Opening Fall 2020 Blu ton, S.C. tcl.edu/culinary · 2019-08-07 · Hampton Jasper Colleton Beaufort...
2
Hampton Jasper Colleton Beaufort 278 170 Bluffton Pkwy. Buck w a l t e r Pkwy. Future Location tcl.edu/culinary Start Classes Now! See inside. INTERPRETIVE CENTER The Institute is uniquely positioned to bring to life the true story of Southern food and Lowcountry cuisine. Its location in Bluffton, S.C., sits between Savannah, Ga., and Charleston, S.C., two of the most popular Southern cities in America. The Interpretive Center will serve as an interactive museum, the first of its kind in the South, and will attract residents and tourists alike to discover the area’s rich food heritage. The Interpretive Center will showcase immersive exhibits, guest lecturers and hands-on seminars. Visual displays will preserve Lowcountry agriculture and farming history and will showcase artifacts such as kitchen utensils, farming tools, recipes and cookbooks. Photographs and videos will feature Southern chefs from the Lowcountry and beyond. Revolving exhibits will spotlight themes such as Gullah, Geechee, Seafood, Farm to Table and more. ABOUT THE INSTITUTE The Culinary Institute of the South will deliver state-of-the-art culinary arts training to prepare future award-winning chefs, bakers and hospitality leaders to enter a competitive workforce. The S.C. Lowcountry boasts an established collection of world-renowned resorts and restaurants that demand the highest quality culinary professionals. The Culinary Institute of the South is entirely locally funded, thanks to support from Beaufort County, Beaufort County School District and the Town of Bluffton. The 26,000 square-foot best-in- class culinary training facility is set to open in the fall of 2020 in Bluffton’s Buckwalter place. The facility will accommodate 300 students and feature six academic classrooms; two teaching kitchens; two baking labs; a lecture theater; and a teaching restaurant. More Information: Chef Miles Huff, Dean American Culinary Federation (ACF) Certified Culinary Educator (CCE) 843.470.6046| mhuff@tcl.edu tcl.edu/culinary Apply at tcl.edu/apply Call 843.525.8207 Email [email protected] Opening Fall 2020 Bluffton, S.C. TEACHING AUDITORIUM TEACHING RESTAURANT
Transcript of Opening Fall 2020 Blu ton, S.C. tcl.edu/culinary · 2019-08-07 · Hampton Jasper Colleton Beaufort...
Hampton Ja
sper
Colle
ton
Beau
fort
278
170
Blu
ffto
n P
kwy.
Buckw al te
r Pkwy.
Futu
re L
ocat
ion
tcl.e
du/c
ulin
ary
Star
t Cl
asse
s N
ow!
See
insi
de.
INTE
RPR
ETIV
E C
ENTE
RTh
e In
stitu
te is
uni
quel
y po
sitio
ned
to b
ring
to li
fe th
e tr
ue s
tory
of S
outh
ern
food
and
Low
coun
try
cuis
ine.
Its
loca
tion
in B
luff
ton,
S.C
., si
ts b
etw
een
Sava
nnah
, Ga.
, and
Cha
rles
ton,
S.C
., tw
o of
the
mos
t pop
ular
Sou
ther
n ci
ties
in A
mer
ica.
The
Inte
rpre
tive
Cent
er w
ill s
erve
as
an in
tera
ctiv
e m
useu
m, t
he
fi rst
of i
ts k
ind
in th
e So
uth,
and
will
att
ract
res
iden
ts a
nd to
uris
ts a
like
to
disc
over
the
area
’s ri
ch fo
od h
erita
ge.
The
Inte
rpre
tive
Cent
er w
ill
show
case
imm
ersi
ve e
xhib
its,
gues
t lec
ture
rs a
nd h
ands
-on
sem
inar
s.
Vis
ual d
ispl
ays
will
pre
serv
e Lo
wco
untr
y ag
ricu
lture
and
fa
rmin
g hi
stor
y an
d w
ill s
how
case
ar
tifac
ts s
uch
as k
itche
n ut
ensi
ls,
farm
ing
tool
s, r
ecip
es a
nd
cook
book
s.
Pho
togr
aphs
and
vid
eos
will
fe
atur
e So
uthe
rn c
hefs
from
the
Low
coun
try
and
beyo
nd.
Rev
olvi
ng e
xhib
its w
ill s
potli
ght
them
es s
uch
as G
ulla
h, G
eech
ee,
Seaf
ood,
Far
m to
Tab
le a
nd m
ore.
