As �鶹��ý works to eliminate more than 83,000 cesspools by 2050, �鶹��ý Community College and the University of �鶹��ý Maui College are preparing the workforce needed to help make it happen. The colleges launched the Onsite Wastewater Treatment Systems Specialist Certificate, a one-year program preparing students for careers in cesspool conversion and sustainable wastewater installation.

The 23-credit certificate combines coursework in design, construction and sustainability with experiential learning. As demand grows, this program builds the local workforce vital for protecting �Ჹ�ɲ���ʻ��’s environment and public health.

“I really enjoy the mix of theoretical and practical information that the course provides. We’ve learned about how various wastewater treatment systems operate, and also have had many opportunities to learn from professionals in the field, and visit various facilities,” said student Marina Kukso. “I hope to join the wastewater industry after this program, so this certificate has been the perfect springboard to help me fulfill my goals.”

Flooding, aging infrastructure, need for professionals

Recent flooding events have highlighted the vulnerabilities of aging infrastructure, underscoring the urgent need for skilled professionals to replace systems and meet the 2050 mandate.

“The cesspool issue is complex, and will require a multitude of different stakeholders working together to find solutions,” said Charlotte Cheek, project coordinator and �鶹��ý CC instructor. “The certificate was created in response to the growing need for more wastewater professionals in our communities. The courses educate students about the issues and solutions and connect them with wastewater professionals all over �鶹��ý.”

Financial assistance is available. For more details, email Cheek at cheekc@hawaii.edu or visit the .

The University of �鶹��ý is extending UH Maui College’s successful statewide across all 10 UH campuses to combat the critical teacher shortage across the islands. This systemwide collaboration offers a clear and supported pathway for �鶹��ý residents to earn their elementary education teacher license, including tuition-free courses.

The Hoapili program, launched in 2023, has already demonstrated its effectiveness by helping more than 60 students earn their teacher licensure and education fields. The initiative has served more than 360 students, attracting non-traditional students such as long-term substitute teachers, educational assistants, emergency hires, and parents in both Hawaiian and English educational contexts. UH is scaling this proven model statewide to “grow our own” kumu (teachers) on every island.

A dedicated program coordinator and campus counselors work one-on-one with students to build a tailored academic plan. To learn more or apply, visit UHKumu.org.

Eliminating financial barriers

Guided by the mission, “I ulu nō ka lālā i ke kumu”—Our keiki grow because of their kumu,” the pathways program is designed to eliminate common financial and geographical barriers. Core courses toward elementary education teacher licensure are offered tuition-free and delivered entirely online, with classes intentionally scheduled during after-work hours to accommodate full-time working adults balancing busy lifestyles.

Students can enroll full- or part-time, and there are no prerequisites required to join. The program also provides free substitute teaching certifications and free para-educator testing (ParaPro Assessment) for those seeking immediate entry into the workforce. Participants can start at any UH Community College and seamlessly transfer to a four-year UH campus”—including UH Hilo, UH ����ԴDz� and UH West Oʻahu—to complete a bachelor of education degree in elementary education.

“The Hoapili program began as a way to provide a bridge to teacher licensure for individuals who are passionate about education but unable to attend college in the traditional sense,” said Lui Hokoana, interim vice president for the UH Community Colleges. “Expanding this proven, Maui-born solution to all 10 campuses allows us to scale our efforts and build a robust, sustainable pipeline of local teachers for schools across the state.”

Comprehensive data on �鶹��ý’s social work workforce is essential to addressing staffing shortages and improving recruitment and retention efforts statewide. To fill this gap, the University of �鶹��ý at ����ԴDz�’s ’s launched a through its . The initiative seeks to identify where social workers are employed, the roles they fill, barriers to licensure, and the critical services they provide.

Having a clearer picture of �鶹��ý‘s social work workforce is essential to addressing shortages and preparing future social workers…
—Wendy Lum

“The survey aims to provide a more comprehensive understanding of �鶹��ý‘s social work workforce so educators, policymakers, employers and community organizations can better respond to workforce shortages and strengthen pathways into the profession,” said Kristl Nakamura, the workforce hub’s data coordinator.

Respondents are asked about the most rewarding aspects of their work, job search experiences, and the variety of settings in which they practice—from hospitals and shelters to schools and government agencies.

Anyone with a social work degree who is connected to the profession in �鶹��ý is encouraged to .

“Helping students attain their bachelor’s or master’s in social work is only one part of growing the workforce,” said Wendy Lum, director of the Workforce Development Hub. “Having a clearer picture of �鶹��ý‘s social work workforce is essential to addressing shortages and preparing future social workers to meet community needs.”

Data to address critical shortages

The need for stronger data comes as �鶹��ý continues to face severe social worker shortages. In 2024, the reported a 17% vacancy rate in healthcare settings. Additionally, a noted that shortages remain critical in rural communities, including Maui, Kauaʻi and Molokaʻi.

