Culinary

Photo of a candlelit gourmet dinner

Tempt their taste buds with exciting new flavors and cooking techniques.

Whether you're a pro in the kitchen or are just getting started, there are lots of class options for you. With new classes each term in culinary, baking, pastry and more, you're sure to learn fun new techniques to dazzle your dinner party guests or impress your loved ones.

IMPORTANT CLASS INFORMATION  

  • Registration: Please register at least one week before the course starts so we will have the necessary food supplies on hand for your course.  

  • Uniform: For your safety, proper attire for these classes includes long sleeve shirts, long pants and flat, closed-toe, rubber-soled shoes such as sneakers.

  • Materials: Bring your own cloth apron and a food container so you can take home your tasty creations. 

  • Allergies: If you have food allergies, please be aware that TTC does not guarantee an allergen-free environment. Recipes may contain nuts, oils, shellfish, wheat, dairy, produce and other food allergens.

 

Demonstration Classes for Adults (Ages 18 and up)

Enjoy watching trained chefs demonstrate their culinary expertise, while they also teach you how to prepare and cook a variety of dishes. Enjoy tasting their flavorful creations in class. Each student receives a recipe booklet to take home.

 

Carnevale: In Italy, the days prior to Ash Wednesday and Lent are a raucous celebration of meat and frivolity in anticipation of meager Lenten meals and personal sacrifice. Celebrate with Chef Celia as she prepares pane con i ciccioli (bread with pork cracklings), polenta with broccoli rabe, sausage and cheese, ragù di carnivale and cannoli.

 

Duck for Dinner: Using all of the duck, Chef Celia Cerasoli shows you how to prepare an impressive dinner for your very special guests or to treat yourself and that special someone! Enjoy tasting duck pâté crostini, duck ravioli and grilled duck breast with mostarda di Cremona and garden greens.

 

Polenta – An Italian’s Take on Grits: In the South, it's all about grits. For a northern Italian, it's all about polenta! Learn how to make this creamy golden magic and how to turn it into polenta squares with gorgonzola fondu, polenta cups with broccoli rabe, polenta with traditional ragù, creamy polenta with porcini mushrooms and polenta dolci.

 

Seafood Italian-Style: Because Italy is a peninsula surrounded by water, the Italians have always taken advantage of the fruits of the sea, especially in Sicily, where Chef Celia Cerasoli's family is from. Join her as she demonstrates and you enjoy tasting sea bass alla nonna, zuppa di vongole (clam soup), insalata di mare, cùscusu (Sicilian fish stew) and baccalà fritte.

 

Sicilian Easter Dinner: Join Chef Celia as she celebrates Easter, Sicilian-style. In different parts of Italy, the menu may vary, but spring lamb is always the main event. Learn about sciuscieddu (part soup, part soufflé, and absolutely delicious), roast lamb with saffron risotto and spring vegetables and pastiera, a pie-like cheesecake.

 

The Ins and Outs of Pasta – To Stuff or Not to Stuff: Explore Chef Celia’s technique of stuffing ravioli and tortelloni by hand, as well as using indigenous pasta equipment such as a chitarra from Abruzzi. Enjoy the fruits of Celia's labor as she makes ricotta stuffed agnolotti with Parmigiano-Reggiano and butter, tortelloni di zucca with brown sage butter and spaghetti alla chitarra with chopped meat sauce.


VIEW COURSE DETAILS


NOTE: If you click on "VIEW COURSE DETAILS" and do not see the class listed, then the course is not currently being offered or it has already reached its capacity and no more seats are available. You can call the registration office at 843.574.6152 and ask to be put on a waiting list.

Demonstration Classes With Minimal Hands-On Participation for Adults (Ages 18 and up)

Enjoy observing trained chefs demonstrate how to prepare and cook a variety of dishes, while learning fundamental kitchen skills. Students may participate in the preparation and/or cooking of a variety of elements within these dishes. Each student receives a recipe booklet to take home.

 

French Sauces: Learn the basics of a roux-based sauce, a sauce thickened with eggs, and a luscious cheese sauce. Plus, Chef Dani’s husband shares his family recipe for mustard and red wine vinaigrette. Enjoy eggs benedict with hollandaise sauce, broccoli with mornay sauce, hamburger steak with Roquefort sauce and mixed greens with dijon mustard vinaigrette.

 

My Favorite Chinese Recipes: Learn recipes Chef Dani has used for over 30 years in her career as a caterer and restaurant chef including how to make a master sauce of hot chili oil with black beans; deep fried egg rolls with sweet and sour sauce; Chinese chicken salad with crispy rice noodles; and spicy noodle salad with bean sprouts, carrots and peanuts.

