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Course Criteria
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5.00 Credits
1 hour 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 150 may be offered as a full semester course or as 8-week modules. CULN 150 was formerly FSHE 122. CULN 150 is an introduction to the fundamental concepts, skills, and techniques of basic baking. Special emphasis is placed on the study of ingredient functions, product identification, weights, measures, and proper use and maintenance of bakeshop tools and equipment. Students are assigned to stations each day and are required to apply the basic baking concepts and techniques in preparing items such as quick breads, yeast breads, rolled-in dough, pate à choux, pies, cakes, cookies, puddings and pastry creams. Upon successful completion of CULN 150, the student should be able to: 1. Define baking terms. 2. Identify equipment and utensils used in baking and discuss proper use and care. 3. Demonstrate proper selection of equipment and utensils for specific application. 4. Identify ingredients used in baking. 5. Demonstrate proper scaling and measurement techniques. 6. Apply basic math skill to recipe conversions. 7. Describe properties and list function of various ingredients. 8. Define and describe the steps in the production of yeast-leavened breads. 9. Prepare a variety of yeast-leavened breads. 10. Evaluate the quality of yeast-leavened breads. 11. Define and describe quick-breads and the mixing methods utilized to produce them. 12. Prepare and evaluate the quality of a variety of quick-breads. 13. Define and describe the various types of pies and tarts and the mixing methods utilized to produce them. 14. Prepare a variety of pies and tarts. 15. Evaluate the quality of prepared pies and tarts. 16. Define and describe the variety of cookie types and the mixing methods utilized to produce them. 17. Produce a variety of types of cookies. 18. Evaluate the quality of prepared cookies. 19. Define and describe the variety of cake types and the mixing methods utilized to produce them. 20. Prepare a variety of cakes. 21. Evaluate the quality of prepared cakes. 22. Demonstrate basic icing and decorating techniques. 23. Evaluate the quality of iced and decorated cakes. 24. Define and describe the variety of laminated dough's. 25. Explain the process of lamination as it applies to dough's. 26. Prepare a variety of laminated dough products. 27. Evaluate the quality of prepared laminated dough products. 28. Define and describe pate choux, its uses, method of preparation, baking and finishing. 29. Prepare a variety of pate choux products. 30. Evaluate the quality of prepared pate choux products. 31. Define and describe meringues, its various types, uses, and methods of preparation. 32. Prepare a variety of meringues. 33. Evaluate the quality of prepared meringues. 34. Define and describe creams, custards, puddings and related sauces. 35. Describe the various types of uses of and preparation methods of various creams, custards, puddings and related sauces. 36. Prepare a variety of creams, custards, puddings and related sauces. 37. Evaluate the quality of prepared creams, custards, puddings and related sauces. 38. Define and describe the various types, uses, and methods of preparation of dessert sauces. 39. Prepare a variety of dessert sauces. 40. Evaluate the quality of prepared dessert sauces. 41. Discuss the application of mixes and other value added products. 42. Define and describe a variety of fillings and toppings for pastries and baked goods. 43. Discuss methods of preparation and finishing techniques for various fillings and toppings. 44. Prepare a variety of fillings and toppings for pastries and baked goods. 45. Demonstrate the presentations of baked
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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 150, FSHE 122, consent of instructor. Comment: CULN 155 may be offered as a full semester course or as 8-week modules. CULN 155 was formerly FSHE 124. CULN 155 includes the study of international culinary terms, ingredient identification, and safety and sanitation practices. It examines the science of lean and rich yeast dough products, flat breads, breakfast goods and a wide variety of yeast breads. It analyzes the fine points of taste, texture, and appearance that distinguish fine breads from good breads and expands the knowledge and the application to laminated dough products such as classical French puff pastry dough, croissants and Danish pastries. Molding "non" yeast dough will be covered to create simple bread display pieces. It focuses on techniques and presentations creating a variety of layer cakes, tortes, tarts, tartlets, buttercream and icings. A variety of international and popular American pies and baked custards desserts with emphasis on egg cookery will also be covered. Student will continue with theories and skill development producing a variety friandises (fancy cookies) for retail sale, using different makeup techniques and evaluate finished product and presentation.Upon successful completion of CULN 155, the student should be able to: Define and