“As we learned during the Maui fires, social workers provide critical mental health support to families and individuals in moments when they need it most,” said Aimee Chung, state advisor of the . “Without accurate workforce data, it becomes harder to advocate for the resources, funding and training needed to sustain our mental health workforce.”

The Department of Social Work and Workforce Hub will share survey results through summary reports and infographics to help guide workforce development efforts, advocacy and future strategies to strengthen and support social workers statewide.

As artificial intelligence (AI) rapidly reshapes the global job market, the University of �鶹��ý is taking a leading role in preparing the state’s workers for an evolving economy. UH has officially partnered with the State Workforce Development Council and Imua ʻOnipaʻa (a �鶹��ý-based non-profit) for a four-part symposium series titled, “The AI Transformation: Preparing �鶹��ý’s Workforce for the Future.”

The second event of the series, “The AI transformation: Preparing �鶹��ý’s workforce for the future ” is tentatively scheduled for June 25, 2026, at Honolulu Community College from 8:30 am to 4:30 pm. “Building an AI ready workforce in �鶹��ý” will focus on the business case for responsible AI adoption, including industry-specific opportunities and risks, workforce impacts, and recommendations for �鶹��ý’s education and training providers. Attendance is capped at 100 and UH faculty, staff and administrators are encouraged to attend.

UH‘s participation alongside partners such as the �鶹��ý Department of Education, the Department of Business, Economic Development and Tourism, and Department of Accounting and General Services underscores the university’s vital function as the engine of �鶹��ý‘s workforce development.

“The University of �鶹��ý is proud to partner with the State Workforce Development Council on this critical initiative,” UH President Wendy Hensel said. “Preparing our local workforce for the rapid advancements in artificial intelligence is essential for �鶹��ý’s economic resilience. As the state’s primary provider of higher education, UH plays a central role in ensuring our training programs equip residents with the skills and AI literacy needed to thrive in an AI-driven economy.”

Bennette E. Misalucha, executive director of the State Workforce Development Council within the �鶹��ý Department of Labor and Industrial Relations, highlighted the necessity of cross-agency collaboration.

“�鶹��ý has an opportunity not simply to react to the AI transformation, but to thoughtfully prepare our workforce, institutions, and communities to harness AI in ways that strengthen economic resilience and preserve our shared values,” Misalucha said. “The AI Symposium Series was created to bring together our relevant stakeholders to better understand this moment of change, and to ensure that �鶹��ý is prepared not only for the future of technology, but for the future of its people.”

The first session “Where is AI and where is it going” was held in April at the �鶹��ý State Capitol. Experts from the guided attendees through the complex landscape of AI data and policy challenges, privacy frameworks, and AI‘s projected impacts on daily life, work, and sociopolitical power dynamics.

UH System Director of Workforce Development Christine Beaule said, “The State Workforce Development Council’s AI Workforce Readiness series addresses some of the most pressing challenges and promising opportunities to our communities and state. AI will impact us all in ways we can only imagine at the moment; it is our kuleana to prepare our students for the future of work, lifelong learning and ethical, engaged citizenship.”

Maui residents can now pursue careers in respiratory therapy and radiologic technology without having to relocate to Oʻahu. Maui Health and the University of �鶹��ý Community Colleges have partnered to launch two Maui-based degree programs.

The dedicated Maui cohort programs, offered through Kapiʻolani Community College, are designed to create accessible pathways to high-demand, living wage careers.

“Kapiʻolani Community College is proud to expand healthcare workforce opportunities by offering the respiratory care practitioner and radiologic technologist programs beginning fall of 2026,” said Karen Boyer, dean of health academic programs. “These programs will help address critical healthcare workforce shortages in �鶹��ý while providing students with accessible pathways to high-demand, living wage healthcare careers.”

Students in both programs will complete a combination of online, in-person and hybrid coursework, including hands-on clinical training conducted at Maui Memorial Medical Center. To further remove financial obstacles, the Maui Health Foundation is offering scholarships that may cover 100% of direct education costs, including tuition, fees, books and supplies for the professional program.

Applications for the Maui cohort are available through the website, with a deadline of May 31. Scholarship applications are due June 20, 2026. Visit , including links to program and scholarship applications.

‘Milestone moment’

“This is a milestone moment for Maui and an example of what can happen when community partners come together to invest in our people and our future,” said Wade Ebersole, interim CEO of Maui Health. “These programs open doors for local residents to pursue stable, well-paying healthcare careers, while also strengthening the pipeline of professionals who are committed to serving Maui’s community.”

