Please note prices are subject to change.
Meets: Sa from 9:00 AM to 12:30 PM
Location: CHI 112
Cost: $99.00
Discover the techniques that make plant-based dishes shine just as brightly as their counterparts using animal products. In this class, you'll become a pit master for plant-based treats like whole carrots and pineapples, and you'll produce quinoa and black bean burgers that deliver incredible flavor and texture.
Note: Grilling takes place indoors in inclement weather.
MENU
Crispy Quinoa or Black Bean Burger
Grill-roasted Carrots
Cinnamon-smoked Pineapple Salad
Paprika Potato Skewers
Grilled Mixed Vegetable Platter with Sauce Pairings
WHAT’S INCLUDED
At each Hands-on Cooking Class, you’ll enter our gleaming new commercial kitchen to be a culinary student for the day. Certified Executive Chef Bill Twaler has more than two decades of experience as a culinary educator and will 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:
Put on an apron, learn a new skill and cook something delicious with us at CHI!
DRESS CODE:
Kitchen—Hands-on Cooking Classes
COVID-19 REMINDERS
ABOUT YOUR INSTRUCTOR
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:
ALLERGIES AND DIETARY RESTRICTIONS
While every effort is made to accommodate food allergies, this is a teaching environment 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.
WEATHER DELAYS AND CANCELATIONS
For the latest on weather-related delays and cancelations, visit Greenville Technical College’s policies on inclement weather.
Fee: | $99.00 |
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Hours: | 3.50 |
CEUs: | 0.35 |
Call us at to see if you qualify for a discount on this course.
CHI 112
Truist Culinary & Hospitality Innovation Center 112 Greenville Technical College 556 Perry Ave. Suite B114 Greenville SC 29611