For COVID-19 updates please see the About page.

Love food and beverage? Join our mailing list today.

Get the latest information on classes and events.
If you would like to be put on a wait list for a specific class or have a question please fill out the contact form below. Otherwise please click on the above Join Mailing List button.

baking tools

Baking Camp for Teens and Adults

If you are looking for a great camp for yourself or your teens this summer, consider this fun hands-on baking camp geared for all ages starting with youth age 11, (minors need parental consent) that love to cook, bake and explore new kitchen adventures this is the perfect setting.

Students will focus on learning, planning, organizing and executing classic recipes to add to their skill set. Baking is also a great way to learn about different cultures. We will explore a variety of recipes from around the world.

In our baking camp students will learn the fundamentals techniques that will lead to a lifetime of success in baking. Fundamental skills will start with making quick bread such as muffins and biscuits. We will also make pastry dough for pies, turnovers and cobbler then move into yeast raised doughs and make a variety of fresh breads. Finally, students will make flavored pound cakes and cookies. Start new family traditions now, baking is for everyone.

These camps fill up fast but you are welcome to join our wait list. Classes are not vegan, vegetarian or gluten free. Please let us know at the time of registration if your teen has any food allergies or other special needs. Lunch break daily for 30 minutes and lunch will be provided. Please bring your own apron, kitchen towel and other personal items.

As a safety precaution participants must wear a face mask, covered shoes and long pants. Only the student will be allowed to attend the course. Students may have one chaperone who can wait for them in an area that allows for them to follow social distancing guidelines.

July 20, 21, 22 & 23 - SOLD OUT -
July 27, 28, 29 & 30 - SOLD OUT -
Aug 3, 4, 5 & 6

The next session will open when the current one is filled.

All class meets: Monday - Thursday, 8:00 am - 2:30 pm
Location: Hale Akoakoa - cafeteria and classroom
Cost: $375

HOSP7052  8/3, 8/4, 8/5 & 8/6  4 mtgs.

Only a few seats left. Enroll now.
We are revising the rest of our summer and fall classes. Please check back again soon. We apologize for the inconvenience. 
Please join our mailing list to be notified about new classes and events.

Past Cooking Events

Japanese pupu
salad noodles and ice cream
Daniel Swift has worked in the restaurant business since 1985 when he started washing dishes in high school. He is a graduate of Boise State University’s Culinary Arts Program and Johnson and Wales University’s Baking and Pastry Arts program in Providence, Rhode Island. He has worked as a chef for top hotels such as the Ritz-Carlton Kapalua, Kahala Mandarin Oriental, The Westin Seattle and the Hilton Hawaiian Village.

He began teaching in 2002 and earned his Masters Degree from the University of Hawaii at Mānoa in 2005. He has taught Culinary, Baking and Pastry and Hospitality courses for the last 16 years at 5 different colleges and universities, including the Collins College of Hospitality Management, Chaffey College, the William F. Harrah College of Hotel Administration in Las Vegas and professor of food and beverage at the Culinary Institute of the Pacific in Honolulu, Hawaii. Currently he is the culinary coordinator of the Hiilaniwai Foodservice Innovations Training Program at Windward Community College in Kaneohe, Hawaii.  

Daniel earned his doctorate in Organizational Leadership from the University of Laverne in California in 2017. He is a Certified Master Baker through the Retail Bakers of America and hold certifications with the American Culinary Federation as a Certified Executive Chef, Certified Executive Pastry Chef, and Certified Culinary Administrator.
Mahana Beamer, Hi’ilaniwai Foodservice
Innovations chef instructor, earned her BA in Public Administration with a concentration in Health Care Administration at UH-West Oahu and holds an AS in Culinary Arts and Patisserie from Kapi‘olani Community College. Chef Beamer is a Certified Dietary Manager, ServSafe® Instructor, HACCP Consultant and has worked alongside noted chefs locally, nationally and internationally. Extensive global travels have honed her palate and allows her to innovate and create as a skilled chef and mixologist.
John McGough 
received his Patisserie & Baking Certificate from Le Cordon Bleu College of Culinary Arts in Las Vegas, Nevada. He has over 20 years in the restaurant industry as a chef, pastry chef, baker’s assistant, pastry cook, cook and restaurant manager at notable restaurants in Las Vegas, Honolulu/Waikiki. John is the owner/pastry chef of Hau‘oli Pastry Company where he prepares customized dessert menus for a la carte dining, banquets and special functions. 
Noe Puaauli is a Hawaiian cultural education specialist. Noe was co-creator of a healing garden and ‘āina based program and curriculum. She developed and taught cultural curriculum relevant to nursing and healing, has cultural understanding of utilizing food as medicine, designed a cultural garden which incorporates lā‘au lapa‘au, lo‘i kalo and other pertinent native plants important to cultural practices and traditions. She currently works at the Uala Leaf Cafe at WCC as an Education Assistant.
Stephen Maeshiro is Chef and Education Assistant for Uala Leaf Cafe at Windward CC. Steve brings over 25 years of culinary skills and knowledge. He has honed his palette and kaiseki skills working alongside top named chefs at some of Honolulu’s notable Japanese restaurants in Waikiki specializing in preparation of washoku, traditional and regional foods of Japan.
Alice Wu Swift is a
Multimedia Instructional Designer for the University of Hawai'i System and Owner of Swift Hospitality Consulting, L.L.C.

Alice Swift has 15+ years of hospitality, food and beverage experience. She has worked in various restaurants and hospitality organizations in California and Las Vegas, obtaining sommelier certifications: SWE Certified Wine Specialist, WSET Level 3, CMS Level 1. She has a passion for teaching and learning with the use of innovative and engaging educational technology, teaching part-time online for UNLV's hospitality program. After receiving her Ph.D. from UNLV’s William F. Harrah College of Hospitality in 2016, she relocated from Las Vegas to O‘ahu. She currently works for the University of Hawai‘i System as a multimedia instructional designer, and operates Swift Hospitality Consulting business catered to companies seeking instructional/curriculum design, development, and training. Alice also maintains her beverage industry ties, teaching local community classes, and is the beverage journalist for WineTalk, a monthly column for the Las Vegas Food & Beverage Professional magazine since 2011.