describe the various types of chocolate. Temper chocolate. Prepare chocolate confections and chocolate display pieces. Evaluate the quality of chocolate, chocolate confections, and chocolate display pieces. Develop advanced decorating and finishing techniques for cakes. Evaluate the quality of decorated cakes. Define and describe ice creams, sorbet, and other frozen desserts. Discuss the methods of preparation of ice creams, sorbets, and other frozen desserts. Prepare a variety of ice creams, sorbets, and other frozen desserts. Evaluate the quality of prepared ice creams, sorbets, and other frozen desserts. Define and describe hot and cold soufflés. Discuss the methods of preparation of hot and cold soufflés. Prepare hot and cold soufflés. Evaluate the quality of prepared hot and cold soufflés. Define and describe marzipan. Discuss the method of preparation for marzipan. Prepare marzipan and use it in the decoration of cakes, making of confections, or modeling of fruits or figurines. Evaluate the quality of prepared marzipan items. Define and describe various types of candies. Discuss the method of preparation of various types of candies. Prepare various types of candies. Evaluate the quality of various types of prepared candies. Discuss methods of preparation for cooking sugar and isomalt that is to be used for candies or sugar display pieces. Cook sugar and isomalt for basic sugar display work. Prepare sugar and/or Isomalt display pieces. Evaluate the quality of cooked sugar and isomalt and prepared sugar display pieces. Define and describe pastillage and royal icing. Discuss the methods of preparation for pastillage and royal icing. Prepare pastillage and royal icing. Prepare display pieces using pastillage and royal icing. Evaluate the quality of pastillage, royal icing and prepared display pieces. Within this CULN 155 course, the following student learning outcomes will have been introduced, practiced or demonstrated: Develop skills in more advanced decorating techniques and more complex preparations of pastry, confections and dessert products. 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
2 hours lecture, 26 hours lab per week for 8 weeks Comment: CULN 160 was formerly FSHE 128. CULN 160 is the study and application of the variety of service styles and techniques practiced by industry with special emphasis on the importance of the relationship coordination between the front and the back of the house. It includes the study of stewarding procedures and the study of the principles and practices of profitable alcoholic beverage operations. Upon successful completion of CULN 160, the student should be able to: Demonstrate the general rules of table settings and service. Describe American, English, French and Russian Service. Discuss service methods such as banquets, buffets and catering and a la carte. Describe the functions of dining service personnel. Discuss training procedures for dining room staff. Discuss procedures for processing guest checks using current technology. Demonstrate an understanding of guest service and customer relations, includinghandling of difficult situations and accommodations for the disabled. Explain inter-relationships and work flow between dining room and kitchen operations. Discuss sales techniques for service personnel including menu knowledge and suggestive selling. Identify local, state and federal laws pertaining to the purchase and service of alcoholic beverages. Discuss the basic production process for distillation and fermentation. Distinguish wines by grape and/or other fruit variety, country, growing region and production process. Evaluate the relationship of beverages to food. Identify and discuss the presentation and service of alcoholic, non-alcoholic and de-alcoholized beverages, including coffee and tea. Identify equipment and glassware used for beverage preparation and service. Discuss opening and closing procedures of a beverage operation. Discuss the fundamentals and importance of responsible alcohol service Identify levels of intoxication and methods to control excessive consumption by guests Discuss Dram Shop Act and liquor law liability. Within this CULN 160 course, the following student learning outcomes will have been introduced, practiced or demonstrated: Differentiate the varieties of alcoholic and non-alcoholic beverages and assess their affinity to foods. Explain laws and procedures related to responsible alcoholic service. 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
