Continuing Education > May-August Summer Course Schedule > Culinary Institute of Charleston Continuing Education Courses
Culinary Institute of Charleston Continuing Education Courses

Chef chopping                         Pouring a drink

The Culinary Institute of Charleston provides a wide array of both credit and continuing education offerings to meet the
diverse training needs of the tourism industry. CIC's credit programs include TTC's existing associate degree and
certificate programs in culinary arts, hospitality and tourism, as well as other advanced certification opportunities. The
continuing education programs vary with each semester and include community interest sessions as well as specific
industry training workshops.

Contact: Michele Shinn, 843.574.6655, michele.shinn@tridenttech.edu

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IMPORTANT CLASS INFORMATION  

  • Please register at least one week before the course starts so we can order enough   
       food for the course.
  • Proper Attire: Long sleeves, long pants and closed-toe shoes. Flat, rubber-soled shoes, such as sneakers are required. 
  • Bring your own cloth apron.

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

  • Remember to bring a food container so you can take home your tasty creations. 


  •    LOCATION OF COURSES:  

        001 = Culinary Institute of Charleston (Bldg. 920), TTC's Main Campus.   
        Please use the College Drive entrance. Click MAP for directions. 

        P01 =  Culinary Institute of Charleston, Palmer Campus, 66 Columbus St.
        Downtown Charleston. Click MAP for directions. 

     Click here to register online.

     

     Culinary Arts - Cooking with Class

    30-Minute Meals for Back to School

    Achieve the Zen mastery of simple, quick and healthy meals for mind and body. Utilizing fresh vegetables, super grains, and lean and flavorful proteins, create a two-course meal in just 30 minutes. Share menus, tastings and conversation at the end of the evening.      

    XHOS 562-008

    8/21

    Th

    6-9 p.m.

    $59

    M

    Chilled Summer Soups! NEW!

    Create healthy, simple and easy soups while using fresh produce and fruit from your garden or the market. Soups are perfect to keep you cool on a hot summer night. Learn how to make several of these soups: chilled tomato basil soup, gazpacho, chilled cold borscht, icy avocado soup, and chilled cucumber and melon soup.

    XHOS 573-007

    7/9

    W

    6-9 p.m.

    $59

    M

    Cinco de Mayo NEW!

    Celebrate Mexican Independence Day, a graduation or just enjoy a chance to drink Margaritas! This menu will become a standard in your repertoire of warm weather meals: quesadillas with tomatillo salsa; black bean, corn, tomato, and spiced jicima salad; grilled chicken breast with pineapple/mango salsa; and real Mexican flan with Kahlua and lime. Chef Dani Manilla is your instructor.

    XHOS 574-005

    5/1 

    Th

    6-9 p.m.

    $59

    M

    Culinary Boot Camp

    Week 1: Culinary Tools, Mise en Place and Taste
    This class is the foundation for all cooking classes. Become acquainted with the tools of the trade that are used by professional chefs around the world and learn how to use them as they cut, chop, peel and dice. Safety and sanitation are key elements as you learn how to mise en place your materials. Learn the art of turning a bland dish into something exciting by using the proper seasoning techniques with salt, pepper, and dry and fresh herbs.

    Week 2: Stocks, Soups and Sauces
    The foundation of a great meal is in the stock. Prepare white and dark chicken stocks and veal and vegetable stocks, turning them into savory broths, soups and sauces. Classical technique is taught by our seasoned chef instructors, and students will gain the confidence they need to prepare flavorful, easy-to-use recipes and formulas.

    Week 3: Sauté, Grill, Pan Fry and Deep Fry
    Utilizing the foundations learned in previous weeks and great marinades and rubs, you will pan fry pork chops, sauté chicken and grill beef. Each dish is accompanied by vegetables and starches cooked using dry-heat cooking methods that include tempura-style and several types of breading procedures.

    Week 4: Steam, Braise, Stew and Simmer
    Prepare beautifully moist chicken and fish utilizing vapor cooking and the classical techniques for preparing savory stews. Accompaniments include moist-heat cooking methods for vegetables, potatoes, rice and pasta. 
    Books included, Hands-on

    XHOS 522-006

    6/5-26

    Th

    6-10 p.m.

    $379

    M

    Easy, Elegant Spring Dinner NEW!

    Perfect for Motherís Day or any other special occasion, this low-fat, colorful meal is bursting with the flavors of spring. Learn how to prepare baked goat cheese with honey and almonds; spring field greens and Dijon mustard vinaigrette: no-fat roasted Yukon gold potatoes; seared salmon with Provencal pistou (a fresh tomato sauce with tarragon and basil); and angel food cake with strawberries and orange flower water.  Chef Dani Manilla is your instructor.

    XHOS 575-005

    5/7 

    W

    6-9 p.m.

    $59

    M

    Fusion Cooking NEW!

    Fusion cooking is the art of mixing ingredients and preparation styles from different countries and cultures into a unique dish of flavor. Learn to merge Asian (particularly Chinese) recipes and techniques with Italian cuisine into flavorful fusion dishes.

    XHOS 576-008

    8/5

    T

    6-9 p.m.