Both pathways lead to a two-year associate in science degree. With minimal prerequisites often completed in one to two semesters, graduates can be prepared to enter the workforce in approximately 2.5 to 3 years. This rapid turnaround is essential to filling critical shortages in respiratory care and medical imaging roles across Maui. Graduates are positioned for strong earning potential, with starting wages for these roles exceeding $42 per hour.

The collaboration underscores a shared commitment to strengthening Maui’s healthcare workforce and ensuring high-quality care for its residents.

U.S. Department of Education Under Secretary Nicholas Kent visited the University of �鶹��ý at ����ԴDz� on May 27, meeting with UH President Wendy Hensel and UH leaders to learn more about the university’s student success initiatives, workforce development efforts and research enterprise.

The visit also included tours of two of UH ����ԴDz�’s world-class research facilities: the (HSFL) and the (HIMB).

Kent was joined by Deputy Under Secretary James Bergeron, Special Assistant Cristian Clementi, Press Secretary for Higher Education Ellen Keast and Special Advisor Ethan Good.

Hensel welcomed the delegation with Debora Halbert, UH vice president for academic strategy; Chad Walton, UH interim vice president for research and innovation; Vassilis Syrmos, UH ����ԴDz� interim provost; and Rob Wright, UH ����ԴDz� interim vice provost for research and scholarship.

“We are trying together to make it the best environment possible for student achievement, and wherever we can partner to make that happen, we are happy to do so,” said Hensel. “Higher education, K–12, it all works together as an ecosystem, and when we collaborate and strengthen those connections, we succeed for our students. When it becomes fragmented, we lose the ability to reach their full potential.”

Showcasing innovation and student success

During the visit, university leaders provided an overview of the UH system, including student success efforts, workforce development initiatives, affordability, financial aid, enrollment trends and the university’s role as �鶹��ý’s sole public provider of higher education. The discussion also highlighted UH’s research enterprise, which secured a record $734 million in extramural awards in fiscal year 2025, including more than $60 million from the U.S. Department of Education across 115 projects.

“We’re very excited to be here talking with President Hensel and her leadership team about the opportunities for higher education in �鶹��ý and how they are so distinct from those on the mainland,” said Kent. “We still see some of the same challenges here in �鶹��ý with the affordability of higher education, but the president and her leadership team are focused on how to get costs down, how to ensure outcomes translate into earnings and workforce pathways, and how to work with local communities and employers to make sure students are getting good-paying jobs.”

The delegation toured the HSFL clean room at UH ����ԴDz�, where university researchers design and build SmallSats for science and educational missions. The tour was led by Wright and Lance Yoneshige, integration and launch specialist engineer. The clean room is primarily used for the integration, assembly and testing of satellites.

Federal officials also traveled to the HIMB on Moku o Loʻe (Coconut Island) in Kāneʻohe Bay for a tour led by HIMB Director Megan Donahue. An organized research unit of UH ����ԴDz�, HIMB is internationally recognized for research on coral reefs, marine ecosystems, climate resilience and ocean health.

An important pilot program is helping �鶹��ý’s future public health professionals overcome financial barriers to completing required fieldwork. Based at the University of �鶹��ý at ����ԴDz� , the program provides paid field experiences that are traditionally unpaid despite significant time and workload demands.

Through the , and supported by the (DOH), the project coordinates funding so students can be compensated for required fieldwork that was completed at DOH. The pilot aligns with broader efforts to close this gap and expand equitable access to education and training.

“This has been a team effort with many partners at UH and DOH and for that we are grateful,” said Becky Rodericks, a faculty member of the Department of Public Health Sciences (DPHS) and a key collaborator on this project across all pilot years.

Efforts started in summer of 2022 and expanded in 2024 and 2025. In 2024, the pilot supported 10 students completing their (APLE) and .

Students said the funding made it possible to complete their practicums while balancing work and family responsibilities. One student said the support allowed her to finish her practicum without taking several weeks off work. “As a single mother, I don’t have the flexibility to complete my practicum on a full-time basis,” she said. “I appreciate the opportunity that this program provided. Truly, it made it possible to get my practicum completed.”

The program also helped offset transportation and parking costs, easing additional financial pressure for students commuting to field sites.

Expanding access to hands-on learning

APLE and master’s-level practicums allow students to apply classroom knowledge to real-world public health and social work through interdisciplinary projects with community and government partners.

The paid placements allowed students to shift focus away from multiple jobs or other financial obligations and dedicate more time and energy to their practicum projects, strengthening hands-on learning experiences.

“We are honored and grateful to work with our partners at DOH and our fellow Department of Public Health Science and DSW faculty and staff on this important effort,” said Rodericks. “Our long-term and ongoing collaborations within �鶹��ýand at DOH are vital to our program successes.”

At 6 a.m., while many high school seniors are still getting ready for the day, Kenny Tsuru is already checking business emails, coordinating meetings and planning his next batch of ice cream.

“My day-to-day life can be hectic, but it’s something I’ve learned to manage,” Tsuru said.