2 hours lecture, 26 hours lab per week for 8 weeks Prerequisite(s): A grade of "C" or higher in CULN 130 or a grade of "C" or higher in FSHE 11 Recommended Preparation: A grade of "C" or higher in CULN 240 or a grade of "C" or higher in FSHE 20Comment: CULN 222 was formerly FSHE 216. CULN 222 focuses on basic classical Asian/Pacific cookery techniques that have evolved into the culinary concepts and flavors utilized in Pacific Rim and Hawai'i Regional cuisine. Through the production of the contemporary menu, students learn about cooking techniques, specialty ingredients, seasonal foods, spices, and herbs. Lecture topics include Asian/Pacific history, culture, philosophy, and geographical influences on Hawai'i's menus.Upon successful completion of CULN 222, the student should be able to: Produce appetizers, salads, soups, entrees, side dishes, and desserts using specialty cooking methods and various Asian and Pacific techniques. List cooking methods, procedures, preparation techniques, and evaluate various Asian or Pacific stocks, soups, sauces and stir fried dishes in terms of flavor, taste, and quality. Identify, use, and evaluate the quality of herbs, spices, oils, vinegars, condiments, and ingredients used in Asian and Pacific recipes. Prepare vegetable, meat, fish, and poultry utilizing specialty cutting techniques. Use and maintain specialized tools and utensils including woks, steamers, cleavers, to prepare Asian and Pacific menus. Identify, prepare, and evaluate the quality of seasonal fruits, vegetables, starches, legumes, and grains used in Asian and Pacific recipes. Discuss the influence of food history, culture, philosophy, and geography as reflected in Asian and/or Pacific menus. Discuss and evaluate the historical and cultural influences that have led to the current development of Pacific Rim and Hawai'i Regional cuisines. Set-up a basic miseenplacethatmeetsmise en place that meets industry standards. Demonstrate professionalism, including teamwork, work ethics, positive attitude, responsibility, and dress and grooming, as required by industry standards. Apply safety, sanitation, and maintenance guidelines for handling culinary tools, kitchenware, and equipment as required by program operating procedures and government regulations. Demonstrate appropriate hygiene, work habits, food handling techniques, safety and sanitation procedures in the production and service of food to the public, as mandated by the State of Hawai'i's Board of Health. Upon completion of CULN 222, the student will achieve the following student learning outcomes: Use specialty knives, tools, and equipment to produce Asian or Pacific menus. Apply fundamental Asian or Pacific cooking principles and preparation techniques. Operate and maintain kitchen equipment and tools that meet sanitation and safety codes. Apply safety, sanitation, handling, operation, and maintenance guidelines for handling culinary tools, kitchenware, and equipment as required by standard program operational procedures. Discuss the value of culinary cultural diversity that will allow students to relate to the international food industry. Practice ethical behaviors in personal and professional situations. Practice appropriate grooming and dress that reflect the mature work attitude in accordance with industry standards. 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
2 hours lecture, 26 hours lab per week for 8 weeks Prerequisite(s): A grade of "C" or higher in CULN 130 (formerly FSHE 119) or consent of instructor/department chairperson.Comment CULN 240 was formerly FSHE 209. CULN 240 is a study of the basic garde manger principles with emphasis on the development of skills in the preparation of hors d'oeuvre, appetizers, canapés, and basic garnishes. Items such as aspics, forcemeats, cheeses and decorative centerpieces along with the various methods of food preservation will also be studied. Upon successful completion of CULN 252, the student should be able to: Identify tools and equipment used in garde manger, emphasizing safety and sanitation procedures. Define and describe hors d'oeuvre, appetizers, and canapés. Explain the importance of presentation and garnishing for hors d'oeuvre, appetizers, and canapés Prepare a variety of hors d'oeuvre, appetizers, canapés and basic garnishes. Evaluate the quality of hors d'oeuvre, appetizers, and canapés. Define aspic gelee and describe its functions. Demonstrate fundamental skills in the preparation and uses of aspic. Evaluate the quality of aspic gelee and items coated with it. Define and describe forcemeat and its various forms including pate, terrine, galantine, mousseline, and sausage. Prepare and present a variety of forcemeat products. Evaluate the quality of forcemeat products. Demonstrate food presentation techniques using a variety of plates, platters and trays. Evaluate the quality of prepared plates, platters and trays. Produce decorative centerpieces (i.e. fruit, vegetable carvings, salt dough, tallow, and ice carvings). Define and describe various methods in which food is preserved (i.e. brining, salting, curing, and smoking). Prepare foods for preservation and prepare preserved foods. Evaluate the quality of preserved foods. Define and describe a variety of cheese categories. Discuss how various cheeses are made and their uses. Use cheese as an ingredient in recipes. Taste various cheeses and evaluate their quality. Demonstrate good personal hygiene and health habits in a laboratory setting. Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles. Practice organizational and preparation (mise en place) techniques as part of commercial food preparation; Demonstrate an understanding and acceptance of the generally accepted standards of professionalism and adhere to the established dress code Within this CULN 240 course, the following student learning outcomes will have been introduced, practiced or demonstrated: Develop skills in producing a variety of cold food products. Prepare items appropriate for buffet presentation, including decorative pieces. 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
