Kapiolani Course Reviews
Kapiolani Community College
| Code | Name | Overall | Easiness | Interest | Usefulness | Reviewssorted descending |
|---|---|---|---|---|---|---|
| CULN 253 | Confiserie | 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 150 | Fundamentals of Baking | 0 | 0 | 0 | 0 | 0 |
| CULN 120 | Fundamentals of Cookery | 0 | 0 | 0 | 0 | 0 |
| CULN 112 | Sanitation and Safety | 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 111 | Intro to the Culinary Industry | 0 | 0 | 0 | 0 | 0 |
| CULN 252 | Patisserie | 0 | 0 | 0 | 0 | 0 |
| CULN 240 | Garde Manger | 0 | 0 | 0 | 0 | 0 |
| CULN 231 | Food Innovation | 0 | 0 | 0 | 0 | 0 |
| CULN 222 | Asian/Pacific Cuisine | 0 | 0 | 0 | 0 | 0 |
| CULN 221 | Continental Cuisine | 0 | 0 | 0 | 0 | 0 |
| CULN 208 | Principles of Culinary Competition II | 0 | 0 | 0 | 0 | 0 |
| CULN 207 | Principles of Culinary Competition I | 0 | 0 | 0 | 0 | 0 |
| CULN 160 | Dining Room Service/Stewarding Procedures | 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 253
Confiserie
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 150
Fundamentals of Baking
CULN 120
Fundamentals of Cookery
CULN 112
Sanitation and Safety
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 111
Intro to the Culinary Industry
CULN 252
Patisserie
CULN 240
Garde Manger
CULN 231
Food Innovation
CULN 222
Asian/Pacific Cuisine
CULN 221
Continental Cuisine
CULN 208
Principles of Culinary Competition II
CULN 207
Principles of Culinary Competition I
CULN 160
Dining Room Service/Stewarding Procedures
CULN 155
Intermediate Baking
CULN 130
Intermediate Cookery
CULN 115
Menu Merchandising