Restaurant Week benefits culinary arts program

November 16, 2011  |   |  1 Comment
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Restaurant Week Hawaii logo

Dine at any of the more than 90 restaurants on Oʻahu, Maui and Hawaiʻi Island participating in Restaurant Week Hawaiʻi through November 20 to benefit the UH Community Colleges’s Culinary Institute of the Pacific at Diamond Head.

The seven-day celebration of Hawaiʻi’s cuisine scene features special menu items, promotions and discounts at participating restaurants.

The world-class culinary institute planned on the former Cannon Club site will set a new standard for culinary education and provide opportunities for an advanced degree and skilled training for Hawaiʻi’s students and culinarians working in the field. It will promote an enhanced culinary industry in Hawaiʻi, providing a stronger and more viable workforce and a more robust economic base.

Students in the advanced culinary program will be able to pursue—

  • Bachelor of applied science in culinary management four-year degree program through UH West Oʻahu that will prepare students for leadership roles in hospitality and restaurant industries;
  • Advanced professional certificate for advanced education and training in Asian, Pacific and Hawaiian cuisine that will prepare students and industry professionals for a four-year degree; or
  • Short-term professional courses as continuing education for working professionals to sharpen their culinary and business skills.
Artist's rendering of culinary training laboratory

Artist’s rendering of a training laboratory in the planned Culinary Institute of the Pacific

The state-of-the-art culinary training facility on the slopes of Diamond Head will feature two laboratory buildings, a classroom building, a culinary amphitheater for competitions and demonstrations and a signature restaurant.

Visit the Restaurant Week Hawaiʻi website for more information, including a list of participating restaurants and specials.

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Category: Academic News

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  1. amy Hall says:

    I can’t wait for this fantastic idea to actually happen. This opportunity for students who create with food has been so long overdue. I just hope it doesn’t get stuck on egocentric goals. Bravo!

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