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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 (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.

Cohort 13 & 14 applications are open

Full tuition scholarships are available for Cohort 13 & 14, valued at $1,500 per student, Hawaii Ag & Culinary Alliance CIP x CIA Workforce Development Scholarship Fund. Scholarships for Cohort 13 are made possible by the generous support of Jim and Lynn Lally, and HMSHost. Apply by August 25, 2025, to be considered.

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 13

The Craft of Seafood: Techniques from the Pacific

dates

September 15-19, 2025

capacity

16 Students

skill

Intermediate-Professional

instructor

Victor Gielisse, CIA Instructor

Dive deep into the culinary riches of the Pacific in this immersive, hands-on workshop dedicated to the art of seafood preparation. Over the course of one week on the island of Oʻahu, you’ll explore the entire journey of fish and shellfish from sourcing and sustainability to precise butchery and innovative cooking techniques. Learn to break down whole fish with confidence, master classic and contemporary methods such as poaching, steaming, grilling, and curing, and develop flavor-forward seafood dishes that celebrate both local traditions and global influences. Led by expert chefs, the course emphasizes respect for the ocean’s bounty and responsible culinary practices. Whether you’re refining your skills or diving into seafood cookery for the first time, you’ll leave equipped with the knowledge and confidence to prepare exceptional seafood dishes with integrity and skill. The week culminates in a seafood showcase, where your work is shared and celebrated. Graduates will receive a certificate of completion from The Culinary Institute of America and the Culinary Institute of the Pacific, demonstrating their expertise in The Craft of Seafood.

Applications due August 25
Must be 18 years of age or older, demonstrate three years of culinary experience, and a Hawai‘i state resident or active military personnel stationed in Hawai‘i.
Details

cohort 14

Application of Innovation Methodology to the Art of Culinary

dates

September 22-26, 2025

capacity

16 Students

skill

Intermediate-Professional

instructor

Victor Gielisse and David Kamen, CIA Instructors

Immerse yourself in a five-day, hands-on culinary experience crafted for chefs and foodservice professionals seeking to elevate creativity and strategy in menu development. This dynamic course integrates culinary artistry with innovation methodology, guiding participants through design thinking principles, flavor system exploration, and disciplined menu research and development practices.

Through a blend of lectures, collaborative discussions, and curated kitchen sessions, participants will learn to define and apply innovation in a culinary context, utilizing the Stage/Gate process to bring new menu ideas to life. Recipes and techniques drawn from regions around the world and ingredient-driven, plant-forward cooking. Emphasis is placed on how ingredients shape flavor profiles, kitchen operations, and menu structure.

The course culminates in a freestyle challenge, where teams use a basket of ingredients to design a plant-forward menu concept based on strategic criteria introduced during the program. Throughout, participants will refine their skills in sensory evaluation, storytelling through food, and artistic presentation.

Graduates will receive a certificate of completion from The Culinary Institute of America and the Culinary Institute of the Pacific, demonstrating their expertise in culinary innovation and strategic menu development.

Applications due August 25
Applications Closed | Sign Up for Updates
Must be 18 years of age or older, demonstrate three years of culinary experience, and 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

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A Glimpse into Courses

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