The (CIP) at Kapiʻolani Community College has opened applications for two advanced culinary courses focused on whole-animal butchery, smoking, curing and sausage making. The first-of-its-kind training is part of a Workforce Development Program partnership with the Culinary Institute of America (CIA).
Applications are open through August 21. To learn more or apply, visit .
These five-day, hands-on training sessions are offered at CIP, and were developed specifically for Hawaiʻi’s culinary industry using ingredients and resources available in the state. Full tuition scholarships are available to help upskill Hawaiʻi’s culinary professionals without leaving the islands.
“Hawaiʻi is home to incredible culinary talent, and our goal is to expand opportunities for chefs to continue learning and growing without leaving the islands,” said Grant Itomitsu, Kapiʻolani CC Culinary Arts Department chair. “By bringing nationally recognized instructors together with our local culinary community, we’re giving chefs the advanced skills to grow their careers and strengthen their kitchens. This program helps advance more sustainable and ethical practices while shaping the future of regional cuisine.”
Cohort 23: Butchery & Whole Animal Utilization (Part 1)
- September 14–18, 2026: Participants will develop essential knife and fabrication skills while learning primal and sub-primal breakdown, nose-to-tail cooking and methods for improving yield and reducing waste.
Cohort 24: Smoke & Sausage: The Craft and Science of Preserving Meat (Part 2)
- September 21–25, 2026: Participants will explore the techniques behind smoking, curing, dehydration and sausage production by preparing jerky, fresh and cured sausages, and smoked meats.
Both cohorts are led by CIA chef educator George Shannon and nationally recognized butcher Bryan Mayer, a staff member and instructor at Kapiʻolani CC.
Applications are open through August 21. To learn more or apply, visit .
Eligibility and scholarships
Applicants must be 18 or older, a Hawaiʻi resident or active military member stationed in Hawaiʻi, and have at least three years of professional culinary experience. Scholarships, valued at $1,500, are funded by the Hawaiʻi Ag & Culinary Alliance (HACA) CIP x CIA Workforce Development Scholarship Fund and the State of Hawaiʻi.
To support this initiative through a charitable gift to the scholarship fund, contact HACA Vice President Aya Leslie at aya@hawaiifoodandwinefestival.com.
