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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
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A comprehensive study of foundational baking and pastry techniques. Includes hands-on practice with quick breads and yeast doughs, pies and tarts, custards, cookies and eclairs, as well as experience baking, assembling and decorating cakes.

XBKP-506

Start date: 07/14/18

End date: 08/04/18

Weekly - Sat 9:00 AM - 1:00 PM (7/14/2018-8/4/2018)

Days of the Week : Weekly - Sat .

Instructor : Michelle Diminich 

Price: $399.00

Location : Palmer Campus Location : 
  Palmer Campus.

Room :  **166 - Teaching Kitchen



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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. 

XCUL-542

Start date: 05/19/18

End date: 05/19/18

Weekly - Sat 10:00 AM - 12:30 PM (5/19/2018-5/19/2018)

Days of the Week : Weekly - Sat .

Instructor : Eric Huff 

Price: $75.00

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

Room :  **119 - Culinary



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A comprehensive, hands-on class to learn basic culinary methods and techniques. Learn mise en place, knife skills, soup and stock production, and sauce making. Also study a variety of dry- and moist-heat cooking methods such as roasting, grilling, sautéing, pan-frying, stir-frying, braising, poaching, and steaming. Registration deadline 05/25/2018.

XCUL-501

Start date: 06/09/18

End date: 06/30/18

Weekly - Sat 9:00 AM - 12:30 PM (6/9/2018-6/30/2018)

Days of the Week : Weekly - Sat .

Instructor : TBA Instructor 

Price: $399.00

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

Room :  **119 - Culinary



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Can’t get to Paris this spring? Create the fresh flavors and succulent mouthfeel of French cuisine right here at home. You’ll adore savory cheese gougeres, classic coq au Vin, lighter-than-air pommes souffles, and the soft-centered chocolate confection of Gateau Moelleuse for dessert. This is primarily a chef demonstration class, with limited hands-on student participation.

XCUL-513

Start date: 05/19/18

End date: 05/19/18

Weekly - Sat 10:00 AM - 12:30 PM (5/19/2018-5/19/2018)

Days of the Week : Weekly - Sat .

Instructor : TBA Instructor 

Price: $75.00

Location : Palmer Campus Location : 
  Palmer Campus.

Room :  **166 - Teaching Kitchen



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Learn how to make jams, preserves, and jellies from fresh seasonal fruits and vegetables. This class covers the basics of home preservation, including how to safely use the water bath canning process to preserve your jars for up to a year. 

XCUL-532

Start date: 06/02/18

End date: 06/02/18

Weekly - Sat 9:00 AM - 1:00 PM (6/2/2018-6/2/2018)

Days of the Week : Weekly - Sat .

Instructor : TBA Instructor 

Price: $99.00

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

Room :  **119 - Culinary



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Picking in-season strawberries at a local farm is great fun, but now what do you do with all that fruit? Join Chef Michelle Diminich to create a delicious seven course meal featuring strawberries in every dish. From sweet to savory, from appetizers and salads, to entrees and of course, desserts, there are creative, delicious ways to use these bountiful spring berries.  You will prepare the dishes, then sit together and enjoy the fruits of your labor. Registration deadline: 4/27/18

XCUL-544

Start date: 05/12/18

End date: 05/12/18

Weekly - Sat 9:00 AM - 12:00 PM (5/12/2018-5/12/2018)

Days of the Week : Weekly - Sat .

Instructor : Michelle Diminich 

Price: $75.00

Location : Palmer Campus Location : 
  Palmer Campus.

Room :  **167 - Culinary Lab



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This class introduces the students to more advanced baking techniques including rolling, bagging, and finishing. Baked goods produced in the class will include pies, tarts, cookies, cakes frostings, fillings, and basic decorating techniques. Students will also have the opportunity to demonstrate basic plating and packaging techniques. Pre-requisite: Fundamentals of Baking I

XBKP-651

Start date: 05/29/18

End date: 06/14/18

Weekly - Tue, Wed, Thu, Mon 8:00 AM - 12:00 PM (5/29/2018-6/14/2018)

Days of the Week : Weekly - Mon, Tue, Wed, Thu .

Instructor : Claire Chapman 

Price: $499.00

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



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This course continues with the basics of cooking and includes moist, dry and combination cooking methods with beef, poultry, pork, lamb, game and seafood.  Students gain experience with basic meat fabrication and safe and sanitary storage implementation. Pre-requisite: Fundamentals of Cooking I

XCUL-652

Start date: 03/12/18

End date: 04/24/18

Weekly - Mon, Tue 5:30 PM - 9:30 PM (3/12/2018-4/24/2018)

Days of the Week : Weekly - Mon, Tue .

Instructor : TBA Instructor 

Price: $499.00

Location : Palmer Campus Location : 
  Palmer Campus.



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Proctored by a Culinary Institute of Charleston certified instructor, at any of the Trident Technical College campus or site locations. Students must be on campus to take the test! The online exam also allows you to access immediate results.

XCUL-550

Start Date: upon registration

Complete within 1 month(s)

Instructor : Ben Black 

Price: $99.00

https://cecourses.tridenttech.edu



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