Culinary Arts
Program Streams
- AGR5000 - Cooking With "Canoe" Plants
- AGR6060 - Cooking With "Canoe" Plants
- BUS4026 - Hospitality Leadership Foundation Program
- BUS5330 - Hawaiʻi High Pressure Processing Summit
- BUS6821 - Intermediate Food Business (MFIC)
- BUS6822 - Beginning Food Business (MFIC)
- BUS6840 - How to Start a Food Truck in Maui County (MFIC)
- BUS6850 - High School Value-Added Food Production (MFIC)
- CULN2000 - Professional Cook Program
- CULN3009 - Professional Sauces and Plating
- CULN3016 - Cooking With the Family Series
- CULN3026 - Professional Cook Program
- CULN3035 - Couples Cooking at CIP - Valentine's Day!
- CULN3037 - Fundamentals of Bread Making
- CULN3041 - Cooking Local Noodles Part 2
- CULN3042 - Cooking Local Shoyu Family of Marinades
- CULN3044 - Cooking Local Korean Favorites
- CULN3045 - Cooking Local Thai Favorites
- CULN3055 - Professional Garnishing
- CULN3057 - Soup Basics
- CULN3060 - Cooking with Chicken
- CULN3061 - Potato Cookery
- CULN3064 - Cooking Local Favorites: Japanese
- CULN3066 - (New Course - Spring 2024) Local Chinese Favorites
- CULN3076 - Local Japanese Favorites # 3
- CULN3079 - Filipino Foods by Chef Rob Vasquez
- CULN3082 - Japanese Favorites #4: Okonomiyaki, Shoyu Eggs, Hamburg Steak
- CULN3091 - Indian Cooking #2
- CULN3092 - Private Class for Claremont McKenna Alumni Group
- CULN3093 - Kids Ages 10-12 Mini Bake Off
- CULN3094 - Korean Favorites by Popular Demand
- CULN3096 - Summer Salads Vegetarian
- CULN3098 - Summer BBQ Favorites
- CULN3099 - Japanese Favorites by Request
- CULN3101 - Banchan and More
- CULN3102 - (Updated Spring 2024) Local Filipino Favorites
- CULN3106 - Preserves and more
- CULN3109 - (New Course - Spring 2024) Honey Honey Honey
- CULN3110 - (New Course - Spring 2024) Chocolate, Chocolate, Chocolate
- CULN3111 - (New Course - Spring 2024) Spring Kaiseki
- CULN3112 - (New Course - Spring 2024) Healthy Filipino Food
- CULN3113 - (New Course - Spring 2024) Mother's Day Special Part 1
- CULN3114 - (New Course - Spring 2024) Mother's Day Special Part 2
- CULN3115 - Private Culinary Class for Hawaii Youth National Guard - Local Favorites
- CULN3116 - Meatless Cuisine for Health & Wellness
- CULN3118 - ServSafe - HIDCR
- CULN3444 - CIP/CIA 'Aina-based Mediterranean Cooking
- CULN3445 - Pacific Rim Plant Forward Cooking
- CULN3446 - Small Dishes Big Flavors
- CULN3447 - American Regional Cuisine (CIP/CIA)
- CULN3448 - Global Asian (Cohort 5 CIP/CIA)
- CULN3449 - Global Latin America (Cohort 6 CIP/CIA)
- CULN3450 - Taste of France (CIP/CIA) Closed Cohort
- CULN3452 - A Taste of Italy (Cohort 8 CIP/CIA)
- CULN3453 - Global Exploration of Taste & Techniques (Cohort 9 CIP/CIA)
- CULN3454 - Essential Foundations of Culinary Arts (Cohort 10 CIP/CIA)
- CULN3455 - Cooking for Healthy Kids (Cohort 11-12 CIP/CIA)
- CULN3456 - A Taste of Italy (Cohort 8 CIP/CIA)
- CULN3457 - Seafood Techniques (CIP/CIA Cohort 13)
- CULN3458 - Culinary Innovation (CIP/CIA Cohort 14)
- CULN3459 - Culinary Essentials for Industry Professionals (CIP/CIA CO15)
- CULN3460 - Culinary Applications in Global Cuisine: Train-the-Trainer (Educators) CIP/CIA
- CULN5201 - Value Added Workshop
- CULN5202 - Grind Your Own Craft Sausage (In-person)
- CULN5250 - Value-Added Masterclass
- CULN5900 - Culinary Non-credit Course
- CULN6001 - Oktoberfest on Maui! Craft Beer & Homemade Sausage Pairings
- CULN6004 - Traditional Japanese Sashimi & Makunouchi Bento Box Making
- CULN6006 - Pies and Tarts
- CULN6007 - Pasta Making
- CULN6008 - Cake Decorating
- CULN6009 - Chocolate!
- CULN6010 - Breakfast Pastries
- CULN6011 - Healthy and Delicious Desserts with Chef Krista
- CULN6014 - Baking Bread
- CULN6016 - Flatbreads and Spreads with Chef Krista
- CULN6017 - Pasta Machine Playdate
- CULN6018 - Sunny with a chance of Meatballs and Meatloaf
- CULN6019 - Pasta la Vista Sauces
- CULN6020 - MFIC Applied Studies in Fundamental Food Manufacturing
- CULN6021 - Food Defense, from Farm-to-Fork!
- CULN6024 - Good Manufacturing Practices & Sanitation for Food Producers
- CULN6025 - Fundamentals for HACCP Implementation
- CULN6027 - MFIC Food Dehydration
- CULN6032 - Disaster Food Preparation and Distribution
- CULN6034 - Preserve It Series: The Art & Science of Pickled and Fermented Foods
- CULN6035 - Preserve It Series: Jams & Jellies Made Easy!