The 18-year-old Pearl City High School senior is balancing classes, early college coursework through Leeward Community College, and his ice cream business, . His hard work is paying off, as he’s graduating with both his high school diploma and a certificate of achievement in management from Leeward CC in May.

He also became the youngest entrepreneur to complete ʻĀina to Mākeke, a food business program offered through Leeward CC’s Office of Workforce Development in partnership with �鶹��ý Ag & Culinary Alliance and the college’s (WVAPDC), where Tsuru produces his ice cream.

“This moment means so much to me,” Tsuru said. “It represents all the hard work, dedication and commitment I’ve put into my education over the years.”

• Related UH News story: “Teen ice cream entrepreneur chases dreams in Leeward CC food business program, ” February 24, 2026

Overcoming pain

Looking back on his journey, Tsuru says it was hard to imagine these milestones. It wasn’t long ago that he was navigating a new fibromyalgia diagnosis that, at times, left him in too much pain to walk or attend school in person.

“Now, being able to walk across the stage for two graduations this year makes everything feel even more meaningful,” he said.

His determination to succeed shows up in a schedule that rarely slows down. After his busy mornings, Tsuru heads to Pearl City High School for a full day of classes, then spends his evenings doing homework or making ice cream at the WVAPDC commercial kitchens. Despite the demanding pace, Tsuru said the experience helped him discover what he wants for his future.

Giving back

“I love connecting with people, sharing products I’m passionate about, and being able to give back to the community,” Tsuru said.

That purpose drives his work at Kenny Boy Ice Cream. He pledged 10% of 2026 profits to Make-A-Wish �鶹��ý and donated another $5,000 to North Shore communities impacted by recent Kona Low storms.

This fall, Tsuru will continue his education at the University of �鶹��ý at West Oʻahu, where he plans to pursue a bachelor’s degree in business. He also hopes to put Kenny Boy Ice Cream on retail shelves across �鶹��ý soon.

“Anything is possible when you take that first step and stay committed,” Tsuru said. “And honestly, I wouldn’t change a thing except maybe eating a little more ice cream along the way.”

—by Devon Bedoya

Cadena Ragsdale, founder of Kauaʻi Fresh Fish, experienced a turning point at the April 29 ʻĀina to Mākeke Cohort 7 Showcase at Leeward Community College’s (WVAPDC). She moved from supplying fresh fish catches to launching something new.

“Before ʻĀina to Mākeke, we were primarily focused on supplying fresh, locally caught fish to our community,” she said. “We hadn’t fully stepped into developing a branded, value-added product line yet.”

At the showcase, she introduced fish jerky under a new brand, Hook & Salt Co., inspired by the fishermen and daily catch behind her business.

“We wanted to honor that by creating a product that’s simple, flavorful, and rooted in �鶹��ý… something people can enjoy anywhere,” she said.

The program, she added, provided the structure and support to turn the idea into a market-ready product, from refining recipes to developing packaging and branding.

“Now we’re not just selling fresh fish. We’re creating something shelf-stable that extends the life and story of our local catch,” she said. “A lot of people came in unsure about fish jerky, but their reactions completely shifted after tasting it.”

The event capped ʻĀina to Mākeke, a 12-week program presented by Leeward CC‘s , WVAPDC and the �鶹��ý Ag and Culinary Alliance, helping entrepreneurs transform home recipes into retail-ready products.

About 150 attendees, including buyers, distributors, and food industry professionals, sampled locally sourced products from 15 local businesses.

University of �鶹��ý President Wendy Hensel also attended the showcase.

“I was so impressed when I first visited the center and sampled these products, I knew I had to come back for more,” she said. “What’s happening here is a powerful example of how innovation, education and local agriculture come together.”

WVAPDC Manager Chris Bailey added, “It’s inspiring to see participants not only refine their concepts but also build the confidence and connections needed to move forward. This cohort reflects the creativity and resilience of �鶹��ý’s food and product entrepreneurs.”

Other featured brands included Haliʻa Gold, �鶹��ý’s Only, Honolulu Mochi, Kenny Boy Ice Cream, Mālama Bar, Myna Trading Co., Nā Kālai Waʻa, Nourish Your Soul, ReBran, Rōmu, SAVA Provisions, Shaka Butter, Shaka Mex and Sol Food Kitchen.

Cohort 7 joins a network of more than 100 ʻĀina to Mākeke entrepreneurs statewide.

—By Devon Bedoya

The (CIP) at Kapiʻolani Community College has opened applications for two new cohorts of its Workforce Development Program, advanced culinary training developed in partnership with the (CIA).

The five-day, hands-on training sessions provide both experienced chefs and aspiring culinary high school students with access to world-class instruction without leaving the state.

