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.

All June classes have been cancelled. Please see list below.
CANCELLED CLASSES
June 6 - Hot Cross Buns and Cinnamon Rolls
June 13 - International Series: Szechuan Chinese
June 18 - Hau’oli Pastry Series: The Ultimate Coffee Cake
June 19 - Beverage Institute of the Pacific Series: Sake and Shochu
June 20 - Food as Medicine: Niu (coconut)
June 27 - Japanese Favorites: Yakitori and Yakisoba
cooking and baking

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 (youth ages 11-15, 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 cakes and frostings perfect for summertime potlucks. Start new family traditions now, baking is for everyone.

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 you or your teen has any food allergies or other special needs. All students should 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 bring your own to go containers for samples. Lunch will be provided. You will have a break daily for 30 minutes.

Three sections are available.

Dates:
July 6, 7, 8 & 9
July 20, 21, 22 & 23
July 27, 28, 29 & 30

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

HOSP7052  7/6, 7, 8 & 9            4 mtgs.
HOSP7052 7/20, 21, 22 & 23    4 mtgs.
HOSP7052  7/27, 28, 29 & 30   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.
pumpkin crunch

Hau’oli Pastry Series: Pumpkin Crunch

This local pumpkin dessert is a favorite at many potlucks and gatherings. Up your game and learn how to perfect the elements that make it so addicting.

 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: Jul 2
Class meets: Thursday, 6:00 pm - 8:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7058-002      7/2    1 mtg.

Registration is temporarily closed.
pork

International Series: A Taste of Okinawa

Join us in our first class focusing on this amazing cuisine. Students will make Rafute – a classic Okinawan braised pork belly dish, stir-fry vegetables and a fantastic fried andagi.

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

HOSP7056-002      7/10    1 mtg.

Registration is temporarily closed.
macaroon and macaron

Hau’oli Pastry Series: Macaroon vs Macaron

Macaroons and Macarons are two delicious favorites here in Hawaii. Join us to make both of these favorites and try not to eat them all before you get home.
 
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: Jul 16
Class meets: Thursday, 6:00 pm - 8:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7058-002      7/16    1 mtg.

Registration is temporarily closed.
kukui nut

Food as Medicine: Kukui (candlenut)

More commonly used as a relish on dishes Kukui in its entirety has many different uses. In this course we will take a look at some of the traditional uses as well as how to incorporate kukui in to todays dishes.  Learn to make 'inamona,  a local favorite relish that is commonly mixed with poke.

As a safety precaution participants should wear covered-toe shoes and long pants. Apron, kitchen towel and other personal items can 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: Jul 18
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7044     7/18     1 mtg.

Registration is temporarily closed.

Beverage Institute of the Pacific Series: Understanding Wine Labels

Have you ever stood in the wine isle at your favorite shop and felt overwhelmed by the volume of choices? What are you supposed to look for in a wine label? This class will dissect the wine label content and highlight the key information to look for when selecting your wines. Three wines will also be tasted and paired with some delicious small plates.

Participants must be 21 years of age. Must present current picture identification at the door.

Date: Jul 19
Class meets: Friday, 6:00 pm - 8:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $45

HOSP7057-004      7/19       1 mtg,

Registration is temporarily closed.
sushi

Sushi: Temaki and Uramaki

Have you ever wondered how to make perfect sushi rice? If so, then join us for our sushi making class and learn not only the rice cooking process but also how to shape temaki hand-rolls, nigiri and cone sushi.  Please bring your own sushi mats.

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

HOSP7056-004      7/25    1 mtg.

Registration is temporarily closed.
fruit tart

Hau'oli Pastry Series: Fruit Tart

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

 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: Jul 30
Class meets: Thursday, 6:00 pm - 8:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7058-006      7/30    1 mtg.

Registration is temporarily closed.
red wine

Beverage Institute of the Pacific Series: Finding the Right Red Wine

Full-Bodied or light? Tanic or not? What about residual sugars? What is the right red wine for you? Let's explore this together in this tasting class.

Participants must be 21 years of age. Must present current picture identification at the door.

Date: Jul 31
Class meets: Friday, 6:00 pm - 8:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $45

HOSP7057-005      7/31       1 mtg,

Registration is temporarily closed.
puff pastry

Pastry and Baking Series: Puff Pastry and Danish

These two laminated favorites are very fun to work with. Let's make some favorites like Palmier Cookies and a fruit-filled breakfast Danish in this hands-on class.

