palmer campus spring 2016 brochure
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DESCRIPTION
Brochure describing the spring 2016 classes offered at the Trident Technical College Palmer Campus located in downtown Charleston, South Carolina. Classes are produced by the Trident Technical College's Division of Continuing Education and Economic Development based in North Charleston, South Carolina. (Produced Nov. 2015)TRANSCRIPT
PalmerCampus
www.tridenttech.edu/ce
February-March
ENHANCEEQUIP
EXPLORE
Continuing Education
It is the policy of Trident Technical College that no discrimination on the grounds of race, color, disability, religion, gender, sexual orientation, age, marital status, veteran status, gender identity, pregnancy, or national or ethnic origin will exist in any area of the college.
Produced and printed by Trident Technical College. 11/15
Trident Technical CollegePalmer Campus66 Columbus St.Charleston, SC 29403Phone: 843.722.5500
To register for classes,call 843.574.6152 or visitwww.tridenttech.edu/ce.
Continuing Education
Course Schedule
Spring 2016
February-March 2016 • Palmer Campus
Continuing Education Course Schedule
Culinary Arts
Chocolate for Lovers $49Join Chocolatier Chef David Vagasky
to learn the art of making specialty chocolates. Chef Vagasky will teach you and your special someone how to handle chocolate, use molds to create confections and, most importantly, create several delicious chocolate delights!XHOS 545-P01 Feb. 12 F 5:30-9 p.m.
Pastry and Baking
The Art of Artisan Breads I $149Envelop your senses with the aroma of
freshly baked bread as you learn to bake French bâtards, épis de blé, focaccia, ciabatta with stiff biga and six-strand braid challah with Chef David Vagasky of the Culinary Institute of Charleston.XHOS 601-P01 Feb. 20 Sa 9 a.m.-3 p.m.
The Art of Artisan Breads II $149Continue your journey in the bakery
with Chef David Vagasky as you learn the tricks and techniques of artisan bread making, moving to deeper flavors through fermentation and cultures: fermented French bread, light and marble rye breads, sourdough and seeded sourdough.XHOS 599-P01 March 19 Sa 9 a.m.-3 p.m.