AB
OU
T TH
E IN
STIT
UTE
The
Culin
ary
Inst
itute
of t
he S
outh
will
del
iver
sta
te-o
f-th
e-ar
t cul
inar
y ar
ts
trai
ning
to p
repa
re fu
ture
aw
ard-
win
ning
che
fs, b
aker
s an
d ho
spita
lity
lead
ers
to e
nter
a c
ompe
titiv
e w
orkf
orce
. The
S.C
. Low
coun
try
boas
ts a
n es
tabl
ishe
d co
llect
ion
of w
orld
-ren
owne
d re
sort
s an
d re
stau
rant
s th
at
dem
and
the
high
est q
ualit
y cu
linar
y pr
ofes
sion
als.
The
Cul
inar
y In
stitu
te o
f the
Sou
th
is e
ntir
ely
loca
lly fu
nded
, tha
nks
to s
uppo
rt fr
om B
eauf
ort C
ount
y,
Beau
fort
Cou
nty
Scho
ol D
istr
ict
and
the
Tow
n of
Bluff
ton.
T
he 2
6,00
0 sq
uare
-foo
t bes
t-in
-cl
ass
culin
ary
trai
ning
faci
lity
is
set t
o op
en in
the
fall
of 2
020
in
Bluff
ton
’s Bu
ckw
alte
r pl
ace.
T
he fa
cilit
y w
ill a
ccom
mod
ate
300
stud
ents
and
feat
ure
six
acad
emic
cl
assr
oom
s; tw
o te
achi
ng k
itche
ns;
two
baki
ng la
bs; a
lect
ure
thea
ter;
an
d a
teac
hing
res
taur
ant.
Mor
e In
form
atio
n:Ch
ef M
iles
Huff
, D
ean
Amer
ican
Cul
inar
y Fe
dera
tion
(ACF
)Ce
rtifi
ed C
ulin
ary
Educ
ator
(CCE
)
843.
470.
6046
| m
huff
@tc
l.edu
tcl.e
du/c
ulin
ary
Appl
y at
tcl
.edu
/app
ly
Call
843.
525.
8207
Emai
l adm
issi
ons@
tcl.e
du
Ope
ning
Fal
l 202
0Bl
uff t
on, S
.C.
TEA
CHIN
G A
UD
ITO
RIU
MTE
ACH
ING
RES
TAU
RAN
T
THE
CA
REE
R:
Be in
demand
The
Low
coun
try’
s tr
avel
and
tour
ism
in
dust
ry is
the
area
’s nu
mbe
r on
e ec
onom
ic d
rive
r. T
he c
ulin
ary
sect
or
desp
erat
ely
need
s a
loca
lly tr
aine
d,
prof
essi
onal
wor
kfor
ce to
rem
ain
heal
thy
and
com
petit
ive.
In fa
ct, r
egio
nal j
ob g
row
th a
naly
sis
pred
icts
500
new
food
ser
vice
jobs
an
nual
ly in
the
Low
coun
try,
man
y re
quir
ing
an a
ssoc
iate
deg
ree
or
colle
ge c
ertifi
cat
e in
cul
inar
y ar
ts.
Get
the
hand
s-on
trai
ning
you
ne
ed to
land
pro
fess
iona
l foo
d se
rvic
e po
sitio
ns in
hot
els,
res
orts
, re
stau
rant
s, h
ealth
car
e fa
cilit
ies
and
mor
e. G
radu
ates
can
exp
ect s
tart
ing
sala
ries
from
$30
,000
to $
50,0
00
annu
ally
. With
tim
e an
d ex
peri
ence
, th
ose
posi
tions
can
lead
to h
ighe
r-pa
id m
anag
emen
t pos
ition
s.
It’s
time
to tu
rn y
our
love
of a
ll th
ings
food
into
a r
ewar
ding
cu
linar
y ar
ts c
aree
r.
Get
on
the
path
to a
fast
-pac
ed a
nd d
elic
ious
car
eer.
“ Att
ract
ing,
tra
inin
g, a
nd
deve
lopi
ng c
ulin
ary
lead
ers
to
incr
ease
our
reg
ion’
s st
andi
ng
on t
he n
atio
nal c
ulin
ary
stag
e is
a
prio
rity
for
our
com
mun
ity.
