Culinary & Baking

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Get ready for more fun in the kitchen.  Please join our mailing list to be the first to know about upcoming classes.

Summer Baking Classes and Camp

fruit tart

Baking Camp (three day class)

In this 3 day hands on series, students will be making a variety of quick breads, yeast breads, cookies , bars much more. Day 1: Focus on quick breads, learn to make your favorite style of muffins and loaves as well as some delightful toppings.  Day 2: Explore yeast breads such as sweet rolls, Italian bread and a classic French Bread. Day 3: Cookies and bars are on the menu as we create some variations on classics such as brownies, blondies and jam bars.
 
Lunch will be provided on each day. Please bring your own containers to take your products home. Aprons, kitchen towel and other personal items may also be brought to class.
 
SAFETY GUIDELINES
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. If student is not an adult, parent or guardian must complete the consent form.

THREE DAY CLASSES
Date: July 18, 19 & 20
Days: Monday, Tuesday & Wednesday
Class meets: 8:00 am–1:00 pm
Location: Windward CC, Hale Akoakoa
Cost: $285

THIS COURSE IS SOLD OUT.
CONTACT FORM - 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.
Please join our mailing list for all general class notifications.
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.
Salvatore Coppola
Tiffanie Masutani is currently a Pastry Arts Lecturer at Kapi‘olani Community College. She received her Culinary and Pastry Arts Associate degrees and Advanced Professional Certificate in Culinary Arts from Kapi‘olani Community College. She also has her Bachelor of Applied Science in Culinary Management from University of Hawai‘i West O‘ahu. She is passionate about kids cooking and baking and has worked with several community organizations for hands-on training to help get kids in the kitchen. She is a Certified Working Pastry Chef (CWPC) from the American Culinary Federation.
Salvatore Coppola
Rob Vasquez is a first generation Filipino-American, born in western Pennsylvania and raised in northern California. He is a graduate of Milpitas High School, the University of California, Berkeley, University of the Pacific’s McGeorge School of Law, The Judge Advocate General’s Legal Center and School, the U.S. Army Command and General Staff College, and most recently Kapi`olani Community College’s culinary arts program.

Over a twenty-three year military and legal career, the U.S. Army sent Rob to over a dozen regions across the United States, Europe, Asia, and the Middle East, allowing him to experience cuisines from across the globe. As Rob approached retirement from the Army, he reflected on the role of food in his life, personally and professionally. Whether sitting down for tea and snacks with Iraqi officials, sharing a meal with fellow soldiers at on-post dining facilities, going out to eat with friends, or cooking his mom’s Filipino dishes at home, Rob marveled at how food builds bridges, reinforces bonds, broadens cultural horizons, and evokes memories of home.

Rob is now pursuing a second career as a culinarian, and he looks forward to sharing his food with others and traveling with his wife, Lani, to experience more cultures and cuisines.
Salvatore Coppola
Salvatore Coppola was born in Trieste, Italy, Salvatore Coppola attended the Amerigo Vespucci Culinary Institute in 1984, where he graduated with a culinary and hotel management degree and went on to work around Europe.

From 1988 to 2011, chef Salvatore was invited to be the executive chef of Princess Caroline of Monaco, daughter of American actress Grace Kelly. He led the kitchen staff of the crown’s private properties in France, Austria and northern Germany. Coppola recalls that the crown requested “simple, but high quality” food in its daily meals. He was allowed to take as much time as he needed to ensure that food would be served up to the family’s standards.

Coppola moved to Hawai‘i in 2011 and joined Gros Bonnet Culinary Academy, a private culinary school in Honolulu for two years. He is currently a chef instructor at Kapi‘olani Community College since 2016, in 2018, he became a professor for the State of Hawai‘i Apprenticeship Program, aimed at all those who wish to learn how
to cook or improve their skills.
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.