CULN
CULN Coursesacross UHCC
295 sections · 61courses · 5 colleges · Fall 2026 · Updated today
256 In-Person39 Online
CULN Availability Snapshot
How culn sections are being offered across 5 colleges in Hawaii this term (295 sections total).
When sections meet
- Morning (before noon)204
- Afternoon (noon–5 PM)73
- Asynchronous / TBA18
Start dates & instructors
Sections begin on 2 distinct dates, 90 late-start.
Taught by 29 distinct instructors across the state.
All CULN courses
| Course | Title | Credits | Sections | Colleges | Availability |
|---|---|---|---|---|---|
| CULN 1008 | Math for CULN | 3 | 3 | 3 | 3 In-Person |
| CULN 101B6 | Introduction to Food Service, Basic Skills, and Sanitation | 4 | 3 | 3 | 3 In-Person |
| CULN 101C6 | Introduction to Food Service, Short Order, and Quantity Food Cookery | 4 | 3 | 3 | 3 In-Person |
| CULN 1113 | Intro to the Culinary Industry | 2 | 8 | 4 | 8 In-Person |
| CULN 1115 | Intro to the Culinary Industry | 2 | 8 | 4 | 8 In-Person |
| CULN 1116 | Introduction to the Culinary Industry | 2 | 3 | 3 | 3 In-Person |
| CULN 1117 | Introduction to the Culinary Industry | 2 | 3 | 3 | 3 In-Person |
| CULN 1118 | Intro to Culinary Industry | 2 | 6 | 3 | 6 In-Person |
| CULN 1123 | Sanitation and Safety | 2 | 8 | 4 | 8 In-Person |
| CULN 1125 | Sanitation and Safety | 2 | 8 | 4 | 8 Online |
| CULN 1126 | Sanitation and Safety | 2 | 3 | 3 | 3 In-Person |
| CULN 1127 | Sanitation and Safety | 2 | 6 | 3 | 3 In-Person3 Online |
| CULN 1128 | Sanitation & Safety | 2 | 6 | 3 | 3 In-Person3 Online |
| CULN 1155 | Menu Merchandising | 2 | 6 | 3 | 6 Online |
| CULN 1157 | Menu Merchandising | 2 | 3 | 3 | 3 In-Person |
| CULN 1166 | Introduction to Culinary Sustainability | 1 | 3 | 3 | 3 In-Person |
| CULN 1203 | Fundamentals of Cookery | 5 | 8 | 4 | 8 In-Person |
| CULN 1207 | Fundamentals of Cookery | 5 | 3 | 3 | 3 In-Person |
| CULN 1208 | Fundamentals of Cookery | 5 | 6 | 3 | 6 In-Person |
| CULN 1216 | Culinary Fundamentals | 4 | 3 | 3 | 3 In-Person |
| CULN 1257 | Fundamentals of Cookery II | 5 | 3 | 3 | 3 In-Person |
| CULN 1265 | Culinary Fundamentals | 4 | 8 | 4 | 8 In-Person |
| CULN 1306 | Intermediate Cookery | 5 | 3 | 3 | 3 In-Person |
| CULN 1308 | Intermediate Cookery | 5 | 6 | 3 | 6 In-Person |
| CULN 1328 | Batch Cookery | 5 | 6 | 3 | 6 In-Person |
| CULN 1333 | Bistro Cookry/Intro Dining Svc | 6 | 4 | 4 | 4 In-Person |
| CULN 1365 | American & Sustainable Cuisine | 4 | 8 | 4 | 8 In-Person |
| CULN 1507 | Fundamentals of Baking | 5 | 3 | 3 | 3 In-Person |
| CULN 1508 | Fundamentals of Baking | 5 | 6 | 3 | 6 In-Person |
| CULN 1515 | Baking Fundamentals | 4 | 4 | 4 | 4 In-Person |
| CULN 1565 | Artisan Breads and Pastries | 4 | 4 | 4 | 4 In-Person |
| CULN 1607 | Dining Room Operations | 5 | 6 | 3 | 6 In-Person |
| CULN 160V3 | Dining Room Service/Stewarding | 2 | 4 | 4 | 4 In-Person |
| CULN 1615 | Dining Services | 4 | 16 | 4 | 16 In-Person |
| CULN 1703 | Food/Beverage Purchasing | 3 | 8 | 4 | 8 In-Person |
| CULN 1853 | Culinary Nutrition | 3 | 3 | 3 | 3 Online |
| CULN 1856 | Culinary Nutrition | 3 | 3 | 3 | 3 In-Person |
| CULN 1918 | Catering Field Experience | 1 | 3 | 3 | 3 Online |
| CULN 2203 | Advanced Cookery | 5 | 3 | 3 | 3 Online |
| CULN 2216 | Continental Cuisine | 5 | 3 | 3 | 3 In-Person |
| CULN 2226 | Asian Pacific Cuisine | 5 | 3 | 3 | 3 In-Person |
| CULN 2237 | Contemporary Cuisines | 5 | 6 | 3 | 6 In-Person |
| CULN 2247 | Asian/Continental Cuisine | 5 | 3 | 3 | 3 In-Person |
| CULN 2255 | European/Mediterranean Cuisine | 4 | 8 | 4 | 8 In-Person |
| CULN 2265 | Asia Pacific Cuisine | 4 | 8 | 4 | 8 In-Person |
| CULN 2405 | Garde Manger | 4 | 8 | 4 | 8 In-Person |
| CULN 2408 | Garde Manger | 4 | 3 | 3 | 3 In-Person |
| CULN 2417 | Garde Manger II | 3 | 3 | 3 | 3 In-Person |
| CULN 2508 | Advanced Baking I | 5 | 3 | 3 | 3 In-Person |
| CULN 2525 | Patisserie | 4 | 4 | 4 | 4 In-Person |
| CULN 2535 | Confiserie | 4 | 4 | 4 | 4 In-Person |
| CULN 2703 | Food/Beverage Cost Control | 4 | 4 | 4 | 4 In-Person |
| CULN 2716 | Purchasing and Cost Control | 4 | 3 | 3 | 3 In-Person |
| CULN 2718 | Purchase & Cost Control | 4 | 3 | 3 | 3 In-Person |
| CULN 2737 | Culinary Purchasing and Cost Management | 3 | 3 | 3 | 3 Online |
| CULN 2767 | Human Resources Management and Supervision in the Hospitality Industry | 2 | 3 | 3 | 3 In-Person |
| CULN 2918 | Culinary Field Experience | 2 | 3 | 3 | 3 Online |
| CULN 293C7 | Culinary Externship | 2 | 3 | 3 | 3 In-Person |
| CULN 297F5 | Culinary Purchasing and Cost Management | 3 | 8 | 4 | 8 In-Person |
| CULN 297G5 | Advanced Culinary Experiences - Bean to Bar Coffee Experience | 3 | 4 | 4 | 4 In-Person |
| CULN 3105 | Current Trends in the Culinary Industry | 3 | 4 | 4 | 4 Online |
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