Phone:

Email:

Degrees and Certifications:

Patrick Duggan

Chef Patrick Duggan is a native of the US Virgin Island. He has been in the Culinary and Hospitality Industry for over 30 years.

He is a graduate of Johnson & Wales University and Strayer University. Chef Duggan worked for Ristorante Divino, and the Governor’s Mansion as the pastry chef. He was the director and instructor at the Culinary & Wine Institute at USC and the Executive chef for Palmetto Health Baptist hospital. Chef Duggan comes to the Center from the Culinary Institute of Charleston at Trident Tech in Charleston, where he was an adjunct instructor.

 

  • The Annual Culinary Arts Pie Sale. Apple, Sweet potato Pie and Pumpkin-Apple Strusel Cake (new) - November 

    Gingerbread House weekend - come in and build a house or decorate an assembled one. Dec. 3rd & 4th

    King Cakes! - Its early this year. February 13th final pick-up day reserve your cake today. 
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  • General Information

    The Center: Room 103

    Phone: 803-476-8635

    E-mail: pduggan@lexrich5.org

    Course Description

     This course involves both theory and actual hands-on lab and work experience. The program includes an industry-driven curriculum to teach, test and award industry-recognized certificates to students meeting high standards in food service and restaurant education. This state-driven and industry-backed curriculum is based on the knowledge high school students need to be successful in the restaurant industry. Coupled with relevant work-based experiences, this curriculum enriches, enhances, and reinforces what students learn in the classroom and provides students with opportunities to develop and practice skills critical to their future success.

     National Assessment/Credential: Certificate of Achievement

    Students enrolled in this course participate in the National Restaurant Association ServSafe course to earn a Certificate of Achievement.

    • Food Handlers Certification (1st year), and
    • ServSafe Manager (2nd year)

  • Culinary Schedule

    1A-2A

    3A-4A

    5B-6B

    7B-8B

    Culinary Arts Level 2

    Work-Based Learning Interns

    Culinary Arts Level 1

    Morning

    Culinary Arts Level 1

    Afternoon
Syllabus