First semester
Fundamentals is the key word for the first phase of Leeward’s Culinary  program.   For most students, it is their first close and personal encounter with a professional kitchen environment and their first introduction to the challenges of the food service industry.
return
 

Second Semester
With a solid foundation from their first semester’s experience, students proceed into a more hands-on environment. The Short Order Cookery semester focuses on short order and pantry skill development.

return

Third semester
It is now time to meet the public on a daily basis.  Students move to the Pearl, Leeward’s fine dining restaurant that is open to the community and offers haute cuisine prepared and served by the program’s students.  Fundamentals of baking is the production course in this semester.

return

Fourth Semester
The final phase of the program incorporates advanced cookery and hospitality supervisory training.  Continuing at The Pearl, students don their chef hats once more and hone their cooking skills in the preparation of appetizers, salads, soups, entrees and desserts that one day may garner them a top spot at some of Hawaii’s finest eateries.

return