Succulent garlic ginger Cornish hen served with fresh wild rice, sautéed mixed vegetables and a tantalizing assortment of desserts -- all served with a heaping side of philanthropy, goodwill and a sense of accomplishment. And don't forget the musical entertainment with which to wash it all down.

That's just a sample of what you'll experience at Orangeburg Consolidated School District Five's The Technology Center on Magnolia Street as it hosts "An Evening with Culinary Arts" fund-raiser from 6 to 9 p.m. Friday, Dec. 5.

The Technology Center Director Dr. Johnny L. Murdaugh Jr. says the event focuses on introducing the center and the culinary arts program to the community and to raise funds from private sources.

"Culinary arts has been here 10-plus years, and many people here don't know that," Murdaugh said. "This fund-raiser is part of a campaign we announced this summer to raise $60,000 to upgrade culinary arts and to support improvements for other programs at the center, such as a pharmacy tech lab for health sciences and a new sign in front of the facility. We are looking for individuals and businesses at all levels, with the top sponsors being recognized on the sign.

"Although culinary arts will be featured, those who attend will also get the opportunity to see the other programs here at the center. We have 36 different majors, from automotive, pre-medicine, pre-engineering, automation and gaming and more. Several areas, such as cosmetology and certified nursing assistant, also offer the opportunity to earn state and national certification. The way the job market is now, it is our responsibility to keep up with equipment and training. ... We are training Orangeburg County's future workforce."

Hydrick Gass Jr., culinary arts director at the center, says the buffet meal, available for a donation of $25 to the center, is just the tip of the iceberg for his program's 37 current students.

"Folks will get the chance to see how advanced our students are through the level of artistic display with which the food will be served," said Gass, who worked for the last five years as the catering manager for both Claflin University and South Carolina State University through the food service contractor Sodexo. Gass also served as a food designer and planner in New York for a number of years.

"Our program teaches the students everything from food safety, sanitation and nutrition to menu preparation and food service management," he said.

Gass says students can earn crucial industry state and national certification and learn the basic methods of grilling, sautéing, broiling, roasting and baking, which includes instruction in nouveau, fusion and American cuisine.

"The training I'm required to give allows the students to become eligible for scholarships through the National Restaurant Association," Gass said. "I also want to raise funds for our students to go to state competitions.

"What I want to do is take the culinary arts program from a home economics level to where more students will come out of this program ready to serve the community. Our students are already working with area restaurants and food services, like Four Moons and Sodexo. More industry is coming into the area, which in turn is creating more opportunities for trained culinary workers."

T&D Staff Writer Phil Sarata can be reached by e-mail at psarata@timesanddemocrat.com or by telephone at 803-533-5540. Discuss this and other stories online at TheTandD.com.

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