Learning
Outcomes
1. Integrate the knowledge, skills and attitudes in all areas of basic food preparation, advanced culinary arts, basic baking, nutrition, menu planning, guest services and operational controls and management required to meet the requirements for a Certified Culinarian by the American Culinary Federation Foundation.
My education at Kapi'olani Community College (KCC) has prepared me for work in the industry. All of my skills are now being utilized at my new position, gained through my internship class, at Hale Ku'ike. At Hale Ku'ike one cook is responsible for an entire meal (soup/salad, entree with sides and dessert) for residents and staff, so I use many of my skills (prep work, sauteing, braising, frying, roasting, and baking for instance) on a daily basis. In addition, at Hale Ku'ike, we routinely need to modify or prepare special meals for residents who have different nutritional needs or dietary restrictions. The cooks also help serve the residents and are responsible for washing dishes. I feel that my training at Kapi'olani Community College has given me a very well-rounded culinary education.
2. Incorporate within their work ethic the standards in attendance, behavior, grooming and dress that reflect the mature work attitude expected of industry professionals.
Having worked for many years, I have developed a strong work ethic, and take attendance and behavior, for instance to be very important. I am very proud of the fact, for instance, that I have missed only one day of work in the last 15 years, due to a death in the family. I am happy and impressed that professionalism is stressed right from the start and throughout the curriculum at Kapi'olani Community College. Having worked in an office setting for the last 15 years, the courses really helped me to adapt to working conditions in a kitchen.
3. Make effective decisions within intellectual integrity to solve problems and/or achieve goals utilizing the skills of critical thinking, creative thinking, information literacy, and quantitative/symbolic reasoning.
The culinary knowledge I have now comes into play practically every day at Hale Ku'ike. As we prepare the same meal for everyone, almost every day two or three meals need to be adjusted for residents due to various dietary reasons, like allergies, or even individual preferences. Therefore, I am consistently separating and modifying individual portions (like leaving certain ingredients out, in the case of allergies), and sometimes even preparing completely separate meals for individuals (for somebody who dislikes fish, for instance). Making those adjustments,on a daily basis, requires certain knowledge and skill, which I feel my training at KCC has prepared me for.
4. Ethically compose and convey creative and critical perspectives to an intended audience using visual, oral, written, social, and other forms on communication.
The speech requirement of the degree has prepared me for communicating effectively in different scenarios. In my current job, while clear communication is important, there is never any need to address a larger audience. However, should I need to do so, I know that I will be able to manage it. I have had ample practice through Speech 151, as well as in many of the other classes at KCC.
5. Evaluate one's own ethics and traditions in relation to those of other peoples and embrace the diversity of human experience while actively engaging in local, regional and global communities.
Of course, growing up in Hawai'i has helped me to be sensitive to other traditions. At KCC, I studied this subject in a couple of classes, most notably Human Growth & Development and also The Sociology of Aging. What I have learned is that it is always good to try to be more patient, more tolerant and more understanding of others. These things, I feel, are really important if we are all going to live together in harmony.
6. Through various modes of inquiry, demonstrate how aesthetics engage the human experience, revealing the interconnectedness of knowledge and life.
The culinary arts provide an excellent opportunity to explore the connections between knowledge, aesthetics and life. Chefs attempt to create dishes that are both beautiful and tasty, and that hopefully provide a pleasurable experience for their customers. At Hale Ku'ike, meals are one of the most important aspects of the residents' days. Therefore, we try our best to provide meals that are both visually appealing and good tasting for our residents - applying knowledge to a real-life situation.
7. Explore and synthesize knowledge, attitudes and skills from a variety of cultural and academic perspectives to enhance our local and global communities.
The culinary arts again provide an excellent medium for increasing our knowledge and understanding of different cultures and perspectives. You learn so much about a people when you learn their cuisine. Learning different cuisines and sharing them is a great way, I feel, to bring people together. And Hawai'i, with its great diversity, could be the perfect place for that, for helping to bring people together through sharing and learning from each others cultures, customs and traditions...and cuisines.