Culinary Arts

Chefs of the Gros Bonnet

THE CULINARY ARTS program offered by the Travel Institute of the Pacific is an in-depth course for the understanding, preparation and production of international cuisines.  From the history of foods to present day theories, terminology, systems and trends, this course is designed to provide training for those interested in becoming Food Service Industry professionals.  The program combines classroom lectures and hands on kitchen preparation and production skills.  Students will master the commercial kitchen while learning basic through advanced cooking techniques.   Preparation of recipes, portioning, styling and presentation with an emphasis on classic French cooking will equip the student with a solid foundation for a career as a culinary professional.

Upon successful completion of the program, the student will be able to apply their skills and knowledge to successfully obtain employment and perform as professional chef.  Through written exams, classroom participation and demonstration, students will develope their competency in the following skills groupings;

1.  Apply sound nutritional principles to menu planning, production, and presentation.

2.   Utilize menu planning techniques as an effective management tool to plan production, scheduling and merchandising.

3.  Demonstrate station organization with emphasis on “mise-en-place” and coordination resulting in prompt, efficient production and service.

4.  Apply the fundamental concepts and demonstrate the basic skills and techniques of cookery in the preparation of stocks, soups, sauces; meat, fish and poultry; fruits, vegetables and starches.

5.  Apply with accuracy, computational skills in food preparation and the conversion of recipes.

6.  Expand and refine techniques to combine and create a marriage of flavors between various cuisines and create new dishes and styles of cooking.

7.  Maintain the work area in accordance with standards of safety and sanitation while demonstrating the proper use and care of the equipment and supplies.

8.  Demonstrate the proper procedures for ordering, receiving, storing, issuing and controlling foods and supplies and utilize an established computerized cost control system for various reports.

9.  Demonstrate knowledge of a variety of table service techniques and correctly serve guests using the various styles.    

FACILITIES and STUDENT SUPPLIES

All kitchen work will be held in the Institute’s newly constructed Culinary Annex, located at 1431 S. Beretania Street and at 1427 Kalakaua Avenue, on the corners of S. King Street and Kalakaua Avenue.  The kitchens, designed and built specifically for the Institute’s Culinary program, are industry standard training facilities, including a complete commercial kitchen, Garde Manger, Bakery, Patisserie, Classroom and dining areas.  The kitchens are designed to maximize student work area within the environment of a commercial kitchen and will accommodate a class of 17 students +Chef. 

Equipment is all new state of the art commercial grade, and includes; 12 burner ranges and full size griddle with presentation and demonstration counter, 3 commercial ovens, refrigeration and freezers, 3 compartment sinks, prep, hand and mop sinks, stainless steel work stations, stainless steel prep tables, dishwashing equipment, dry storage, general storage, stainless steel racks and shelving, dining table and chairs.  The Kitchens are completely stocked with all the necessary pots, pans, utensils, tableware, and general supplies needed to maintain a commercial kitchen and dining facility.

In addition to the commercial kitchens and program specific supplies and resources, students will utilize the existing facilities of the Institute, including classrooms, student lounge, administrative services and facilities, computer center, audio visual equipment and program specific videos.  Students are provided with a textbook and binder of course handouts and program recipes, in addition to the following supplies;

Chefs Whites - including jacket, apron, pants and chef’s hat.
Professional knife set with case.
All food supplies necessary for the preparation of program content.

SCHEDULE

Day classes meet Monday through Thursday, from 9:00am - 2:00pm.  Afternoon classes meet Monday through Thursday, from 2:30pm - 7:30pm. 

Classes are scheduled on the following dates;

CUL0801:  01/28/08 - 12/18/09                                          CUL0803:  04/28/08 - 03/26/09
CUL0805:  07/21/08 – 06/18/09                                         CUL0807:  10/20/08 – 09/17/09

FINANCIAL AID

Federal Financial Aid, including Federal PELL Grants and Direct Federal Student Loans, is available to Qualified applicants.  Contact the Institute’s Financial Aid Office for further information and application assistance.                                                                               

COURSE FEES

  Base Tuition         10990.41
  Registration             100.00
  Books:                       150.00
  Supplies:                 2312.00
  HI State Tax             638.59

  TOTAL:             14191.00

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