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Course Criteria
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3.00 Credits
3 hours lecture per week Prerequisite(s): Satisfactory completion of the CHW Certificate of Completion. Comment: CHW 210 may not be audited. CHW 210 may not be taken credit/no credit. CHW 210 provides an overview of case management skills and practice for community health workers and to introduce them to concepts surrounding the practice of case management in a community setting. Topics include conducting intake and assessment, preparing effective care plans, making and following up on referrals, tracking and documenting outcomes, and developing appropriate discharge plans. Cultural competence, professional ethics and boundaries, and listening skills will be covered. Upon successful completion of CHW 210, the student should be able to: Explain ethical and professional considerations governing case management activities. Define the various roles and responsibilities of case managers in community-based agencies. Recognize and address personal attitudes and behaviors that may hinder ability to perform effectively as a case manager. Describe the influence of values, attitude, and behavior in application of case management concepts and practices. Demonstrate effective listening skills. Develop appropriate relationships with clients. Perform accurate case management assessments. Develop effective, client-centered care plans. Make and monitor referrals and service appropriately. Document and record client activities accurately. Participate effectively in team situations.
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1.00 Credits
A total of 45 hours clinical experience in case management Prerequisite(s): Satisfactory completion of the CHW Certificate of Completion. Comment: CHW 211 may not be audited. CHW 211 may not be taken credit/no credit. CHW 211 provides practical experience in case management skills in a community-based agency where students will be able to observe and apply knowledge and skills acquired in accompanying coursework. Students will have opportunities to interact with community workers, current and potential clients, agency administration, and the larger community. Upon successful completion of CHW 211, the student should be able to: Demonstrate understanding of the daily responsibilities of case managers in community-based agencies. Demonstrate basic knowledge, skills, and sensitivity while working with clients. Describe human service roles and relationships to community health work. Identify common community health issues. Refer clients to appropriate resources. Provide basic selected community health services. Provide information about the site/organization to community residents. Access basic community resources to meet client needs. Work as part of a community-based health care team. Apply interviewing and counseling skills with clients in the community. Demonstrate understanding of the influence of culture on values, attitude, and behavior and impact on the community health worker. Demonstrate effective listening skills. Define and use ethical and legal standards in relationships with clients. Demonstrate understanding of the practicum site's mission and purpose. Adhere to policies and procedures of the practicum site.
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3.00 Credits
3 hours lecture per week Prerequisite(s): Satisfactory completion of the CHW Certificate of Completion Co-requisite(s): CHW 221. Comment: CHW 220 may not be audited. CHW 220 may not be taken credit/no credit. CHW 220 is intended for the student who has completed a basic curriculum in community health work. It is designed to expose the student to a practical knowledge of substance abuse issues that impact on the community health worker's particular role in providing assistance to the individual, the family, and the community. Upon successful completion of CHW 220, the student should be able to: Describe the effects of substance abuse on individuals, families and society. Identify the symptoms and signs of substance abuse, particularly those that suggest early stages. Evaluate the needs of the patient with substance abuse problems. Discuss the needs of the patient's family and community in combating drug abuse/addiction. Apply models of intervention and carry out referrals for patients with substance abuse problems. Observe and apply principles of cultural competence, professional ethics and boundaries. Demonstrate effective listening skills in identifying/evaluating drug abuse/addiction problems.
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1.00 Credits
45 hours observation/practicum Prerequisite(s): Satisfactory completion of the CHW Certificate of Completion Co-requisite(s): CHW 220. Comment: CHW 221 may not be audited. CHW 221 May only be taken credit/no credit. CHW 221 is intended for the student who has completed a basic curriculum in community health work. It is designed to provide the student with practical experience in dealing with substance abuse issues that impact on the community health worker's role in providing assistance to the individual, the family, and the community. Upon successful completion of CHW 221, the student should be able to: Describe examples of the effects of substance abuse on individuals and families in the community and the effects on society. Demonstrate competence in identifying the symptoms and signs of substance abuse, particularly those that suggest early stages. Demonstrate competence in evaluating the needs of the patient with substance abuse problems. Discuss the needs of the patient's family and community in combating drug abuse/addition. Apply models of intervention and carry out referrals for patients with substance abuse problems. Demonstrate cultural competence as well as professional ethics and boundaries. Demonstrate effective listening skills in identifying/evaluating drug abuse/addiction problems.
