The new site will enjoy panoramic views of the Pacific Ocean, the Waikiki and Honolulu skyline, and the Koolau Mountains.

University of Hawaii CULINARY INSTITUTE OF THE PACIFIC at DIAMOND HEAD Honolulu, Hawaii Sustainable Architecture & Interiors

Ferraro Choi is working with the University of Hawaii to design its new Culinary Institute of the Pacific (CIP) at Diamond Head.  This showcase facility will feature a world class program and will be constructed on the 7.9 acre site of the former U.S. Army Cannon Club on the slopes of Hawaii’s most recognizable landmark, commanding panoramic views of the Pacific Ocean, the Leeward Coast of Oahu, the Waikiki skyline, the city of Honolulu, and the Koolau Mountains.  The new Cannon Club site/facility is envisioned as a world class career, technical, and cultural culinary training facility that will attract world-class chefs and high-profile events.

"The Culinary Institute will expand opportunities for current students, past graduates and industry professionals seeking advance degrees in the culinary arts and managerial positions," said State of Hawaii Governor Linda Lingle. The new facility will also provide expansion opportunities for the Culinary Institute of the Pacific to develop additional facilities for advanced programs that go beyond the two-year programs currently offered at the community colleges in culinary arts.

Built on its current two-year foundation programs offered at the community colleges in culinary arts, the CIP at Diamond Head will allow the establishment of the Program for Advanced Culinary Education. Graduates of the three-year program will earn an Advanced Professional Certificate from Kapiolani Community College. Graduates of the four-year program will earn a Baccalaureate of Applied Science (BAS) Degree in Culinary Management, offered in conjunction with the University of Hawaii's West Oahu campus.

The mission of the Culinary Institute of the Pacific is to offer Hawaii and the global community opportunities in career, technical, and cultural education/training in culinary management/science.  To achieve its mission, the following design objectives have been established:

• Develop a world-class culinary instructional facility;
• Emphasize the instructional nature of the facility;
• Incorporate outlets for producing the supporting revenue;
• Incorporate design elements that facilitate and optimize flexible usage;
• Take into account and complement the existing KCC (Kapiolani Community College) campus culinary facilities;
• Achieve architectural recognition for a LEED® (Leadership in Energy and Efficiency Design) rated culinary instructional facility by incorporating sustainable design elements;
• Establish and architectural design reflecting the cultural and culinary distinction of Hawaii by incorporating local cultural requirements;
• Provide a sense of community and warmth;
• Account for the State Department of Land and Natural Resources Visitor Orientation/Tram Ticket Center and parking plans.

The new CIP at Diamond Head facility will be a sustainably designed "green" building and will be targeting a United States Green Building Council (USGBC) LEED® Silver certification. Program requirements for the new $20 million facility will include a four-star signature restaurant, duel-function training facilities, cooking labs, demonstration and competition kitchens, classrooms, administrative and faculty offices, an outside amphitheatre, and reception areas.

Projected groundbreaking is 2009 with completion scheduled for 2011. The first class with a four-year culinary degree will graduate in 2012.

To read an article about this project, visit Pacific Business News' website:
http://www.bizjournals.com/pacific/stories/2006/06/05/story5.html

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