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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.

Select the 'Show All' link to see all of the offerings in this category.

Please click on the course title to see the full course description.

If you have questions, please provide us with the course title and number when e-mailing or calling. You may reach a registration specialist by calling 843.574.6152.

 

 
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!   Program requirements: Students do not have to apply to become an academic student at Trident Technical College in order to register for classes in the continuing education Culinary Certificate track.   Certificate requirements: To earn a Culinary Certificate, students must complete all courses listed in Term 1 and Term 2, in the order listed. For Term 3, students choose which area to focus on – baking or culinary – and elect to take either Fundamentals of Baking II (baking focus) or Fundamentals of Cooking II (culinary focus) in order to complete the certificate. A Trident Technical College Continuing Education program certificate is awarded to students who meet the passing standards of each required course in the certificate track. Students may then apply the CEU certificate towards further education at The Culinary Institute of Charleston at Trident Technical College. Required order of courses: Term 1: Introduction to Culinary and Sanitation (may be waived if student has a current ServSafe certification) Fundamentals of Cooking I Term 2: Fundamentals of Baking I Term 3: Choose your specialty Fundamentals of Cooking II OR Fundamentals of Baking II
Call   843-574-6304 to register
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In this hands-on class, 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. Registration deadline: 3/2/18

XBKP-501

Start date: 03/17/18

End date: 03/17/18

Weekly - Sat 9:00 AM - 3:00 PM (3/17/2018-3/17/2018)

Days of the Week : Weekly - Sat .

Instructor : Michelle Diminich 

Price: $149.00

Location : Palmer Campus Location : 
  Palmer Campus.

Room :  **166 - Teaching Kitchen



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Who doesn’t enjoy the aroma of freshly baked bread? Learn the fundamentals of bread baking. In this hands-on pastry class, you will learn to make French batards, epis de ble, focaccia, and ciabatta with stiff biga. Registration deadline: 4/6/18

XBKP-501

Start date: 04/21/18

End date: 04/21/18

Weekly - Sat 9:00 AM - 3:00 PM (4/21/2018-4/21/2018)

Days of the Week : Weekly - Sat .

Instructor : TBA Instructor 

Price: $149.00

Location : Palmer Campus Location : 
  Palmer Campus.

Room :  **166 - Teaching Kitchen



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In this hands-on pastry class, you will learn to accent and design with buttercream – everything from frosting techniques, to piping designs, to beautiful buttercream flowers. Chef Claire Chapman will explain how to stack a two tier vanilla cake and style it with mouth-watering buttercream trimmings. Registration deadline: 2/9/18

XBKP-514

Start date: 02/24/18

End date: 02/24/18

Weekly - Sat 9:00 AM - 1:00 PM (2/24/2018-2/24/2018)

Days of the Week : Weekly - Sat .

Instructor : Claire Chapman 

Price: $119.00

Location : Main Campus - 920 Building Location : 
  Main Campus - 920 Building.

Room :  **202 - Pastry

Call 843-574-6152 to register


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The West was a vast land where not only the cowboys and buffalo roamed but where American cuisine was born. Round up those kitchen utensils and strap on an apron because this list of delicious western-style recipes can’t be missed. Come join the fun of cooking up a Texas-style pico de gallo, main dish of Cowpoke Chicken, and Sixshooter Bark for dessert. 

XDKC-616

Start date: 04/21/18

End date: 04/21/18

Weekly - Sat 9:00 AM - 12:00 PM (4/21/2018-4/21/2018)

Days of the Week : Weekly - Sat .

Instructor : Cindy 

Price: $65.00

Location : Main Campus - 920 Building Location : 
  Main Campus - 920 Building.

Room :  **121 - Culinary



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With the popularity of beekeeping and the recognized health benefits of honey, more and more chefs are incorporating natural honey in the menu. Experiment with a variety of honeys to add subtle nuances to popular dishes. This is primarily a chef demonstration class, with limited hands-on student participation. Registration deadline: 3/6/18

XCUL-542

Start date: 03/13/18

End date: 03/13/18

Weekly - Tue 6:00 PM - 8:30 PM (3/13/2018-3/13/2018)

Days of the Week : Weekly - Tue .

