College savors moment
Culinary Institute is unveiled downtown
The Post and Courier
Culinary Institute of Charleston at Trident Technical College students Ian Walker (Left) and Carla Walker (Right), along with Chef Instructor Ward Morgan (Center) demonstrates the new hi-tech amphitheater kitchen on the Palmer Campus in downtown Charleston Monday, October 6, 2008.
The Post and Courier
Culinary students prepare samples of food, as guest tour the Teaching Kitchen at the Culinary Institute of Charleston at Trident Technical College Palmer Campus in downtown Charleston Monday, October 6, 2008.
The new $9.5 million Culinary Institute of Charleston at the Palmer Campus of Trident Technical College was unveiled Monday.
"This is a gift to the people at a time when jobs are scarce," said Mary Thornley, Trident Tech president. She spoke to an audience of chefs, restaurateurs, community leaders and elected officials.
The institute will offer advanced study for working professionals at its downtown location. In North Charleston, the Culinary Institute offers a two-year degree at the main Trident Tech campus.
"The purpose of the Culinary Institute of Charleston's second location is to allow students to stay in Charleston and continue studying in their chosen career," said Michael Saboe, dean of the institute.
Saboe said the culinary and hospitality industry face a "tremendous labor shortage" across the country. The downtown location will offer five new advanced certificate programs: Culinary Arts, Advanced Culinary Arts, Advanced Baking and Pastry, Hotel Operations and Event Management. The programs were developed based on feedback from area restaurant and hotel professionals.
In 2005, the General Assembly approved $7 million in funding for the project after Johnson & Wales University announced that it would be leaving the area for Charlotte. Trident Tech contributed an additional $2.5 million. Construction began in the spring of 2007.
"We are thrilled to be able to celebrate the opening of this facility, and I want to thank our (legislative) delegation for their foresight and strong support," Thornley said.
Food- and hospitality-related continuing education courses will be offered on the Palmer Campus site starting in January. Course topics include Asian and Italian cuisine, the catering business, the art of entertaining, wine and cocktails, international breads and the art of creating wedding cakes.
The new facility is 23,500 square feet. It has a 50-seat dining room, a 100-seat amphitheater and demonstration kitchen, beverage operations lab, four specialized training kitchens, an international production kitchen, a nutritional/research and development lab, a baking lab and a general teaching kitchen.
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