 

Perfect Pasta: Every type of pasta has its perfect accompanying sauce. In this class you learn how to make fresh pasta and find its matching sauce. Learn recipes for pasta alla Norma; fried eggplant, rich tomato sauce, and savory sheep’s milk cheese with house-made spaghetti; orecchiette with lamb ragù; and spinach linguine with walnut and gorgonzola sauce.

 

Savory Secrets of Sicily: Sicily is the largest island in the Mediterranean and its cuisine is the result of Greek, Arab, Italian and French influences. Let Chef Dani guide you through a variety of dishes from the area including caponata, sweet and sour eggplant appetizer; arancini, fried croquettes of meat and rice; cauliflower salad with olives and lemon; and pasta alla trapanese.

 

Valentine's Dinner from Paris with Love: Surprisingly easy to make, this elegant dinner only needs a bottle of chilled champagne to make it a memorable evening with such savory recipes as smoked duck salad with raspberries and walnuts, goat cheese tart and seared scallops (or shrimp) with chestnuts and crispy sage. Then, enjoy chocolate mousse from Chef Dani’s French mother-in-law’s recipe.


VIEW COURSE DETAILS


NOTE: If you click on "VIEW COURSE DETAILS" and do not see the class listed, then the course is not currently being offered or it has already reached its capacity and no more seats are available. You can call the registration office at 843.574.6152 and ask to be put on a waiting list.

Hands-On Cooking/Baking Classes for Adults (Ages 18 and up)

Learn and participate in hands-on preparation and cooking of various dishes under the guidance of a trained chef. Each student receives a recipe booklet to take home.

 

Caribbean Classics: Learn a variety of Caribbean dishes, from puerco asado (roast pork) seasoned with mince garlic, onion, lime juice and oregano to the classic moro de habichuelas negras (rice with black red beans) with a traditional Russian salad dish, ensalada rusa that became popular in many other Caribbean islands. Then end the meal with cortadito de leche.

 

Chocolate for Lovers: Join Chocolatier and Chef David Vagasky to learn the art of making specialty chocolates. Chef Vagasky teaches you and your special someone how to handle chocolate, use molds to create confections and, most importantly, you get to create several delicious chocolate delights!

 

Cooking with Craft Beer: Charleston is known for its rich history, beautiful beaches, friendly people and now, for its craft beer! Learn to take craft beer from the store shelf to the kitchen stove. Cook and enjoy dishes like beer and cheddar soup, IPA-glazed chicken, stout-braised collard greens with bacon and cacio e pepe (pasta) with an IPA. Also learn about beer food pairings.

 

Creative Custom Cheesemaking: Love to eat cheese? Wish you could make it at home? This class shows you how to make ricotta, mozzarella and feta cheeses. Then you learn how to stuff ravioli with ricotta, and prepare a mozzarella and prosciutto roulade appetizer and a watermelon salad with feta.

 

Elegant Holiday Hors d’oeuvres: Whether you are having a buffet or special cocktail party, these recipes will delight your guests with new flavors and sensational presentations. From goat cheese tart with rye crust and thyme to sautéed scallops and leeks with vermouth-butter sauce, savory cake with Roquefort cheese, pears, and walnuts to wild rice salad with cranberries, pecans, fennel and citrus vinaigrette, there’s something to tempt everyone’s taste buds.

 

Gingerbread Houses (for Kids and Adults): Join us in celebrating the holiday season and decorate your very own homemade gingerbread house with an assortment of candies to include traditional gum drops and peppermints to modern-day treats. Create a winter wonderland by covering your house with powdered sugar snow. Adults and kids alike enjoy creating spectacular gingerbread homes in the Culinary Institute of Charleston kitchens and this year can also enjoy taking home a special Holiday Cookie Kit for $20 that includes six homemade Gingerbread cookies to include four gingerbread figurines, a Christmas tree and a snowman, an icing piping bag and assorted candies to decorate at home. Holiday snacks are served. Registration includes one adult and one child or one single adult can register.

 

Holiday Gifts from the Kitchen: Prepare gifts for friends and family with these treats from your kitchen that remain in the recipient’s memory long after the holidays are over. Special treats include savory spiced nut brittle with cumin; goat cheese, sun-dried tomato and green olive quick bread; fresh fruit pound cake with cranberries, apples and pears; and French chocolate and cognac truffles.

 

Knife Skills: Learn to chop, slice and dice like a chef. Techniques such as bâtonnet, chiffonade, mince and others are taught. Also learn what types of knifes are used for specific jobs.

