Savannah Technical College’s Culinary Institute of Savannah has selected five Culinary/Baking & Pastry Arts students to study at the Academy of Toulouse in France this fall.

Katelyn (Katie) Brown, Christina (Tina) Saxe, Taylor Glore, Laura Martinez, and Alexandrina Arnold 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 online French classes with guidance and additional assignments from STC Culinary Arts Department Head Chef Jean Vendeville.

The educational partnership started in 2016, 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.

Proceeds from a weekly bake sale from 11:30AM-1:30PM on Thursdays in the first floor vending area of Goodman Hall at the Savannah Campus (5717 White Bluff Road, 31405 – park at the back of campus near the Eckburg Auditorium) benefit this academic exchange.

In late October, three Academy of Toulouse students will work baking and pastry internships for four weeks in Savannah, Ga. One student will work as a lab assistant with the Savannah Culinary Institute under the direction of Chef Jean Vendeville, and two of students will work at Perry Lane Hotel at the Emporium Kitchen + Wine Bar under the direction of Pastry Chef Tina Haldeman. All three students will volunteer with other Savannah Culinary Institute students for the Savannah Food & Wine Festival.

In June, the STC Foundation purchased 7 West Bay Street as the new location for an expansion of the College’s Culinary Arts program. The expansion will more than double the available instructional space for Culinary Arts and Baking & Pastry Arts. Senior level (second year) students will take classes and work in the bakery and restaurant. The hands-on, real-world experience in the restaurant will allow students the opportunity to apply techniques learned in the classroom to practical use, complete a required field placement, and gain first-hand experience in running a restaurant and serving the general public.