Culinary Arts & Hospitality Institute

Facilities Overview

FCC’s Culinary Arts & Hospitality Institute conducts cooking classes and lectures at our new facility in FCC's Advanced Workforce Training Center (AWTC) at 200 Monroe Avenue.

In fall 2010 the Culinary Arts & Hospitality Institute moved to its new location, which was designed jointly by Chef Jon Kimbrough and architect Kevin Cromwell. 

Perhaps the most state-of-the-art culinary instructional facility in Western Maryland, the facility was designed specifically with our students in mind.  Its design emphasizes the notion of small classes with individualized instruction. 

The 6500-square-foot area houses a 40 seat restaurant and two commercial kitchens, including one open à la carte kitchen, and one instructional kitchen with individual work stations for 18 students. Outfitted with Vulcan commercial ovens, ranges, broilers, fryers and combination oven/steamers, the facility enables students to steam, poach, roast, broil, and bake simultaneously.

Culinary Arts & Hospitality Institute

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• Learning Outcomes
• Learning Outcomes - Culinary Supervision
• Learning Outcomes - Hospitality Supervision
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• Program Brochure