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Culinary Excellence Redefined: Kapi‘olani Community College Teams Up with The Culinary Institute of America

Introducing the New Workforce Development Program in Culinary Arts

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A Culinary Alliance Like No Other

This historic collaboration between the Culinary Institute of the Pacific and the Culinary Institute of America marks a groundbreaking initiative to foster professional culinary excellence through in-depth, week-long courses that showcase Hawai‘i-based ingredients in international cuisines. The program aims to elevate Hawai‘i’s global reputation as a leader in culinary excellence.

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COURSES

Program Highlights:
A Taste of What's to Come

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.

Cohort 7 & 8 applications are closed

Full tuition scholarships are available for Cohort 7 & 8, valued at $1,500 per student, made possible by Sysco Hawaii through the Hawaii Ag & Culinary Alliance CIP x CIA Workforce Development Scholarship Fund. Apply by February 26, 2025, to be considered. Interested applicants may apply to both cohorts for consideration.

Those interested in making a charitable gift to the HACA CIP x CIA Workforce Development Scholarship Fund should contact HACA Vice President Aya Leslie at 858-201-8512 or aya@hawaiifoodandwinefestival.com.

The CIP x CIA Workforce Development Program is made possible with funds from the State of Hawai‘i, Department of Business, Economic Development & Tourism.

cohort 7

A Taste of France

dates

March 24-28, 2025

capacity

16 Students

skill

Intermediate-Professional

instructor

Lance Nitahara, CIA Instructor

French cooking is the backbone of many of the world’s cuisines. During this five-day course you will venture on a rigorous gastronomic tour of France. Each day you will explore a different region of the country, improving your French geography while learning about the flavor profiles that distinguish French cuisine. You’ll learn to prepare classical and contemporary French dishes as well as expand your French and culinary vocabulary. Along the way, you’ll learn how to incorporate Hawaiian ingredients into the French repertoire creating a truly unique dining experience for your guests.

Applications Closed | Sign Up for Updates
Must be a Hawai‘i state resident or active military personnel stationed in Hawai‘i.
Details

cohort 8

A Taste of Italy

dates

March 31-April 4, 2025

capacity

16 Students

skill

Intermediate-Professional

instructor

Lance Nitahara, CIA Instructor

Experience one of the most predominant world flavors that continues to transform American foodservice—that’s Italian! Expand your repertoire of authentic Italian dishes with this overview of one of the world’s most renowned culinary traditions, and learn how to use Hawaiian ingredients to truly cross culturalized this cuisine. Capture the essence of this beloved cuisine by exploring Italy’s diverse culinary heritage through lecture and hands-on production.

Applications Closed | Sign Up for Updates
Must be a Hawai‘i state resident or active military personnel stationed in Hawai‘i.
Details

Dates

September 23-27, 2024

capacity

16 Students

skill

Intermediate-Professional

Plant forward cooking is the latest trend in culinary arts. In this 5-day hands-on program you will learn how to cook healthier and more sustainably by increasing the variety of plants and plant products in your repertoire. This course will focus on strategies for creating more plant forward menus, and applications designed to get more intense and craveable flavors out of plant foods. The delicious bounty of products from in and around the islands of Hawai‘i will be used illustrate these techniques and approaches.

Details

Application Closed

Must be 18 years of age or older. Must have a minimum of three (3) years of culinary experience in the kitchen of a hotel, resort or restaurant. Must be a Hawai‘i Resident.

Dates

September 16-20, 2024

capacity

16 Students

skill

Intermediate-Professional

Explore the flavors of the Mediterranean as applied to the rich bounty of seafood and produce of the islands of Hawai’i. In this 5-day hands-on course, participants will learn about the flavor systems and diet trends of southern France, southern Italy, Mediterranean Spain, northern Africa, Greece, and Turkey. Participants will also learn how to apply those flavor systems to a variety of global ingredients including the amazing variety of products from Hawai‘i.

Details

Application Closed

Must be 18 years of age or older. Must have a minimum of three (3) years of culinary experience in the kitchen of a hotel, resort or restaurant. Must be a Hawai‘i Resident.

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The Campus

Mamoru and Aiko Takitani Foundation Food Lab (CIP 100)

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.

Y. Hata & Co. Advanced Pacific Regional Cuisine Lab (CIP 200)

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.

The Takitani Foundation Innovation Center

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

Wo Interactive Studio

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

CIP Diamond Head Restaurant

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

Gallery

A Glimpse into Courses

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