Culinary 101: Knife Skills (Hands-on)
Please note prices are subject to change.
|Dates:||September 24, 2021
Meets: F from 5:30 PM to 9:00 PM
Location: CHI 112
There is only one opening remaining at this time.
Join CHI’s chef-instructor to learn how to use your knives safely and effectively to transform your time in the kitchen. You'll learn how to care for your knives and how to use each knife in your arsenal to maximum effect for more delicious food, more creativity and easier preparation.
If you're nervous to use a sharp knife or just want to become a more efficient and effective cook, this is the class for you. During this class, you'll also produce delicious dishes to show off your new skills and enjoy tasting the fruit of your labor!COURSE DETAILS
At each of CHI’s Hands-on Cooking Classes, you’ll enter Greenville Tech’s gleaming new commercial kitchen to be a culinary student for the day. CHI's culinary educators bring extensive cooking and teaching experience to help you become a stronger cook while enjoying your time in the kitchen. Hone your knives and your skills to become more proficient and efficient as you cook dinner for your family, impress your friends at the grill, or bake sweet treats with coworkers.
Each Hands-on Cooking Class includes the following:
- Step-by-step instruction from CHI’s chef-instructor as you produce several dishes in CHI’s state-of-the-art commercial kitchen
- Knives and aprons to use during your class
- Enjoy all of the food you prepare at the end of class, and take home what you don’t finish!
- An informational packet with recipes, tips and techniques covered during your hands-on class
Put on an apron, learn a new skill and cook something delicious at CHI!
POLICIES AND PROCEDURES
- Children under the age of 18 must be accompanied by a parent or legal guardian. Please, no children under the age of eight.
- Note that grilling courses may take place indoors during inclement weather.
- For the latest on weather-related delays and cancellations, visit Greenville Technical College’s policies on inclement weather.
- Allergies and Dietary Restrictions: While every effort is made to accommodate food allergies, CHI is a teaching facility that includes the preparation of all foods. Please be aware that our menu items may contain or come into contact with common allergens such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, shellfish or wheat. Please call (864) 250-8835 if you need to request accommodation for any allergies or dietary restrictions.
- Please visit CHI Policies & Procedures at https://chigreenville.com/about-CHI.html to learn more about dress code requirements designed for your safety during class.
UPDATE ON COVID-19
- Based on available data, masks are now optional for all employees and students based on the individual's comfort level. Those who are unvaccinated are strongly encouraged to continue wearing masks. Please be respectful of the needs and choices of others as we lift the mask requirement.
- When you arrive, proceed to the restrooms to wash your hands properly for 30 seconds. Hand sanitizer is throughout the building, however, washing hands is the best way to remove and kill pathogens.
- For updated information, please check reopening plans and guidelines to the college's response to COVID-19.
| Category|| Description|| Amount|
|Course Fee (Basic)||Registration Fee||$ 89.00|
|Optional Fee||Add 1 Adult (18 and up)||$ 71.00|
Truist Culinary & Hospitality Innovation Center 112
Greenville Technical College
556 Perry Ave.
Greenville SC 29611
Bill Twaler, Certified Executive Chef (CEC)
Master of Science in Education, University of Kansas
Bachelor of Science in Food Service Management and Associate Degree in Culinary Arts, Johnson and Wales University
Before joining CHI, Chef Twaler was a Professor of Culinary Arts at the International Culinary Institute of Myrtle Beach, the Culinary Arts/ProStart teacher at Wando High School and the executive chef and owner of Old Firehouse Restaurant in Hollywood, SC.
Chef Twaler is an American Culinary Federation (ACF) Certified Executive Chef, was an apprentice on the Culinary Team USA in the 1996 Berlin Culinary Olympics, and was a safari chef at Hammond Ranch in Zimbabwe in 1998.
Chef Twaler’s professional accomplishments include the following:
- 2016 National Educator of Excellence Award
- 2016 SC Hospitality Educator of the Year
- ProStart State Management Championships in 2014, 2015 and 2016
- ProStart National Championship in 2015
|09/24/2021||Friday||5:30 PM to 9 PM ||CHI 112 |