Culinary & Baking
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Baking Series:
Breads of the world – 5 Breads
In this hands-on class students will learn the primary components of all breads and the ratios used to make a number of bread varieties. Italian Country Bread, Challah, Rosemary Potato Bread, Lavash and Irish Soda Bread will all be made and of course, you get to take home your creations.
Date: Saturday, Jan 10
Time: 9:00am–12:00pm
Location: Windward CC, Hale Akoakoa - Cafeteria
Cost: $75
Seating is limited.
As a safety precaution students should wear non-slip covered shoes and long pants. Students may bring personal items, including an apron, a kitchen towel, and food containers.
Only enrolled student may attend the course. Parent/guardian must complete the CONSENT WAIVER FORM and may not stay to chaperone.
Date: Saturday, Jan 10
Time: 9:00am–12:00pm
Location: Windward CC, Hale Akoakoa - Cafeteria
Cost: $75
Seating is limited.
As a safety precaution students should wear non-slip covered shoes and long pants. Students may bring personal items, including an apron, a kitchen towel, and food containers.
Only enrolled student may attend the course. Parent/guardian must complete the CONSENT WAIVER FORM and may not stay to chaperone.
Food is Medicine: Culture and Cooking
Food is Medicine: Where Culture and Cooking Come Together is a community workshop series that explores how traditional Hawaiian and local plants can nourish body, mind, and spirit through everyday meals. Each session blends cultural practice, culinary creativity and community connection showing that when we care for the ʻāina, it cares for us in return. The workshop honors ancestral wisdom while building modern kitchen confidence, creating a space where culture, community, and cooking come together on the plate.
The first in this series: Where Culture and Cooking Come Together will spotlight ʻuala (sweet potato) in all its abundance, honoring both the nourishing root and the versatile leaf. Participants will learn the cultural and traditional significance of ʻuala, explore its healing values, and then head into the kitchen to prepare healthy, ʻāina-inspired recipes that continue to be a foundation for wellness today.
Date: Friday, February 27
Class meets: 9:00–11:00am
Location: WCC, Hale Akoakoa - Cafeteria
Cost: $25
Seating is limited.
For questions or more information: wccocet@hawaii.edu or 808-235-7433.
The first in this series: Where Culture and Cooking Come Together will spotlight ʻuala (sweet potato) in all its abundance, honoring both the nourishing root and the versatile leaf. Participants will learn the cultural and traditional significance of ʻuala, explore its healing values, and then head into the kitchen to prepare healthy, ʻāina-inspired recipes that continue to be a foundation for wellness today.
Date: Friday, February 27
Class meets: 9:00–11:00am
Location: WCC, Hale Akoakoa - Cafeteria
Cost: $25
Seating is limited.
For questions or more information: wccocet@hawaii.edu or 808-235-7433.
Baking Camps
Baking Camp
THIS IS AN EXAMPLE OF A BAKING CAMP. RECIPES USED ARE AT THE DISCRETION OF THE INSTRUCTOR.
If you love baking and want to spend the day making a variety of classics with other like minded folks, join us for this hands-on baking class where we will make classic Ciabatta Bread, Whole Wheat Honey Bread with Oats and Soft Rolls just for starters. Then we jump into cookies making 2 varieties of shortbread cookie and lastly the oh so delicious classic cupcake with simple buttercream. So yummy and yours to take home. Lunch will be served.
Date: tbd
Class meets: tbd
Location: tbd
Cost: tbd
Seating is limited.
As a safety precaution students should wear non-slip covered shoes and long pants. Students may bring personal items, including an apron, a kitchen towel, and food containers.
Only enrolled student may attend the course. Parent/guardian must complete the CONSENT WAIVER FORM and may not stay to chaperone.
For questions or more information: wccocet@hawaii.edu or 808-235-7433.
If you love baking and want to spend the day making a variety of classics with other like minded folks, join us for this hands-on baking class where we will make classic Ciabatta Bread, Whole Wheat Honey Bread with Oats and Soft Rolls just for starters. Then we jump into cookies making 2 varieties of shortbread cookie and lastly the oh so delicious classic cupcake with simple buttercream. So yummy and yours to take home. Lunch will be served.
Date: tbd
Class meets: tbd
Location: tbd
Cost: tbd
Seating is limited.
As a safety precaution students should wear non-slip covered shoes and long pants. Students may bring personal items, including an apron, a kitchen towel, and food containers.
Only enrolled student may attend the course. Parent/guardian must complete the CONSENT WAIVER FORM and may not stay to chaperone.
For questions or more information: wccocet@hawaii.edu or 808-235-7433.
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.
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.
Brandon Hanagami serves as a Hospitality/Culinary Faculty member at Windward Community College's Hi`ilaniwai Food Innovation Training. He brings a wealth of experience and a diverse academic background to the program. Brandon earned his Associate Degrees in Culinary Arts and Pastry Arts from Kapi‘olani Community College, complementing his studies in Business Administration and Communicology from the University of Hawaiʻi at Mānoa. Furthering his expertise in education, he also holds a Master of Arts in Education degree and is a National Board Certified Teacher.
With 15 years as a culinary arts teacher with the Hawaiʻi Department of Education in Career & Technical Education, Brandon is deeply committed to student success. He's passionate about equipping participants with the foundational culinary skills and techniques essential for the industry. More importantly, he focuses on cultivating the durable, soft skills that empower Hi`ilaniwai participants with a crucial competitive edge in the evolving workforce. Beyond his teaching, Brandon actively engages in community work, collaborating with organizations dedicated to food security, nutrition, healthy cooking, and supporting underserved youth and communities.
With 15 years as a culinary arts teacher with the Hawaiʻi Department of Education in Career & Technical Education, Brandon is deeply committed to student success. He's passionate about equipping participants with the foundational culinary skills and techniques essential for the industry. More importantly, he focuses on cultivating the durable, soft skills that empower Hi`ilaniwai participants with a crucial competitive edge in the evolving workforce. Beyond his teaching, Brandon actively engages in community work, collaborating with organizations dedicated to food security, nutrition, healthy cooking, and supporting underserved youth and communities.
Noe Puaauli is a Hawaiian cultural education specialist. Noe was co-creator of a healing garden and 'Äina 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 lÄ'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.
John McGough has been a culinary instructor and K-12 outreach specialist for Hiilaniwai Foodservice Innovations Training Program at Windward Community College since 2019. He earned his Patisserie and Baking Certificate from Le Cordon Bleu College of Culinary Arts in Las Vegas, Nevada. With over 20 years of experience in the restaurant industry, John has held various roles—including chef, pastry chef, baker’s assistant, pastry cook, cook, and restaurant manager—at notable establishments in Las Vegas and Honolulu/Waikīkī.
John is also the owner and pastry chef of Hau‘oli Pastry Company, where he not only crafts customized dessert menus for à la carte dining, banquets, and special events, but also oversees the day-to-day business operations, including staff management, client relations, budgeting, and strategic planning to drive growth and maintain the company’s reputation for excellence.
John is also the owner and pastry chef of Hau‘oli Pastry Company, where he not only crafts customized dessert menus for à la carte dining, banquets, and special events, but also oversees the day-to-day business operations, including staff management, client relations, budgeting, and strategic planning to drive growth and maintain the company’s reputation for excellence.
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.
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.
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.