Full tuition scholarships, valued at $1,500 per student, are available for Cohort 21 and 22 through the �鶹��ý Ag & Culinary Alliance CIP x CIA Workforce Development Scholarship Fund with support from the State of �鶹��ý (Cohort 21) and the TSK Charitable Foundation (Cohort 22). Scholarships for Native Hawaiian applicants are available and provided by the Office of Hawaiian Affairs.

“Here, it’s about refinement and having more formal training by people who are masters of their craft,” said Ronnie Nasuti, executive chef of Tikis Grill & Bar and a Cohort 13 participant. “To have it right here, in our backyard, is a really awesome thing.”

Upon successful completion, participants will earn a certificate of achievement and continuing education hours from both the Culinary Institute of America and the Culinary Institute of the Pacific.

Cohort 21: Global Explorations of Taste and Technique
June 15–19, 2026

Designed for experienced chefs, this immersive course explores the science of taste, global flavor development and innovative cooking techniques. Participants will refine their skills through hands-on work with specialty ingredients, wine pairings and health-conscious cooking, culminating in a dynamic market basket challenge.

Eligibility requirements

• 18 years of age or older
• Minimum of three years of culinary experience in the kitchen of a hotel, resort, restaurant or a professional kitchen setting
• �鶹��ý state resident or active military personnel stationed in �鶹��ý
• Must be available to attend all five days of the training program (Monday–Friday, 8 a.m.–2:30 p.m.)

Cohort 22: Culinary Foundations: Skills, Flavor and Creativity
June 22–26, 2026

Designed for high school students, this hands-on course builds essential kitchen skills—from knife work to plating—while exploring flavor through interactive tastings and challenges. Students will prepare a variety of dishes under the guidance of expert instructors.

Eligibility requirements

• Must be a current junior or senior in high school at the time of application
• Must have a recommendation from a culinary instructor, teacher or mentor
• If under 18, must have a signed parental/guardian consent form to participate
• Must be available to attend all five days of the training program (Monday–Friday, 8 a.m.–2:30 p.m.)
• Demonstrate an interest in pursuing a career in the culinary or hospitality industry

Both cohorts will be led by , a Culinary Institute of America professor at Greystone. Born and raised in �鶹��ý, Wong brings more than 35 years of experience, including executive chef roles at United Airlines hubs in Washington D.C., New York and Portland; The Royal Hawaiian Hotel; Mauna Lani Bay Hotel; and Hotel Hāna. A certified executive chef and educator, he is known for championing local ingredients and mentoring the next generation of culinary professionals.

Since its launch in September 2024, the CIP x CIA Workforce Development Program has provided advanced training to more than 215 culinary professionals across �Ჹ�ɲ���ʻ��’s foodservice sector.

For more information on the CIP x CIA collaboration, Workforce Development Programs, scholarship opportunities, and campus updates, please visit .

To support this initiative through a charitable gift to the HACA CIP x CIA Workforce Development Scholarship Fund, contact HACA Vice President Aya Leslie at aya@hawaiifoodandwinefestival.com.

An evening of culinary excellence and community connection marked the launch of �鶹��ý Community College’s inaugural E ʻImi Pono fundraiser, drawing more than 100 supporters to the Manono campus on April 18.

Held at the I Ola Nō Ke Kino Dining Room, the event highlighted the college’s role in preparing �鶹��ý Island’s workforce, bringing together alumni, community leaders, donors and industry partners. The evening centered on student learning and real-world training, with �鶹��ý CC culinary students and faculty collaborating alongside featured chef Ryan Brannigan, executive chef of Hilo Benioff Medical Center.

Guests enjoyed a menu blending innovation and local flavors, including A5 Kagoshima Wagyu, fresh seafood and student-prepared dishes such as hamachi with ponzu, Korean pork lettuce wraps and lilikoi butter tarts.

“It’s an honor to be part of the very first E ʻImi Pono,” said Chef Ryan Brannigan. “Food brings people together, but what makes this event special is the impact �鶹��ý Community College has across the island. From workforce training to career pathways, the college is shaping our community in ways many people don’t always see—and it’s meaningful to be part of that.”

The event also showcased collaboration across programs, with contributions from culinary arts, agriculture, welding, electrical installation and maintenance, and carpentry—demonstrating the college’s hands-on, interdisciplinary approach.

“E ʻImi Pono represents the spirit of �鶹��ý Community College—collaboration, innovation and commitment to our students,” says �鶹��ý CC Chancellor Susan S. Kazama. “We are deeply grateful for the support that helps us continue building pathways to meaningful careers and stronger communities.”

Proceeds will support scholarships, equipment and expanded training opportunities for students, helping strengthen career pathways and meet �鶹��ý Island’s workforce needs.

Read more about the fundraiser on the .

