The Baking and Pastry certificate program prepares students for baking and pastry positions in a variety of settings, including fine dining restaurants and retail bakeries. Students study both theory and practical applications of baking, cake decorating and retail bake shop management. All culinary courses are presented in culinary theory with application in kitchens located on Palmer Campus in downtown Charleston. Culinary facilities on the Main Campus in North Charleston will open in 2005.

Admission into this program requires proof of high school graduation (or GED) and qualifying scores on SAT, ACT or the TTC placement test.