”—
Nic
k U
nang
st, C
orpo
rate
Che
f, SE
RG G
roup
TH
E
SM
AR
T
CH
OIC
E
LEA
RN
FR
OM
TH
E B
EST
Get
han
ds-o
n, p
ract
ical
trai
ning
in c
ulin
ary
arts
and
the
hosp
italit
y in
dust
ry fr
om s
ome
of th
e fi n
est c
hefs
in th
e w
orld
. Plu
s, e
xpan
d yo
ur m
enu
of s
kills
by
com
plet
ing
inte
rnsh
ips
in th
e Lo
wco
untr
y’s
own
wor
ld-r
enow
ned
rest
aura
nts
and
reso
rts.
IND
UST
RY P
ART
NER
AD
VOCA
TES
The
Sea
Pin
es R
esor
t S
ERG
Gro
up T
he O
mni
Hilt
on H
ead
Oce
anfr
ont R
esor
t T
he S
ones
ta R
esor
t Hilt
on H
ead
Isla
nd T
he W
estin
Hilt
on H
ead
Isla
nd R
esor
t & S
pa U
S Fo
ods
Fat
Pat
ties
* Tui
tion,
Fee
s, a
nd L
TA a
re b
ased
on
Fall
2018
rate
s an
d ar
e su
bjec
t to
chan
ge. C
onta
ct T
CL F
inan
cial
Aid
fo
r elig
ibili
ty re
quire
men
ts.
For m
ore
info
rmat
ion
abou
t gr
adua
tion
rate
s, th
e m
edia
n de
bt
of s
tude
nts
who
com
plet
ed th
e pr
ogra
m(s
), an
d ot
her i
nfor
mat
ion,
vi
sit t
cl.e
du/G
E.
Not
e: S
uppl
ies
and
unifo
rms
are
out o
f poc
ket e
xpen
ses.
PRO
GR
AM
OPT
ION
S &
CU
RR
ICU
LUM
The
Culin
ary
Inst
itute
of t
he S
outh
off
ers
hand
s-on
, pra
ctic
al tr
aini
ng in
cu
linar
y ar
ts a
nd h
ospi
talit
y fr
om s
ome
of th
e fi n
est c
hefs
in th
e w
orld
. Ex
pand
you
r m
enu
of s
kills
by
com
plet
ing
inte
rnsh
ips
in th
e Lo
wco
untr
y’s
own
wor
ld-r
enow
ned
rest
aura
nts
and
reso
rts.
Stu
dent
s w
ill s
tudy
bo
th th
eory
and
pra
ctic
al k
itche
n ap
plic
atio
ns a
long
with
hos
pita
lity
man
agem
ent a
nd o
pera
tions
. Cus
tom
er s
ervi
ce tr
aini
ng a
nd p
rinc
iple
s of
en
trep
rene
ursh
ip a
re a
lso
key
com
pone
nts.
CU
LIN
AR
Y A
RTS
ASS
OCI
ATE
DEG
REE
Mas
ter
a va
riet
y of
cui
sine
s an
d cu
linar
y te
chni
ques
. Cla
sses
incl
ude
the
cert
ifi ca
te c
urri
culu
m p
lus
men
u pl
anni
ng; h
ospi
talit
y m
anag
emen
t; fo
od
and
beve
rage
con
trol
s; a
nd m
arke
ting.
G
ener
al e
duca
tion
cour
ses
and
an
inte
rnsh
ip r
ound
out
the
curr
icul
um.
Gra
duat
es a
re p
repa
red
to p
rovi
de
prof
essi
onal
cul
inar
y se
rvic
es in
re
stau
rant
s an
d ot
her
com
mer
cial
fo
od e
stab
lishm
ents
. 22
CLA
SSES
| 6
6 CR
EDIT
S
CER
TIFI
CATE
Earn
a c
olle
ge c
ertifi
cat
e in
less
than
a
year
. Cou
rses
incl
ude
food
pro
duct
ion,
in
trod
uctio
n to
bak
ing,
a s
urve
y of
the
hosp
italit
y in
dust
ry a
nd m
ore.
Gra
duat
es
are
read
y fo
r en
try-
leve
l pos
ition
s as
pr
ep c
ooks
in r
esta
uran
ts.
8 CL
ASS
ES |
24
CRED
ITS
BA
KIN
G &
PA
STR
Y A
RTS
ASS
OCI
ATE
DEG
REE
Clas
ses
incl
ude
the
cert
ifi ca
te c
urri
culu
m
plus
cou
rses
in g
ener
al e
duca
tion;
la
min
ated
dou
ghs
and
past
ries
; ca
ndie
s an
d co
nfec
tione
ries
; hos
pita
lity
mar
ketin
g an
d m
anag
emen
t; an
d an
in
tern
ship
. Gra
duat
es a
re p
repa
red
to la
nd m
eani
ngfu
l bak
ing
and
past
ry
posi
tions
or
star
t the
ir o
wn
busi
ness
es.
