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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 CIA represents a groundbreaking initiative to foster professional culinary excellence. Starting in Fall 2024, this joint initiative will unveil a series of in-depth, week-long courses tailored for culinary professionals and aspirants alike, emphasizing Hawai‘i based ingredients in Pacific Rim, Asian, Latin American cuisines, and more.

View the Press Release

COURSES

Program Highlights:
A Taste of What's to Come

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

Both of these programs will take place at the Culinary Institute of the Pacific’s Diamond head facility located on the island of Oahu.  After class you may enjoy the blue water and white sand beaches of Waikīkī, as well as the nightlife and delicious foods of the area.

Participants will receive a certificate of completion from the Culinary Institute of America and the Culinary Institute of the Pacific complete with continuing education hours and a digital badge what can be shared on social media feeds and digital signatures.  Because of the intense nature of the program, this course is open only to professionals in the food service industry.

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

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

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.

Mamoru and Aiko Takitani Food for Thought Creative Center

Where thoughtful culinary education happens. The Mamoru and Aiko Takitani Food for Thought Creative 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 2024

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 Spring of 2025

Suite Selections: Our Featured Reads

Stay Connected

Mark your calendar for September 16-20, 2024, as the inaugural week of our new culinary program kicks off. The year will unfold with one-week-long immersive courses, each designed to enhance your culinary skills and marketability. To receive course information and pricing updates and secure your place in our upcoming courses fill out your name and email below.