University of Hawaii Community Colleges
Instructional Annual Report of Program Data (ARPD)

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Review Year: College: Program:

College: Hawaii Community College
Program: Culinary Arts

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The last comprehensive review for this program can be viewed at:
Nov. 27, 2008 in Archive of this Assessment Web site

Program Description

Program Mission: The mission of the Culinary Arts Program is to provide students with skills specified by the American Culinary Federation as appropriate for someone in the culinary arts profession seeking employment in entry-level jobs at hotels, restaurants, institutions, and private clubs.

Program offers a Certificate of Completion (CC), Certificate of Achievement (CA), and an Associate of Applied Science (AAS) degree.  The Hilo program is accredited by the American Culinary Federation.

The Hawai'i Community College Food Service program in Hilo began in 1952 with one instructor and 15 students. In 2006, the name was changed to Culinary Arts throughout the UH system.

Program Mission

To provide an entry-level vocational program to a diverse student population: adults in retraining mode, high school and GED students with a broad spectrum of academic skills, service men and women, and students working concurrently in industry.

We strive to provide a "real world" learning atmosphere.  As a program, we serve the community at many cultural events, as does the culinary industry.  As an industry, we seek to develop personal responsibility, broader cultural awareness via international menus and studies, and an understanding of quality in food service and high professional standards.

We underscore the responsibility culinary professionals bear for the health and nurture of their guests, and for the sustainability and food security of our island.

Part I. Quantitative Indicators

Overall Program Health: Healthy

Majors Included: CULN     Program CIP: 12.0500

Demand Indicators Program Year Demand Health Call
10-11 11-12 12-13
1 New & Replacement Positions (State) 695 292 520 Healthy
2 *New & Replacement Positions (County Prorated) 57 36 56
3 *Number of Majors 127 133.5 129.5
3a     Number of Majors Native Hawaiian 51 55 67
3b     Fall Full-Time 78% 71% 77%
3c     Fall Part-Time 22% 29% 23%
3d     Fall Part-Time who are Full-Time in System 0% 0% 0%
3e     Spring Full-Time 79% 63% 76%
3f     Spring Part-Time 21% 38% 24%
3g     Spring Part-Time who are Full-Time in System 0% 1% 0%
4 SSH Program Majors in Program Classes 2,374 2,170 2,542
5 SSH Non-Majors in Program Classes 78 95 46
6 SSH in All Program Classes 2,452 2,265 2,588
7 FTE Enrollment in Program Classes 82 76 86
8 Total Number of Classes Taught 31 31 31

Efficiency Indicators Program Year Efficiency Health Call
10-11 11-12 12-13
9 Average Class Size 23.1 21.2 23.8 Healthy
10 *Fill Rate 86.9% 75.3% 86.1%
11 FTE BOR Appointed Faculty 5 5 5
12 *Majors to FTE BOR Appointed Faculty 25.4 26.7 25.9
13 Majors to Analytic FTE Faculty 30.9 32.2 31.2
13a Analytic FTE Faculty 4.1 4.1 4.1
14 Overall Program Budget Allocation $459,761 $412,744 $553,561
14a General Funded Budget Allocation $426,527 $384,239 $381,865
14b Special/Federal Budget Allocation $33,234 $0 $1,149
14c Tuition and Fees $0 $28,505 $45,642
15 Cost per SSH $188 $182 $214
16 Number of Low-Enrolled (<10) Classes 5 5 3
*Data element used in health call calculation Last Updated: January 27, 2014

Effectiveness Indicators Program Year Effectiveness Health Call
10-11 11-12 12-13
17 Successful Completion (Equivalent C or Higher) 75% 84% 80% Healthy
18 Withdrawals (Grade = W) 30 24 21
19 *Persistence Fall to Spring 76.1% 70.5% 72.5%
19a Persistence Fall to Fall     40%
20 *Unduplicated Degrees/Certificates Awarded 59 47 50
20a Degrees Awarded 14 18 20
20b Certificates of Achievement Awarded 15 17 28
20c Advanced Professional Certificates Awarded 0 0 0
20d Other Certificates Awarded 33 24 15
21 External Licensing Exams Passed   Not Reported Not Reported
22 Transfers to UH 4-yr 0 2 1
22a Transfers with credential from program 0 1 0
22b Transfers without credential from program 0 1 1

Distance Education:
Completely On-line Classes
Program Year  
10-11 11-12 12-13
23 Number of Distance Education Classes Taught 0 0 0  
24 Enrollments Distance Education Classes N/A N/A N/A
25 Fill Rate N/A N/A N/A
26 Successful Completion (Equivalent C or Higher) N/A N/A N/A
27 Withdrawals (Grade = W) N/A N/A N/A
28 Persistence (Fall to Spring Not Limited to Distance Education) N/A N/A N/A