- CULN6036 - Pastry Made Easy: Cream Puffs & Eclairs
- CULN6037 - Tacos from Scratch
- CULN6038 - Summer Grilling Essentials
- CULN6039 - Pastry Made Easy: Puff Pastry Basics
- CULN6070 - Kitchen Basics 1: Knife Skills, Stocks, Sauces, Soups & Broths
- CULN6071 - Kitchen Basics 3: Cookie and Quick Bread Baking Techniques
- CULN6072 - Kitchen Basics 2: Poultry Preparation and Cookery (Roasting/Frying)
- CULN6073 - Kitchen Basics 4: Pork Preparation and Cookery (Grilling/Broiling)
- CULN6074 - Kitchen Basics 5: Beef Preparation and Cookery (Braising/Stewing)
- CULN6075 - Kitchen Basics 6: Fish Preparation and Cookery (Steaming/Poaching)
- CULN6076 - Kitchen Basics 7: Vegetarian Meal Preparation and Cookery (Sauteing)
- CULN6077 - Kitchen Basics 8: Yeast and Laminated Dough Baking Techniques
- CULN6078 - Kitchen Basics: Knife Skills, Stocks, Soups and Broths
- CULN6079 - Baking Basics: ~ Quick Bread Baking Technique
- CULN6080 - Baking Basics: Advanced Cookie Baking Technique
- CULN6081 - Baking Basics: Laminated Dough Baking Technique
- CULN6082 - Baking Basics: Yeast Dough Baking Techniques
- CULN6083 - Culinary Basics: Gnocchi and Risotto
- CULN6084 - Culinary Basics: Pizza
- CULN6085 - Culinary Basics: Simple Pastas and Sauces
- CULN6086 - Grow Some Good Culinary Classes
- CULN6100 - ServSafe Food Handler Basic Certification
- CULN6101 - Prep Cook Certification
- CULN6102 - Applied Math through Culinary Arts Skills Enhancement
- CULN6103 - Food Allergy Basics in the Hospitality and Culinary Arts Industry
- CULN6120 - Culinary Arts Youth Camp
- CULN6313 - Italian Comfort with Chef Roger
- CULN6314 - Quick Bites for Pupu Parties and/or Receptions
- CULN6315 - Burger Lab-The Perfect Burger's
- CULN6316 - Soup Kitchen: Soups for all Occasions
- CULN7000 - Nourish & Flourish: A Cooking Series Exploring Food, Health, and Connection
- CULN7001 - Bake and Build: Team Building
- CULN7002 - Business of Culinary
- CULN7005 - Baking Series: Breads of the World
- CULN8241 - Farm-to-Retail Bootcamp
- CULN8241 - Farm-to-Retail Bootcamp
- ENR3003 - Baking With Your Kids-Quick Breads
- ENR3008 - Gluten-Free Thanksgiving
- ENR3009 - Cooking With Your Kids-Fruits and Veggies
- ENR3011 - Veggie Breakfast
- ENR3012 - Cooking With Your Kids-Breakfast
- ENR3019 - What's in the Fridge?
- ENR3021 - Brown Baggin' It
- ENR3025 - Healthy Home Lunch
- ENR3026 - Middle Eastern Chicken
- ENR3027 - La Cena
- ENR3028 - Middle Eastern Beef
- ENR3029 - Quick and Easy Indian
- ENR3031 - Family Food
- ENR3033 - Kombucha and Friends
- ENR3035 - El Pescado
- ENR3037 - Spring Flavors
- ENR3040 - La Barbacoa
- ENR3042 - Asian Noodles
- ENR3043 - Middle Eastern Cuisine I
- ENR3045 - Totally Tofu
- ENR3047 - The World of Coffee
- ENR3048 - Local to da Max!
- ENR3052 - Culinary Summer Camp for Teens!
- ENR3072 - Lazio
- ENR3074 - Worlds of Flavor
- ENR3075 - Revved Up Rice
- ENR3078 - Bon Bons Bon Fait
- ENR3079 - Pumpkin Party
- ENR3096 - Veneto
- ENR3097 - Lombardia
- ENR3102 - Veggie Chinese
- ENR3103 - Spring Greens
- ENR3104 - Gluten Freedom!
- ENR3107 - The Essentials of Wine Tasting
- ENR3131 - Heart Healthy Valentine's Treats
- ENR3137 - Green Easter
- ENR3151 - Nowrooz
- ENR3154 - Got Bowls?
- ENR3160 - Cooking Local - Asian Stews
- ENR3165 - Okinawan Super Foods
- ENR3178 - Ignite: Chef's Table
- ENR3179 - Ignite: Dining Under the Stars
- ENR6110 - Sushi ABC's
- ENR6111 - Kim Chee and Mandoo Dumplings 101
- ENR6121 - Pupus & Appetizers with Chef Dean
- ENR6122 - Dressings & Salads with Chef Dean
- ENR6123 - Sensational Sauces with Chef Dean
- ENR6124 - Demonstrate your Culinary Skills: Mystery Basket Competition
- ENR6600 - Eating for a Healthier Planet
- ENR8309 - Chinese Tea Appreciation
- HOSP5310 - Introduction to Cookery
- HOSP7034 - Japanese Favorites
- HOSP7047 - Pastry and Baking Series
- HOSP7052 - Baking Camps
- HOSP7056 - International Series
- HOSP7062 - Business of Culinary
- HOSP7063 - Value-added Product Development 1
- HOSP7112 - ManageFirst®: Purchasing and Logistics
- INTL3089 - STP Yokosuka College, Intensive Culinary Program
- INTL3097 - Yokosuka College of Culinary & Pastry Arts Hawaiian Food & Cooking Hands-on Program
- Food Manufacturing
- Food Processing/Manufacturing
- MFIC
- ServSafe Certification
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