As higher education evolves, the University of �鶹��ý at Mānoa is actively adapting to the rising demand for skill-based learning and flexible academic pathways. In fall 2026, UH Mānoa will officially launch its to support modern learners. Offered through UH ��ā�ԴDz�’s , micro-credentials provide a vital alternative and complement for degree and non-degree seeking students.

“The expansion of our micro-credentials reflects our deep commitment to meeting learners where they are,” said UH President Wendy Hensel. “By providing flexible, skill-based pathways, we are empowering current students to gain the in-demand competencies they need to thrive in �鶹��ý’s dynamic workforce.”

Building skills, advancing careers

Designed to bridge the gap between academic theory and workforce demands, UH ��ā�ԴDz�’s micro-credentials are short, career-focused programs. Each credential consists of two to four courses specifically tailored to build immediate, in-demand skills aligned with workforce needs. These micro-credentials will be offered both online and in-person.

Current UH Mānoa micro-credentials include: AI for business, innovative problem solving, applied economics & statistics, remote sensing, criminology and criminal justice, mixed-methods educational research and philosophy for children �鶹��ý. Up to 10 additional micro-credentials are planned for release by fall 2026, with more to come.

Upon completing a micro-credential, students receive a shareable digital badge. This tool can be added to résumés, online professional profiles and shared directly with prospective employers to verify specialized competencies. The initiative reflects a growing national trend, as institutions across the U.S. are increasingly adopting these verified credentials to meet employer preference for skill-based certifications.

These programs are built on a flexible, “stackable” framework. This means that while each micro-credential provides standalone value to help professionals advance their careers, they can also count toward achievement of a higher certificate or degree. Students can start small, earning individual micro-credentials, and use their earned credits toward higher credentials or larger goals over time.

.

A new report from the (UHERO) emphasizes the crucial role of the UH Community Colleges’ Good Jobs �鶹��ý (GJH) program in successfully placing residents into high-demand, higher-paying careers. The preliminary analysis by Rachel Inafuku provides more evidence that these targeted training programs are helping families combat �鶹��ý’s persistent, high cost of living.

“Consistent with the , average real quarterly wages for [Good Jobs �鶹��ý] completers were more than $2,000 higher two quarters after program completion than two quarters prior,” the report said. This increase demonstrates how these short-term programs are creating essential earning power.

Higher healthcare earnings

The most dramatic gains were found among those who transitioned into a new field after training. In healthcare, the largest GJH pathway, participants who switched from non-healthcare industries—such as retail or food services—saw their average quarterly earnings rise by more than $5,500 two quarters after completion. This amounts to an annualized earnings increase of $22,000 for workers entering a sector with sustained high demand due to �鶹��ý’s aging population.

Significant gains for skilled trades

Similarly, skilled trades completers realized significant wage gains, earning roughly $2,600 more per quarter post-program. Employment patterns for this group also shifted away from lower-wage sectors and toward construction, manufacturing and public administration, aligning with the state’s thriving construction industry and its well-above-average wages.

Smaller increases for tech

Outcomes varied by sector. Technology students—many of whom were mid-career workers with pre-program earnings higher than the average GJH student—experienced smaller wage increases and more modest changes in industry placement.

Read more UH News Good Jobs �鶹��ý stories

Overall, these findings highlight how post-training earnings trajectories reflect both the specific skills acquired and the broader structure of �鶹��ý’s labor market.

Inafuku said, “As �鶹��ý continues to face a high demand for workers in critical sectors alongside persistent cost-of-living pressures, workforce programs that align training with industry needs can address both challenges—placing workers in more stable, higher-paying jobs while helping employers meet demand.”

UHERO is housed in UH ����ԴDz�’s .

The Culinary Institute of the Pacific (CIP) at Kapiʻolani Community College has opened applications for two new cohorts of its Workforce Development Program, an advanced culinary training partnership with the Culinary Institute of America (CIA).

The five-day, hands-on training sessions give culinary professionals access to advanced baking and pastry instruction without leaving the state. Full tuition scholarships are available to help upskill �Ჹ�ɲ���ʻ��’s existing workforce and build clear pathways for career growth.

“Our collaboration with the Culinary Institute of America brings world-class training right here to our islands, empowering �Ჹ�ɲ���ʻ��’s chefs to elevate their craft and push the boundaries of culinary innovation,” said Chef Roy Yamaguchi, director of the Culinary Institute of the Pacific.

Cohort 19: Fundamentals of Baking and Pastry Arts

• April 6–10, 2026: this course allows partiCIPants to build a solid foundation in the art and science of baking. Training covers essential skills in classic baking techniques, pastry production, doughs, custards and introductory chocolate work.

Cohort 20: Dessert Design in the Hot Kitchen

• April 13–17, 2026: this course focuses on crafting show-stopping desserts without a traditional bakery setup. PartiCIPants will learn to adapt to the challenges of a hot kitchen, creatively utilizing heat-based equipment to deliver exquisite fine-dining sweets.

