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 Patrick Le (The Pig and the Lady), Roy Yamaguchi, and Ed Kenney (Town, Kaimuki Superette), to name just a few!

Degree and certificate requirements

About the Program

  • Associate in Science, Culinary Arts (64 credits) provides the technical knowledge and basic skills training for a professional culinary career. You'll receive theoretical knowledge reinforced with “hands-on” training. With job experience, graduates of the program have advanced to chefs, pastry chefs, kitchen managers, restaurant managers, and restaurant owners.
  • Certificate of Achievement, Culinary Arts (30-33 credits) provides a solid foundation in cooking principles and fundamental food preparation skills. The goal of this program is to develop an employee able to work in a variety of entry-level job stations in a commercial kitchen.
  • Certificate of Competence, Baking (10-11 credits) requires one or two semesters to complete. The objective of the Certificate program is to give you basic skills in a specific entry-level job.
  • Certificate of Competence, Dining Room Supervision (18-19 credits) requires two semesters to complete. The objective of the Certificate program is to give you basic skills in a specific entry-level job.
  • Certificate of Competence, Preparation Cook (12 credits) requires one or two semesters to complete. The objective of the Certificate program is to give you basic skills in a specific entry-level job.

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

Adam Gilbert, Chef/Owner, Plantation Tavern

Alan Wong, Chef/Owner, Alan Wong’s Restaurants

Betty Shimabukuro, Managing Editor, Honolulu Star-Advertiser

Brooks Takenaka, President, United Fishing Agency

Conrad Nonaka, Director, Culinary Institute of the Pacific

Cynthia Pratt, Culinary Instructor, Retired, Kapolei High School

Daniel Nakasone, President, Brainstorm Marketing, Inc.

Dean Okimoto, President/Owner, Nalo Farms

Donovan Dela Cruz, Hawai‘i State Senator

Dwight Otani, President/Owner, D. Otani Produce, Inc.

Elaine Matsuo, Culinary Instructor, Waipahu High School

Ellen Lakey, General Manager, Red Lobster Restaurant

Gary Manago, Director of Food & Beverage, Hilton Waikiki Beach Hotel

Glenn Tamura, President/CEO, Tamura Enterprises, Inc.

Guy Tamashiro, Owner, Tamashiro Market

Jon Matsubara, Chef/Culinary Executive Director, Bloomingdales at Ala Moana

Keith Horita, President/CEO, PC Services, Inc. dba Paradise Cove Luau

Lisa Kim, Owner, LAK Enterprises

Roy Yamaguchi, Chef/Owner, Roy’s Restaurants

Russell Tong, Sales, Gourmet Foods Hawai‘i

Shaden Sato, Chef, Halekulani

Tammy Nakamura, Culinary Instructor, Leilehua High School

 

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.