A recipe for workforce development and economic growth
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.