A student-centered program at the Polynesian Cultural Center (PCC) called the “Apprenticeship Program” was designed to bridge the gap between classroom theory and real-world application, equipping BYU–Hawaii students with hands-on experience within a professional culinary environment.
The Vision
Felix Tai, culinary director and chef at the PCC who oversees the Apprenticeship Program, said this program isn’t only for those pursuing a career in the culinary space, but is more focused on helping students develop skills in business, operations, and leadership. “We don’t want to just teach them how to cook or to just do a task,” Tai said, “we want to not only teach them how to manage, but we want them to be an operator—or at least understand what it means to be an operator.”
Tai explained that an “operator” is someone who understands how to run and sustain a business, from managing people and budgets to making decisions under pressure. The program is designed to give students real responsibility within PCC’s culinary operations, allowing them to apply classroom concepts in a professional, fast-paced setting. While the apprenticeship initially focused on hospitality and tourism management students, Tai said the program has since expanded to include students from business management, entrepreneurship, and other operational disciplines. He said the goal is to support students interested in running or managing a business, even if they do not plan to pursue a career as a chef.
The apprenticeship currently involves a small cohort of students who assist in various roles within the PCC’s culinary department. These roles consist of food preparation, quality control, front-of-house coordination, and leadership opportunities. Additionally, they also complete an online coursework which allows them to learn the skills regarding the ins-and-outs of how businesses are run, equipping them with ideas on how to apply these concepts within their current roles.
“As we head toward the future, I’ve realized that many of our problems aren’t about education or experience,” Tai said. “They come down to problem-solving and the ability to take the lead and have ownership—to use a framework, think creatively, and make things happen.” This highlights his leadership style and approach to said problem— “I’m not a leader who micromanages. I want to give my team the framework, and then they get to take charge and own it.”
The Experience
The apprenticeship comes with significant responsibilities. Karen Kristine Daniel, a junior from the Philippines majoring in business finance, said that with those responsibilities “there are higher expectations—being capable means being able to apply what you know and take ownership of your work.”
When asked what differentiates regular workers from apprentices, Bilguun Chinzorigt, a senior from Mongolia majoring in hospitality and tourism management, said that apprentices are expected to show greater initiative. “As apprentices, we also complete online courses and are expected to apply what we learn in our roles. If there’s a problem in the kitchen, I try to solve it based on what I’ve learned. If I can’t, I talk with our leads and we discuss what the solution could be.”
Helaman Gonzaga, a sophomore from the Philippines majoring in business management, emphasized the structure of the program, saying that the coursework is designed in such a way that helps students become more prepared for the real world— “This program taught me to think systematically,” Gonzaga said. “Efficiency, consistency, and organization matter, especially when you’re responsible for other people’s work.”
Daniel also shared her perspective on how the modules have impacted her and what she learned through them. “When I started doing the modules, I realized that everything is connected to business,” she said. “Even when we’re doing tasks that don’t seem related at first, there’s always something tied back to business, finance, or operations.” She later added, “Here at the PCC, we learn how a business actually works in real time. You can’t really learn that just from books,” Daniel shared. “We serve guests every day, and guest satisfaction is the goal.”
Looking Ahead
Future careers are reshaped or even made anew by the program Tai has brought to pass. “This program helped me understand what it really takes to run a restaurant or business in general,” said Chinzorigt. “It prepares you for what comes after graduation.”
After completion, the students who’ve participated in the two-year coursework will receive a certificate that will recognize their training. “Once they are done with the apprenticeship, one of the certifications that we give from PCC is a master’s in culinary business and leadership,” Tai said.
For Tai, the certificate is important, but the journey and the things one learns in the process are what matter most in the end— “I want to produce leaders,” he said. “To do that, I have to forge them. I have to test them and push them.
Through learning new skills from online modules, mentorship, and hands-on practice, the apprenticeship program aims to empower these students with the confidence and knowledge on how to “take charge while owning it” as Tai explained. Looking ahead, Tai hopes that these lessons and experiences will stick with them, resulting in successful careers that extend far beyond the kitchen.