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.
  • What are the auxiliary costs?
         
    Uniforms for culinary and hospitality students cost @$150.00
         Knife kits for culinary students cost @$600.00
         Pastry kits for baking and pastry students cost @$480.00
         Books cost @$100.00 per course or $400.00 per semester.

  • 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

       

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