2 hours lecture, 26 hours of lab per week for 8 weeks Prerequisite(s): A grade of "B" or higher in CULN 155 (formerly FSHE 124) or consent of instructor/department chairperson.Comment: CULN 252 was formerly FSHE 222. CULN 252 includes the study of classical patisserie terms, safety and sanitation practices. Emphasis will be placed on hot, cold, and frozen desserts. Contemporary plated desserts, ice cream, sorbet, sherbets, yogurt-based ice cream, compotes and coulis will be introduced. Students will study the broad spectrum of classical and contemporary techniques and presentations in creating popular international desserts from France, Switzerland, Italy, Austria, and Germany. Topics will include the use of Bavarian cream, ganache, buttercream, mousse filling, chocolate, puff pastry (paté feuilletée), sugar dough (paté sucrée) éclair paste (paté à choux), ribbon cake (biscuit joconde), dacquoise, and other meringue products. The fundamentals of tempering chocolate will be introduced to create chocolate décor and filigree work. Ribbon cake and stencil work to complement dessert presentation will be utilized. Students will be introduced to hot and cold soufflés, French pastries, petits fours, and advanced cake decorating prinUpon successful completion of CULN 252, the student should be able to: Demonstrate and apply safe standards for personal hygiene that are practiced in the industry. Demonstrate and apply safe and sanitary practices in food preparation. Define culinary terms commonly used in pastry arts effectively. Practice organizational skill (mise en place) techniques as part of commercial food preparation training. Identify, use safely, and maintain correctly equipment commonly used in a pastry kitchen. Apply mathematical skills and convert recipes accurately. Apply technique and skill used for advanced cake decorating methods. Evaluate the quality of decorated cakes. Apply technique and skill use for stencil paste work for ribbon cake. Demonstrate popular puff pastry making methods Produce assorted classical puff pastry products. Evaluate the quality of prepared puff pastry products. Demonstrate chocolate tempering technique, creating advanced chocolate décor and filigree work. Prepare, identify, and evaluate meringue based components such as dacquoise and japonaise. Prepare, identify and evaluate sponge based components such as biscuit joconde, ladyfingers, roulades and other sponge products. Prepare, identify, and evaluate egg based components such as crème br lée, crème chiboust, crème diplomat and other pudding product Prepare and identify fruit gla age, chocolate ganache, coulis, and fresh fruit compote. Demonstrate technique and skill used in assembling and presenting contemporary plated desserts. Evaluate the quality, originality, and suitability of contemporary plated desserts. Prepare an international dessert buffet, using classical specialties from France, Italy, Switzerland, Austria, and Germany. Evaluate the balance, proportion, and suitability of an international dessert buffet. Define and describe the various production methods of ice cream, sorbet, and other frozen desserts. Produce a variety of ice cream, sorbet, and other frozen desserts. Create popular ice cream desserts such as; baked Alaska, parfaits, sundaes and coupes. Evaluate the quality of prepared ice creams, sorbets, and other frozen desserts. Produce a variety of French pastries and petits fours (after dinner confections). Define, describe and prepare hot and cold soufflés. Evaluate the quality of prepared hot and cold soufflés. Demonstrate the skill used in sugar cooking and create simple caramel décor. Within this CULN 252 course, the following student learning outcomes will have been introduced, practiced or demonstrated: Develop skills in more advanced decorating techniques and more complex preparations of plated desserts, French pastries, confections and cl
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5.00 Credits
2 hours lecture, 26 hours lab per week for 8 weeks Prerequisite(s): A grade of "B" or higher in CULN 155 (formerly FSHE 124) or consent of instructor/department chairperson.Comment: CULN 253 was formerly FSHE 224. CULN 253 is the study of a variety of traditional and innovative centerpieces. Students will create seasonal centerpieces, using various mediums such as chocolate, royal icing, pastillage, marzipan, nougatine, and sugar products. Principles of preparation and application are presented and applied in the creation of hand-molded marzipan figurines. Student will continue with theory and skill development working with chocolate couverture, using tempering, spraying, coating, molding, and hand dipping applications with special emphasis on French truffles, candies and after-dinner confections. Finished products will be examined, using flavor, texture, color, consistency, creativity, originality and suitability for display exhibit as an