 

Latin Favorites: Enjoy traditional Latin dishes served during Christmas and year around. Let your taste buds enjoy pechuga de pollo mechada (chicken breast stuffed with ham, onion, wine and capers) with arroz con gandules con coco (rice and pigeon peas with coconut) and a side of tostones (fried plantains). End the meal with a traditional favorite, flan.

 

Savory Sauces: Take a culinary adventure with Chef Ellis Grossman. Learn how to make the fundamental mother sauces, homemade vinaigrettes and cold sauces in this exciting tour through the how-to of sauce-making class. Become an expert and learn how to make your very own sauce creations to really set that home-cooked meal to the next level.

 

Thanksgiving Leftovers: Bored with the typical casseroles and soups from all the leftovers after the holidays? Learn how to surprise your family with festive leftovers done in a creative new way.

 

Thanksgiving Pies: Want to impress your family at Thanksgiving with homemade, homemade pie you made from our Culinary Institute of Charleston kitchen to yours? Learn to make homemade pie from dough, to filling, to baking. Go home with four delicious pies, just in time for Thanksgiving. From pumpkin, pecan, apple to coconut cream pie, these are sure to delight any finicky family member!

 

The Art of Artisan Breads Parts I, II and III: Enjoy the aroma of freshly baked bread and the taste sensation of a warm slice topped with tomatoes, basil and a drizzle of good olive oil. Learn to bake with Chef David Vagasky of the Culinary Institute of Charleston. In Part I, make French bâtards, épis de blé, focaccia, ciabatta with stiff biga and six-strand braid challah. In Part II, learn the tricks and techniques of artisan breadmaking, moving to deeper flavors through fermentation and cultures: fermented French bread, light and marble rye breads, sourdough and seeded sourdough. In Part III, learn to make fresh, chewy bagels and bialys and classic French baguettes, too.


VIEW COURSE DETAILS


NOTE: If you click on "VIEW COURSE DETAILS" and do not see the class listed, then the course is not currently being offered or it has already reached its capacity and no more seats are available. You can call the registration office at 843.574.6152 and ask to be put on a waiting list.

Hands-On Cooking/Baking Classes for Kids and Teens (Ages 8-16)

Students participate in hands-on preparation and cooking of various dishes under the guidance of a trained chef. Each student gets a recipe booklet to take home.

 

Becoming a Cookie Monster (Ages 8-16): Take ordinary cookie dough and make it extraordinary, learning various decorating tips. Create cookie monsters such as Pokémon and Monsters U to name a few.

 

Cupcake Connection (Ages 8-16): Love to make and eat cupcakes? Want to learn how to make colorful cupcakes, decorate with fondant and improve your buttercream skills? Get creative in the pastry kitchen with cupcakes.

 

Gingerbread Houses (for Kids and Adults): Join us in celebrating the holiday season and decorate your very own homemade gingerbread house with an assortment of candies to include traditional gum drops and peppermints to modern-day treats. Create a winter wonderland by covering your house with powdered sugar snow. Adults and kids alike enjoy creating spectacular gingerbread homes in the Culinary Institute of Charleston kitchens and this year can also enjoy taking home a special Holiday Cookie Kit for $20 that includes six homemade Gingerbread cookies to include four gingerbread figurines, a Christmas tree and a snowman, an icing piping bag and assorted candies to decorate at home. Holiday snacks are served. Registration includes one adult and one child or one single adult can register.

 

Grandma’s Secret Dessert Recipes (Ages 8-16): Re-create those special desserts like Grandma makes. From specialty pies to crisps, cobblers and cakes, impress grandma with all the delicious desserts you learn to make.

 

Hip Hop Easter Bunny Cake (Ages 8-16): Enjoy making a special carrot cake and hippity hoppity bunny cupcakes. Learn to use fondant decorations to decorate and enhance your buttercream skills.

 

Valentine’s Cake Connection (Ages 8-16): Enjoy making Valentine’s cupcakes and cakes with chocolate and other delectable flavors for your special someone. Learn to use fondant to decorate and improve your buttercream skills.


VIEW COURSE DETAILS


NOTE: If you click on "VIEW COURSE DETAILS" and do not see the class listed, then the course is not currently being offered or it has already reached its capacity and no more seats are available. You can call the registration office at 843.574.6152 and ask to be put on a waiting list.

Cover of spring 2017 youth programs mailer
Register now for spring youth classes and spring break camps!
Browse the brochure of fun and educational classes offered for children and youth ages 7-17 this spring at Trident Technical College. Browse Now >>
Learn more about the Culinary Institute of Charleston

Learn more about the Culinary Institute of Charleston >>