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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Embark on

a Culinary

journey

COURSES

Program Highlights:
A Taste of What's to Come

Discover the Future of Culinary Arts: An Expanding World of Flavors

CIP x CIA Workforce Development Program
Cohorts 23 & 24

Applications are now open for Cohorts 23 and 24 of the Workforce Development Program, a partnership between the Culinary Institute of the Pacific (CIP) at Kapiʻolani Community College and the Culinary Institute of America (CIA). This fall, participants will gain hands-on experience in whole animal butchery, meat preservation, smoking and sausage making through two immersive courses designed to strengthen technical skills while advancing sustainable culinary practices.

Each five-day course is designed to upskill Hawai‘i's existing culinary workforce by providing access to advanced instruction and industry-recognized expertise without leaving the state. By creating high-level training opportunities at home, the program supports career advancement for culinary professionals while strengthening Hawaiʻi's food and hospitality industry.

We encourage you to enroll in both Cohort 23 & 24 for a more comprehensive learning experience.

Full tuition scholarships, valued at $1,500 per student, are available for Cohort 23 & 24 through the Hawai’i Ag & Culinary Alliance CIP x CIA Workforce Development Scholarship Fund with support from the Maurice and Joanna Sullivan Family Foundation.

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

cohort 13

Cohort 23: Butchery & Whole Animal Utilization (Part 1)

dates

September 14-18, 2026 | 8:00 a.m. - 2:30 p.m.

capacity

16 Students

skill

Intermediate-Professional

instructors

George Shannon, CIA & Bryan Mayer, CIP

Course Highlights:

• Build confidence in essential knife skills and whole animal fabrication techniques

• Learn practical methods for improving yield and reducing waste

• Explore sustainable and ethical meat sourcing practices

• Gain an understanding of nose-to-tail cooking and whole animal utilization

• Strengthen butchery skills while honoring craftsmanship, tradition and responsible stewardship

‍
Build a strong foundation in whole animal butchery through this immersive, hands-on course designed for chefs looking to expand their fabrication skills and deepen their understanding of sustainable meat utilization. Participants will develop essential knife techniques, learn primal and sub-primal breakdown, and explore strategies for maximizing yield while minimizing waste. Through practical application and guided instruction, this course strengthens technical ability while fostering an appreciation for ethical sourcing, craftsmanship and responsible utilization.

Must be 18 or older with a minimum of three years of culinary experience in the kitchen of a hotel, resort, restaurant or a professional kitchen setting. Must also be either a Hawai‘i state resident or active military personnel stationed in Hawai‘i. Must be available to attend all five days of the training program.

Details

cohort 14

Cohort 24: Smoke & Sausage: The Craft and Science of Preserving Meat (Part 2)

dates

September 21-25, 2026 | 8:00 a.m. - 2:30 p.m.

capacity

16 Students

skill

Intermediate-Professional

instructor

George Shannon, CIA & Bryan Mayer, CIP

Course Highlights:

• Learn the science behind smoking, including temperature, airflow, wood selection and timing

• Develop practical skills in fresh and cured sausage production

• Explore jerky production through proper curing, slicing and dehydration techniques

• Gain an understanding of food safety principles and meat preservation methods

• Build balanced flavor profiles through seasoning, curing and smoke application

‍

Expand your knowledge of traditional and modern meat preservation through this hands-on course exploring the craft and science of smoking, curing and sausage making. Designed for chefs seeking to strengthen their technical skills, participants will learn the principles behind smoke application, seasoning, dehydration, temperature control, humidity, curing agents and food safety. Through guided practice, chefs will build confidence in producing artisan jerky, fresh and cured sausages, and smoked meats while gaining a deeper understanding of flavor development and preservation techniques.

‍

Applications Closed | Sign Up for Updates

Details

Rooms

Pacific Rim Plant Forward Cooking

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.

Rooms

ʻĀina-based Mediterranean Cooking

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.

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.

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 2026

Gallery

A Glimpse into Courses

From Our Students

“CIA/CIP really opened opportunities for my culinary career. People saw my journey through the glass and offered me consulting jobs and even my own restaurant. I’ll be using knowledge from the class to create plant forward “Banchan” at my new spot, opening in a couple weeks”

Chef Kale Afong

FOOD INFLUENCER/ ENTREPRENEUR

“I would just say the program is amazing and especially having outstanding chefs around me like Chef Roy, Jenn and Bruce as my mentors. I’ve definitely gained a lot of knowledge in the two weeks I was in the program. I would attend the program again”

Chef Isaac Gomes

MOANI’S ISLAND BAR & BISTRO

“Being a part of this program helped me to work with more confidence as a cook and to embrace making the mistakes, learning, pivoting, and using those instances to improve in every aspect of the kitchen”

Chef Kristin Rivera

Line cook at Bar Maze

“Attending CIP Workforce Development strengthened my skills and transformed how I teach, lead teamwork, and create recipes. Using techniques from Pacific Rim Plant-Forward Cooking, I created a banana burger that won at Ka Ho'olaule'a Mai'a Festival and continue showcasing Hawai'i's ingredients.”

Chef Mari Willis

CULINARY INSTRUCTOR FOR KAISER HIGH SCHOOL

“The program gave me new insights into global cuisine to share with students. Lessons in Mediterranean cuisine inspired me to combine global flavors with local ingredients, enhancing my teaching and kitchen creativity. I feel more confident incorporating these elements.”

Chef Lars Mitsuda

CULINARY ARTS INSTRUCTOR FOR MOANALUA HIGH SCHOOL

“The CIA & CIP program has provided me with an invaluable opportunity to deepen my knowledge and understanding of the culinary world. It has genuinely reignited my passion and inspired me to grow as a chef.”

Chef Sai Yuya

MONKEY POD KITCHEN

“CIP Workforce Development reminded me why I became a chef. It was an opportunity to learn from professionals, share my experience, and support aspiring cooks. CIP’s goal to nurture talent and confidence is vital for our industry. Mahalo Chef Roy for this incredible program!”

Chef Jeffrey Vigilla

CHEF CONSULTANT, CHEF POINT OF VIEW, LLC

Suite Selections: Our Featured Reads

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

Program Highlights: A Taste of What's to Come

CIP x CIA Workforce Development ProgramCohorts 23 & 24

Cohort 23: Butchery & Whole Animal Utilization (Part 1)

Cohort 24: Smoke & Sausage: The Craft and Science of Preserving Meat (Part 2)

Pacific Rim Plant Forward Cooking

ʻĀina-based Mediterranean Cooking

Stay Connected

The Campus

Mamoru and Aiko Takitani Foundation Food Lab (CIP 100)

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

The Takitani Foundation Innovation Center

Wo Interactive Studio

CIP Diamond Head Restaurant

A Glimpse into Courses

From Our Students

Suite Selections: Our Featured Reads

Program Highlights:
A Taste of What's to Come

CIP x CIA Workforce Development Program
Cohorts 23 & 24