{"id":233442,"date":"2026-05-04T10:55:15","date_gmt":"2026-05-04T20:55:15","guid":{"rendered":"https:\/\/www.hawaii.edu\/news\/?p=233442"},"modified":"2026-05-04T10:55:15","modified_gmt":"2026-05-04T20:55:15","slug":"cip-cia-culinary-cohort-21-22","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2026\/05\/04\/cip-cia-culinary-cohort-21-22\/","title":{"rendered":"Scholarship-supported culinary training opens for high school students, industry professionals"},"content":{"rendered":"Reading time: <\/span> 3<\/span> minutes<\/span><\/span>
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Hands-on training sessions at the Culinary Institute of the Pacific<\/figcaption><\/figure>\n

The Culinary Institute of the Pacific<\/a> (CIP<\/abbr>) at Kapiʻolani<\/span> Community College has opened applications for two new cohorts of its Workforce Development Program, advanced culinary training developed in partnership with the Culinary Institute of America<\/a> (CIA<\/abbr>).<\/p>\n

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. Applications for Cohort 21 and Cohort 22 are open through May 29 on the CIP<\/abbr> website.<\/a><\/p>\n

Full tuition scholarships, valued at $1,500 per student, are available for Cohort 21 and 22 through the Â鶹´«Ã½<\/span> Ag & Culinary Alliance CIP<\/abbr> x CIA<\/abbr> Workforce Development Scholarship Fund with support from the State of Â鶹´«Ã½<\/span> (Cohort 21) and the TSK<\/abbr> Charitable Foundation (Cohort 22). Scholarships for Native Hawaiian applicants are available and provided by the Office of Hawaiian Affairs.<\/p>\n

“Here, it\u2019s 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.”<\/p>\n

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.<\/p>\n

Cohort 21: Global Explorations of Taste and Technique<\/strong>
\nJune 15–19, 2026<\/p>\n

\"food<\/p>\n

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.<\/p>\n

Eligibility requirements<\/p>\n