The Division of Hospitality, Tourism and Culinary Arts responds to the growing education and training needs of one of the Trident area’s largest industries. The $4.7 billion economic impact from the 4.3 million visitors results in $1.2 billion in annual earnings as a result of tourism. With approximately 86,000 travel-related jobs and hundreds of restaurants, hotels and resorts, employee demand is constant for skilled professionals. These employees need competence in communication, business practices, human relations, hospitality management and culinary arts. TTC’s associate degree, diploma and certificate programs provide knowledge of the principles, practices and scope of the hospitality industry, focusing on quality in product and service.

The associate degree in Hospitality and Tourism Management prepares students for supervisory and managerial opportunities. A certificate program in Hospitality Industry Service prepares students for positions in travel-related businesses. Hospitality, Tourism and Culinary Arts students also receive extensive hands-on training  through the College's cooperative work experiences at local restaurants, hotels, resorts and other tourism sites.

The associate degree in Culinary Arts Technology, a diploma program in Culinary Arts, and certificate programs in Baking and Pastry as well as Catering prepare students for jobs such as restaurant managers, pastry chefs, line cooks, sous chefs and caterers. Culinary students attend classes in theory and apply that knowledge in lab sessions for food preparation and service. The culinary classrooms and kitchens are housed at the College’s Palmer Campus in downtown Charleston. Culinary facilities on the Main Campus in North Charleston will open in 2005.

As with all TTC programs, students interested in Hospitality, Tourism or Culinary programs should consult with a faculty advisor to discuss program requirements, class times and frequency of offerings. For more information, call 843.722.5541.

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