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  • Kapi‘olani Community College Office of Continuing Education and Training - Coming DECEMBEER 2022 Classes

NEW Culinary Courses in December

At the Culinary Institute of the Pacific

Local Year End Foods

Join us as Chef Grant Sato teaches us how to make a beautiful Ozoni (Japanese New Year mochi soup), delicious Konbu Maki (seaweed wrapped pork and burdock), and Okinawan Muchi (Local rice cake wrapped in shell ginger leaves) so that you'll have time to practice before the New Year!

Date: December 3, 2022

Day: Saturday

Time: 9:00am - 1:00pm

Instructor: Chef Grant Sato

Location: Kapi'olani Community College, Culinary Institute of the Pacific (CIP) 200, 4500 Diamond Head Road

Course Fee: $125.00

Register for Local Year End Foods

Chrome or Firefox are the recommended web browsers to use when registering for the course.

Kids Mini Bake Off

Kids 7-10 years old can make mini loaf cakes and cookies for the holiday season! Kids will be able to mix and bake off mini loaf cakes with toppings such as streusel and icings, and simple cookies. With Chef Tiffanie Masutani.

See course flyer for more information.

Date: December 10, 2022

Day: Saturday

Time: 2:00pm - 4:00pm

Instructor: Chef Tiffani Masutani

Location: Kapi'olani Community College, Main Campus, ʻŌhelo 202, Baking Lab, 4303 Diamond Head Road

Course Fee: $75.00

Register for Kids Mini Bake Off

Chrome or Firefox are the recommended web browsers to use when registering for the course.

Traditional Holiday Breads

With the holidays approaching, you want to be merry and bright! What brightens the holiday better than the gift of delicious traditional baked goods? You will learn to make some classic European holiday breads - Swiss Stollen (rich buttery bread filled with marzipan, nuts, and candied fruits) and Italian Panettone (rich, buttery bread filled with raisins and nuts), and French, Au Levain de Panettone using a sourdough starter. With Chef Dan Wetter.

See course flyer for more information.

Date: December 15, 2022

Day: Thursday

Time: 8:00am - 1:00pm

Instructor: Chef Daniel Wetter

Location: Kapi'olani Community College, Main Campus, ʻŌhelo 202, Baking Lab, 4303 Diamond Head Road

Course Fee: 125.00

Register for Traditional Holiday Breads

Chrome or Firefox are the recommended web browsers to use when registering for the course.

Quick Breads

Quick Breads are light and flaky delights that you traditionally have with your morning coffee and tea. The recipes are usually simple, but it`s all about the techniques and touch with these delicate dough(s) and batters. This class will teach you how to make a variety of biscuits, scones, muffins and loaf breads. With Chef Dan Wetter.

See course flyer for more information.

Date: December 17, 2022

Day: Saturday

Time: 8:00am - 12:00pm

Instructor: Chef Daniel Wetter

Location: Kapi'olani Community College, Main Campus, ʻŌhelo 202, Baking Lab, 4303 Diamond Head Road

Course Fee: 125.00

Register for Quick Breads

Chrome or Firefox are the recommended web browsers to use when registering for the course.

Kids Decorating Cookies

Kids 7-10 years old will decorate their own sugar and gingerbread style cookies! Kids will be able to use their imagination to roll out and decorate cookies and learn decorating techniques. With Chef Tiffanie Masutani.

See course flyer for more information.

Date: December 17, 2022

Day: Saturday

Time: 2:00pm - 4:00pm

Instructor: Chef Tiffani Masutani

Location: Kapi'olani Community College, Main Campus, ʻŌhelo 202, Baking Lab, 4303 Diamond Head Road

Course Fee: 75.00

Register for Kids Decorating Cookies

As a safety precaution, participants in all culinary classes are required to wear covered, non-slip shoes (e.g. athletic shoes) and comfortable long pants. Aprons or any other personal items may also be brought to class. The college will not be held responsible if such items are lost or stolen.

Questions about the Culinary Courses?

Contact Susan Kazama, Program Coordinator at smurata@hawaii.edu or (808) 734-9442 or the Registration Office at kccocet@hawaii.edu or (808) 734-9211.

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