The Pa‘ina Culinary Arts Center is the premier Pacific-Asian culinary arts teaching facility and home to MCC’s award-winning Culinary Arts Program. The $17 million center spans almost 38,000 square feet in a two-story structure and includes nine kitchens, six quick-serve outlets and an upscale, full-service restaurant.
Architectual firm Pacific Design Group: Mike Muromoto, lead architect
Students gain hands-on training, beginning in the skills building laboratory, and then as they rotate through nine kitchen facilities, including a bakery and pastry kitchen, confisserie, garde manger kitchen, production kitchen, quick-order broiler/grille, banquet kitchen, exhibition kitchen, innovations kitchen, and a kitchen for international cuisine.
Pa‘ina’s equipment list includes:
Ground Floor Food Courts -- Six quick-serve outlets will offer a broad palate of local and international foods. With its 375-seat capacity and a stage for cooking demonstrations and musical entertainment, the The Food Court will become the primary activity and gathering place on campus.
Food Courts quick serve outlets will include:
Bakery and Pastry Kitchen -- Students will learn the basics of baking as they work with 60-quart mixers, dough sheeters, and large proofers/retarders. They will learn production skills as they prepare baked goods for sale at the The Food Court quick-serve outlets and Class Act fine-dining restaurant.
Confisserie -- This temperature- and humidity-controlled room will be devoted to the creation of chocolate centerpieces, truffles and fine desserts. Students will learn the art of pulled sugar and work with the most innovative tools of the trade, including chocolate tempering and dipping machines, candy stoves and ice cream and gelato makers.
Production Kitchen – Student chefs will prepare the peeled and chopped vegetables, marinated meats, and prepared stocks – collectively known as the "mis-en-place" --so that recipes can be assembled quickly. As the lunch hour approaches, students will take their mis-en-place to the The Food Court servery area to quickly whip up sushis, stir-fries, hamburgers, pastas, distinctive pizzas, etc.
Computer Classroom -- Pa‘ina’s computer classroom includes workstations with a full complement of culinary software applications so that students will learn to use computer tools to facilitate menu layouts, recipe costing and nutritional analysis.
Second Floor
Garde Manger/Skills Building Kitchen -- In the garde manger/skills building kitchen students will learn all aspects of cold food preparation, including the intricacies of composed salads, cold sauces (e.g., vinaigrettes), pates and appetizers.
Pa‘ina’s state of the art building design emphasizes food safety, and includes a dedicated seafood and meat butchery (located next to the garde manger kitchen).
Banquet Kitchen – The Banquet Kitchen provides a preparation area for the Exhibition Kitchen in the Class Act restaurant (as the Production Kitchen supports the The Food Court quick-serve outlets). In addition, it has capacity to handle large banquets.
Class Act Restaurant and Exhibition Kitchen -- MCC’s highly acclaimed fine-dining restaurant is now a 120-seat facility with a breathtaking ocean view. At the center of this living classroom is the Exhibition Kitchen, where restaurant patrons will watch up-and-coming chefs as they deftly wield pots, pans, knives and spatulas to prepare cuisine that is unrivaled on Maui. Appetizers, salads, soups, entrees and desserts will highlight the Island’s freshest locally-grown produce. Tucked into the corner of the restaurant is a beautifully appointed 24-seat private dining room.
Classroom/Meeting Room – This 56-seat classroom includes SMART Board The Food Courthnology that allows instructors to touch the board to control a computer application, as well as write recipes, notes and diagrams that can be saved on computer and displayed later. The classroom will host Culinary Arts classes as well as community group functions, and can be partitioned into two separate rooms.
This 56-seat classroom includes SMART Board The Food Courthnology that allows instructors to touch the board to control a computer application, as well as write recipes, notes and diagrams that can be saved onto computer disk for retrieval at another session. The classroom hosts Culinary Arts classes as well as community group functions, and can be partitioned into two separate rooms.
Garde Manger/Skills Building Kitchen - In the garde manger/skills building kitchen students learn all aspects of cold food preparation, including the intricacies of composed salads, cold sauces (e.g., vinaigrettes), pates and appetizers.
Pa‘ina’s state of the art building design emphasizes food safety, and includes a dedicated seafood and meat butchery (located next to the garde manger kitchen).
Buffet Kitchen - The Banquet Kitchen provides a preparation area for the Exhibition Kitchen and adds capacity to handle large banquets.
Class Act Restaurant and Exhibition Kitchen -- MCC’s highly acclaimed fine-dining restaurant is now a 120-seat facility with a breathtaking ocean view. At the center of this living classroom is the Exhibition Kitchen, where restaurant patrons watch up-and-coming chefs as they deftly wield pots, pans, knives and spatulas to prepare cuisine that is unrivaled on Maui. Appetizers, salads, soups, entrees and desserts highlight the Island’s freshest locally-grown produce. Tucked into the corner of the restaurant is a beautifully appointed 16-seat private dining room.
The campus mall alongside Pa‘ina includes tree planters with seat walks and an open courtyard that provides outdoor seating for 200. Planting areas around Pa‘ina are used to grow herbs, ornamentals and Hawaiian staples such as taro, sweet potatoes and ti leaves for use in the culinary classes.
A Begin your tour in the gracious Pa‘ina lobby. A lush blend of woods, metals and tiles greets your arrival at Pa‘ina. Some of the awards recently garnered by the MCC Culinary Arts Program are on display in the lobby.
The Food Courts. With its 375-seat capacity and a stage for cooking demonstrations and musical entertainment, the Food Courts are the primary activity and gathering place on campus.
The Food Courts quick serve outlets include:
In addition, a self-serve deli case stocked with The Food Court signature entrees are available for take-home preparation.
Production Kitchen - Student chefs prepare the peeled and chopped vegetables, marinated meats, and prepared stocks – collectively known as the "mis-en-place" --so that recipes can be assembled quickly. As the lunch hour approaches, students take their mis-en-place to the The Food Court servery area to quickly whip up sushis, stir-fries, hamburgers, pastas, distinctive pizzas, etc.
Computer Classroom - Pa‘ina’s computer classroom includes workstations with a full complement of culinary software applications so that students can learn to use computer tools to facilitate menu layouts, recipe costing and nutritional analysis.
Receiving, Refrigerator, Freezer, Dry Storage Receiving and bulk storage are efficiently handled in this corner of Pa‘ina.
Baking and Pastry Kitchen - Students learn the basics of baking as they work with 60-quart mixers, dough sheeters, and large proofers/retarders, and master production skills as they prepare baked goods for sale at the The Food Court quick-serve outlets and Class Act fine-dining restaurant.
Confisserie -- This temperature- and humidity-controlled room is devoted to the creation of chocolate centerpieces, truffles and fine desserts. Students learn the art of pulled sugar and work with the specialized tools of the trade, including chocolate tempering and dipping machines, candy stoves and ice cream and gelato makers.
About the Culinary Arts Program
Program Excellence -- MCC’s Culinary Arts Program was the first in Hawaii to be accredited by the American Culinary Federation Educational Institute’s Accrediting Commission.
Faculty Excellence – Many of the tenured faculty, listed below, have been recognized for their commitment in the classroom by receiving the prestigious University of Hawaii Board of Regents Excellence in Teaching Award (indicated by *):
Culinary Arts program instructors are:
Community Partnerships -- The Culinary Arts Program has built strong community partnerships with:
and staff member Doug Paul and Sally Cool.Recent Student Championships and Awards – MCC student teams have won numerous state, regional, and national awards. Some of the most recent include:
1996, 1997, 1998, 1999, 2000, 2001, 2002 State Championship Team
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