Safety 2 CULN 120 Fundamentals of Cookery CULN 123 Culinary Basics 4 CULN 130 Intermediate Cookery CULN 150 Fundamentals of Baking** 4 CULN 292v Work Practicum & Seminar CULN 100, or MATH 100 or 103 3 BUS/COM 145, COM 130, SP 151, or LSK 110 15 ENG 100 Composition I
Credits 1 4 4 1 3 3 16
Summer CULN 155 Intermediate Baking**
Credits 5
Third Semester CULN 160 Dining Room Service CULN 220 Advance Cookery CULN 250 Advanced Baking I** Humanities elective - 100-level HOST 154 Food & Beverage Operations
Credits Fourth Semester Credits 4 CULN 251 Advanced Baking II** 4 4 CULN 271 Purchasing & Cost Controls 4 4 CULN 293v Culinary Field Experiences 3 3 FSHN 185 or 283 3 3 Social Science elective - 100-level _3 18 17
Crosswalk for New Culinary Courses
CULN 121 & CULN 122 (Old) CULN 131 & CULN 140 (Old)
→ →
CULN 123 (New) CULN 130 (New)
*Note: Courses required for the Certificate of Achievement. **Note: Courses required for the Pastry Cook Certificate of Competence.