Culinary Arts

Culinary students working in kitchen

Sizzle. Savor. Succeed.

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 CERTIFICATES OFFERED

  • 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. Requirements for the AS degree

  • Certificate of Achievement, Culinary Arts (30-33 credits) provides you with a solid foundation in cooking principles and fundamental food preparation skills in preparation for a variety of entry-level job stations in a commercial kitchen. Requirements for the Certificate of Achievement

  • Certificate of Competence, Baking (10-11 credits) requires one or two semesters to complete and is designed to give you basic skills to prepare for an entry-level job in the baking industry. Requirements for the Certificate of Competence, Baking

  • Certificate of Competence, Dining Room Supervision (18-19 credits) requires two semesters to complete and will equip you with basic skills for a specialized entry-level job. Requirements for the Certificate of Competence, Dining Room Supervision

  • Certificate of Competence, Preparation Cook (12 credits) requires one or two semesters to complete and will equip you with basic skills for a specialized entry-level job. Requirements for the Certificate of Competence, Preparation Cook

TIME AND COSTS

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.

CAREER INFORMATION

For current information on jobs here in Hawaii: Career Coach

Discover careers related to our programs:

PROGRAM FACULTY

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

MORE ABOUT THE PROGRAM

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.