Thursday, July 25, 2013

USDA Awards Grant for a Program in Food Science and Technology

Trident Tech benefits from big federal grant

The U.S. Department of Agriculture has awarded a five-year, $439,920 grant to Clemson University to partner with Trident Technical College and Orangeburg-Calhoun Technical College to build an innovative program in Food Science and Technology for students from multicultural backgrounds.

The goal of the program is to graduate 12 students with a bachelor of science degree in Food Science and Technology that will enable them to pursue rewarding careers in the food and agricultural industries, according to a press release.

"Feeding a growing global population is a major challenge in the 21st century," said Clemson University President James F. Barker. "Education to equip a new generation to meet this challenge will require innovative and collaborative approaches. Critical to the success of these efforts will be the participation of underrepresented populations. This program will be a model to attract and retain minority students in our agriculture and food science and technology programs."

Trident Tech President Mary Thornley said it was an exciting time for food science.
"Each day we learn more about the effects of food on health, and with an increasing population the need for a sustainable and affordable food supply is critical," she said. "We look forward to working with Clemson to educate the next generation of food researchers whose work will shape the future of South Carolina's agribusiness industry."

The partnership between the three institutions will be the framework for recruiting, training and mentoring students throughout the program. Students will complete two years at one of the technical colleges and then transfer to Clemson to complete their bachelor of science degree in Food Science.

Monday, July 22, 2013

Chef Huff Judges at FCCLA

Culinary Chef Instructor Miles Huff was a judge at the FCCLA (Family Career and Community Leaders of America) national conference in Nashville from July 6th to 11th. There were approximately 10,000 students competing in numerous events. The CIC rented a booth to recruit students from across the country. The mission of FCCLA is to promote personal growth and leadership development through Family and Consumer Science education. The CIC hosts the state culinary competition in our Main Campus kitchens each year. 

Monday, July 15, 2013

CIC Grad Duane Fernandes Has New Digs

Going to Asheville? Stop by Isa's Bistro and check in on CIC grad Chef Duane Fernandes. Isa's Bistro

Educated at Johnson & Wales University and then the Culinary Institute of Charleston, Fernandes spent much of his early career polishing his abilities in the celebrated kitchens of Charleston’s four-diamond Peninsula Grill and the five-diamond Jefferson Hotel in Richmond, VA. His blossoming career then led him to the kitchen of Thomas Keller’s iconic Michelin 3-star Per Se in New York. 

Thursday, July 11, 2013

Cooking Well Invitational to be held at CIC

Celebrity Chefs Join Forces in South Carolina: Chefs Robert Irvine and Marvin Woods will mix it up in Demo Impossible, 6:30 pm to 9:30 pm on July 25 at the Culinary Institute of Charleston’s Palmer Campus in downtown Charleston. The event is sponsored by the South Carolina Hospital Association’s Working Well Initiative and Sodexo in partnership with the CIC.

All tickets to Demo Impossible include food and beverage. General admission tickets are $50 per person. A limited number of VIP tickets, $125 per person, include reserved seating in the demo kitchen. Tickets can be purchased in advance at and may also be available at the door on a limited basis.