Perkins IV Core Indicators
Goal Actual Met  
29 1P1 Technical Skills Attainment 90.00 85.37 Not Met  
30 2P1 Completion 50.00 60.98 Met
31 3P1 Student Retention or Transfer 74.25 75.38 Met
32 4P1 Student Placement 60.00 50.00 Not Met
33 5P1 Nontraditional Participation 17.00 49.17 Met
34 5P2 Nontraditional Completion 15.25 48.94 Met

Performance Funding Program Year  
10-11 11-12 12-13
35 Number of Degrees and Certificates     48  
36 Number of Degrees and Certificates Native Hawaiian     16
37 Number of Degrees and Certificates STEM     Not STEM
38 Number of Pell Recipients     96
39 Number of Transfers to UH 4-yr     1
*Data element used in health call calculation Last Updated: January 27, 2014
Glossary | Health Call Scoring Rubric

Part II. Analysis of the Program

Overall Health -- Healthy

Demand -- Healthy

Efficiency -- Healthy

Effectiveness -- Healthy


Significant Program Actions for 2012 - 2013

1.  UHCC change: requiring English 100 for AAS

2.  UHCC change: requiring Math 100 for AAS

3.  Math 50H or higher - corequisite of CULN 120 & prerequisite to CULN 270


Previous Program Actions

1.  New equipment

2.  More distinguished Chef visits

3.  Change menu to more healthy foods


Perkins IV Core Indicators


Part III. Action Plan

Program Action Plan

1.  Sustainability in facility usage and equipment.

2.  Investigation and purchase of more "Green" cleaning supplies

3.  Move to increase our use of local produce and products to support farmers and improve menus.


Part IV. Resource Implications

Cost Item 1

Repainting & Wallpaper replacement of Cafeteria                                 Facility                                       $10,000

Cafeteria dining room is the one facility that is utilized campus wide and is in need of upgrading which has not been done since it's construction in 1970.

Cost Item 2

Refurbishment and "face-lift" of the Café dining facility                         Facility                                       $7,500

Facility has not been refurbished and not painted since its original construction in 1970.

Cost Item 3

Replacement of hot food service line in main cafeteria                         Equipment                                 $15,000

It also has not been replaced since its original installation in 1970 and is unrepairable and an energy hog.



Program Student Learning Outcomes

For the 2012-2013 program year, some or all of the following P-SLOs were reviewed by the program:

this year?
Program Student Learning Outcomes


Program Student Learning Outcomes: 1. Apply appropriate ethics for purchasing and receiving in the culinary industry. 2. Demonstrate proper work attitudes and work habits. 3. Demonstrate general knowledge of culinary departmental functions and their relationship 4. Demonstrate an understanding of the culinary industry business operations. 5. Demonstrate entry-level proficiency in technical skills required in the culinary arts according to the American Culinary Federation. 6. Choose an appropriate career path based on industry knowledge or requirements. 7. Apply appropriate etiquette, appearance, and hygiene as required by industry standards. 8. Demonstrate skills necessary for acquiring a job in the culinary field. 9. Integrate their knowledge of Hawai‘i’s culture and food into cuisine. 10. Apply nutritional concerns to the creation of menus.


3. Demonstrate general knowledge of culinary departmental functions and their relationship


4. Demonstrate an understanding of the culinary industry business operations.


6. Choose an appropriate career path based on industry knowledge or requirements.

A) Evidence of Industry Validation

100% completion rate of the mandatory Department of Health food certification course (Fall 2013).

B) Expected Level Achievement

For sanitation, Fall 2013, we expected 85% completion.  Achieved 100% completion.

For Nutrition, the follow up to our initial assessment in Spring 2013 was to evaluate students mid semester Fall 2013, and again at the semester end.  We expected 70% completion.

C) Courses Assessed

Department of Health Sanitation class and Nutrition 185.

D) Assessment Strategy/Instrument

On a daily basis, all students are able to evaluate the nutritional content of different food categories.  Instructors are able to discuss dietary guideline recommendations with all students to incorporate that in all food production decisions.  Students had to report on assigned vegetables, covering culinary issues as well as nutritional and health concerns. 

E) Results of Program Assessment

100% completion at an 80% grade on the Sanitation class.

80% of students  demonstration of knowledge of nutritional values of 2 dozen vegetables, and the part these nutrients play in maintaining health and fighting disease.  They met this target at a 75% competency.   Our target was 70%.

Also supporting the increased understanding was an interest and understanding of the nutritional load of menu items on our Café and Cafeteria lines.  This year, they ate their rainbow slaw!

F) Other Comments

After completion of the assessments, students were able to perform at a higher level of understanding and production.

G) Next Steps

Continue to offer the Sanitation class at the same level of delivery due to the excellent results.