Program Learning Outcomes
Upon successful completion, students are prepared to:
- Apply appropriate ethics for purchasing and receiving in the culinary industry.
- Demonstrate proper work attitudes and work habits.
- Demonstrate general knowledge of culinary departmental functions and their relationship.
- Demonstrate an understanding of the culinary industry business operations.
- Demonstrate entry-level proficiency in technical skills required in the culinary industry according to the American Culinary Federation.
- Choose an appropriate career path based on industry knowledge or requirements.
- Apply appropriate etiquette, appearance, and hygiene as required by industry standards.
- Demonstrate skills necessary for acquiring a job in the culinary field.
- Integrate their knowledge of Hawai‘i’s culture and food into cuisine.
- Apply nutritional concerns to the creation of menus
Hilo
- Shawn Sumiki
Phone: (808) 934-2559
Email: sssumiki@hawaii.edu
West Hawaii
- Paul Heerlein
Program Coordinator - West Hawaii
Phone: (808) 969-8838
Email: heerlein@hawaii.edu
Lecturers
- Fernand Guiot
Phone: (808) 969-8842
Email: fernand@hawaii.edu
- David Ghio
Phone: (808) 969-8842
Email: ghio@hawaii.edu
- Cathy Harlan
Phone: (808) 969-8842
Email: charlan@hawaii.edu
- Betty Saiki
Phone: (808) 969-8842
Email: bettysai@hawaii.edu
- Philton Velasco
Phone: (808) 934-2562
Email: philton@hawaii.edu
Lab Assistant
- Tori Hiro (Hilo)
Phone: (808) 934-2559
Email: torihiro@hawaii.edu
The Career and Technical Education (CTE) programs at Hawai‘i CC are an integral part of the local community and reflect its day-to-day life. Close cooperation among the faculty, employers, and employees in the community is maintained. One of the most effective formal means of providing for this type of cooperation is the Program Advisory Council. These groups advise their respective programs of training needs and new developments in the field. Councils include employers, alumni, and others knowledgeable about the field.
Culinary Arts - East Hawai’i Advisory Council:
- Karlee Fergerstrom-Kalalau, Sous Chef, Hilo Bay Cafe
- Josh Ketner, Executive Chef, Hilo Bay Cafe
- Derek Kurisu, ExecutiveVice President of KTA
- KainoaThornton, Pastry Chef, Short & Sweet Bakery
- Cody Ducusin, Chef, Hilo Bay Cafe
Culinary Arts - West Hawai‘i Advisory Council:
- Muzzy Fernandez, Cook I, Instagrindz
- Michelle Gomez, Senior Executive Sous Chef, Sheraton (Marriott Intl) and Private Estate Chef
- James Govier, Cook, Sheraton
- Jean Marc Heim, Chef Consultant, Private Chef
- Patti Kimball, Owner, Kimball Catering
- Ken Love, Executive Director, Hawai‘i Master Food Preservers
- Daniel Sampson, Executive Pastry Chef, Hotel Fairmont Orchid
- David Viviano, Executive Chef, Hotel Fairmont Orchid