NEWS AND EVENTS Becky Mann,
Director of Public Relations
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June 23, 2008
Greenville Tech Opens Culinary Institute of the Carolinas

Greenville Tech’s Hospitality program has a new name, a new location, and a new broader focus. Now known as the Culinary Institute of the Carolinas, the program has moved to the Northwest Campus at 8109 White Horse Road, where five state-of-the-art kitchens, a restaurant-style dining room, and an ice carving room allow the chef instructors to offer the finest culinary education available.

Programs offered through the Culinary Institute of the Carolinas include:
Culinary Arts Technology Associate Degree 
    Concentrations:         
    Baking & Pastry Arts
    Culinary Arts
2 + 2 Transfer Agreement with University of South Carolina: Students complete Culinary
    Arts concentration and continue toward a Bachelor of Science in Hotel,
    Restaurant and Tourism Management at USC
Baking and Pastry Arts Certificate 
Catering Certificate 
Culinary Education Certificate 
Hospitality Management Certificate 
Sales/Catering and Events Management Certificate

These programs qualify graduates for positions as a sous chef, pastry chef, personal chef, catering director, hotel or restaurant manager, or certified culinarian earning approximately $32,000 to $54,000. Healthy job growth is expected for the restaurant industry in South Carolina, with a 23.9 percent increase in jobs or 26,600 positions by 2017.

Changes to the curriculum and expanded facilities will allow Greenville Tech to meet the needs not only of Greenville’s growing restaurant and food service industry but the needs of the region and state as well. “Our programs and facilities are finely tuned to industry needs,” said Culinary Institute Department Head Alan Scheidhauer. “With an active advisory committee comprised of industry leaders, we’re positioned to offer students the same caliber of culinary education they once might have traveled to Charlotte or even New York to receive.”

Advisory Committee members for the Culinary Institute of the Carolinas include Victor Carducci, Senior Executive Chef, Cliffs Communities; Susan Douglas, Executive Director, Loaves & Fishes; Steven Greene, Executive Chef/Partner, Devereaux’s; Bill Groves, Assistant General Manager/F & B Director, Embassy Suites Hotel; John P. Howard, General Manager, Hilton Greenville; Jason Keam, Food & Beverage Director, Hyatt Regency Greenville; Ralph MaCrina, Executive Chef/Food Service Director, Aramark Business Services; R.P. Rama, Vice President & Director of Information Technology, JHM Hotels; Carl Sobocinski, Owner, Table 301; Michael Stathakis, Executive Chef, Stax’s Peppermill; and Mark Van Ostenbridge, Manager, Food Protection Safety, Bi-Lo Incorporated.

The Northwest Campus serves the communities of Berea, Blue Ridge, Travelers Rest, Slater-Marietta, and the Westside of Greenville as well as the entire Upstate area of South Carolina from a 110,000 square foot, state-of-the-art, high-tech facility, which opened in January.

Along with the Culinary Institute of the Carolinas, other flagship programs include Animal Care, Massage Therapy, Medical Lab Technology, and Nursing. In addition, University Transfer courses are offered, which can be transferred to a four-year institution toward a bachelor’s degree. Continuing education classes at the Northwest Campus, offered through the college’s Buck Mickel Center, support personal, business, and professional development.

The University of South Carolina and Greenville Tech are partnering to offer a business incubator program at the Northwest Campus beginning this fall. The incubator program will stimulate and support economic development in the Upstate and be a valuable learning tool for aspiring entrepreneurs, giving those selected for the new program access to Carolina’s research capabilities and Greenville Tech’s technical expertise.