WORKFORCE AND LIFELONG LEARNING
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.

Health Beverage Series: Jun Tasting

jun kombucha
This ancient Chinese health elixir has been around for thousands of years but relatively new to the West. Jun, a simpler version of Kombucha, contains health benefits rich in beneficial probiotics and immunity boosting power. Learn more about Jun as you sip on some Native Hawaiian inspired flavors and snack on chefmade pairings.

Instructors: Mahana Beamer, Noe Puuauli
Date: August 24
Class meets: Saturday, 10:00 - 11:30 am
Location: Hale Akoakoa - Cafeteria
Cost: $35

HOSP7026    8/24    1 mtg.
Enrollment will close when all seats are filled or on Monday August 19.
brussels sprouts and kabocha

Diabetes Heart-Healthy Cooking

Diabetes is one of our main health issues here in Hawai‘i and to address this problem we will be presenting cooking tips, ingredients and dishes that are considered diabetes superfoods. We will create a few dishes using beans, dark green leafy vegetables, citrus fruit and more.

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.

Instructors: Daniel Swift
Date: Aug 31
Class meets: Saturday, 10:00 - 11:30 am
Location: Hale Akoakoa - Cafeteria
Cost: $35

HOSP7016    8/31    1 mtg.
Enrollment will close when all seats are filled on or Friday, August 23.
roasted veetables

Autoimmune-Friendly Cooking

Are you interested in learning more about foods that reduce inflammation and support your immune system? Join us for an ingredient and cooking technique exploration that does just that. We will identify ingredients and cook some simple and delicious dishes to taste. Enjoy the right foods knowing they are good for you whether you need to focus on an autoimmune diet or just want to eat healthier.

Instructors: Daniel Swift
Date: Sept 21
Class meets: Saturday, 10:00 - 12:00 pm
Location: Hale Akoakoa - Cafeteria
Cost: $35

HOSP7031    9/21    1 mtg.
Enrollment will close when all seats are filled on or Friday, September 13.
blue zones hawaii logo
Blue Zones Project is a community-wide well-being improvement initiative that helps make healthy choices easier for everyone in Hawaii.
cooked vegetables

Vegan 101: Orientation

Interested in learning more about vegan cuisine? Come join us. Students will work with a variety of plant-based products, meat alternatives as well as learn new and exciting culinary techniques.
This introductory session is open to all levels of culinary experience and expertise.
Enrollment will close when all seats are filled by 9/20.
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.

Instructor: team
Date: Sept 28
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7009    9/28    1 mtg.
Enrollment will close when all seats are filled on or Friday, September 20.
cookies

Cookies – One Dough Endless Possibilities

If you love cookies, then this class will get you in the groove. We will explore the history of the cookie, what makes a cookie a cookie and a variety of different cookies that can easily be made with one yummy dough.

Keiki minimum age 9 years old w/out parent or 6 yrs w/ parent. 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.

Instructor: Dan Swift
Date: Oct 5
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7014    10/5     1 mtg.
Enrollment will close when all seats are filled on or Friday, September 27.
pizza

Keiki Cooking: Pizza Doughlicious

Let your keiki culinary creativity run wild as they assemble their own sweet or savory pizzas. Keiki will go through each step of the pizza making process from rolling out the dough, adding sauce and toppings, cooking to perfection and adding their own finishing touches. Chef Mahana will demonstrate other variations using pizza dough such as bread sticks, garlic knots, pizza muffins, etc.

Keiki minimum age 9 years old w/out parent. Adults w/out keiki 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.

Instructor: Mahana Beamer
Date: Oct 12
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7022    10/12    1 mtg.

Enrollment will close when all seats are filled by Friday, October 4.
slow cooker

Slow Cooker Meals: Making Tough - Tender and Flavorful

Learn the tricks of the trade when it comes to getting the most out of your slow cooker or braising pot. Practicing just a few simple principles of braising, you will be able to take your cooking to the next level. Participants will be working hands-on to prepare Chicken Chasseur, Pulled Pork and Uala Stew.

