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In State -- |
$63.0000 - per credit |
Non - Resident - |
$320.0000 - per credit |
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SCHOLARSHIPS |
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Certificates of Competence (Cert.Co)
Culinary Arts:
Pantry Cook: 2 credits Food Service 54
(2)
Waiter/Waitress: 3 credits FSER 41 (3)
Preparation Cook: 4 credits FSER 50 (2), 60 (2)
Short Order Cook: 2 credits FSER 52 (2)
Storeroom Clerk: 4 credits FSER 34 (4)
Baking:
Baker's helper: 4 credits FSER 62 (4)
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Certificates of Completion (C.C.) 12 credits
Baking:
Pastry Cook: FSER 62 (4), 64 (4) , 65 (4)
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Certificates of Achievement (C.A.) 30 credits
Culinary Arts:
FSER: 20 (2), 21(1), 41(3), 21(1), 50(3), 46(2), 48(2), 50(2), 52(2), 54(2), 60(2), 70(5), 191v(3)
Communication Arts: English 22, 55, 100, 106(3)
Mathematics 50(H), 100 or 135
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Associate in Applied Science(A.A.S.) 63-64 credits
Culinary Arts
Baking
Restaurant Supervision - 72-75 credits
See below for suggested track of study
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| See below for suggested tracks of study.. |
The Culinary Arts program is designed to allow students to graduate in two years with the foundations and skills needed for a successful culinary arts professional. Students register for a full-time block of classes for their first two semesters. Students wanting just part of a block should see an academic counselor (808 - 984-3306) for registration advising. All lab courses require proof of negative TB test, compliance with the Culinary Arts student conduct code, uniforms, knives, and tools.
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A full time Culinary Arts or Baking student would take courses in this sequence: |
First Semester (Fall)
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| *FSER 20 |
Introduction to the Food Service Industry |
2 |
| *FSER 21 |
Sanitation |
1 |
| *FSER 46 |
Skill building I |
2 |
| *FSER 48 |
Skill building I I |
2 |
| *FSER 50 |
Fundamentals of Cookery |
2 |
| *FSER 52 |
Short Order Cookery |
2 |
| *FSER 54 |
Cold Food Pantry |
2 |
| *FSER 60 |
Intermediate Cookery |
2 |
TOTAL CREDITS = 15 |
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Second Semester (Spring)
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| *FSER 41 |
Introduction to Dining Room Service |
3 |
| *FSER 70 |
Advanced Cookery |
5 |
| *FSER 191v |
Work Practicum & FSER seminar |
3 |
| *MATH 50 , Tech Math or MATH 100 or 135 |
3 |
| *ENGLISH 22, 55, 100 or 106 |
3 |
TOTAL CREDITS = 15 |
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| FSER 34 |
Purchasing and Controls |
4 |
| FSER 62 |
Fundamentals of Baking |
4 |
| MGT 118 |
3 |
BUS/COMUN 130 COMUN 145, SP 151 ENG 100
or LSK 110 |
3 |
| Humanities Elective |
3 |
TOTAL CREDITS = 17 |
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| FSER 293v |
Culinary Arts Field Experience |
3 |
| FSER 185 |
Food Service & Human Nutrition |
3 |
| Social Service Elective |
3 |
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Culinary Arts: |
7 credits |
7 |
FSER 23 |
Menu Merchandising (2) |
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FSER 42 |
Introduction to Beverage Department (1) |
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FSER 72 |
Buffet Preparation (4) |
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Baking: |
8 credits |
8 |
FSER 64 |
Advanced baking I (4) |
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FSER 65 |
Advanced baking II (4) |
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TOTAL CREDITS = 16-17 |
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A full time Restaurant Supervision student would take courses in this sequence: |
First Semester (Fall)
Second Semester (Spring) |
Third Semester(Fall)
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| FSER 34 |
Purchasing and Controls |
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| FSER 62 |
Fundamentals of Baking |
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| MGT 118 |
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BUS/COMUN 130 COMUN 145, SP 151, ENG 100
or LSK 110 |
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| ACC 124 Principles of Accounting or ACC 201 Intro to Financial Accounting |
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| BCIS 161 Intro to Business Computing |
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TOTAL CREDITS = 18 |
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Students would take the full - time block of classes marked by an asterisk (*) in the tracks above
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Fourth Semester(Spring) |
| FSER 23 |
Menu Merchandising |
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| FSER 293v |
Culinary Arts Field Experience |
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| FSER 185 |
Food Service & Human Nutrition |
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| ACC 124 Principles of Accounting or ACC 202 Intro to Financial Managerial Accounting |
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TOTAL CREDITS = 14 |
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Fifth Semester(Fall)
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| FSER 44 |
Beverage Operations |
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| MGT 122 |
Organizational Behavior |
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| MGT 124 |
Human Resources Management |
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| ACC 126 |
Principles of Accounting III |
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| Humanities Elective |
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TOTAL CREDITS = 12 - 15
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The Culinary Arts program at the Maui Culinary Academy is a career-ladder program based on three levels of competencies offered in three specialties areas: Culinary Arts, Baking, and Restaurant Supervision. The instruction is competency based and focuses on the skills, knowledge, and attitudes needed for success in the industry. Both Associate in Applied Science specialty degrees in Culinary Arts and Baking are fully accredited by the Accreditation Commission of the American Culinary Federation Educational Institute.The Restaurant Supervision specialty is designed for transfer into various baccalaureate programs (see academic counselor).