Instructor : Dani Manilla 

Price: $75.00

Location : Main Campus - 920 Building Location : 
  Main Campus - 920 Building.

Room :  **119 - Culinary



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Jonathan Cox, owner/brewer of One Love Kombucha, will explain the history, health benefits and techniques of making kombucha tea, as well as how to ferment vegetables for sauerkraut and kimchi.

XCUL-551

Start date: 06/13/18

End date: 06/13/18

Weekly - Wed 9:00 AM - 12:00 PM (6/13/2018-6/13/2018)

Days of the Week : Weekly - Wed .

Instructor : Dale Cox 

Price: $59.00

Location : Mount Pleasant Campus Location : 
  Mount Pleasant Campus.

Room :  **112



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Traditional and elegant, fondant cakes make a pristine backdrop for a variety of sweet embellishments. In this hands-on pastry class, Chef Claire Chapman will explain how to work with fondant to make a smooth cake finish, then show students how to style it, focusing on creating and adding beautiful sugar flowers. Registration deadline: 3/2/18

XBKP-516

Start date: 03/17/18

End date: 03/24/18

Weekly - Sat 9:00 AM - 12:00 PM (3/17/2018-3/24/2018)

Days of the Week : Weekly - Sat .

Instructor : Claire Chapman 

Price: $149.00

Location : Main Campus - 920 Building Location : 
  Main Campus - 920 Building.

Room :  **202 - Pastry



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Learn how to create the beautiful and popular geode cake. Carve and ice your cake, add crystals, colors, and metallic accents to finish the look. Take home a unique geologic cake of your very own design!  

XDKC-631

Start date: 04/07/18

End date: 04/07/18

Weekly - Sat 9:00 AM - 12:30 PM (4/7/2018-4/7/2018)

Days of the Week : Weekly - Sat .

Instructor : TBA Instructor 

Price: $59.00

Location : Main Campus - 920 Building Location : 
  Main Campus - 920 Building.

Room :  **206 - Pastry



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Dals, Naan, spiced vegetables and fluffy rice are the staple components of a traditional Indian diet. Dals are the lentil based stews that provide the main source of protein for a large portion of Indians and naan is the yeasted flatbread traditionally cooked in tandoor oven, but also deep fried or cooked on a griddle. In this hands-on class, Chef Payal Shah will be your culinary guide for this tasty tour of India. Registration deadline: 3/16/18

XCUL-541

Start date: 03/24/18

End date: 03/24/18

Weekly - Sat 9:00 AM - 1:00 PM (3/24/2018-3/24/2018)

Days of the Week : Weekly - Sat .

Instructor : TBA Instructor 

Price: $99.00

Location : Palmer Campus Location : 
  Palmer Campus.

Room :  **167 - Culinary Lab



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Experience the traditional culinary delights of Indian holiday celebrations. Learn how to make laddoos, which are sweet, cookie-like, nutritious snacks. Enjoy some delicious chevdo, which can be thought of as American granola with an Indian twist – sweet, tangy, and savory. Both are simple to make and keep for snacking. Chef Payal Shah will be your culinary guide for this tasty tour of traditional Indian foods.  

XDKC-615

Start date: 03/31/18

End date: 03/31/18

Weekly - Sat 9:00 AM - 1:00 PM (3/31/2018-3/31/2018)

Days of the Week : Weekly - Sat .

Instructor : TBA Instructor 

Price: $59.00

Location : Main Campus - 920 Building Location : 
  Main Campus - 920 Building.

Room :  **121 - Culinary



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Knife Skills  

ID:6579
Take your cooking to the next level by learning to handle your knives like a professional chef. Cuts such as batonnet, chiffonade, mince and others will be taught. Also learn which knives should be used for which jobs and how to sharpen knives properly. This is a hands-on class. Registration deadline: 4/9/18  

XCUL-520

Start date: 04/16/18

End date: 04/16/18

Weekly - Mon 6:00 PM - 9:00 PM (4/16/2018-4/16/2018)

Days of the Week : Weekly - Mon .

Instructor : Cindy 

Price: $75.00

Location : Main Campus - 920 Building Location : 
  Main Campus - 920 Building.

Room :  **121 - Culinary



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