Culinary Arts

Cost of Attendance Sheet - East Hawai‘i

Cost of Attendance Sheet - West Hawai‘i

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

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

• Karen Daniels
  Phone: (808) 934-2562
  Email: karenmd@hawaii.edu

• 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

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: 

• Cody Ducusin, Hilo Yacht Club
• Karlee Fergerstrom-Kalalau, Sous Chef, Hilo Bay Cafe
• Jayson Kaneko, Executive Chef, Waikoloa Beach Marriot Resort and Spa
• Mimi Mendoza, Executive Pastry Chef, Senia
• Chad Yamamoto, Executive Chef, Merrimans Waimea

Culinary Arts - West Hawai‘i Advisory Council:

• Thomas Bellec, Executive Chef, Four Seasons Resort at Hualalai
• Sam Choy, Owner, Sam Choy POKE to the Max
• Muzzy Fernandez, Cook I, Kohanaiki Club Services
• Michelle Gomez, Senior Exec Sous Chef, Sheraton (Marriott Intl) & 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
• Stella Rainville, Pastry Cook, Kukio Golf & Beach Club
• Daniel Sampson, Executive Pastry Chef, Hotel Fairmont Orchid
• David Viviano, Executive Chef, Hotel Fairmont Orchid