Culinary Institute of Charleston (Hospitality, Tourism & Culinary Arts)

Academic Programs > Culinary Institute of Charleston (Hospitality, Tourism & Culinary Arts) > Applications, Admissions, Faculty and Accreditation

Applications, Admissions, Faculty and Accreditation

APPLICATIONS AND ADMISSIONS

What are the admission requirements for the Culinary Arts Technology and Hospitality and Tourism Management programs?
The admission requirements are a high school diploma or GED and qualifying scores on the SAT, ACT or TTC's placement test. For more details about the admission process, visit Admissions.

Is financial aid available?
Yes. To qualify for financial aid, you must complete the Free Application for Federal Student Aid (FAFSA). The FAFSA is available online at http://www.fafsa.ed.gov/ or you may pick up one in the Financial Aid office on Main and Palmer campuses and in the Admissions office at Berkeley Campus. For more information, visit Financial Aid.

Am I eligible for lottery-funded tuition assistance?
Eligibility for lottery-funded tuition assistance is not based on income. Any TTC students who are South Carolina residents may be eligible for lottery funding if they qualify for in-state tuition rates according to state law. Completion of the FAFSA is required to qualify. For updated information on lottery-funded tuition assistance, call 843.574.6000 for a good summary or visit Financial Aid.

Do you offer scholarships?
The Trident Technical College Foundation offers a number of scholarships that do not require repayment. To receive a scholarship brochure and application call 843.574.6495 or visit TTC Scholarship Opportunities.

ACCREDITATION

TTC’s Culinary Arts programs are accredited by the American Culinary Federation Educational Institute, and graduates are eligible for ACF certification. The College’s Hospitality and Tourism programs are accredited by the Accreditation Commission for Programs in Hospitality Administration.

FACULTY

J. Michael Saboe
Dean
Bio

Patricia R. Agnew
Department Head
Hospitality
Bio

Michael Carmel
Department Head
Culinary
Bio

Donald Barickman Instructor Culinary Arts Bio	Benjamin D. Black Instructor Culinary Arts Bio	R. Miles Huff Instructor Culinary Arts Bio	Kevin Mitchell Instructor Culinary Arts Bio
Ward Morgan Instructor Culinary Arts Bio	Scott Stefanelli Instructor Culinary Arts Bio	Bernd Gronert Instructor Pastry Arts Bio	HeatherSonoski Instructor Pastry Arts Bio
David Vagasky Instructor Pastry Arts Bio	M. Kelly Wilson Instructor Pastry Arts Bio	Lisa Buzzelli Instructor Hospitality Bio	W. Blake Hallman Instructor Hospitality Bio
Paul D. Teehan Instructor Hospitality Bio	Marion B. Sullivan Culinary Programs Bio