Coastal Granite & Marble Donates Granite Slabs to Culinary Arts
#1344 | February 28, 2013
SAVANNAH – Savannah Technical College’s Culinary Arts program has received 15 granite slabs, valued at more than $100 each, as a donation from Savannah’s Coastal Granite & Marble.
“It’s our pleasure to donate to such a worthy cause,” said Coastal Granite & Marble owner and former Savannah Tech student Luke Atwell. “I anticipate the granite slabs will be used and enjoyed for many years to come.”
Savannah Tech’s Culinary Arts students will use the granite slabs as part of the Baking and Pastry Program, which includes Chocolate and Confection Artistry courses. Students learn a variety of international and classical pastries and desserts using basic and advanced techniques, which meet industry quality standards in the Chocolate and Confection Artistry courses.
This spring, Savannah Tech opened a new classroom dedicated to the Chocolate and Confection Artistry classes. According to Savannah Tech’s Culinary Arts Department Head Chef Jean Vendeville, the granite cools melted chocolate so that the chocolate can be tempered and worked with more easily.
“We appreciate Coastal Granite & Marble’s generous contribution to our classroom and support of our culinary program,” said Vendeville. “Thanks to the donation, all workstations in the chocolate room have granite slabs, which are used by our students daily.”
Baking and Pastry classes began in fall 2012 and are taught at the Savannah Campus, along with select courses at teaching Kitchens in Effingham and Liberty. The Baking and Pastry program was developed by the College to teach the art of creating tasty baked goods, pastries, and confections, from traditional bread baking to beautiful showpieces.
The Culinary Institute of Savannah has earned distinction as one of the top four culinary programs in the country according to the American Culinary Federation (ACF). Under Vendeville’s leadership, the enrollment for STC’s culinary arts program has increased 130 percent since 2008. Vendeville has assembled a top-notch team of faculty, who have each earned national ACF certification under his leadership. For more information about Culinary Arts at Savannah Tech visit: www.facebook.com/ChefJeanVendeville.
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Baking & Pastry or Culinary Arts Program Information:
Amber Robinson 912.443.5719 or arobinson@savannahtech.edu
Media Contact: Amy Shaffer, APR
912.443.5512 or ashaffer@savannahtech.edu
A unit of the Technical College System of Georgia, Savannah Technical College (Savannah Tech) is the premier provider of career-ready technical education in Coastal Georgia, offering a comprehensive range of nearly 150 market-driven programs, preparing students for high-demand careers including Aviation Technology, Cybersecurity, Health Sciences, Logistics & Supply Chain Management, Automation & Robotics, Information Technology, Culinary Arts, Public Services and more. With campuses in Chatham, Effingham, and Liberty Counties, Savannah Tech serves more than 13,000 credit and non-credit students with a variety of pathways to success, including dual enrollment programs for high school students and specialized support services for military veterans and their families. Beyond academics, Savannah Tech is an economic and community development partner, collaborating with industry leaders to provide customized training programs, assessment services, and continuing education opportunities. For more information, visit www.savannahtech.edu.
Savannah Technical College is accredited by the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) to award associate degrees, diplomas and technical certificates of credit. Questions about the accreditation of Savannah Technical College may be directed in writing to the Southern Association of Colleges and Schools Commission on Colleges at 1866 Southern Lane, Decatur, GA 30033-4097, by calling (404) 679-4500, or by using information available on SACSCOC’s website (www.sacscoc.org).
Savannah Technical College complies with the Technical College System of Georgia (TCSG). The TCSG State Board prohibits discrimination on the basis of an individual’s age, color, disability, genetic information, national origin, race, religion, sex, or veteran status (“protected status”). No individual shall be excluded from participation in, denied the benefits of, or otherwise subjected to unlawful discrimination, harassment, or retaliation under, any TCSG program or activity because of the individual’s protected status; nor shall any individual be given preferential treatment because of the individual’s protected status, except the preferential treatment may be given on the basis of veteran status when appropriate under federal or state law.