Culinary Arts

Sizzle. Savor. Succeed.

Culinary students working in kitchen

A fusion of hands-on experiences and classroom instruction so you can develop the skills and confidence essential for a wide range of culinary careers.

Highlights:

  • learn time-honored classical European and Asian techniques alongside local and contemporary flavors
  • apply the theories and techniques of industry in a realistic and practical environment
  • work in our $6 million renovated facilities with 4 teaching kitchens providing realistic and practical experience
  • experience in our Ilima award-winning fine dining restaurant, The Pearl
  • work side-by-side with chefs like Alan Wong, Russell Siu, Chai Chaowasaree, Roy Yamaguchi, and D.K. Kodama, to name just a few!

About the Program

The time to complete the certificates or the degree varies from one to four semesters. To obtain the associate degree in two years, you have to take an average of 15 credits/semester.

Costs: In addition to tuition and fees, the cost of cutlery, books and uniforms is approximately $500 for the beginning student.

To obtain a culinary arts certificate or degree, you must pass all required culinary arts (CULN) courses with a grade of C or better.

Associate in Science Culinary Arts Program Outcomes
Upon successful completion of this program graduates will be able to:
  • Demonstrate professionalism in dress and grooming, attitude, and workplace behavior that reflect standards expected of food service industry professionals.
  • Demonstrate basic principles of sanitation and safety in a foodservice operation for safe food handling and to protect the health of the consumer.
  • Apply mathematical functions related to foodservice operations.
  • Use knives, tools and equipment following established safety and sanitation practices and principles of food preparation to prepare a variety of food items, recipes, and/or products.
  • Demonstrate a variety of culinary cooking methods and techniques following established procedures to produce classical, regional and contemporary cuisines.
  • Demonstrate fundamental principles, methods, and techniques of baking to prepare a variety of baked goods.
  • Demonstrate professional hospitality and service standards to insure quality guest service.
  • Examine a variety of sustainable practices in the culinary industry as a means for controlling operating costs and for being good environmental stewards.
  • Explore various management topics as related to foodservice operations.

Certificate of Achievement in Culinary Arts Program Learning Outcomes
Upon successful completion of the certificate, students will be able to:

  • Demonstrate professionalism in dress, grooming, attitude, and workplace behavior that reflect standards expected of culinary and hospitality employees
  • Demonstrate principles of sanitation and safety in a food service operation for safe food handling and to protect the health of the consumer
  • Apply mathematical functions related to food service operations
  • Use knives, tools and equipment following established safety and sanitation practices and principles of food preparation to prepare a variety of food items, recipes, and/or products
  • Demonstrate a variety of culinary cooking methods and techniques following established procedures to produce classic, regional and contemporary cuisines
  • Demonstrate fundamental principles, methods, and techniques of baking to prepare a variety of baked goods
  • Demonstrate professional hospitality and service standards to insure quality guest service

Tommylynn Benavente, Professor CC, Culinary Arts; A.S., Food Service, Leeward Community College; B.Ed., University of Hawai‘i at Mānoa; Certified Hospitality Educator (CHE), American Hotel and Motel Association

Matthew Egami, Instructor CC, Culinary Arts; A.S., Culinary Arts, Kapi‘olani Community College

Jason Fernandez, Lab Manager, Food Service; A.S. in Food Service

Christopher Garnier, Instructor CC, Culinary Arts;

Donald Maruyama, Associate Professor CC, Culinary Arts; B.A. Grinnell College

Michael Scully, Assistant Professor CC, Culinary Arts; A.S. Kapiolani Community College, B.A., M.B.A. University of Hawai‘i at Mānoa

Linda Yamada, Assistant Professor CC, Culinary Arts; A.S. Kapi‘olani Community College

Carol Noland, Account Clerk

Brian Yoshii, Cook II

Lisa Asagi, She Grows Food

Derek Conselva, Consultant

Fred DeAngelo, Ola Restaurant

Hiroshi Fukui, Hiroshi’s

Chuck Furuya, Vino’s

Elmer Guzman, Poke Stop

Keith Horita, Paradise Cove Luau

Ed Kenney, Town, Downtown

Lisa Kim, LAK Enterprise

D.K. Kodama, Sansei Seafood Restaurant & Sushi Bar

Ellen Lakey, Red Lobster

Ernesto Limcaco, Y. Hata & Co., Ltd

Gary Manago, Restaurant Consultant

Elaine Matsuo, Waipahu High School

John McCabe, Hawai‘i Convention Center

Tammy Nakamura, Leilehua High School

Dan Nakasone, Ad Venture, Inc.

Conrad Nonaka, Culinary Institute of the Pacific

Dean Okimoto, Nalo Farms

Cynthia Pratt, Kapolei High School

Betty Shimabukuro, Honolulu-Star Advertiser

Goren Streng, Tango

Brooks Takenaka, United Fishing Agency

Glenn Tamura, Tamura Enterprises

Russell Tong, Food Service Consultant

Bobby Unten, Progressive Marketing Inc.

Rodney Uyehara, BeachHouse at the Moana

Roy Yamaguchi, Roy’s Restaurants

Alan Wong, Alan Wong’s Restaurant

 

Our program is accredited by the American Culinary Federation Foundation Accrediting Commission.

Information on The Pearl, Leeward's fining dining restaurant, including menus and special events listings.

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