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3.00 Credits
3 hours lecture per week Prerequisite(s): Qualification for ENG 100, ENG 160, or ESL 100. COM 201 presents an overview of communication focusing on the processes of interpersonal, intercultural, organizational, and international communication and on recent developments in multimedia, mass media, and telecommunications. Upon successful completion of COM 201, the student should be able to: Describe the human communication process, its purposes, functions and modes. Demonstrate knowledge of verbal and non-verbal codes. Explain the role and dynamics of communication in relationships, groups, and organizations. Analyze the processes and identify the pitfalls of interethnic and intercultural communication, including interactions in Hawai'i, Oceania and Asia. Describe the role of mass and public communication systems in modern societies. Identify and explain the functions and methods of telecommunication in a global society. Express clearly in writing ideas and opinions about communication theories, based on critical analyses of readings and other sources of data.
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2.00 Credits
2 hours lecture per week (4 hours lecture per week for 8 weeks) Comment: CULN 111 may be offered as a full semester course or as 8-week modules. CULN 111 was formerly FSHE 102. CULN 111 provides an overview of the culinary industry within the aspects of the entire hospitality industry. It provides students with an introduction to the historical, social and cultural forces that have affected and shaped the industry of today. Students will identify job qualifications, professional standards, communication skills and attitudes essential for successful workers in the hospitality industry. Students will create a web-based electronic portfolio that will be utilized throughout their educational experience to demonstrate and showcase their learning outcomes. Upon successful completion of CULN 111, the student should be able to: Assess their level of basic skills and its relationship to the educational pathways available through the program. Define hospitality and the philosophy of the hospitality industry. Trace the growth and development of the hospitality and tourism industry. Describe the various cuisines and contributions of leading culinarians. Identify professional organizations within the field; explain purposes and benefits Outline the organization, structure and functional areas in various hospitality organizations as a perspective for later courses in menu planning, purchasing, food production and service, food and beverage controls, management, etc. Evaluate career opportunities through participation in field trips and guest speakers in class. Discuss/evaluate industry trends as they relate to career opportunities and future of the industry. Discuss and evaluate industry trade periodicals. Discuss professional ethics practiced in the industry. Evaluate the impact of service-learning experiences upon personal and academic growth. Design a web-based electronic portfolio and utilize it to demonstrate learning outcomes. Evaluate the role that "Hawaiian Cultural Values" plays within the culinary & hospitality industry. Relate the importance of "Professional Standards" in attitude, behavior and dress within the culinary profession.Within this CULN 111 course, the following student learning outcomes will have been introduced, practiced or demonstrated: Contrast the various organizational structures and basic functions within hospitality and culinary establishments. Contrast the career opportunities and professional organizations within the field. Assess the relevance of various trade publications and electronic methods for continuing education. Value cross-cultural perspectives that will allow them to effectively function in the global community. Value ethical practices in both personal and professional situations. Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professionals. Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities.
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2.00 Credits
2 hours lecture per week (4 hours lecture per week for 8 weeks) Comment: CULN 112 may be offered as a full semester course or as 8-week modules. CULN 112 was formerly FSHE 103. CULN 112 is the study and application of the principles and procedures of sanitation and safety in the hospitality industry. Includes the study of food borne illnesses, biological, chemical, and physical hazards, and cross-contamination as they may occur during the flow of food. An introduction to HACCP (Hazard Analysis Critical Control Point) and other sanitation and safety programs will also be presented. Safety issues and OSHA (Occupational Safety and Health Administration) guidelines and standards will be covered as they apply to the hospitality industry. Upon successful completion of CULN 112, the student should be able to: Identify microorganisms which are related to food spoilage and food-borne illnesses; describe their requirements and methods for growth. List and describe symptoms common to food-borne illnesses and list various ways these illnesses can be prevented. List and define the fundamentals of good personal hygiene. Demonstrate good personal hygiene and health habits in a laboratory setting. Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles. List the major causes of food spoilage. Define food spoilage indicators. Outline the flow of food through an establishment and list the various ways contamination may be prevented along the pathway. Outline the requirements for proper receiving and storage of both raw and prepared foods. Recognize sanitary and safety design and construction features of food production equipment and facilities. (i.e., NSF, UL, OSHA ADA, etc.). Describe types of cleaners and sanitizers and their proper use. Identify the seven HACCP Principles and the critical control points during all food handling processes as a method for minimizing the risk of food-borne illness. Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials. Discuss right-to-know laws. Develop cleaning and sanitizing schedule and procedures for equipment and facilities. Identify proper methods of waste disposal and recycling. Describe appropriate measures for insects, rodents and pest control eradication. Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards. Within this CULN 112 course, the following student learning outcomes will have been introduced, practiced or demonstrated: Develop an understanding of the basic principles of sanitation and safety and to be able to apply them in the foodservice operations. Reinforce personal hygiene habits and food handling practices that protects the health of the consumer. Value ethical practices in both personal and professional situations. Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professionals. Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities.
