Academic Programs > Culinary Institute of Charleston (Hospitality, Tourism & Culinary Arts) > Career and Employment Services > Work Study Employment
Work Study Employment

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Two types of work-study employment are available for students: Federal Work-Study and Institutional Work-Study. The federal program is based on financial eligibility determined from the Free Application for Federal Student Aid (FAFSA) and is funded through an annual allocation of aid from the U.S. Department of Education. Institutional work-study is funded by TTC with limited availability. Work-study is designed to assist the workforce needs of the college and other agencies while giving the student work experience, job application experience, and networking opportunities.

Work-study positions are based on available funding.  While we attempt to assist all students who desire to work in the program, demand may exceed the possible opportunities. Please do not assume that applying for a position constitutes a guarantee of placement.

To be eligible for work-study students must:

  1. Maintain a 2.0 GPA. (unless this is your first semester)
  2. Be enrolled in and maintain at least half-time status (6 credit hours) for the semester
  3. Make satisfactory academic progress (not on probation-ineligble)
  4. Any student granted an off-campus position will be required to pass a criminal background check (effective summer 2013).

*Additionally, federal work-study students must have been awarded FWS as part of their financial aid awards. If you do not have this award in your financial aid award package, you must contact the financial aid office to verify eligibility.

Work-study students may work up to 20 hours per week outside of their scheduled class time. Federal work-study hours are also limited by their financial award. Students may work between terms provided they have registered for the following term. 

Follow the instructions on the Student Employment site in the my.tridenttech.edu Portal to apply for a work-study position.

 

Trident Technical College, Copyright 2011