Both cohorts are led by Chef , a CIA associate professor, alumna, and Certified Master Baker who has worked in acclaimed kitchens including L’Atelier de Joël Robuchon and The Modern.

Eligibility and scholarships

Applicants must be 18 or older, a �鶹��ý resident or active military personnel stationed in �鶹��ý, and have a minimum of three years of professional culinary experience. Full tuition scholarships for Cohort 19 and 20, valued at $1,500 per student, are made possible through the Hawai’i Ag & Culinary Alliance CIP x CIA Workforce Development Scholarship Fund with support from the State of �鶹��ý. Scholarships for Native Hawaiian applicants are provided by the Office of Hawaiian Affairs.

Since its launch in September 2024, the CIP x CIA program has provided advanced training to more than 160 culinary professionals across �Ჹ�ɲ���ʻ��’s foodservice sector.

The University of �鶹��ý at Hilo will lead a new $1.2 million, three-year grant funded by NASA to better understand how �Ჹ�ɲ���ʻ��’s coastlines can withstand climate change while expanding hands-on research and workforce development opportunities for students across the 10-campus UH System.

John Burns, an associate professor of will co-lead the project with Haunani Kane, assistant professor of at the UH ����ԴDz� .

“We are very excited to connect students from across the UH system through applied research experiences that help build educational pathways into careers in science and conservation,” said Burns.

The team will study how sea level rise and warming oceans are affecting coral reefs and nearshore areas. Students will learn satellite mapping, drone surveys, reef modeling and data analysis. They will also work with faculty, community partners and NASA scientists.

Burns directs UH �ᾱ����’s , where he creates detailed three-dimensional maps of reefs. Those maps show how storms, bleaching and human activity change reef structure and health over time.

—By Susan Enright

Many aspiring mental health practitioners in �鶹��ý begin their career journey thinking they are embarking on a straightforward path toward helping their community, only to find themselves walking into many regulations and bureaucratic red tape.

John Souza, Jr., an assistant professor in the at the University of �鶹��ý at Mānoa, is working to change that with his “Do You Know the Way to Licensure?” project. The goal is to fix the critical disconnects in the state’s mental health workforce pipeline, leading to more fully licensed providers for local families.

Hidden hurdles

Souza’s preliminary research reveals that the transition from graduation to full licensure is where many practitioners get lost, often because of administrative and financial burden of accruing post-graduate supervised hours.

“Instead of being sure that people are ready to sit with individuals, couples and families and help them heal, we’re seeing that the licensure process is testing people’s ability to withstand financial hardship,” said Souza.

The initiative, part of the Marriage and Family Therapy Lab at the , is collecting data from four different routes—undergraduates, current graduate students, pre-licensed graduates and licensed providers. Souza wants to advocate for policy changes that will streamline the path to practice.

For more information or to participate in the study, contact Souza at john.souza@hawaii.edu.

Honolulu Community College’s Continuing Education Department is launching a comprehensive slate of spring 2026 non-credit courses designed to strengthen �鶹��ý’s workforce, support lifelong learning and create clearer pathways to credit academic programs. The courses are in answer to the demands that various industries in �鶹��ý see in the workforce. These are short-term training programs geared specifically to the needs in those industries. Courses are open to the public and offered primarily during evenings and weekends.

Aligned pathways in the skilled trades

The college is addressing critical workforce needs in construction, manufacturing, and infrastructure with aligned training in the skilled trades. The Welding Fundamentals course, starting April 9, 2026, builds foundational skills that support entry into Honolulu CC’s credit welding program. Electrical and plumbing recertification courses are also offered.

• Registration for Welding Fundamentals closes April 2, 2026.

Foundational safety training

A new joint initiative with the �鶹��ý Department of Business, Economic Development and Tourism and industry partners is launching Foundational Safety Training Levels 1 and 2. This initiative aims to expand the talent pipeline for �鶹��ý’s entertainment and creative industries.

Training includes industry-recognized certifications such as CPR/First Aid/AED, OSHA 10, Aerial Lifts, Forklift Certification, Fall Protection, and Scaffolding Competent Person.

• Registration for all Foundational Safety courses closes February 17, 2026.

Creative industries and fashion

This spring marks the launch of a new Fashion and Sublimation Printing series, a three-course, hands-on pathway aligned with the college’s credit Fashion Program. Participants will learn design fundamentals, digital production, and portfolio development.

• Fashion and Sublimation 1 registration closes March 10, 2026.
• Fashion and Sublimation 2 registration closes April 1, 2026.
• Fashion and Sublimation 3 registration closes April 28, 2026.