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2.00 Credits
2 hours lecture per week (4 hours lecture per week for 8 weeks) Prerequisite(s): CULN 111, FSHE 102, consent of instructor. Comment: CULN 115 may be offered as a full semester course or as 8-week modules. CULN 115 was formerly FSHE 120. CULN 115 is a study of the factors involved in planning effective menus for a variety of food service operations. It includes the design, format, selection, costing, pricing, and balance of menu items based upon the needs of the target market. Upon successful completion of CULN 115, the student should be able to: 1. List basic menu planning principles. 2. Identify principles of menu layout and design. 3. Create menu item descriptions following established truth-in-menu guidelines. 4. Apply principles of nutrition to menu development. 5. Determine menu prices utilizing proper cost controls and appropriate technology. 6. Plan a variety of menus i.e. a la carte, cycle, ethnic, holiday, banquet, reception and buffet. 7. Discuss importance of product mix, check average and their impact on profit contribution. 8. Develop a menu layout for a foodservice operation 9. Discuss the availability of Food and Seasonal Menus. 10. Discuss Menu Planning resources (Internet, professional and vendors). Within this CULN 115 course, the following student learning outcomes will have been introduced, practiced or demonstrated: Apply the principles of menu planning and layout to the development of menus for a variety of types of facilities and service Value cross-cultural perspectives that will allow them to effectively function in the global community. Value ethical practices in both personal and professional situations. Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professionals. Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities.
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5.00 Credits
1 hours lecture, 13 hours lab per week (2 hours lecture, 26 hours lab per week for 8 weeks) Prerequisite(s): Credit or concurrent enrollment in CULN 111 or consent of instructor or credit in FSHE 102; credit or concurrent enrollment in CULN 112 or consent of instructor or credit in FSHE 103; student must meet with Culinary counselor to check on orientation requirements. Comment: CULN 120 may be offered as a full semester course or as 8-week modules. CULN 120 was formerly FSHE 110. CULN 120 covers the fundamental concepts, skills and techniques of cookery. It includes the study of culinary terms and ingredients; cooking theories and procedures for making stocks, soups and sauces; basic cooking methods; handling and preparation techniques for fruits, vegetables, and starches; proper use of recipes, tools, and equipment with special emphasis on knife handling skills. Upon successful completion of CULN 120, the student should be able to: 1. Demonstrate knife skills, hand tool and equipment operation, emphasizing proper safety techniques. 2. Identify the parts/components of a recipe. 3. Describe and use a standardized recipe. 4. Outline the procedure for writing a standardized recipe. 5. Write a standardized recipe. 6. Identify and use utensils, pots and pans and demonstrate safe practices using stoves, mixers, ovens, etc. 7. Define and describe the sautéing process. 8. Prepare a variety of foods using the sauté techniques. 9. Evaluate the quality of sautéed items. 10. Define and describe the processes of pan-frying and deep-frying. 11. Fry a variety of foods to their proper doneness. 12. Evaluate the quality of fried foods. 13. Define and describe the roasting and baking processes. 14. Compare and contrast roasting to baking, poeleing, smoke-roasting and spit-roasting. 15. Roast meats, poultry, and fish to the correct doneness to develop the best flavor and texture in the finished dish. 16. Evaluate the quality of roasted items. 17. Define and describe the barbecue process. 18. Select and prepare meats and seasonings and barbecue them to the appropriate doneness. 19. Evaluate the quality of barbecued items. 20. Define and describe the process of grilling and broiling. 21. Grill and broil foods to the proper doneness. 22. Evaluate the quality of grilled and broiled items. 23. Define and describe the processes of braising and stewing, noting the similarities and differences. 24. Braise and stew foods to the proper doneness. 25. Evaluate the quality of braised and stewed items. 26. Define and describe the process of shallow-poaching. 27. Prepare shallow-poached foods properly and produce a sauce that incorporates the cooking liquid. 28. Evaluate the quality of shallow-poached items. 29. Define poaching and simmering and correctly identify the temperature range at which each occurs. 30. Poach and simmer foods to the proper doneness. 31. Evaluate the quality of poached and simmered foods. 32. Define and describe the boiling and steaming process. 33. Prepare boiled and steamed foods to the proper doneness. 