    $59

    M

    Sharpen Your Knife Skills

    You are guaranteed to cook easier and faster if you know what your knives can do. Learn how the chefs do it at the Culinary Institute of Charleston. Become skilled in cutting techniques, care and safety. Please bring a chefís knife, boning knife, paring knife and sturdy vegetable peeler to class.             

    XHOS 521-005

    5/22

    Th

    6-8 p.m.

    $49

    M

    Summer Grilling NEW!

    Tired of hot dogs and hamburgers? Plan your best summer ever with new grilling recipes. Learn how to create every course of a fantastic dinner during a single grilling session, from appetizer to dessert.

    XHOS 578-006

    6/4

    W

    6-9 p.m.

    $59

    M

    The Art of Sushi

    Why go out for sushi when you can make it at home? Join one of the Culinary Institute of Charleston chefs to make and munch some of the best sushi around. You'll learn how to perfectly cook and season rice, and how to select and properly cut tuna, salmon and shrimp. 

    XHOS 579-008

    8/26

    T

    6-9 p.m.

    $69

    M


    Baking and Pastry

    Cool Vegan Desserts NEW!

    Vegan recipes may seem intimidating, but a few simple ingredient substitutions are all it takes to make simple, delectable desserts without any dairy or eggs. Join one of the Culinary Institute of Charlestonís pastry chefs and learn how to wow your family with sweets!

    XHOS 582-005

    5/13

    T

    6-9 p.m.

    $59

    M

    Perfect Pies and Tarts

    The secret to the perfect pie is in the crust. Learn both traditional and modern crusts that can be used for pies, tarts and cookies in traditional shapes and small individual tart style.  Fresh fruit and specialty pies are on the menu.

    XHOS 581-007

    7/17

    Th

    6-9 p.m.

    $59

    M


     Team Building Experience

    Top Toques: A Team-Building Culinary Experience

    Innovative Culinary "Team-Building Experience"

    For the last five years at the Culinary Institute of Charleston, we have been using food as a basis for corporate training sessions. Many corporations have taken advantage of our culinary team-building events. We have found the food setting becomes an effective change-agent that will immediately break down almost any corporate barrier.

    In a cooking school environment you can very easily promote creativity, communication and cooperation among participants, while allowing individuals to relate in ways not always possible in the workplace. Food is a sumptuous way to bring people together, to eat and to share. By participating in this "Team-Building Experience," any group can discover the ingredients for successful, effective and collaborative performance and easily transfer these skills to the workplace. The event takes about three hours to complete.

    The "Team-Building Experience"

    Before the event, we conduct a preliminary interview to obtain background information from key corporate leaders, so the team-building experience can be customized for the specific corporation or board members. Key objectives/outcomes for the session are identified and confirmed.

    The day of the event, the corporate group is greeted by our staff, and the group enjoys gourmet appetizers and refreshments.

    Once in the kitchen, the group receives their menu and recipe packets. The program begins with introductions, review of kitchen rules, and a brief orientation to the kitchen. There is small group instruction on basic cooking techniques, knife skills, and safety and sanitation in the kitchen.

    Next the group is randomly divided into teams (or we pre-select teams, based on the objectives of the corporation). Each team must collaborate to create a culinary team activity/menu item, and everyone participates in a team-building warm-up exercise.

    Then the fun really begins. Under the guidance of the CIC chefs, each team works with a defined group of fresh and/or seasonal raw ingredients, which together will create a complete and memorable gourmet meal.

    In addition to a preselected group of staples, each team is invited to select from more than 20 optional items to enhance their recipes. Note: no recipes are given to any of the teams - only a menu item name. This freedom, and the preliminary groundwork, leads each team toward early discussion and into greater creativity once the cooking begins.

    The selection from the optional items is done one team at a time, until all the optional items are chosen - and before any team discussion. Once all the food items are distributed, team members are encouraged to share and use the barter system as needed. They are told they have two responsibilities: one to their individual team's menu item and the second to make sure their item enhances and compliments the entire meal.

    After the selections, the real cooking begins. Teams have been given the basic name of the dish they are to create (roast pork, sweet potatoes, salad, pie, etc.), but that is all - how the dish is created is up to the team. Each team will name their dish when it is served to the group.

    Team-building lessons are interwoven throughout the two-hour cooking phase. Facilitators are assigned to each team during this phase to make sure team interaction occurs and to ensure kitchen safety is applied.

    Each team makes at least one course on the menu. For less complicated menu items, often two more simple menu assignments are given to one team - to even the playing field and adhere to the time restrictions.

    After enjoying their meal and some, the teams grade each menu item (anonymously) and critique their team's performance and cooperation. Staff compiles the data as the meal concludes and a break is taken. The ratings are then disclosed to the group. Further discussion continues, as each team makes comments on what they learned and how to apply the concepts in the workplace.

    To conclude the sessions, everyone receives a "Certificate in Cuisine" to remember their Team-Building Event. The happy team builders leave with new skills and ideas to energize their team and workplace.

    Location
    Culinary Institute of Charleston, Building 920
    7000 Rivers Ave., North Charleston

    Information
    For more information, please contact Michele Shinn at 843.574.6655.

     

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