Language access and workforce readiness

The Honolulu CC English Language Learner Options (HELLO) program offers non-credit English instruction at multiple levels, supporting listening, speaking, reading, writing, grammar, and vocabulary development. HELLO helps participants gain confidence for success in college, the workplace, and daily life. HELLO runs March 2 through April 9, 2026.

• Registration closes February 24, 2026.

By intentionally aligning non-credit courses with credit programs and partnering with industry leaders, Honolulu CC Continuing Education is strengthening pathways that support workforce development, career mobility, and lifelong learning for �鶹��ý’s working learners.

The University of �鶹��ý plays a pivotal role within a new statewide coalition dedicated to securing �鶹��ý’s economic future. As a founding member of the “Generational Workforce Commitment,” UH is uniting with government, business and philanthropic sectors to ensure that by 2045, every resident has a clear path to a living-wage career.

“Building on the State Unified Plan, the Commitment takes a comprehensive, data-driven approach to ensure our keiki can build careers right here at home,” said Gov. Josh Green. “This isn’t about quick fixes. It’s about generational change. When we align our schools, our university system, our employers and our state agencies around a common goal, we create real pathways for �鶹��ý‘s families to earn living wages and thrive in our state.”

Learn, work, thrive

The initiative is driven by the Learn, Work, Thrive Hui—a coalition co-facilitated by the Chamber of Commerce Hawaii and the �鶹��ý Workforce Funders Collaborative (HWFC). HWFC acts as a catalyst organization, bringing philanthropic partners together to support a unified workforce strategy.

Matt Stevens, executive director of HWFC, noted that this shared governance is essential for solving entrenched economic issues.

“We know �鶹��ý’s workforce challenges aren’t simple, and they can’t be solved alone by any one organization or stakeholder,” said Stevens. “This Commitment is about choosing to work differently over the long term: staying focused on shared outcomes, making tough decisions, and investing in what actually changes people’s lives”.

Strengthening educational pathways

Education systems are a critical part of ensuring that pathways to these outcomes are accessible, seamless and durable over time. Through the Commitment, alignment between the �鶹��ý State Department of Education and UH is strengthened, building the shared infrastructure needed to efficiently connect learners across the state to existing, unfilled good jobs today, while increasing the system’s ability to adapt as new industries and opportunities emerge over the coming decades.

“Expanding on sector partnerships and increasing work-based learning opportunities like internships are explicit goals of the Commitment, and aligned closely with UH’s strategic plan,” said Christine Beaule, UH director of workforce development.

“Our responsibility to the next generation is twofold: we must provide the rigorous academic preparation all students deserve and need, while creating the conditions that allow them to build a life in the islands,” added Stephen Schatz, executive director of Hawaii P–20 Partnerships for Education.

Honolulu Community College welcomed Michael Cadenazzi, U.S. assistant secretary of defense for industrial base policy, for a tour of its state-of-the-art Advanced Manufacturing Facility, underscoring the college’s expanding role in strengthening the nation’s industrial base and �鶹��ý’s defense-aligned workforce pipeline. Cadenazzi was in Honolulu to attend the Honolulu Defense Forum in January.

The visit highlighted Honolulu CC’s Advanced Manufacturing Training Program, launched in partnership with the U.S. Department of Defense’s Industrial Base Analysis and Sustainment (IBAS) Program, the Chamber of Commerce �鶹��ý’s Military Affairs Council through the Kuʻi Hao Initiative, and BG Workforce. The program provides hands-on training in precision machining, fabrication and industrial manufacturing (skills essential to �鶹��ý’s maritime, defense and industrial sectors).

“We were incredibly honored by Assistant Secretary Cadenazzi’s visit,” said Honolulu CC Chancellor, Karen C. Lee. “It reflects the true partnership that brought our Advanced Manufacturing Training Suite to life as we prepare �鶹��ý’s future machining and manufacturing workforce.”

�鶹��ý’s first dedicated training hub for advanced manufacturing

During the tour, Cadenazzi visited the college’s cutting-edge machine shop, instructional labs and hands-on training suites, where faculty and students showcased class projects, industry-aligned equipment, and the program’s growing capacity to meet regional and national workforce needs. The facility, which opened in 2025, serves as �鶹��ý’s first dedicated training hub for advanced manufacturing and supports a diverse cohort of trainees, including active-duty military personnel, shipyard workers and local students.

“Assistant Secretary Cadenazzi’s visit affirmed the importance of �鶹��ý’s role in strengthening the nation’s defense industrial base,” said Pono Chong, program director for Kuʻi Hao. “Through partnerships like this with Honolulu Community College and IBAS, we are building real, job-ready pathways in advanced manufacturing that support military readiness, supply-chain resilience and long-term economic opportunity �鶹��ý.”

Honolulu CC’s Advanced Manufacturing programs continue to evolve in response to industry demand, offering students hands-on experience with advanced tools and technologies while supporting regional and national efforts to strengthen industrial capabilities.