34. Evaluate the quality of boiled and steamed items. 35. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques. 36. Identify and use herbs, spices, oils and vinegar, condiments, marinades and rubs. 37. Evaluate the quality of herbs, spices, oils, vinegar, condiments, marinades, and rubs. 38. Perform basic fabrication tasks with meat, poultry, seafood and variety meats. 39. Using the basic cooking methods, prepare meat, seafood, poultry, and variety meats to the proper doneness. 40. Evaluate the quality of prepared meats, seafood, poultry, and variety meats. 41. Define stock and describe its uses. 42. Identify different types of stocks. 43. List the basic ingredients needed for making stocks. 44. Describe the functions of the ingredients. 45. Describe the process of making stocks. 46. Prepare a variety of stocks. 47. Evaluate the quality of a properly made stock. 48. Define, describe and
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5.00 Credits
1 hours lecture, 13 hours lab per week (2 hours lecture, 26 hours lab per week for 8 weeks) Prerequisite(s): CULN 120, FSHE 110, consent of instructor. Comment: CULN 130 may be offered as a full semester course or as 8-week modules. CULN 130 was formerly FSHE 119. CULN 130 focuses on the application of basic concepts, skills, and techniques in fundamentals of cookery to short order cookery, including breakfast cookery, as found in coffee shops, snack bars, and other quick service outlets, with emphasis in American Regional Cuisine; to quantity food production with emphasis on menu development, recipe standardization and conversion, and quality control. Includes experience in both quantity food production and short-order cookery. Upon successful completion of CULN 130, the student should be able to: 1. Demonstrate knife skills, hand tool and equipment operation, emphasizing proper safety techniques. 2. Identify the parts/components of a recipe. 3. Describe and use a standardized recipe. 4. Outline the procedure for writing a standardized recipe. 5. Write a standardized recipe. 6. Identify and use utensils, pots and pans and demonstrate safe practices using stoves, mixers, ovens, etc. 7. Define and describe the sautéing process. 8. Prepare a variety of foods using the sauté techniques. 9. Evaluate the quality of sautéed items. 10. Define and describe the processes of pan-frying and deep-frying. 11. Fry a variety of foods to their proper doneness. 12. Evaluate the quality of fried foods. 13. Define and describe the roasting and baking processes. 14. Compare and contrast roasting to baking, poeleing, smoke-roasting and spit-roasting. 15. Roast meats, poultry, and fish to the correct doneness to develop the best flavor and texture in the finished dish. 16. Evaluate the quality of roasted items. 17. Define and describe the barbecue process. 18. Select and prepare meats and seasonings and barbecue them to the appropriate doneness. 19. Evaluate the quality of barbecued items. 20. Define and describe the process of grilling and broiling. 21. Grill and broil foods to the proper doneness. 22. Evaluate the quality of grilled and broiled items. 23. Define and describe the processes of braising and stewing, noting the similarities and differences. 24. Braise and stew foods to the proper doneness. 25. Evaluate the quality of braised and stewed items. 26. Define and describe the process of shallow-poaching. 27. Prepare shallow-poached foods properly and produce a sauce that incorporates the cooking liquid. 28. Evaluate the quality of shallow-poached items. 29. Define poaching and simmering and correctly identify the temperature range at which each occurs. 30. Poach and simmer foods to the proper doneness. 31. Evaluate the quality of poached and simmered foods. 32. Define and describe the boiling and steaming process. 33. Prepare boiled and steamed foods to the proper doneness. 34. Evaluate the quality of boiled and steamed items. 35. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques. 36. Identify and use herbs, spices, oils and vinegar, condiments, marinades and rubs. 37. Evaluate the quality of herbs, spices, oils, vinegar, condiments, marinades, and rubs. 38. Perform basic fabrication tasks with meat, poultry, seafood and variety meats. 39. Using the basic cooking methods, prepare meat, seafood, poultry, and variety meats to the proper doneness. 40. Evaluate the quality of prepared meats, seafood, poultry, and variety meats. 41. Define stock and describe its uses. 42. Identify different types of stocks. 43. List the basic ingredients needed for making stocks. 44. Describe the functions of the ingredients. 45. Describe the process of making stocks. 46. Prepare a variety of stocks. 47. Evaluate the quality of a properly made stock. 48. Define, describe and explain the purpose of sauces. 49. Identify and prepare the grand sauces. 50. Prepare a variety of non-grand/classical sauces. 51. List th
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