SAVANNAH—Savannah Technical College’s Culinary Institute of Savannah has selected five culinary/baking and pastry arts students to study at the Academy of Toulouse in France this fall.
Jennifer Case, Megan Driggers, Hailey Maurer, Rachel Peeples, and Colby Todd were named finalists for the educational exchange based on grade point average and exceptional classroom performance in addition to a culinary competition and personal interviews. These students are now taking weekly French classes with STC culinary arts department Head Chef Jean Vendeville.
STC culinary/baking and pastry arts student and STC 2016 Student of the Year Jennifer Case has always been fascinated with French culture and language.
“The opportunity for this is the culmination of everything I’ve been doing up to this point,” said Case. “Not only will I learn new techniques and traditional French methods, but I’ll also have the opportunity to showcase what we’ve learned.”
Peeples and Driggers both took STC Baking and Pastry Arts classes in high school through Move on When Ready. Peeples graduated from Richmond Hill High School in 2015, and Driggers graduated from Effingham County High School in May 2016. Peeples graduated with an associate degree in Baking and Pastry Arts from STC in May 2016 and continues to take classes for a second associate degree in culinary arts.
The educational partnership includes student and faculty exchanges to enhance baking and pastry arts training including hosting students and faculty, immersion training, mentor companies, educational research tutors and evaluation.
Students are hosting fundraising sales to raise funds for travel and lodging expenses. Bistro Savoir now offers five items from the region of France by pre-order sale through June 27 and pick-up on June 30 and July 1. The summer sale features a traditional French cake, Gateau Basque, which is made with layers of a butter-sugar pastry dough with a layer pastry cream and a layer of preserved cherries. Other items for sale include: nanterre brioche, orange hazelnut pound cake, apple walnut muffins and challah.
Orders will be available for pickup at the College’s Savannah campus June 30 from 4-6:30 p.m. and on July 1 from 9 a.m.-12noon. By request only, pickup will be available at the Crossroads, Liberty and Effingham campuses. For a pick-up schedule, a list of items for sale and to place orders, visit www.bistrosavoir.com.
Students will join Georgia Grown to sell artisan breads like Nanterre, challah and almond hazelnut pound cake, along with cookies June 25 from 10 a.m.-3 p.m. at Tanger Outlets in Pooler.
In spring 2017, four students from Toulouse will study at the Culinary Institute of Savannah for four weeks. Toulouse students also will take English as a Second Language (ESOL) classes while in Savannah.
