A Culinary Alliance Like No Other
Dr. John Morton — a visionary leader whose impact helped shape the University of Hawai‘i Community College System and the future of education in our islands with his nearly five decades of service.
Morton believed deeply in expanding opportunity, creating pathways not only for the students of today, but for the generations of learners who will follow. As a champion for educational access and equity, especially for underrepresented communities, he played a key role in supporting the Hawaiʻi Promise scholarshipprogram and the HINET workforce and education support initiative. Native Hawaiian enrollment and graduation rates doubled under his leadership.
His vision, compassion and unwavering support for programs like the Culinary Institute of the Pacific continue to guide our mission.
Mahalo, Dr. Morton, for shaping a brighter future for all who walk these halls, now and for years to come.
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Embark on
a Culinary
journey
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 (unless otherwise indicated in course description).
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.
Applications are now open for the next two cohorts of the Workforce Development Program, a partnership between the Culinary Institute of the Pacific at Kapi‘olani Community College and the Culinary Institute of America. Cohort 15 was developed in partnership with the Office of Hawaiian Affairs and is only open to applicants who are verified Native Hawaiian beneficiaries through the Office of Hawaiian Affairs Hawaiian Registry Program (HRP).
Each five-day course will elevate Hawai‘i’s culinary talent through intensive, hands-on training led by Culinary Institute of America faculty, blending global culinary techniques with Hawai‘i-sourced ingredients.
Full tuition scholarships for Cohort 15 are available for applicants who are verified Native Hawaiian beneficiaries through the Office of Hawaiian Affairs Hawaiian Registry Program (HRP).
The CIP x CIA Workforce Development Program is made possible with funds from the State of Hawai‘i, Department of Business, Economic Development & Tourism.
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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