Promote prosperity on south carolina s hospitality coast. Food punctuates our lives. It provides the essential pause to focus upon inspiration and direction, connect with purpose and celebrate memorable moments. Food also forms the foundation for our tourism economy. More than a third of S.C. taxes are derived through hospitality, much of it from the food industry. In the Carolinas, from Wilmington, N.C., to the Savannah River, great food makes friends and money for the Coastal Carolinas, now evolving as America s Hospitality Coast. Horry Georgetown Technical College cultivates talent for the full spectrum of Hospitality Coast industries through its vibrant Culinary Arts program. This program nourishes a resilient, thriving tourism economy. HGTC prepares caterers, line cooks and chefs, restaurant managers, equipment sales representatives and food service account executives to excel and prosper. Program enrollment in HGTC s Culinary Arts program has grown by more than 150 percent over the past decade, and program graduates have established their talents in nearly every type of food business, from exclusive social clubs to equipment distributors. Culinary Arts graduate job placement is 100%. Food also forms the foundation for our tourism economy. Additionally, the public s growing interest in food has led HGTC to offer numerous excellent certificate programs for professionals and short courses for Foodies among the general public. These courses enrich and expand food preparation and dining experiences for all. HGTC s commitment to making the food industry more vibrant, significant and prosperous led one family recognized for fine food and hospitality to impart its name to help build the finest culinary teaching facility in the Southeast.
Conceptual architectural rendering of culinary facility Shape your legacy as a hospitality leader through the david l. brittain legacy fund. A new vision on behalf of the hgtc foundation, incorporated David L. Brittain was a pioneer in the Myrtle Beach business community. His death in 2011 left a legacy that will extend far beyond his years. A lifelong resident of Myrtle Beach, David was born September 1, 1956, and graduated from Erskine College with a degree in business. David started his career at the Sea Captain s House in Murrells Inlet, and then moved to the Sea Captain s House in Myrtle Beach, where he built an admirable career in hospitality and food service management. The Sea Captain s House remains one of the area s most popular seafood restaurants. David worked closely to keep his family involved in his businesses and put Myrtle Beach s best interests at heart. His career grew to include many aspects of the culinary, resort and tourism industry. These included Long Bay, Caribbean, Ocean Reef and Compass Cove Resorts; and, recent affiliations, including the Dunes Village, Paradise and Palmetto Dunes Resorts. He was interested in promoting the Grand Strand as a great vacation destination and worked closely with the Myrtle Beach Area Chamber of Commerce throughout his career, serving as board chairman from 2006-2007. David provided active and enthusiastic support for our local community and participated in many civic and philanthropic activities.
He assumed leadership roles with the Myrtle Beach Area Hospitality Association, Grand Strand Regional Medical Center, the Boy Scouts, the United Way, and the United Methodist Church of Myrtle Beach. David and his wife Ann always worked to include local young people in their businesses, providing first summer jobs to many in our community. David s many accolades included the Leadership Grand Strand 2008 Ann DeBock Leadership Award and the 2011 Ashby Ward Pioneer of the Year. Those who knew David best talked about his humility and charity, his kindness to people and his willingness to help anyone, anytime. His life was characterized by compassion, faith, family and community and he was completely committed to the betterment of our area. His life was characterized by compassion, faith, family and community and he was completely committed to the betterment of our area. It is fitting, then, for the Brittain family, friends and business partners to rally around an innovative proposal to enhance culinary arts in the Grand Strand Region. This proposal, to build an ambitious culinary arts center to teach restaurant operations and training, has been launched cooperatively between the David Brittain family and the Horry Georgetown Technical College Foundation in honor of David Brittain s life, work and contributions to his community. This HGTC facility will become the foundation for food service training and will shape a higher vision for Grand Strand dining. This HGTC Culinary Arts campaign is part of his legacy to a special place and tribute to its future, and we are humbled and honored that his family has allowed Horry Georgetown Technical College to name our Culinary Arts capital campaign in his memory.
You have a special role in building the hospitality coast culinary training center. A special message from chef thomas mullally, chair, hgtc s culinary arts program The success of culinary education will drive the future of our tourism economy. The beauty of the culinary arts and hospitality industry is that it s an endless learning journey. Students can be 21, 41, or 61 and still learn something about food! For successful careers, students must study traditional processes and industry trends, technological advances and new cooking techniques. They must learn about healthful, gluten-free cuisine and discover new ways to prepare fresh items in a traditional but more nutritious manner. Having worked as a local chef myself, I am deeply appreciative of the new plans for a culinary arts building that will be an incredible asset to both our students and the community. From offering a formal two-year degree to train new chefs for local restaurants, to offering special certificates and demonstration classes to the general public, everyone in our local area will benefit from this new facility. It will help establish the college as a statewide center for training everyone from public school cafeteria workers to chefs of fine dining establishments. For the local food industry to advance, we must keep up with what s new, as we also weave in traditional processes. Furthermore, the food business touches every other business, because who doesn t like to eat? Food sales, preparation and enjoyment will continue to evolve for every type of customer. The Hospitality Coast offers one of the richest, most compelling culinary heritages in America. It s a refined palate, relishing everything from collards to caviar. Each student s success provides a foundation for the food industry to thrive. Bon appétit and cook well!!
