A Culinary Alliance Like No Other
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Embark on
a Culinary
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COURSES
Discover the Future of Culinary Arts: An Expanding World of Flavors
The Culinary Institute of the Pacific and the Culinary Institute of America are proud to offer workforce development programs designed to elevate Hawai‘i’s food service professionals. These five-day intensive programs take place at the Culinary Institute of the Pacific at Diamond Head on O‘ahu. To qualify, applicants must be at least 18 years old, have a minimum of three years of culinary experience in the kitchen of a hotel, resort, or restaurant, and be either a Hawai‘i state resident or active military personnel stationed in Hawai‘i.
Participants will receive a certificate of completion from the Culinary Institute of America and the Culinary Institute of the Pacific, along with continuing education hours and a digital badge that can be shared on social media feeds and digital signatures. Due to the program’s intense nature, enrollment is open only to professionals in the food service industry.
The five-day intensive program, valued at $1,500 per student, is fully funded for Cohorts 5 and 6 through scholarships made possible Mark and Joanie Teruya’s generous donation to the Hawai‘i Ag & Culinary Alliance (HACA) CIP-CIA Workforce Development Scholarship Fund. As long-time supporters of the Hawai‘i Food & Wine Festival and champions of nurturing the next generation of chefs, Mark Teruya, a HACA board member, and his wife Joanie have ensured that all 32 participants in Cohorts 5 and 6 can access this invaluable opportunity. Apply by January 10, 2025, to be considered.
Those interested in making a charitable gift to the HACA CIP-CIA Workforce Development Scholarship Fund should contact HACA Vice President Aya Leslie at 858-201-8512 or aya@hawaiifoodandwinefestival.com.
This course offers an introduction to the diverse and vibrant cuisines of China, Korea, Japan, Thailand, Vietnam, Malaysia, Singapore, and India through engaging discussions, tastings, and hands-on preparation of signature dishes. Participants will gain insight into the cooking methods, ingredients, and characteristics that define Asian culinary traditions while exploring the unique influences shaping Southeast Asian cuisine, the bold flavors of Korea and India, and the distinctive food products of China and Japan. The course also focuses on strategies for adapting Asian specialties to the American kitchen and demonstrates how Hawaiian local ingredients can be used to create truly customized menu offerings that celebrate the colors, flavors, and diversity of Asian cooking.
This course explores the growing influence of multicultural trends in the food-service industry, with a focus on the dynamic and vibrant flavors of Latin American cuisine, which continues to shape culinary scenes worldwide. Over five days, participants will learn to incorporate the cooking methods and ingredients of South America, Central America, Mexico, and the Lesser Antilles into restaurant settings. The curriculum highlights the Mediterranean influences of Mexico’s Gulf Coast, the rich flavors of the Caribbean, and the unique food products of the Yucatan. Participants will also discover strategies for adapting Latin American specialties to the American kitchen and learn to integrate Hawaiian local ingredients to create customized, innovative menu offerings that meet the demands for new and exciting dishes.
The Mamoru and Aiko Takitani Foundation Food Lab supports the Culinary Art’s Advanced Professional Certificate and Advanced Culinary Experiences courses. It is the temporary home for activities in the Food for Thought Creative Center where students are challenged to utilize their critical thinking skills to solve food-driven issues in food safety, nutrition, sustainability, and agriculture.
The Y.Hata & Co. Advanced Pacific Regional Cuisine Lab is a state-of-the-art culinary laboratory kitchen that houses a plethora of courses that surround the cuisines of the Pacific region. The 16-station lab houses the Advanced Professional Certificate courses, and the non-credit food enthusiast courses, and also embraces collaborative cultural programming with Kūkalahale and Hoʻōla professional development activities.
Where thoughtful culinary education happens. The Takitani Foundation Innovation Center is an educational hub that connects inquisitive "Learners" to "Industry Leaders" through engaging culinary programming that supports Hawai‘i as a globally competitive leader in sustainable, island-based food systems combining cultural knowledge and advanced technology. The center takes a nimble and proactive approach by focusing on current issues and trends affecting the State of Hawai‘i with the intent of spawning the growth of solutions-oriented future leaders.
Opening Fall of 2025
Taste the world from here. Fully equipped demonstration kitchen with classroom style theater seating for 30 participants. The studio is a dedicated space for interactive tastings, lectures and demonstrations. The studio is designed to integrate virtual and distance learning.
Opening Spring of 2025
Explore the food and culture of Hawaiʻi and beyond… A curated, immersive experience for guests to dine, discover and learn about the evolving food and culture of Hawaiʻi and the Asia Pacific region.
• 100 seat dining & culture experience
• 50 seat bar and lounge
• Private dining room
• Open kitchen
• 100 seat flexible outdoor terrace for community events and educational activities
The CIP restaurant provides opportunities for students and the community to learn and work alongside stellar chefs, cultural food practitioners and purveyors.
Opening Fall of 2025
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