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.

Or are you ready to get a job or advance your career in the culinary industry? Then check out the new Culinary Certificate program that is starting Fall 2017.

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.

 

Culinary Certificate

Trident Technical College Division of Continuing Education and Economic Development is pleased to offer a new continuing education Culinary Certificate in conjunction with The Culinary Institute of Charleston. Train with celebrated Culinary Institute of Charleston (CIC) chefs in a convenient, non-credit program with successful completion leading to career opportunities, educational advancement and personal growth. Sharpen your skills with professional culinary and baking training. Whether you’re already working in the industry and want to move up or you’re an aspiring private chef, this convenient evening program is designed to get you where you want to go…now!

 

LEARN MORE ABOUT THE CERTIFICATE

 

 

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.

 

Check back in Summer 2018

 

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.

  

Cooking with Honey: With the popularity of beekeeping and the recognized health benefits of honey, more and more chefs are incorporating natural honey into their menus. Experiment with a variety of honeys to add subtle nuances to popular dishes.

 

Parisian Spring Dinner: Create the succulent tastes of French cuisine right here at home: savory cheese gougères, classic coq au vin, lighter-than-air pommes soufflées, and the soft-centered chocolate confection of gâteau moelleux for dessert.

 

Small Plates, Home Entertaining: Chef David Vagasky shares his secrets for scrumptious appetizers and small plates that make home entertaining fun. Discuss favorite foods, creative variations, food presentation techniques and experience wine pairings.

 

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.

 

Artisan Bread Making: French Baguettes, Bagels and Bialys: Chef David Vagasky shares tips and techniques for baking fresh, chewy bagels, bialys and classic French baguettes. In this class, students work with yeast dough to create pastry magic.

 

Artisan Bread Making: Sweet Dough Breads: Join Chef David Vagasky as you learn to bake the sweet breads that get all the attention at holiday meals and Sunday brunches: cinnamon rolls, gooey caramel rolls, hot cross buns, monkey bread and braided challah.

 

Artisan Bread Making: Yeast Breads from Europe: Who doesn’t enjoy the aroma of freshly baked bread? Learn the fundamentals of bread baking from Chef David Vagasky. Try your hand at making French bâtards, épis de blé, focaccia and ciabatta with stiff biga.

 

Buttercream Cake Design: Learn to accent and design with buttercream – everything from frosting techniques, to piping designs, to beautiful buttercream flowers. Chef Claire Chapman explains how to stack a two-tier vanilla cake and style it with trimmings.

 

Fondant Cakes and Sugar Flowers: Chef Claire Chapman explains how to work with fondant to make a smooth cake finish, then shows students how to style it, focusing on creating and adding beautiful sugar flowers.

 

Healthy, Wholesome Baking: Chef Michelle Diminich shows you how to adjust your recipes into healthier options: incorporate ancient grains and seeds, substitute natural sweeteners and healthy fats, and explore options for wholesome baking.

 

Indian Dals and Naan: Dals are lentil-based stews and naan is the yeasted flatbread traditionally cooked in a tandoor oven, but also deep fried or cooked on a griddle. Chef Payal Shah serves as your culinary guide.

 

Knife Skills: Take your cooking to the next level by learning to handle knives like a professional chef. Cuts such as batonnet, chiffonade, mince and others are taught. Discover which knives should be used for each job and how to sharpen them.

 

Strawberries Seven Ways: Join Chef Michelle Diminich to create a delicious seven-course meal featuring strawberries in every dish. From sweet to savory, appetizers and salads, to entrees and desserts, enjoy preparing then eating your dishes in class.

 

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 2018 course catalog
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Learn more about the Culinary Institute of Charleston

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