A four-star signature restaurant, competition kitchens and an outdoor amphitheater will be part of a new culinary school planned by Kapi'olani Community College on the former Fort Ruger Cannon Club site on the slopes of Diamond Head.

The University of Hawai'i recently completed a draft environmental assessment with new details about the project, which will cost $30 million to $32 million and has been in the works for at least seven years.

The environmental report represents a major step ahead for the ambitious project, which is scheduled to begin construction next year and open in 2011.

However, funding remains a significant challenge that could affect the project's anticipated timing. UH is working to raise at least $14.5 million in private donations for the culinary school.

Gov. Linda Lingle released $3 million in May 2006 for project planning, design and land costs. But since then, construction costs have risen dramatically to add about $10 million to the job. Construction bids aren't expected to be sought until next year.

KCC's Culinary Institute of the Pacific at Diamond Head is designed to replace facilities on the neighboring campus and expand the two-year program into a four-year culinary school with more advanced training.

"Our goal is to make Hawai'i a premier food destination where chefs can learn the techniques of Hawai'i Regional Cuisine, while residents and visitors can enjoy the fruits of their labor," John Morton, vice president for community colleges, said in a statement announcing the allocation of planning money nearly two years ago.

Morton was traveling yesterday and wasn't available for additional comment.

KCC in its environmental assessment said that Hawai'i students who want advanced culinary training have to leave the state, and that an expanded program would satisfy demand for such training.

In July 2007, there were 300 students enrolled in KCC's culinary program. Existing facilities on campus include 10 modern kitchens, a 130-seat demonstration auditorium, a restaurant and a locker room with showers.

The KCC culinary program also operates the Kulia Grill, a restaurant on the bottom floor of the medical education building at the John A. Burns School of Medicine in Kaka'ako.

Enrollment for the new culinary school is projected to be 280 with 11 faculty and staff in 2017, though the facility is designed to accommodate growth of up to 450 students and staff.

KCC's culinary program offers several degrees and certificates, including an associate in science degree in food service and culinary arts.

Besides the restaurant, competition kitchens and amphitheater, facilities as designed also include faculty offices, classrooms, showers, locker room, an imu, barbecue area, garden plots and 119 parking stalls.

The 175-seat restaurant, which will feature a cocktail lounge, is scheduled to operate seven days a week and serve breakfast from 7 to 10 a.m., lunch from 11 a.m. to 2 p.m., and dinner from 5 to 10 p.m.

KCC in its environmental assessment said the project would generate minor changes in vehicle traffic for the area. The city intends to install a traffic signal at Diamond Head Road and Makapu'u Avenue, but the intersection leading to the culinary school site is recommended to remain without a signal.

The former Cannon Club site is considered an ideal location for the culinary program and restaurant because it provides dramatic views of Kapi'olani Park, Waikiki and the ocean, while KCC's campus is close by.

The private military club was part of Fort Ruger Military Reservation and had been operated by the Army for 52 years until it closed in 1997. In 2001, the Army transferred the property to the state Department of Land and Natural Resources, and the UH Board of Regents that year approved a plan to pursue the nearly 8-acre site for an expanded culinary arts program.

UH's plan was to lease the land from DLNR and tear down the old building, which was demolished after a fire damaged the abandoned property in 2003.

Reach Andrew Gomes at agomes@honoluluadvertiser.com.