Keiki minimum age 9 years old w/out parent or 6 yrs w/ parent. 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.

Instructor: John McGough
Date: Oct 19
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7023    10/19    1 mtg.

Enrollment will close when all seats are filled by Friday, October 11.
pumpkin pie

Keiki & Kupuna in the Kitchen: Pie Making

If you love baking with your loved ones, this is the class for you. Participants will
learn the importance of key ingredients in baking and make pie crust and basic pie
filling. Tips on making your own signature pie will be shared. Students will also be able to take their creations home to share with the family.

Keiki minimum age 9 years old w/out parent. Adults w/out keiki 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.

Instructor: Dan Swift
Date: Oct 26
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7033    10/26    1 mtg.

Enrollment will close when all seats are filled by Friday, October 18.
pasta and pesto

Keiki Cooking: Pasta and Pesto

Learn how to make fresh egg pasta and a delicious garden basil pesto. This course will be hands on and students will be allowed to mix and roll their own pasta, learn tips on cooking fresh pasta and blend a delicious pesto to coat the noodles. Also, Salsa Fresca will be demonstrated to accompany the noodles.

Keiki minimum age 9 years old w/out parent. Adults w/out keiki 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.

Instructor: Mahana Beamer
Date: Nov 2
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7032    11/2    1 mtg.

Enrollment will close when all seats are filled by Friday, October 25.
fruit bowl

Sharpen Your Knife Skills

The knife is the first and most used tool in the kitchen. Learn about different types of knives and their specific uses. Know when to hone and when to sharpen your knife and also how to properly care for and use it safely.

Chef John will demonstrate how to make the most useful cuts and how it affects flavor and visual appeal. Participants will practice cuts and put together a fruit platter for tasting.

Participants may bring their own knife and containers for food samples. 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.

Instructor: John McGough
Date: Nov 9
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7006    11/9    1 mtg.

Enrollment will close when all seats are filled by Friday, November 1.

Wine Tasting - Ho'okipa 101

wine in glasses
Have you ever wondered how the experts find that perfect bottle of wine? Dan and Alice Swift will give you a "jump-start" session so you will know what to select and serve at your next gathering or dinner out with friends. Red or White? Learn to appreciate and evaluate what's in your glass, see it, taste it, smell it and how to describe it. Small bites will be included with your wine tasters.

Instructor: Dan Swift & Alice Swift
Date: Nov 22
Class meets: Friday, 6:00 am - 8:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $45

Participants must be 21 years of age and older. Must present ID at door.

HOSP7096    11/22    1 mtg.

Enrollment will close when all seats are filled by Thursday, November 14.
ginger plant

Food is Medicine: ‘Ōlena

Known for its medicinal and healing properties, ‘ōlena (turmeric) is used in many different culinary meals adding its unique flavor to dishes. In this food is medicine series, you will delve in to the many uses of ‘ōlena and how to prepare it so that it not only taste good but is good for you. We will also look at the many healing benefits of ‘ōlena and learn to make an easy "medicine" that can 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.

Instructor: Noe Puuauli
Date: Nov 23
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7036    11/23    1 mtg.

Enrollment will close when all seats are filled by Friday,  November 8.
soba

Local Japanese Favorites: Soba & Ozoni

Welcome in the New Year with two popular Japanese dishes – ozoni (Japanese New Year mochi soup) and soba (buckwheat noodles). Chef Steve will share key ingredients used for flavor and visual appeal then guide you through preparation techniques. Work hands-on to assemble and taste these traditional dishes.

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.

Instructor: Steve Maeshiro
Date: Dec 7
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7034    12/7    1 mtg.

Enrollment will close when all seats are filled by Friday, November 29.
whiskey in glass

Introduction to Whiskey

From smoky to sweet, spicy to smooth, whiskey comes in all shapes and sizes! Robert Casale will take you on a journey that'll stretch from the windswept coasts of Scotland, to the Appalachian Trail of the Eastern United States. Together we will explore the flavor ranges and exciting styles of whiskey.

