Adventures in Culinary Arts       
July 20–25
Experience the world of culinary arts as you master some of the skills required of a professional chef: knife skills, safety, sanitation, culinary terminology, and dining-room etiquette. A professional chef instructor will teach you how to prepare dishes from start to finish, how to set a formal dining room, how to properly serve a meal, and why successful culinary experiences require creativity and a love for food.

Meet the Instructor

Chef Patrick C. Duggan, a graduate of Johnson and Wales University, has been in the hospitality industry for over 15 years. Chef Duggan started his teaching career at Johnson and Wales in 2001. While attending Johnson & Wales University he received his certification in European Wines from Germany, and worked with the university establishing its campus in Charlotte, NC, until 2004. He moved back to Columbia, SC, where he became the Executive Pasty Chef for Ristorante Divino. His desserts have been featured in Southern Living, and The State newspaper. Chef Duggan began teaching with the Culinary Institute at Carolina in 2005, and was named as its new Director in 2007.

Chef William Knapp is a graduate of Penn State University’s Hotel and Restaurant Management School. He was previously employed as the executive chef of the Faculty House at USC which is now McCutchen House. Additionally, Knapp was executive chef of the Wilcox House in Aiken, SC, and is currently the Chef Instructor for the School of Hotel Restaurant and Tourism.