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Culinary Arts

Culinary Arts

This program is designed to provide for entry‑level employment in hotels, full‑service restaurants, fast food restaurants, institutions (schools, hospitals, corrections, etc.) and private clubs. Accredited by the American Culinary Federation since July 2005

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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

Course Learning Outcomes


West Hawaii

  • Paul Heerlein
    Program Coordinator - West Hawaii
    Phone: (808) 969-8838


Lab Assistant

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: 

  • Cody Ducusin, Chef, Hilo Bay Cafe
  • Karlee Fergerstrom-Kalalau, Sous Chef, Hilo Bay Cafe
  • Josh Ketner, Executive Chef, Hilo Bay Cafe
  • Derek Kurisu, Executive Vice President of KTA
  • Kainoa Thornton, Pastry Chef, Short & Swee tBakery

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

CTE Annual Notice of Nondiscrimination

The University of Hawai‘i does not discriminate on the basis of race, sex, age, color, national origin, or disability. For inquiries regarding our nondiscrimination policies, please contact your campus designee noted in the link below.

UHCC applies an open access policy, with program admission based upon the completion of applicable course/testing prerequisites. The lack of English skills will not be a barrier to admission and participation in CTE programs.

Please read about the entire nondiscrimination policy, presented in 14 primary languages.

Each year Hawai'i Community College Culinary Arts students in Hilo prepare Thanksgiving meals to serve the public. Big Island Video News created this story about the project in 2017.