Kapiolani Course Reviews
Kapiolani Community College
| Code | Name | Overall | Easiness | Interest | Usefulness | Reviewssorted descending |
|---|---|---|---|---|---|---|
| CULN 111 | Intro to the Culinary Industry | 0 | 0 | 0 | 0 | 0 |
| CULN 380 | Nutritional Cuisines | 0 | 0 | 0 | 0 | 0 |
| CULN 330B | Special Culinary Topics: Food Science and the Modernist Cuis... | 0 | 0 | 0 | 0 | 0 |
| CULN 321 | Contemporary Cuisines | 0 | 0 | 0 | 0 | 0 |
| CULN 272L | Hosp. Purchasing & CC Lab | 0 | 0 | 0 | 0 | 0 |
| CULN 271 | Hospitality Purchasing and Cost Control | 0 | 0 | 0 | 0 | 0 |
| CULN 252 | Patisserie | 0 | 0 | 0 | 0 | 0 |
| CULN 231 | Food Innovation | 0 | 0 | 0 | 0 | 0 |
| CULN 221 | Continental Cuisine | 0 | 0 | 0 | 0 | 0 |
| CULN 207 | Principles of Culinary Competition I | 0 | 0 | 0 | 0 | 0 |
| CULN 155 | Intermediate Baking | 0 | 0 | 0 | 0 | 0 |
| CULN 130 | Intermediate Cookery | 0 | 0 | 0 | 0 | 0 |
| CULN 115 | Menu Merchandising | 0 | 0 | 0 | 0 | 0 |
| CULN 112 | Sanitation and Safety | 0 | 0 | 0 | 0 | 0 |
| CULN 360 | Beverage Service Management | 0 | 0 | 0 | 0 | 0 |
| CULN 322 | Advanced Asian Cuisines | 0 | 0 | 0 | 0 | 0 |
| CULN 310 | Current Trends in the Culinary Industry | 0 | 0 | 0 | 0 | 0 |
| CULN 272 | Hosp Purchasing & Cost Control | 0 | 0 | 0 | 0 | 0 |
| CULN 253 | Confiserie | 0 | 0 | 0 | 0 | 0 |
| CULN 240 | Garde Manger | 0 | 0 | 0 | 0 | 0 |
| CULN 222 | Asian/Pacific Cuisine | 0 | 0 | 0 | 0 | 0 |
| CULN 208 | Principles of Culinary Competition II | 0 | 0 | 0 | 0 | 0 |
| CULN 160 | Dining Room Service/Stewarding Procedures | 0 | 0 | 0 | 0 | 0 |
| CULN 150 | Fundamentals of Baking | 0 | 0 | 0 | 0 | 0 |
| CULN 120 | Fundamentals of Cookery | 0 | 0 | 0 | 0 | 0 |
CULN 111
Intro to the Culinary Industry
CULN 380
Nutritional Cuisines
CULN 330B
Special Culinary Topics: Food Science and the Modernist Cuis...
CULN 321
Contemporary Cuisines
CULN 272L
Hosp. Purchasing & CC Lab
CULN 271
Hospitality Purchasing and Cost Control
CULN 252
Patisserie
CULN 231
Food Innovation
CULN 221
Continental Cuisine
CULN 207
Principles of Culinary Competition I
CULN 155
Intermediate Baking
CULN 130
Intermediate Cookery
CULN 115
Menu Merchandising
CULN 112
Sanitation and Safety
CULN 360
Beverage Service Management
CULN 322
Advanced Asian Cuisines
CULN 310
Current Trends in the Culinary Industry
CULN 272
Hosp Purchasing & Cost Control
CULN 253
Confiserie
CULN 240
Garde Manger
CULN 222
Asian/Pacific Cuisine
CULN 208
Principles of Culinary Competition II
CULN 160
Dining Room Service/Stewarding Procedures
CULN 150
Fundamentals of Baking
CULN 120
Fundamentals of Cookery