WORKFORCE AND LIFELONG LEARNING
For COVID-19 updates please see the About page.
Cooking

Love food and beverage? Join our mailing list today.

Get the latest information on classes and events.
COOKING/CULINARY - WAIT LIST & QUESTIONS
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.

dandan noodle

International Series: Szechuan Chinese

We  will explore some traditional Szechuan Chinese ingredients and prepare Kung Pao chicken and Dandan Noodles. Traditionally on the spicy side, you will turn up the heat to your preferred level and make these two dishes part of your cooking portfolio.

As a safety precaution participants should wear covered shoes and long pants. Aprons, kitchen towel and other personal items can also be brought to class.

Date: Apr 4
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7056      4/4    1 mtg.

Registration is closed. This class will be rescheduled.
hot cross buns

Hot Cross Buns and Cinnamon Rolls

Just in time for Easter, these traditional sweet buns will make any brunch complete. Learn the keys to yeast raised dough and baking the perfect sweet roll. Students will learn how to make hot cross buns and cinnamon rolls.

Keiki minimum age 9 years old w/out parent. Adults without keki welcome. As a safety precaution participants should wear covered shoes and long pants. Apron, kitchen towel and other personal items can also be brought to class.

Date: Apr 11
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7047      4/11    1 mtg.

Registration is closed. This class will be rescheduled.
filipino food

International Series: Filipino

One of 2019’s hottest food trends is Filipino Cuisine. Filipino cuisine is a fusion of Chinese, Japanese and Spanish cultures resulting in very unique flavors. We will learn about key ingredients used to cook with and work hands-on to create some tasty dishes.

As a safety precaution participants should wear covered shoes and long pants. Aprons, kitchen towel and other personal items can also be brought to class.

Date: Apr 18
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7048      4/18    1 mtg.
Registration is temporarily closed. This class will be rescheduled.
Please use the contact form at the top of the page if you are interested in being notified when registration reopens.
olena

Food is Medicine: Olena (Turmeric)

Known for its medicinal and healing properties, olena (tumeric) is used in many different culinary meals adding its unique flavor to its dishes. In this Food is Medicine series, you will delve in to some of the uses of olena and how to prepare it so that it not only taste good, but it is good for you. We will take a look at the healing benefits and learn to make an easy medicine that may be used for inflammation.

As a safety precaution participants should wear covered shoes and long pants. Apron, kitchen towel and other personal items can also be brought to class.

All content is for informational purposes only and are not intended to serve as a substitute for the consultation, diagnosis, and/or medical treatment of a qualified physician or healthcare provider.

Date: Apr 25
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7036      4/25    1 mtg.
Registration is temporarily closed. This class will be rescheduled.
Please use the contact form at the top of the page if you are interested in being notified when registration reopens.
laulau

Food From the Gods

WCC instructors will take you on a delightful, ono tasting journey through the ahupua'a.  Hear mo'olelo/treasured stories of the gods, humans and creatures who roamed the Kaneohe Ahupua'a, and taste story inspired dishes created with ingredients from the area.

Optional: Nursing Mala 'Ai Ho'ola Garden tour. Please wear comfortable, covered shoes if you choose to visit the garden.

Date: May 2
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $45

HOSP7093      5/2    1 mtg.
Registration is temporarily closed. Please use the contact form at the top of the page if you are interested in being notified when registration reopens.
chocolate cake

Chocolate Fantasy

Who doesn't love chocolate? If you are a fan of this delicious sweet treat come join us and learn to make these chocolate favorites from scratch–chocolate cake, chocolate brownies, and chocolate mousse.

As a safety precaution participants should wear covered shoes and long pants. Aprons, kitchen towel and other personal items can also be brought to class.

