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NewsTuesday, September 27, 2011
Tri-County’s Wine Tasting Fundraiser is October 6
CONTACT: COURTNEY WHITE, 646-1484
FOR IMMEDIATE RELEASE 9/23/2011
(By Lisa Garrett)
ANDERSON --- Tri-County Technical College is hosting its first annual wine tasting fundraiser event at its Anderson Campus to benefit a new Culinary Arts certificate program set to begin in the fall of 2012.
The event, set for Thursday, October 6, from 7 - 9 p.m., will be catered by the Lake Keowee chapter of Les Marmitons, along with guest chef Hamid Mohsseni, owner of the Anderson Restaurant Group and a member of the College's Foundation Board. They will prepare heavy hors d'oeuvres which will be paired with an appropriate wine. "They will speak to the wine selections. "This will be a learning event as well as a social gathering," said Courtney White, manager of donor relations for the College's Foundation, which is sponsoring the event.
The cost is $40 per person and $75 per couple. Tickets are available at Kitchen Emporium in Anderson and Wine Emporium in Salem or by calling the College's Foundation Office at 646-1484.
Bank of Anderson is the premier sponsor of the event.
The Lake Keowee chapter of Les Marmitons, an international culinary club, gathers monthly in the culinary lab of the Anderson Campus to learn about cooking. "They want to be a partner in getting our credit Culinary Arts program established," said Tim Bowen, director of the Anderson Campus. "Les Marmitons is a great resource to our Campus. We are fortunate to have them in our area."
Beginning next fall, the one-year Culinary Arts certificate program will be offered at the Anderson Campus through the College's Business and Public Services Division. The program will focus on food preparation and serving, as well as the business side of managing a restaurant or owning a catering business," said Meg Allan, the College's Management department head who also serves as department head for the Culinary Arts program. "Our existing Business faculty will teach the business classes and the culinary classes will be taught by adjunct instructors who are experts in the field. The inaugural class will include a select group of students (two classes of 24 students each) whom we anticipate will come from the high school career centers and those who have shown an interest in culinary arts as a career. We will accept those who meet the criteria and who will commit to the program," she said.
"The new certificate program will give our students opportunities for multiple pathways to a career in culinary arts," said Bowen. "High school graduates can obtain a one-year certificate and be quite employable in the food service industry. Or they can transfer to two-year or four-year culinary arts programs. In this way, a student has several opportunities to exit with a credential in hand and be immediately employable."
"We expect a great deal of interest in this program," said Allan. "Our research has shown that there is a huge demand for culinary arts staff in the Upstate and we designed our curriculum to meet those needs."
For more information, contact Courtney White at 646-1484 or by e-mail at firstname.lastname@example.org.