The Culinary Institute of Charleston Trident Technical College Charleston, South Carolina
Public, coeducational, two-year college. Urban campus. Founded in 1964. Accredited by Southern Association of Colleges and Schools.
Offered since 1988. Accredited by American Culinary Federation Accrediting Commission, Council on Hotel, Restaurant and Institutional Education, Commission on Accreditation of Hospitality Management Programs. Program calendar is divided into semesters. 1-year certificate in catering. 1-year certificate in hospitality industry service. 1-year certificate in baking and pastry. 1-year diploma in culinary arts. 2-year associate degree in culinary arts technology. 2-year associate degree in hospitality and tourism management.
American Culinary Federation; American Institute of Wine & Food; Council on Hotel, Restaurant, and Institutional Education; Federation of Dining Rooms Professionals; International Association of Culinary Professionals; National Association of Catering Executives; National Restaurant Association; National Restaurant Association Educational Foundation; Serve Safe Sanitation National Certification Association.
Areas of Study
Baking; beverage management; buffet catering; controlling costs in food service; convenience cookery; culinary skill development; food preparation; food purchasing; food service math; garde-manger; ice carving; introduction to food service; kitchen management; management and human resources; meal planning; meat cutting; meat fabrication; menu and facilities design; nutrition; nutrition and food service; patisserie; restaurant opportunities; sanitation; saucier; seafood processing; soup, stock, sauce, and starch production; wines and spirits.
2 bake shops; catering service; 10 classrooms; computer laboratory; 5 demonstration laboratories; food production kitchen; garden; gourmet dining room; learning resource center; 6 lecture rooms; library; public restaurant; student lounge; 2 teaching kitchens; broadcast kitchen ampitheater.
469 total: 305 full-time; 164 part-time. 263 are under 25 years old; 189 are between 25 and 44 years old; 17 are over 44 years old.
24 total: 10 full-time; 14 part-time. 10 are industry professionals; 1 is a master baker; 7 are culinary-certified teachers. Prominent faculty: Michael Carmel, CEC, CCE; Benjamin Black, CCC; Berndt Gronert, CMPC; Ward Morgan, CWC, CCE. Faculty-student ratio: 1:16.
Participation in Annual Chef’s Fest Benefit for Lowcountry Food Bank for 900 guests, participation in formal, black tie Vintners Dinner for 600 guests, participation in annual Wine Expo with 1800 guests and 40 vinters.
Application fee: $25. In-state tuition: $1557 per semester full-time (in district), $127 per credit hour part-time (in district), $1729 per semester full-time (out-of-district), $141 per credit hour part-time (out-of-district). Out-of-state tuition: $2949 per semester full-time, $243 per credit hour part-time. Program-related fees include $123–$139 for uniforms culinary; $231 for knife kit; $188 for pastry kit; $154–$194 for uniforms dining room.
In 2005, 8 scholarships were awarded (average award was $1000). Program-specific awards include Hotel and Restaurant Association scholarships, Scholarships sponsored by College Foundation; baking and pastry scholarship, Concierge Association of Charleston scholarship. Employment placement assistance is available. Employment opportunities within the program are available.
Average off-campus housing cost per month: $720.
Students may begin participation in January, May, and August. Application deadline for fall 2006 is August 7. Application deadline for summer 2006 is May 26. Applicants must submit a formal application and placement tests.
Chef Michael Carmel
Trident Technical College
PO Box 118067
Charleston, SC 29423-8067
World Wide Web: http://www.culinaryinstituteofcharleston.com/.