Culinary Arts & Hospitality Institute

About

Culinary Arts and Hospitality Institute Culinary Arts & Hospitality Institute Mission Statement
The Culinary Arts and Hospitality programs at FCC are designed to provide students with the strong culinary foundation and practical skills necessary to succeed in the food service industry. Through hands-on preparation, students will develop skills in fundamental cooking techniques required in a commercial kitchen. Equally grounded in culinary arts and management, the degree content prepares students for entry-level cooking and supervisory positions in the hospitality industry.

ACFF Culinary Competencies
At FCC our core culinary courses are aligned with the American Culinary Federation Accrediting Commission's Core Culinary knowledge and skills competencies, which have been set by industry leaders in both culinary arts and culinary arts education.

NRAEF ManageFirst® Competencies
FCC has adopted the National Restaurant Association Educational Foundation (NRAEF) ManageFirst Program® for several of its hospitality courses because it provides students with the real-world skills necessary to excel as managers in the restaurant, hospitality, and food service industry. The program, developed by the NRAEF, was built with extensive input from industry professionals and academics. For each exam passed, students earn an NRAEF certificate, giving them a competitive advantage as they move into the job market. ManageFirst students are also eligible to participate in exclusive NRAEF events and are eligible for special NRAEF scholarships.

Memberships & Affiliations
FCC’s Culinary Arts & Hospitality Institute is a member of the following national organizations:

  • American Culinary Federation
  • National Restaurant Association
  • American Hotel and Lodging Association
  • International Council of Hotel, Restaurant & Institutional Education