evaluation tool. Upon successful completion of CULN 253, the student should be able to: Adhere to the department's daily conduct code. Demonstrate and apply safe standards of personal hygiene. Demonstrate and apply safe and sanitary practices in food preparation. Define international culinary/pastry arts terms effectively. Identify, use safely, and maintain correctly specialty hand tools and equipment. Design seasonal centerpieces to complement Easter, Mother's Day, Christmas, and other special functions. Evaluate the originality, balance in proportion, and suitability for display of seasonal centerpieces. Utilize chocolate, pastillage, nougatine, sugar products, and marzipan to create innovative centerpieces for buffet, sales promotions and a la carte service. Identify and describe the characteristics of various types of chocolate/couverture and their uses. Demonstrate the technique and skill used for tempering chocolate/couverture, controlling critical temperature zones, using seeding, and tablage methods. Demonstrate the technique and skill used for warm chocolate spraying. Demonstrate techniques and skills used in creating a nougatine centerpiece, using the proper sequential procedures that include caramelization of sugar and almonds, shaping, cutting, assembling, and decorating. Evaluate the originality, balance in proportion, and suitability for display of nougatine centerpiece. Discuss the methods of preparation for cooking sugar syrup and commercially available isomalt sugar that is to be used for candies and centerpieces. Identify and define the various temperature stages of boiled sugar syrup and isomalt sugar for casting and pulled sugar work. Boil sugar syrup and isomalt sugar to various temperature stages to be utilized for casting and pulled sugar work. Evaluate the quality and the proper doneness of boiled sugar syrup and isomalt sugar for casting and pulled sugar work. Prepare classical French chocolate truffles, pralines, candies and after dinner confections. Evaluate the quality and characteristics of French chocolate truffles, pralines, candies, and after-dinner confections. Discuss the technique and method how to prepare homemade marzipan paste. Evaluate the quality of homemade marzipan paste and commercially available marzipan paste. Demonstrate proper technique and skills used making various marzipan figurines, using hand molding and air brushing methods. Evaluate the originality, shape, and expression of handmade marzipan figurines. Define and describe pastillage and royal icing making methods. Demonstrate proper technique and skills used in creating pastillage centerpieces, using the proper sequential procedures that include mixing, shaping, drying, sanding, assembling, painting and/or air brushing. Evaluate the pastillage centerpiece based on balanced proportions and suitability as a food display exhibit. Within this CULN 253 course, the following student learning outcomes will have been introduced, practiced
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5.00 Credits
8 hours lecture, 10 hours business lab per week for 8 weeks Prerequisite(s): A grade of "C" or higher in CULN 130, a grade of "C" or higher in FSHE 119, or consent of instructor/department chairpersoRecommended Preparation: Basic computer competency skills. Comment: CULN 271 was formerly FSHE 241. CULN 271 is a study of cost control systems as they apply to restaurants, hotels, and other food service operations such as the College's food service complex. It includes experience in the preparation of financial and control related reports, and the analysis of such. It utilizes the practical learning experiences of the computer laboratory to anchor and reinforce knowledge. Upon successful completion of CULN 271, the student should be able to: Discuss the flow of goods in a foodservice operation. Discuss how HACCP practices are addressed in purchasing, receiving, storing, and issuing procedures. Describe both formal and informal purchasing methods. Analyze the impact of market fluctuations on product cost. Discuss the legal and ethical considerations of purchasing. Explain the regulations for the inspection and grading of meats, poultry, seafood, eggs, dairy products, fruits, and vegetables. Examine both yield and quality grades and the National Association of Meat Purveyors (NAMP) specifications for meats. Write a bid specification. Evaluate received goods to determine conformity with user specifications. Receive and store fresh, frozen, refrigerated, and staple goods. Describe the importance of receiving and inspecting product as it enters the facility. Conduct yield and quality tests on items such as canned, fresh, frozen, and prepared products. Explain the proper receiving and storing of cleaning supplies and chemicals. Conduct a yield and cost comparison test of pre-fabricated products and on-premises butchered products. Inventory food and non-food items using current technology. Explain the procedures for the rotation, costing, and evaluating of stock, including FIFO and LIFO. Define and describe par stock. Describe the proper procedures for issuing product according to requisition. Describe current computerized