2023 UHMC Summary of Courses and Continuing Education

Maui Food Innovation Center

Following a multi-million-dollar renovation, the new, state-of-the-art Maui Food Innovation Center (MFIC) is ready! “We are so excited about this facility,” says Karen Hanada, Director of Extended Learning and Workforce Development.

“We have everything food entrepreneurs need to do their research and development and to prove their product concept.”

“Everything” is right! At ground level is the loading dock that opens into a space with a large sink for washing produce and a line of refrigerators. Upstairs is where the magic happens – a wet processing room with jacketed kettles, perfect for hot sauces and barbecue sauces, a bottling line with filler, industrial-sized range, wok and deep fryer; a dry processing room, with dehydrator, smoker, proofing and

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.

That’s just what Katie Cook and Justin Orr did after they completed the course back in 2017. They own and operate HI SPICE. “Our business has grown exponentially in both direct-toconsumer on our website and wholesale accounts throughout Hawai‘i,” says Katie. “We have grown our staff from just the two of us to a total of six employees on the team!

“The best part for us has been the power of networking and partnering with other local businesses,” she adds. “We are very excited for

the MFIC at UH Maui College. The future is bright for the students who learn how to become food entrepreneurs and scale their production.”

Three classes designed to get aspiring food entrepreneurs ready to make use of the facility are all being offered this spring. Two excellent instructors “team-teach” all three classes.

Vince Domingo has been a UHMC lecturer teaching business and computer courses, he’s taught college courses at various Maui high schools, he’s run successful start-ups and is affiliated with the Maui Nui Food Alliance and the UHMC Business Club. Chef Douglas Paul is a graduate of the UHMC Culinary Arts Program and the Western Culinary Institute. He is an experienced pastry chef and has successfully worked for years in food industry management and food entrepreneurship.

For more information, please email uhmcmfic@hawaii.edu or call 808-984-3690 or visit maui.hawaii.edu/foodinnovation/

MFIC Food Product Concept to Consumer Incubator

Have a food product idea or recipe consumers would love? The Concept to Consumer Incubator Program is an in depth class that teaches food industry best practices for taking your recipe idea or concept and turning it into a viable value-added food product for the retail marketplace! This course will provide access to educational resources and professional consultants to help you learn what it takes to build a food business and brand. Learn product development for food manufacturing, ingredient sourcing, costing, branding their products and how to manage the intricacies of a small supply chain, building alliances to lower costs, and valuable best practices for growing a business. Convert a basic recipe into a manufacturing formula. Includes hands-on time in the MFIC Test Kitchen. A Certificate of Professional Development is awarded upon completion of course.

BUS6821 / Vince Domingo & Douglas Paul / $299

009 TuW 1-Apr - 30-Jun LAU106 1x

010 TuW 1-Jul - 30-Sep LAU106 1x

011 TuW 1-Oct - 31-Dec LAU106 1x

CE MFIC Food Business Start Up

This class is designed to help you learn the basics of launching a successful food business and provide you a foundation for a systematic approach towards developing a profitable food business. The course is suited for food manufacturers, restaurateurs, food truck operators, and farmers/chefs interested in creating value-added food products and is offered in a hybrid format of online modules and face-to-face coaching by appointment.

BUS6822 / Vince Domingo & Douglas Paul / $99

CE MFIC Applied Studies in Fundamental Food Manufacturing

A self-directed and self-paced kitchen lab experience for MFIC food manufacturing students. Students work in the fully certified MFIC R&D kitchen environment to increase understanding of manufacturing efficiencies, good manufacturing practices, standard operating procedures and adherence to best practices in kitchen safety and sanitation procedures. Access is by appointment scheduled through class instructor.

CULN6020 / Vince Domingo & Douglas Paul / $79

Curriculum development is supported in part by the US Department of Commerce Minority Business Development Agency Grant MB21OBD8020251.