www.tridenttech.edu/ce843.574.6152

Course DatesCulinaryXHOS 545-P01 Chocolate for Lovers Feb. 12 F 5:30-9 p.m. $75XHOS 513-001 Classic Cuisine of the Philippines April 13 W 6-9 p.m. $69XHOS 522-001 Culinary Boot Camp Feb. 3-24 W 6-10 p.m. $299XHOS 510-001 French Bistro Winter Classics March 17 Th 6-9 p.m. $75XHOS 647-001 The French Connection Cooking Series: Part Deux April 7-30 Th 6-10 p.m. $299XHOS 604-001 Legumes and Super Grains March 30 W 6-9 p.m. $69 Moroccan Magic – Series Bundle Feb. 18-25 Th 6-9 p.m. $139XHOS 509-001 Moroccan Magic – Marrakesh Madness Feb. 18 Th 6-9 p.m. $75XHOS 511-001 Moroccan Magic – Voyage to Casa Blanca Feb. 25 Th 6-9 p.m. $75XHOS 565-001 Pasta Workshop March 24 Th 6-9 p.m. $69XHOS 603-001 Sicily and Sardinia March 16 W 6-9 p.m. $75XHOS 606-001 Southern Cooking April 20 W 6-9 p.m. $69XHOS 507-003 St. Patrick’s Traditional Irish Desserts (Ages 8-16) March 12 Sa 9 a.m.-noon $59XHOS 505-002 Valentine’s Chocolate Candy Connection (Ages 8-16) Feb. 13 Sa 9 a.m.-noon $59XHOS 512-001 Valentine’s Day Parisian Style Feb. 13 Sa 5:30-8:30 p.m. $75

Pastry and BakingThe Art and Science of Perfect Pastry – Series Bundle March 24-April 7 Th 6-9 p.m. $209XHOS 515-001 The Art and Science of Perfect Pastry – Perfect Dough March 24 Th 6-9 p.m. $75XHOS 516-001 The Art and Science of Perfect Pastry – Glorious Cake March 31 Th 6-9 p.m. $75XHOS 517-001 The Art and Science of Perfect Pastry – Delicious Dairy April 7 Th 6-9 p.m. $75XHOS 600-P01 The Art of Artisan Breads I Feb. 20 Sa 9 a.m.-3 p.m. $149XHOS 599-P01 The Art of Artisan Breads II March 19 Sa 9 a.m.-3 p.m. $149XHOS 508-004 Hippity Hop Easter Bunny Cake Workshop (Ages 8-16) March 25 F 9 a.m.-3 p.m. $59XHOS 601-001 Mystery Out of Pie Dough April 13 W 6-9 p.m. $69

ENHANCEEQUIP

EXPLORE

Continuing Education

Please register at least one week prior to each class.

Phone: 843.574.6152

Mail: Trident Technical College P.O. Box 118067, CE-M Charleston, SC 29423-8067

Fax: 843.574.6310

Online: www.tridenttech.edu/ce > Registration Information

Email: ce.reg@tridenttech.edu

In person: Trident Technical College Continuing Education Center Main Campus, Bldg. 910 2001 Mabeline Road North Charleston, SC Monday-Friday, 8 a.m.-5 p.m.

It is the policy of Trident Technical College that no discrimination on the grounds of race, color, disability, religion, gender, sexual orientation, age, marital status, veteran status, gender identity, pregnancy, or national or ethnic origin will exist in any area of the college.

Produced by Trident Technical College. 11/15

Trident Technical CollegeDivision of Continuing Educationand Economic DevelopmentP.O. Box 118067, CE-MCharleston, SC 29423-8067

Nonprofit Org.U.S. Postage

PAIDPermit No. 47Charleston, SC

Registration

WOW them with your culinary skills through quick classes taught in the kitchens of The Culinary Institute of Charleston atTrident Technical College.

Classes are offered at two convenient locations:• Trident Technical College

Main Campus, North Charleston

• Trident Technical College Palmer Campus, Downtown Charleston

Spring 2016

Culinary Classes

Course Code Key: Course codes ending in 001, 002, 003 or 004 are held on TTC’s Main Campus in North Charleston. Course codes ending in P01 are held on TTC’s Palmer Campus in downtown Charleston.

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CULINARY Chocolate for LoversChef Vagasky will teach you and your special someone how to handle chocolate, use molds to create confections and, most importantly, create several delicious chocolate delights!

Moroccan Magic – Series BundleThis two part series explores the secrets of this intriguing cuisine full of exotic herbs and spices. Chef Dani Manilla shares her favorite recipes gathered from her travels in this enchanting country. SAVE! Enroll in both sessions at a savings of $11 or register for individual classes at $75 each.• Moroccan Magic – Marrakesh MadnessOn the menu: tagine of chicken, olives and lemon; couscous with prunes, apricots and almonds; and carrots with charmoula.• Moroccan Magic – Voyage to Casa BlancaOn the menu: pastille; three Moroccan salads; and zucchini fritters.

