Culinary & Baking

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yeast bread cut

Yeast Breads I (one day class)

You can make your own yeast breads at home and it’s not that complicated. Join us for a demystification of the challenges of Yeast Breads as you make Italian, French, Italian, Sweet Rolls and Cinnamon Raisin. Learn some simple tricks to elevate your bread making skills or learn to make your first loaf of bread.

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Baking Camps (two day classes)

baking equipment and a cake

Summer Baking Camp II (Yeast Breads & Cakes)

In this 2-day hands on series, students will make a variety of yeast breads and cakes. No experience required, just a passion for baking. We will demystify the challenges of Yeast Breads as you make Italian, French, Italian, Sweet Rolls and Cinnamon Raisin. Learn some simple tricks to elevate your bread making skills or learn to make your first loaf of bread.
Cakes are always the center of a celebration. Elevate your baking skills to create beautiful and delicious works of art. Learn about the importance of ingredients, preparation, baking, filling and icing techniques. We will make a chocolate cake, carrot cake and variations of other cakes and cupcakes to add to
your recipe repertoire.

Bring along some large take home containers because you will take home loads of goodies. Lunch will be provided. Youth age 13 and over are welcome with parental consent.

Date:  tbd
Class meets:  tbd
Location:  tbd
Cost: tbd

Seating is limited.  
For questions or more information: 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.
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.
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.
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.