culinary & hospitality

CE Pasta Making

Using regional Italian doughs made with and without eggs, you will learn how to hand shape various pastas, filled and unfilled, and a few fantastic sauces as well. These professional techniques will have you making fresh pasta with confidence at home!

CULN6007 / Rosa Mariotti / $149

002

CE ServSafe Food Handler Basic Certification

Earn the ServSafe Food Handler certification, the industry standard certification in food safety. The training covers topics including Basic Food Safety, Personal Hygiene, Cross-contamination and Allergens, Time and Temperature, Cleaning and Sanitation. Complete an in-class assessment exam to successfully earn the certification. Those who pass the exam with scores 75% or better receive a Food Handler Certificate valid for three years. Contract training available.

CULN6100 / Dean Louie / $199 037

CE Bartending 101

From customer service, bar setup to pack down, and everything in between, you will gain fundamental handson experience mixing classics, making tropicals, and exploring basic beverages. This is a class for the basics of crafting cocktails including the management and the legal responsibility of serving alcoholic beverages, preventing intoxication, ID verification, ingredients, tools, techniques, and equipment, basic formulas and theory, customer service, as well as best practices. Off campus location.

HOSP6613 / Shannon Doughtery / $398

007 TuW 9:00 AM - 11:00 AM 3-Oct - 25-Oct 8x

C Fundamentals of Baking

Learn the fundamental concepts, skills, and techniques of basic baking including the use of standardized recipes, baking equipment, and industry methods of preparation.

CULN150 / Jackie Naeʻole / 5 credits

001 MTuWTh 8:00 AM - 1:50 PM 8/21 - 12/15 PAINA

C Food & Beverage Operation

Introduces the basic principles of marketing, menu planning, service styles, nutrition, sanitation and safety, purchasing, and control systems as they apply to food and beverage management in an operational setting. Provides practical applications for effectively managing resources for food and beverage industry operations.

HOST154 / Liping Liu / 3 credits

001 Tu 9:00 AM - 10:15 AM Fall Semester 8/21 - 12/15

C Career Customer Service

Learn an overview of the travel industry and relate major business components. Analyze links between hotel, food, transportation, recreation, and other tourism-related industries.

HOST100 / Liping Liu / 3 credits convection ovens, processed grain filling equipment, commercial mixers; a cold room with a walk-in fridge, walk-in freezer, ice cream batch freezer, and food wrapping equipment. A packaging room has a box sealer, bottle labeler, commercial vacuum packer, a sealer for grab and go food trays, a pot and dish washing area. “This facility is ideal for budding manufacturers. It provides an opportunity for them to demonstrate that they can scale their food businesses,” explains Hanada.

C Introduction to Automotive Technology

Discover the principles for the operation of automotive systems. Learn the use of basic automotive tools, equipment, and procedures for the preventive maintenance and minor repair service through lectures, demonstrations, and lab work on shop training units and “live” service vehicles.

AMT100 / 2 credits

001 M 5:00 PM - 9:00 PM Fall Semester 8/21 - 12/15

CE Introduction to Hybrid and Electric Vehicles

Explore the use of hybrid and electric power for vehicle transportation, the causes of different types of emissions from vehicles and power systems that run solely on fossil fuels, and why hybrid and electric vehicle technology is important to this change in transportation. Explains and examines safety when using high voltage, maintenance, drivability, inverter power transfer and battery technologies. Prepares students for work in the automotive field on hybrid and electric vehicles.

TRAD62000 L. Martinson / Tuition assistance available

M-Th 3:00PM- 7:30PM 15 May - 16 June

C Basic Carpentry Skills

Learn the proper use and maintenance of carpentry hand and power tools. Practice selecting and using construction materials and fastening systems.

CARP120 / 3 credits

M 4:00 PM - 9:00 PM Fall Semester 8/21 - 12/15

CE ONLINE: Electrician Continued Competency

This course covers the changes in the National Electrical Code (NEC) and meets the continued competency requirement for licensed electricians to renew their licenses in the State of Hawai‘i.

TRAD8302 / Mike Yap / $219

053

C Air Conditioning and Refrigeration

Study air conditioning systems of residential and commercial buildings. Explore the servicing of small appliances (Type I), and servicing or disposing of high or very high-pressure appliances (Type II), except motor vehicle ACs. Learn skills and concepts of planning, testing, troubleshooting, and balancing such systems.

MAIN165 / 2 credits

001 W 4:00 PM - 8:00 PM Fall Semester 8/21 - 12/15

CE Public Works and their Role as First Responders, Emergency Response and Management

This program introduces the National Response Framework which focuses especially on departments who participate in delivering and supporting emergency response efforts and upgrades core capabilities. This course describes the history, features and principles, and organizational structure and explains the role Public Works and facilities management. Dr. Terpin offers an array of OSHA and FEMA certification courses- please inquire by contacting: dlouie@hawaii.edu.

TRAD6003 / Dennis Terpin / $199

002 Th 8:00 AM - 4:00 PM Lau 107 1x

C Welding

Explore the theory and practices of arc and gas welding of ferrous metals dealing with building construction applications. Learn procedures for flat, horizontal, and overhead work for brazing, flame cutting, and welding of aluminum, stainless steel, and other metals.

WELD119 / Mark Morimoto / 3 credits

001 TuTh 5:00 PM - 8:00 PM Fall Semester 8/21 - 12/15