Instructor: Robert Casale
Date: Dec 13
Class meets: Friday, 6:00 am - 8:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $45

Participants must be 21 years of age and older. Must present ID at door.

HOSP7098    12/13    1 mtg.

Enrollment will close when all seats are filled by Thursday, December 5.
fresh basil

Culinary Herbs: Growing and Harvesting

Nothing brings out flavor and freshness of a dish better than fresh herbs. Growing and harvesting herbs are relatively easy and fun. Participants will visit the Windward CC healing garden and learn how to properly harvest herbs in a way that will keep plants healthy and abundant. You will then help prepare a dish to taste using harvested herbs. Harvesting guide booklet included.

Sunglasses, sunscreen, hat, and bottled water suggested. 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.

Instructor: Noe Puuauli
Date: Jan 4
Class meets: Saturday, 10:00 - 12:00 pm
Location: Hale A'o
Cost: $35

HOSP7015    1/4    1 mtg.

Enrollment will close when all seats are filled by Friday, December 27.

Weekday Cooking: One Day Prep, One Week of Meals

Struggling to figure out what to make every week? Need easy prep ingredients and techniques? Chef Dan will show you how to organize and prepare multiple day meals in just a few hours using local ingredients.

As a safety precaution participants should wear covered shoes and long pants.

Instructor: Dan Swift
Date: Jan 11
Class meets: 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria

HOSP7029    1/11    1 mtg.

Enrollment will close when all seats are filled by Friday, January 3.
chicken karaage

Local Japanese Favorites: Karaage and Kobachi

Learn the secrets to making crispy and tender delicious chicken karaage and a few simple but tasty kobachi (Japanese side dishes). You will help assemble and taste these dishes. A perfect meal for entertaining or for a family gathering.

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.

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

HOSP7018    1/18    1 mtg.

Enrollment will close when all seats are filled by Friday, January 10.

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. 
Paul Onishi is a 35 year veteran and survivor in the highly competitive food and beverage industry. Chef Paul has evolved from being an avid consumer of “animal protein” to an “enlightened” vegan focused chef and educator.

Paul received his Teaching Certificate from Chaminade University and has taught for the State of Hawai‘I D.O.E. for 10 years. Chef Paul helped start a culinary training program for at-risk youth in elementary through high school on O‘ahu and Hawai‘i Island. 

Chef Paul brings his unique and engaging style of hands-on culinary instruction to the Windward Community College campus. Through his knowledge of food preparation he has been able to successfully transition to a plant based diet by employing innovative techniques and utilizing new food products now available to consumers. Chef Paul is passionate and committed to share his knowledge and expertise with those who need to modify their lifestyles, but find it challenging to make the transition. 
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 Swift has over 15 years of hospitality, food and beverage experience. She received her Bachelor of Science degree from the Collins College of Hospitality Management program at  California State Polytechnic University, Pomona, where she developed her passion for wine education. She worked in various restaurants and obtained several sommelier certifications through the course of her studies (SWE Certified Wine Specialist, WSET Level 3, CMS Level 1). Concurrently, she also developed her culinary and baking skills as a co-owner of Pomona Baking Company, where she specialized in custom cakes.

In 2011 Alice began teaching for the University of Las Vegas, Nevada (UNLV) in beverage and hospitality courses, and worked as an instructional designer for UNLV while she obtained her Master Degree in Instructional Design and Technology from California State University, Fullerton.

Alice earned her Ph.D. in Hospitality Administration from the William F. Harrah College of Hospitality at UNLV in 2016.

She currently works as a Senior Instructional Designer for Kamehameha Schools. Alice continues to stay in the hospitality industry teaching online hospitality courses for UNLV, while continuing her monthly WineTalk column as a beverage journalist for the Las Vegas Food & Beverage Professional magazine.
Robert Casale has worked in the food and beverage
industry for 14 years. He received his BA in Communicology and is currently pursuing a MA in Communicology from UH - Mānoa. Robert has created menus, managed wine portfolios, liquors and spirits and owns his own wine, cocktail, spirit and event planning consulting business.