systems for purchasing and inventory control. Perform basic math functions. Calculate and forecast purchase and preparation requirements based on a product's yield on cooking, fabrication, and intangible waste factors. Calculate food costs and percentages with both speed and accuracy Calculate beverage costs and percentages. Calculate labor costs and percentages. Perform recipe yield conversions. Perform the process of recipe costing. Determine selling price of menu items. Perform a make or buy analysis. Define and describe a profit and loss statement and discuss how it is utilized in food-service operations as a tool to determine profitability. Review profit and loss statements to determine profitability. Create a budget utilizing historical information and current situations. Perform calculations using current technology (i.e. computers, calculators, and POS systems). Discuss the Dram Shop Act and liquor law liability. Identify local, state, and federal laws pertaining to the purchase and service of alcoholic beverages. Explain the procedures for implementing internal beverage controls. Demonstrate good personal hygiene and health habits in a laboratory setting. Demonstrate an understanding and acceptance of the generally accepted standards of professionalism and adhere to the established dress code Within this CULN 271 course, the following student learning outcomes will have been introduced, practiced or demonstrated: Explain laws and procedures related to responsible alcoholic service. Perform mathematical functions related to foodservice operations. Demonstrate the overall concept of purchasing and receiving practices in quality foodservice operations. Apply knowledge of quality standards and regulations governing food pr
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3.00 Credits
3 hours lecture per week Prerequisite(s): Qualification for ENG 100; credit or concurrent enrollment in ASL 101 or instructor consent. DEAF 101 focuses on the values, culture, beliefs, norms, and traditions commonly shared by American Deaf Culture members. Among the topics explored are rules for social interaction, how identity and relations are defined, and the role of language and cultural icons. The course provides an overview of history, language, education and social issues relevant to the Deaf Community of Hawai'i and of the U.S. mainland through an in-depth study of Deaf heritage as well as notable Deaf persons and their contributions. Upon successful completion of DEAF 101, the student should be able to: Define criteria for membership in the Deaf Community. Discuss challenges faced by parents raising deaf children. Differentiate various communication approaches and languages used by deaf people. Identify features of Deaf Culture and diversity within the culture. Determine the impact of technology on the lives of deaf people. Investigate the range of deaf people's employment and social experiences. Compare pathological and cultural perspectives of deaf people. Distinguish the educational options available to deaf students. Locate major deaf-related national and local resources. Compare and contrast minority experiences for deaf and hearing people. Evaluate career opportunities working with deaf people.
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3.00 Credits
3 hours lecture per week Prerequisite(s): Qualification for ENG 100; credit or concurrent enrollment in ASL 102 or instructor consent. Recommended Preparation: DEAF 101. DEAF 201 will provide an overview of historical and current deaf education issues and practices, various educational philosophies, relevant research, legislation and rights,administration, and public school organization. We will discuss roles and responsibilities of educational personnel in K-12 settings, ethical considerations, language and background knowledge requirements, communication strategies, professionalism, age and cultural considerations. Upon successful completion of DEAF 201, the student should be able to: Define terminology used in the field of Deaf Education. Trace the history of education of deaf children in the context of educational principles and practices, including Deaf Education in Hawai'i. Identify causes of deafness and incidence of related disabilities. 0 Distinguish between the medical/pathological and the cultural view of deaf people and discuss the foundations for those views. Describe parental reactions and the impact of deafness on the family. Investigate the influence of hearing status on the language, cognitive, and social-emotional development of deaf and hearing children. Differentiate between various communication methods and educational philosophies used in the education of deaf children. Explain the importance of language and literacy development for deaf children and strategies used in educational settings. Compare and contrast educational options available to deaf students and the legal basis for placement and services. Debate legislative issues regarding appropriate education and least restrictive environment for deaf children. Evaluate career opportunities working with deaf children.
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