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: Aug 1
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7047-002     8/1    1 mtg.

Registration is temporarily closed.
chicken

International Series: A Taste of India

Let's explore the tandor favorites together and make, Naan, Tandoori Chicken and serve them with buttery Basmati rice and papadums.

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: Aug 8
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7056-003      8/8    1 mtg.

Registration is temporarily closed.
butter cake

Hau’oli Pastry Series: Butter Cake to Die For

What could be better than butter cake? There's a good reason why this traditional cake has been in family cookbooks for many generations. Learn how to create a magically moist cake that is wonderfully delectable.

 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: Aug 13
Class meets: Thursday, 6:00 pm - 8:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7058-007      8/13    1 mtg.

Registration is temporarily closed.
cocktail

Beverage Institute of the Pacific Series: Craft Cocktails

The popularity of Craft Cocktails has exploded in the last decade. Join us as we explore some of the various components that go into a cocktail and create a few of our own.

Participants must be 21 years of age. Must present current picture identification at the door.

Date: Aug 14
Class meets: Friday, 6:00 pm - 8:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $45

HOSP7057-006      8/14       1 mtg,

Registration is temporarily closed.
spanish needle

Food as Medicine: Kinehi (Spanish Needle)

More commonly used as a relish on dishes Kukui in its entirety has many different uses. In this course we will take a look at some of the traditional uses as well as how to incorporate kukui in to todays dishes.  Learn to make 'inamona,  a local favorite relish that is commonly mixed with poke.

As a safety precaution participants should wear covered-toe shoes and long pants. Apron, kitchen towel and other personal items can 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: Aug 15
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7044     8/15     1 mtg.

Registration is temporarily closed.
crepes

Hau'oli Pastry Series: French Crepes

A versatile and thin French pancake, crepes can be filled with almost anything. Be it sweet or savory they are sure to please. In this class you will learn to make this classic French favorite and fill them with a delightful fruit compote and a creamy chicken and mushroom stuffing.

 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: Aug 20
Class meets: Thursday, 6:00 pm - 8:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7058-008      8/20    1 mtg.

Registration is temporarily closed.

Kushiage and Japanese Potato Salad

Kushiage also known as kushikatsu is delicious skewered meat and vegetables deep fried to perfection. Pair it with a classic Japanese potato salad that is light, creamy and full of textures that will satisfy your palette.
 
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: Aug 22
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7034-006      8/22    1 mtg.

Registration is temporarily closed.
sourdough bread

Pastry and Baking Series: Sourdough Starters and Sourdoughs

Learn how to make and take care of your own sourdough starter and make a loaf of sourdough bread to take home.
 
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: Sep 5
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7047-003      9/5    1 mtg.

Registration is temporarily closed.
bulgogi

International Series: A Taste of Korea

Learn to make some popular Korean dishes with favorites like Kim Chi, Bulgogi and Hobakjuk, a sweet pumpkin porridge.

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

HOSP7056-003      9/12    1 mtg.

Registration is temporarily closed.
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, hat/cap, and long pants. Apron, kitchen towel and other personal items can also be brought to class.

Date: Sep 19
Class meets: Friday, 6:00 pm - 8:00 pm
Location: Hale Akoakoa - cafeteria/garden
Cost: $35

HOSP7048      9/19    1 mtg.

Registration is temporarily closed.
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: Dec 10
Class meets: Friday, 6:00 pm - 8:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7048      12/10    1 mtg.

Registration is temporarily closed.
olena

Food as 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: Dec 19
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7036      12/19    1 mtg.

Registration is temporarily closed.

Beverage Institute of the Pacific Series: Whiskey 2.0 – Classic Cocktails

whiskey cocktail
Whiskey is back in style. Together let’s create some timeless classic cocktails.

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

Date: Jan 22, 2021
Class meets: Friday, 6:00 pm - 8:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $45

HOSP7057-002      1/22       1 mtg,

Registration is temporarily closed.
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: May 23
Class meets: Saturday, 10:00 am - 12:00 pm
Location: Hale Akoakoa - cafeteria
Cost: $35

HOSP7044     1/23     1 mtg.

Registration is temporarily closed.

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.