Date: May 9
Section I class meets: Saturday, 10:00 am - 12:00 pm
Section II class meets: Saturday, 1:00 - 3:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7049      5/9    1 mtg.
Registration is temporarily closed. Please use the contact form at the top of the page if you are interested in being notified when registration reopens.
food and wine

Wine and Food Pairing

Have you ever wondered how the experts pair food with the perfect bottle of wine? Dan and Alice Swift will give you tips and tricks on what to serve at your next gathering with family and friends. Learn to appreciate and evaluate what's in the glass and on your plate. Three dishes will be paired with your wine selection.

Must be 21 years of age and older. Must present a current picture identification at the door.

Date: May 15
Class meets: Friday, 6:00 pm - 8:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $45

HOSP7057      5/15       1 mtg,
Registration is temporarily closed. Please use the contact form at the top of the page if you are interested in being notified when registration reopens.
mushroom soup

Healthy Cooking: Blue Zones Longevity Diet

Join us as you to learn about the secrets to longevity by eating a Blue Zones diet. We will  share some of our favorite dishes from our Blue Zone certified kitchen, The Uala Leaf Cafe at Windward CC. The chef will demonstrate how to prepare a Blue Zone pesto pasta salad and an Okinawan cream of mushroom soup served with sourdough bread. Tasting plates will be served.

Date: May 16
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7051      5/16       1 mtg,
Registration is temporarily closed. Please use the contact form at the top of the page if you are interested in being notified when registration reopens.
uala sweet potato

Food as Medicine: Uala (sweet potato)

‘Uala, sweet potato, was traditionally baked on hot coals, hot ashes or steamed in an imu. ‘Uala leaves are also edible and can be prepared and eaten much like spinach, luau leaf or turnip greens. We will prepare several different dishes using all parts of this superfood.

As a safety precaution participants should wear covered shoes and long pants. Apron, kitchen towel, and other personal items can also be brought to class.

All content is for informational purposes only and are not intended to serve as a substitute for the consultation, diagnosis, and/or medical treatment of a qualified physician or healthcare provider.

Date: Mar 21
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7044     5/23     1 mtg.
cooking and baking

Culinary Camp & Baking Camp for Teens

If you are looking for a great camp for your teens this summer, consider this fun hands on cooking or baking camp geared for youth (ages 11-15, minors need parental consent) that love to cook, bake and explore new kitchen adventures this is the perfect setting.

We will focus on getting teens to learn, plan, organize and execute classic recipes to add to their skill set. Cooking and baking is also a great way to learn about different cultures. We will explore a variety of recipes from around the world.

BAKING CAMP
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. They will also make pastry dough for pies, turnovers and cobbler then move into yeast raised doughs and make a variety of fresh breads. Finally, they will make cakes and frostings perfect for summertime potlucks. Start new family traditions now, baking is for everyone.

CULINARY CAMP
In our culinary camp students will focus on learning and practicing foundational skills necessary to succeed in any kitchen. Knife skills and kitchen safety, vegetable cuts, soups, sauces, meat and vegetable cooking. Planning, organizing and execution of classic recipes will be the framework as they add great recipes to their growing skill set. Cooking is also a great way to learn about different cultures. Towards that aim, we will explore a variety of recipes from around the world.

These camps fill up fast but you are welcome to join our wait list. Each class will have a vegetarian option. These classes are not vegan or gluten free. Let us know at the time of registration if your teen has any food allergies or other special needs. Please have your teen wear long pants, closed toed shoes and tie back long hair. Aprons, kitchen towel and other personal items can also be brought to class. Please have your teen bring your own to go containers for samples and lunch. Lunch break daily for 30 minutes. Students will be responsible to bring their own lunch.

Three sections are available.

Dates:
Baking Camp:  Jun 1, 2, 3 & 4
Culinary Camp: Jun 15, 16, 17 & 18
Baking Camp: Jul 6, 7, 8 & 9

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

HOSP7052  6/1, 2, 3 & 4          4 mtgs.
HOSP7052  6/15, 1617 & 18   4 mtgs.
HOSP7052  67/6, 7, 8 & 9        4 mtgs.
Registration is temporarily closed. Please use the contact form at the top of the page if you are interested in being notified when registration reopens.

Past Cooking Events

drinks
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.