Culinary Institute of the South | Technical College of the LowCountry

Culinary Institute of the South


Print

A recipe for workforce development and economic growth

 

Culinary Groundbreaking

The Institute’s Groundbreaking was held Tuesday, October 15. Thanks to all who came out to support this exciting day! See highlights here.


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 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.

Upcoming Events

Chef's Table

More Information:




Renderings:


 

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