22 C
LASS
ES |
66
CRED
ITS
CER
TIFI
CATE
In le
ss th
an a
yea
r of
stu
dies
, thi
s ce
rtifi
cate
pro
gram
pre
pare
s st
uden
ts to
w
ork
in r
esta
uran
ts o
r ot
her
com
mer
cial
ba
king
est
ablis
hmen
ts. C
ours
es in
clud
e ar
tisan
bre
ads,
cak
e de
cora
ting,
a s
urve
y of
the
hosp
italit
y in
dust
ry a
nd m
ore.
8
CLA
SSES
| 2
4 CR
EDIT
S
HO
SPIT
ALI
TY /
TO
UR
ISM
M
AN
AG
EMEN
T A
SSO
CIA
TE D
EGRE
ELe
arn
how
to m
anag
e ho
spita
lity
oper
atio
ns a
nd fa
cilit
ies.
Cou
rses
in
clud
e th
e ce
rtifi
cate
cur
ricu
lum
plu
s co
urse
s in
gen
eral
edu
catio
n; h
ospi
talit
y in
dust
ry p
rinc
iple
s; c
omm
unic
atio
ns a
nd
lead
ersh
ip; h
ospi
talit
y la
w; m
arke
ting;
co
nven
tion
and
even
t man
agem
ent;
and
mor
e. In
tern
ship
s pr
ovid
e va
luab
le
hand
s-on
trai
ning
and
rea
l-wor
ld
expe
rien
ce. G
radu
ates
, with
exp
erie
nce,
ca
n ex
pect
to fi
ll su
perv
isor
y po
sitio
ns.
22 C
LASS
ES |
66
CRED
ITS
CER
TIFI
CATE
Upg
rade
you
r m
anag
emen
t ski
lls in
ju
st u
nder
a y
ear
and
incr
ease
you
r em
ploy
men
t opp
ortu
nitie
s. C
ours
es
help
you
bui
ld m
anag
emen
t ski
lls in
a
vari
ety
of h
ospi
talit
y se
ctor
s in
clud
ing
reso
rt d
evel
opm
ent,
hote
ls, f
ood
serv
ice,
co
nven
tions
and
mor
e.
8 CL
ASS
ES |
24
CRED
ITS
Chop,
chop
VA
LUE
Wit
h S.
C. L
otte
ry
Tuit
ion
Assi
stan
ce,
full
tim
e tu
itio
n is
abo
ut $
1,20
0 se
mes
ter.
In
addi
tion
, mos
t st
uden
ts q
ualif
y fo
r ad
diti
onal
fi n
anci
al a
id a
nd
scho
lars
hips
. In
fact
, man
y at
tend
TC
L fo
r fr
ee.*
FL
EX
IBL
EW
e w
ork
arou
nd
your
sch
edul
e. G
o fu
ll ti
me
or p
art
tim
e du
ring
the
day.
Plu
s, c
hoos
e fr
om e
veni
ng a
nd
onlin
e op
tion
s.
FA
ST
Fini
sh c
ertifi c
ate
prog
ram
s in
less
th
an a
yea
r an
d
asso
ciat
e de
gree
pr
ogra
ms
in ju
st
two
year
s.
Stat
emen
t of N
on-D
iscr
imin
atio
n: T
he T
echn
ical
Col
lege
of t
he L
owco
untr
y is
com
mitt
ed to
a p
olic
y of
equ
al
oppo
rtun
ity fo
r all
qual
ifi ed
app
lican
ts fo
r adm
issi
ons
or e
mpl
oym
ent w
ithou
t reg
ard
to ra
ce, g
ende
r, na
tiona
l or
igin
, age
, rel
igio
n, m
arita
l sta
tus,
vet
eran
sta
tus,
dis
abili
ty, o
r pol
itica
l affi
liatio
n or
bel
ief.
Star
t Now
!Be
the fi r
st g
radu
atin
g cl
ass
of th
e Cu
linar
y In
stitu
te o
f the
Sou
th!
Enro
ll no
w a
nd s
tart
cl
asse
s at
the
new
te
achi
ng k
itche
n at
TCL
’s N
ew R
iver
Cam
pus.
Plu
s,
you
can
com
plet
e ge
nera
l ed
ucat
ion
cour
ses
at
any
cam
pus
or o
nlin
e.
You’
ll be
set
to fi
nish
you
r pr
ogra
m a
t the
Cul
inar
y In
stitu
te o
f the
Sou
th.