Pasta WorkshopIn Italian cooking there are recipes that require homemade pasta and recipes that call for factory-made pasta. Learn the proper pasta to use for each recipe. On the menu: butternut squash ravioli; pasta a la carbonara; Chinese noodle salad; and fettuccine with blue cheese and pecans.

St. Patrick’s Traditional Irish Desserts (Ages 8-16)With the luck of the Irish comes wonderful desserts. Don’t forget to wear green as you learn the Irish culture and how to make traditional Irish desserts.

The French Connection Cooking Series: Part DeuxIn this four-part cooking series, learn how to prepare silky French emulsion sauces including sauce béarnaise hollandaise sauce; flavorful bisques and specialty soups; the nuances of “choux” pastry used in cream puffs, éclairs and other treats; and how to cook with seasonal inspiration.

PASTRY AND BAKING The Art and Science of Perfect Pastry – Series BundleLearn the secrets to making delicious pastry in these new classes. Chef Dani Manilla has been pastry chef at restaurants in the south of France and in the U.S. and will be teaching her favorite techniques. SAVE! Enroll in all three sessions at a savings of $16 or register for individual classes at $75 each.

• The Art and Science of Perfect Pastry – Perfect DoughLearn three basic doughs and variations. All doughs will be completed with appropriate fillings. On the menu: short pastry crust; sweet pastry crust; and quick puff pastry.• The Art and Science of Perfect Pastry – Glorious CakeLearn the importance of textures, flavors, and three different techniques in these timeless favorites. On the menu: reine de saba; genoise with lemon curd; and a ginger-buttermilk cake.

• The Art and Science of Perfect Pastry – Delicious DairyLearn the secrets of working with custards, soufflés, and meringues. On the menu: cheese soufflé; crème brûlée; and pavlova.

The Art of Artisan Breads I and IIChef David Vagasky of the Culinary Institute of Charleston teaches you how to make French bâtards; épis de blé; focaccia; ciabatta with stiff biga; and six strand braid challah. Then move to deeper flavors including fermented French bread; light and marble rye breads; sourdough; and seeded sourdough.

Hippity Hop Easter Bunny Cake Workshop (Ages 8-16)This bunny cake workshop will have you hopping around the bake shop. Learn to make additional spring delights as well as decorate your bunny cake to share with friends and family.

Mystery Out of Pie DoughLearn to take four simple ingredients (flour, fat, water and salt) and when combined correctly, make an ethereal pie crust. Take the mystery out of pie dough and learn how that perfect crust can be your vehicle to pastry success.

Classic Cuisine of the PhilippinesEnjoy classic cuisine from the Philippines and learn the culture as you cook traditional Filipino pancit, chicken/pork adobo, Filipino fried rice and finish the meal with Pianono (a custard roll).

Culinary Boot CampIn week one, you will learn about culinary tools, mise en place and taste. The next week, learn the foundation of a great meal with stocks, soups and sauces. Get acquainted with sautéing, grilling, pan frying and deep frying in week three. And in your last week of class, get immersed in learning how to steam, braise, stew and simmer.

French Bistro Winter ClassicsEnjoy these French classics in your own kitchen. The hearty winter flavors will warm your heart and charm your family and guests. On the menu: Coq au vin; French coleslaw; and amandine aux poires.

Legumes and Super GrainsJoin Chef Ellis Grossman of Black Bean and Co. and make an assortment of stews, salads and desserts using four of the best grains in the world: teff, quinoa, millet and farro.

Sicily and SardiniaLet the salt breeze blow over your hair and into your nostrils as we prepare rustic cuisine from Sicily and Sardinia. Make a full meal including stuffed calamari; arancini; pork ragu with rigatoni and homemade ricotta; Sicilian vegetable stew; and spiedini of chicken, sausage and sage.

Southern CookingSouthern cooking comes from the soul. Combine that with local ingredients and down home Southern traditions and fill your home with mouthwatering scents of comfort.

Valentine’s Chocolate Candy Connection (Ages 8-16)What is Valentine’s Day without chocolate? Learn to make homemade chocolate for someone special. Learn how to handle chocolate, use molds to create confections and, most importantly, create several delicious chocolate delights!

Valentine’s Day Parisian StyleJoin French-trained chef and former Paris resident, Holly Herrick as we make roasted red pepper soup with heart-shaped croutons; pinot gris braised coq au vin with mushrooms and dijon; simple bistro-style green salad with mustard and truffle vinaigrette; and chocolate hazelnut Nutella tarts.

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