Culinary Institute | Technical College of the LowCountry

Culinary Institute


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A recipe for workforce development and economic growth

  • The Culinary Institute of the South at Technical College of the Lowcountry is set to open in the fall of 2020 in Bluffton’s Buckwalter place with room for 300 students.
  • The 26,000 square-foot best-in-class culinary training facility will feature six academic classrooms; two teaching kitchens; two baking labs; a lecture theater; and a teaching restaurant.
  • Associate degrees and certificates in a variety of in-demand culinary disciplines and specializations will be offered.
  • The Interpretive Center, an interactive museum, will preserve and bring to life the true story of Southern food.

Meet the Dean

Chef Miles Huff has been tapped to oversee TCL’s expansive project and brings leadership and experience to the table.

“The Institute will elevate culinary as a profession and as an industry here in the Lowcountry,” Huff said.

Chef Huff is an American Culinary Federation (ACF) Certified Culinary Educator (CCE), an Approved Certification Evaluator (ACE), and a National Restaurant Association (NRA) ServSafe instructor and test proctor.

He is a graduate of Johnson and Wales and also holds a bachelor’s degree in workforce development and a master’s degree in management. He served more than 25 years in the United States Air Force and Air Force Reserves. Most recently, Chef Huff served as the culinary coordinator for the hugely successful Culinary Institute of Charleston at Trident Technical College.

It’s Chef Huff’s passion for students that really sets him apart. His standards are high but his personal approach in the classroom helps students succeed. In addition, he is dedicated to expanding partnerships with area high schools, which will enhance the pipeline to TCL’s programs and to local employers.

Contact Chef Miles Huff at 843.470.6046 or mhuff@tcl.edu.


The Why

The region’s travel and tourism industry is the area’s number one economic driver. The industry competes on the national stage for an increasingly sophisticated culinary consumer. For our local industry to remain healthy and competitive, restaurants and resorts need a locally trained, professional culinary workforce.

The Industry

  • In 2014, Beaufort County posted $1.2 billion dollars in domestic traveler expenditures, about a 5% increase over 2013.
  • Travel and tourism expenditures supported $220.7 million in payroll and 13,000 County jobs.
  • The County’s food services industry accounted for almost 30% of those dollars and more than 50% of the jobs.
  • The County’s travel and tourism industry is expected to continue to grow, bolstered by local initiatives that aim to attract visitors to the area.

Partner Advocates

  • The Sea Pines Resort
  • Serg Group
  • The Omni Hilton Head Oceanfront Resort
  • The Sonesta Resort Hilton Head Island
  • The Westin Hilton Head Island Resort & Spa
  • US Foods
  • Fat Patties

In the News

A taste of what’s to come

TCL News

Food has a way of bringing people together. And now, it has a special opportunity to close the gap between industry and workforce in the Lowcountry.

The Culinary Institute of the South at Technical College of the Lowcountry is set to open in the fall of 2020 in Bluffton’s Buckwalter Place. This 26,000 square-foot facility has received more than $11.5 million in local funding from Beaufort County, Beaufort County School District and the Town of Bluffton. Read more…

New culinary program approved at Technical College of the Lowcountry

WJCL

This proposed Lowcountry museum would have exhibits you can see — and eat

Beaufort Gazette/Island Packet

Flip on one of television’s many food or cooking-related shows and there’s a pretty decent chance your screen will be full of images of shrimp and grits, barbecue, or fresh oysters on the half shell…. Read more.

Contact


Mary Lee Carns

Vice President for Inst. Advancement & External Relations

843-470-5962

mcarns@tcl.edu

Institutional Advancement

Bldg 12, Rm 211

Chef Miles Huff

Dean

843.470.6046

mhuff@tcl.edu

Culinary Institute of the South

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