Culinary & Baking
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Health & Cooking Series
Nourish & Flourish: A Cooking Series Exploring Food, Health, and Connection
Think of this as your favorite pau hana, upgraded with a bit of hands-on cooking and "real talk" on living well. We’re bringing a doctor and a chef together to bridge the gap between what’s on your plate and how you actually feel. Each session dives into the connection between physical health, mental clarity, and the social joy of sharing a meal. We’ll explore the science of longevity and the art of the kitchen, all while focusing on how simple, intentional habits can transform your daily energy. It’s about more than just data—it’s about the "social nutrient" found in gathering and the way good food can be the ultimate foundation for a balanced life. Join us to sip, snack, and discover a more vibrant way to nourish your whole self.
Forks Over Needles: Get Your Vitamin B12 the Delicious Way
Ready to swap the "trendy," pricey clinic trends for mouthwatering results? Join us for the next installment of our Nourish & Flourish series, where we’re unmasking the B12 shot craze and proving that the ultimate energy boost belongs on your plate, not in a syringe. In this hands-on cooking workshop, you’ll step behind the counter to whip up a vibrant, nutrient-dense meal designed to naturally support your nerve function, energy metabolism, and gut health. Together with a doctor and a chef, we’ll debunk influencer myths about "mega-dosing," talk gut health, and show you how easy (and affordable) it is to hit your daily benchmarks using real food. Whether you're navigating plant-based nutrition or just looking for a fun night out to upgrade your culinary skills, you’ll walk away with a happy gut and a practical blueprint for feeling your best.
Date: Friday, July 17
Time: 6:00–8:00pm
Location: Windward CC, Hale Akoakoa - Cafeteria
Cost: $60
Date: Friday, July 17
Time: 6:00–8:00pm
Location: Windward CC, Hale Akoakoa - Cafeteria
Cost: $60
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 class honors ancestral wisdom while building modern kitchen confidence, creating a space where culture, community, and cooking come together on the plate.
In this series: Where Culture and Cooking Come Together will spotlight various Hawaiian plants in all its abundance, honoring the nourishing aspect of all parts of the plant. Participants will learn the cultural and traditional significance of it, 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.
In this series: Where Culture and Cooking Come Together will spotlight various Hawaiian plants in all its abundance, honoring the nourishing aspect of all parts of the plant. Participants will learn the cultural and traditional significance of it, 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.
Kalo (taro)
Friday, July 31 - Kalo (Taro)
Class meets: 9:00–11:00am
Location: WCC, Hale Akoakoa - Cafeteria
Cost: $25 each class
For questions or more information: wccocet@hawaii.edu or 808-235-7433.
Class meets: 9:00–11:00am
Location: WCC, Hale Akoakoa - Cafeteria
Cost: $25 each class
For questions or more information: wccocet@hawaii.edu or 808-235-7433.
Summer Baking Camps- Kids & Adults
If you’re disappointed that you missed out on our baking camps make sure you are signed up to receive our monthly email.
International Series
Sushi, But Make It Plant-based
Stop viewing sushi as a gatekept mystery and start seeing it as a doable skill. This beginner-level workshop dismantles the intimidation of Japanese cuisine by focusing on the raw mechanics of the craft. We’ll dive into the chemistry: balancing your own vinegar and mastering sushi rice that actually holds its own. No "expert-only" pretension—just a hands-on breakdown of maki, hand rolls, and hakozushi (pressed sushi) for high-impact results without the need for decades of finger-finesse. …And we’re doing it all 100% plant-based. But don't expect basic cucumber rolls – we’re using culinary creativity to recreate sushi’s signature textures and flavors that give you the full satisfaction of the real thing without the fish. You’ll leave with a technical toolkit and the confidence to produce this traditional dish on your own terms.
Date:Saturday, June 20
Time: 10:00am–12:00pm
Location: Windward CC, Hale Akoakoa - Cafeteria
Cost: $30
Date:Saturday, June 20
Time: 10:00am–12:00pm
Location: Windward CC, Hale Akoakoa - Cafeteria
Cost: $30
Baking Series: Breads of the world – 5 Breads
In this hands-on, one day 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: tbd (one day class)
Time: 9:00am–12:30pm
Location: Windward CC, Hale Akoakoa - Cafeteria
Time: 9:00am–12:30pm
Location: Windward CC, Hale Akoakoa - Cafeteria
If you’re disappointed that this class is sold out, let us know so we can schedule another one! Email us at: wccocet@hawaii.edu
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 20 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 20 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 serves as the Kamālaakahoe Student Work Coordinator and Hawaiian Studies Instructor at Windward Community College where she integrates traditional healing and community well-being through lāʻau lapaʻau and mahiʻai kalo classes. As a lāʻau lapaʻau practitioner for over two decades, Noe is committed to nurturing a deeper understanding of how food is medicine. Her work centers on teaching, sharing, and serving the community by helping individuals reconnect with cultural practices that promote healthy eating, sustainability, and the vision of: A healer in every home.
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.
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 completed her Bachelor of Applied Science in Culinary Management from University of Hawai‘i West O‘ahu. Tiffanie 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.
She completed her Bachelor of Applied Science in Culinary Management from University of Hawai‘i West O‘ahu. Tiffanie 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.
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.