Your support determines the future of our hospitality coast and hgtc s culinary arts program. National Restaurant Association documents state that in 2011, national restaurant sales reached $604 billion, in more than 960,000 locations, employing 12.8 million people -- one of the largest private-sector employers. Restaurants will add 1.3 million jobs in the next decade, and have a $1.7 trillion impact on our overall economy. The S.C. Restaurant Association s statistics show that the industry employed 187,900 people in the state in 2011. It is one of the primary private sector employers, with sales in excess of $6.9 billion. The Hospitality Coast: More than 2,450 restaurants of all sizes and types feed millions of visitors annually. It s the capital of Farm to Table dining. Culinology has expanded, blending culinary arts, food science, and food technology; and sub-disciplines, such as molecular gastronomy. The U.S. Department of Labor has projected that food service management jobs are expected to grow by nearly 5 percent from 2008 to 2018. Career training at private culinary institutes can cost more than $15,000/semester. At HGTC, tuition is approximately 10% of that. The HGTC Culinary Arts program is highly regarded and has provided a wonderful dining experience for our community. Since its beginning, the program has been housed in two separate facilities -- the second-year students are trained in the existing Fowler Dining Room on the Conway Campus, and the first-year program is currently offered at the Bistro, located in the Conference Center on the Grand Strand Campus. Both should consolidate into one building on one campus. A modern, efficient, affordable, maintainable, and accessible education facility is the right place where all aspects of the culinary arts and food industry can be taught to the highest possible standards. This level of commitment is certain to attract students of all ages and backgrounds who wish to pursue the culinary arts as a lifelong profession.
Our success is interwoven with yours. A new home for HGTC s Culinary Arts program will facilitate growth from 220 students to 400 upon completion, in a wide variety of culinary specialties. The new culinary arts building will provide a state of the art bakery/patisserie laboratory, a nutrition laboratory, a mixology laboratory, production and training kitchens, and a demonstration kitchen for cooking classes to the general public. It will also serve as a staging area for guest chefs to teach and entertain students and the public. A culinary gift shop and greenhouse are also planned for instructional use. A majority of the capital dollars for the structure will come from the local 1% sales tax referendum passed in 2008. Additional public grants may be pursued. More than $3,000,000 will be raised from donations to the David L. Brittain Legacy Fund for Culinary Arts Capital Campaign. This additional funding will elevate the quality of instruction and equipment to prepare students for great Hospitality Coast food industry careers. NAMED GIFT OPPORTUNITIES One of the significant ways to make this project a reality is through the naming opportunities made available when the college builds a new building. Many individuals and businesses create a lasting relationship and legacy with the college through their gifts to the HGTC Foundation for these naming opportunities of key parts of the new facility. Based on the preliminary conceptual design, there will be at least 16 rooms or areas available for naming opportunities -- ranging in cost from $25,000 - $500,000. Contributions may be paid at one time or donors may spread contributions over several years. How will you shape our hospitality coast? Claim your legacy today! Select your naming rights opportunity for you or your family member. Building Demonstration Kitchen Baking/Patisserie Laboratory Training Kitchen Barbecue Kitchen (funded) Entrance/Lobby Fine Dining Kitchen First Year Dining Room Beverage (Mixology) Laboratory Courtyard First Year Kitchen Greenhouse (funded) Lecture Room Multi-Purpose Laboratory Nutrition Laboratory Student Lounge Gift Shop/Reception Area Wine Cellar
ANNOUNCING THE CORPORATE VENDOR GIFTS PROGRAM Gifts of new professional restaurant equipment, fixtures, food & supplies, etc. from vendors may be donated upon evaluation by the business office of the college. Equipment vendors could subsequently be able to use the facility for client demonstrations and training purposes. Potential Needs Kitchen equipment Dining room furniture & fixtures Demo kitchen equipment-furniture, fixtures, audio-visual/it Office equipment Classroom furniture & fixtures, audio-visual/it equipment Greenhouse equipment & plantings Wine cellar equipment & inventory Reception/lobby equipment, furniture & fixtures Gift shop furniture & fixtures Multiple room furnishings Lab equipment, furniture & fixtures Student lounge furniture & fixtures DAVID L. BRITTAIN CULINARY ARTS CENTURY CLUB Participating restaurants, business or individuals may commit to a pledge of $1,000 per year for ten years to support the campaign. HGTC CULINARY ARTS RESTAURANT DAY Participating restaurants may hold a HGTC Culinary Arts Restaurant Day. Restaurants would commit to designate one day whereby specified proceeds from the sale of food will go to the campaign. SPECIAL FUND RAISING EVENT Selected venues (restaurants, demo kitchens, etc.) may hold a special event for select potential donors such as: a five/seven course paired wine dinner, a wine tasting event, a guest chef dinner event, or a restaurant supported fundraising presentation whereby the restaurant provides food and beverages. Proceeds go to the campaign. GIFTS OF CASH Gifts of cash to the campaign provide the donor an immediate tax savings and may be made by cash, check or money order, payable to the HGTC Foundation and mailed to: HGTC Foundation, 743 Hemlock Avenue, Myrtle Beach S.C. 29577. A gift may also be made by credit card (MasterCard, VISA, or Discover) via our on-line secure site at www.hgtcfoundation.org. OTHER GIFTS Other contributions to the campaign may include stocks and bonds, real estate or other appreciated property to the Foundation. These gifts provide tax benefits, as the donor may claim the full market value of these investments at the time of transfer as a tax deduction. The Foundation office and local tax advisors have more information and delivery instructions. PLANNED GIVING Planned giving refers to financial strategies that allow donors to achieve their charitable visions to the campaign through long-term planning. This would include wills, bequests, trusts and charitable remainder trusts. The Foundation office and local tax advisors have more information. The hgtc foundation Coleen Nies, Controller (843) 477-2105 coleen.nies@hgtc.edu www.hgtcfoundation.org