The Catering certificate program prepares students to work in the variety of responsibilities inherent to a catering operation. From business considerations to food preparation to off-site logistics, students study the management theories along with culinary applications involved with the range of services required of formal or informal catering operations. All culinary courses are presented in culinary theory with application in kitchens and classrooms 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.