WORKFORCE AND LIFELONG LEARNING
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Cooking

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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.

Due to the increase in the number of COVID-19 cases on Oʻahu, UHCCs have reduced presence on all campuses until further notice. 

CANCELLED CLASSES:
Sat, Sep 19 - Food as Medicine: Niu (Coconut)
Thu, Sep 24 - Hau'oli Pastry Series with Chef John: Malasada and Mochisadas
Fri, Oct 2 - Beverage Institute of the Pacific Series: Understanding Wine Labels
Fri Oct 9 - Beverage Institute of the Pacific Series: Octoberfest Beer and Brats
Thu, Oct 15 - Hau'oli Pastry Series with Chef John: Pumpkin Crunch
Sat, Oct 17 - Food as Medicine: 'Ulu (breadfruit)
Thu, Oct 29 - Hau'oli Pastry Series with Chef John: Devil's Food Cake
Thu, Nov 12 - Hau'oli Pastry Series with Chef John: Butter Cake
Sat, Nov 14 - Culinary Herbs: Growing and Harvesting
Sat, Nov 21 - Keiki & Kupuna in the Kitchen: Cookies
Thu, Dec 3 - Hau'oli Pastry Series with Chef John: The Ultimate Coffee Cake

Thank you for your interest in our culinary and baking classes. We hope to be able to run these classes in the future.

We will be adding more classes as health and safety conditions allow.

fruit tart

Pastry & Baking Series: Fruit Tart (online via Zoom)

Who can resist this visually impressive and delicious dessert. Learn to make the delicious cookie like crust, topping and glaze to feature your favorite seasonal fruits.

This course will be delivered using Zoom.

Recipe and Zoom link will be provided prior to the start of the class. Please test your Zoom connection before the meeting date. If you need assistance please call (808) 235-7433 or wccocet@hawaii.edu.

REQUIRED TECHNOLOGY NEEDS
  • Computer, Tablet (iPad, Galaxy, etc.) or Smartphone
  • Access to high speed internet (min. 512k)
  • Device with camera, microphone & speaker
  • Zoom quick start guide

Date: Saturday, Oct 3
Time: 10:00 AM - 11:15 AM
Location: Online via Zoom
Cost: $20
cinnamon rolls

Cinnamon Rolls and Sticky Buns (online via Zoom)

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 everyone's favorite cinnamon rolls and sticky buns.

This class will be delivered using Zoom.

Recipes and Zoom link will be provided prior to the start of the class. Please test your Zoom connection before the meeting date. If you need assistance please call (808) 235-7433 or wccocet@hawaii.edu.

REQUIRED TECHNOLOGY NEEDS
  • Computer, Tablet (iPad, Galaxy, etc.) or Smartphone
  • Access to high speed internet (min. 512k)
  • Device with camera, microphone & speaker
  • Zoom quick start guide

Date: Saturday, Oct 3
Time: 1:00 PM - 2:15 PM
Location: Online via Zoom
Cost: $20
olena tumeric

Food is Medicine: Olena (Tumeric) (online via Zoom)

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 as Medicine series, you will delve into some of the uses of olena and how to prepare it so that it not only tastes 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.

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.

Recipes and Zoom link will be provided prior to the start of the class. Please test your Zoom connection before the meeting date. If you need assistance please call (808) 235-7433 or wccocet@hawaii.edu.

REQUIRED TECHNOLOGY NEEDS
  • Computer, Tablet (iPad, Galaxy, etc.) or Smartphone
  • Access to high speed internet (min. 512k)
  • Device with camera, microphone & speaker
  • Zoom quick start guide

Date: Saturday, Oct 10
Time: 10:00 AM - 11:15 AM
Location: Windward CC, Hale Akoakoa - Cafeteria
Cost: $20

HOSP7036-003
tempura

Japanese Favorites: Tempura (online via Zoom)

Learn the secrets to a perfectly light and crispy tempura batter and a delicate dipping sauce. Learn how to prepare shrimp, vegetables then fry up some goodies.

This class will be delivered using Zoom.

Recipe and Zoom link will be provided prior to the start of the class. Please test your Zoom connection before the meeting date. If you need assistance please call (808) 235-7433 or wccocet@hawaii.edu.

REQUIRED TECHNOLOGY NEEDS
  • Computer, Tablet (iPad, Galaxy, etc.) or Smartphone
  • Access to high speed internet (min. 512k)
  • Device with camera, microphone & speaker
  • Zoom quick start guide

Date: Saturday, Oct 24
Time: 10:00 AM - 11:15 AM
Location: Online via Zoom
Cost: $20
banana bread

Pastry & Baking Series: Blue Ribbon Banana Bread

A favorite in Hawaii, moist and delicious banana bread is a must master recipe for every baker. In this class you will learn to make one of the most delicious banana breads around.

Aprons, kitchen towel and other personal items can also be brought to class.

SAFETY GUIDELINES
As a safety precaution participants must wear a face mask, covered shoes and long pants.


Date: Saturday, Nov 7
Time: 10:00 AM - 12:00 PM
Location: Windward CC, Hale Akoakoa - Cafeteria
Cost: $45
stollen bread

Stollen, the world's most expensive bread

Known as the world’s most expensive bread, Stollen is filled with candied fruit and marzipan and based with lots of melted butter before being coated with an abundance of powdered sugar. A traditional Christmastime favorite, let’s get a head start on this year’s holiday season and make this classic together.

Aprons, kitchen towel and other personal items can also be brought to class.

SAFETY GUIDELINES
As a safety precaution participants must wear a face mask, covered shoes, and long pants.


Date: Saturday, Dec 5
Time: 10:00 am - 12:00 pm
Location: Windward CC, Hale Akoakoa Cafeteria
Cost: $45

Past Cooking Events

drinks
Japanese pupu
salad noodles and ice cream
daniel swift
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.