Catalog Year 2017/2018
 

Career

The Hospitality, Culinary & Tourism Institute (HCTI) offers degree and certificate programs designed to provide students with a strong foundation of knowledge, skills and practical experience to succeed. Courses teach essential technical, business and human relation skills to prepare students for entry level and supervisory positions in the hospitality, culinary and tourism industry.

Contact

Elizabeth DeRose
Institute Manager
301.846.2404
HCTI@frederick.edu

HCTI Brochure

Download Program Brochure


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  • Students must complete their credit English and Mathematics within the first 24 credits.
  • One general education course must meet the cultural competence graduation requirement. 
  • CORE: The General Education CORE is that foundation of the higher education curriculum providing a coherent intellectual experience for all students. Students should check with an advisor or the transfer institution (ARTSYS) before selecting General Education CORE requirements. http://artsys.usmd.edu/
Course Credits

English

 
EN 101–English Composition 3

Mathematics

 
Mathematics Elective (GenEd course list)(Recommended MA 103) 3

Social & Behavioral Sciences

 
Social Science Elective (GenEd course list) (Recommend HS 102) 3

Arts & Humanities

 
Arts & Humanities Elective (GenEd course list) (Recommend CMSP 107) 3

Biological & Physical Sciences

 
Biological & Physical Sciences Elective (Gen Ed course list) (Recommended BI 117) 3

Interdisciplinary & Emergency Issues

 
HE 102 Nutrition in a Changing World 3

General Education Elective  
 
 (Gen Ed course list) 3

PE/Health Requirement  (HE 102 will satisfy the requirement) 

 

Departmental Requirements

 
HOS 110–Introduction to Hospitality Management 3
HOS 111Culinary Fundamentals 1
HOS 112–Culinary I 3
HOS 113–Culinary II  3
HOS 114–Culinary Baking 3
HOS 121–Sanitation & Food Safety 2
HOS 123–Purchasing & Cost Control  3
HOS 161–Event Management  3
HOS 210Garde Manger 3
HOS 214Advanced Baking and Pastry 3
HOS 216–Food and Beverage Operations 3
HOS 240International & American Regional Cuisine 3
HOS 250Restaurant Production & Service 3
INTR 103–Internship 3

Total

60
Designed to prepare students for entry-level cooking jobs in hotels, restaurants, supermarkets, country clubs, caterers, cafes and institutional kitchens. Basic hot and cold food preparation, production, presentation, and service skills are taught. Development of proper work habits, professionalism, and the practice of food safety and sanitation procedures are stressed.

 

Certificate

Course  Credits
Departmental Requirements
 
HOS 111–Culinary Fundamentals 1
HOS 112–Culinary I 3
HOS 113–Culinary II 3
HOS 114–Culinary Baking 3
HOS 121–Sanitation & Food Safety 2
HOS 123–Purchasing and Cost Control 3
HOS 214–Advanced Baking & Pastry 3 *
INTR 103Internship or HOS Elective 3 *
Total
21
 

(*Students moving from Certificate to AAS Degree will need to re-test in Math)

Designed to prepare students for entry-level cooking jobs in hotels, restaurants, supermarkets, country clubs, caterers, cafes and institutional kitchens. Basic hot and cold food preparation, production, presentation, and service skills are taught. Development of proper work habits, professionalism, and the practice of food safety and sanitation procedures are stressed.

 

Letter of Recognition

Course  Credits
Departmental Requirements
 
HOS 111–Culinary Fundamentals 1
HOS 112–Culinary I 3
HOS 114–Culinary Baking 3
HOS 121–Sanitation & Food Safety 2
Total
9
 
  • Students must complete their credit English and Mathematics within the first 24 credits.
  • One general education course must meet the cultural competence graduation requirement.
  • CORE: The General Education CORE is that foundation of the higher education curriculum providing a coherent intellectual experience for all students. Students should check with an advisor or the transfer institution (ARTSYS) before selecting General Education CORE requirements. http://artsys.usmd.edu/
Course Credits
English
 
EN 101–English Composition 3
Mathematics
 
Mathematics Elective 3/4
Social & Behavioral Sciences
 
Social Science Elective (Recommend HS 102) 3
Arts & Humanities
 
Arts & Humanities Elective (Recommend CMSP 107) 3
Biological & Physical Sciences
 
Biological & Physical Sciences Elective (Recommended BI 117) 3
Interdisciplinary & Emergency Issues
 
HE 102 Nutrition in a Changing World 3
General Education Elective    
 (Gen Ed course list) 3
PE/Health Requirement  (HE 102 will satisfy the requirement)  1/3
Departmental Requirements
 
ACCT 100–Business Accounting 3
BU 223–Human Resource Management 3
BU 275–Fundamentals of Leadership 3
HOS 110–Introduction to Hospitality 3
HOS 111Culinary Fundamentals 1
HOS 121–Sanitation & Food Safety 2
HOS 161–Event Management 3
HOS 163–Hospitality Operations 3
HOS 216–Food and Beverage Operations 3
HOS 218–Hospitality Information Systems 3
HOS 250–Restaurant Production & Service 3
HOS 261–Applied Hospitality Management 3
HOS 263–Hospitality Business Analysis 3
INTR 103–Internship 3
Total 60
Prepares students for employment as a manager in the hospitality industry.
 

Certificate (Formerly 26 credits)

Course  Credits
Departmental Requirements
 
ACCT 100–Business Accounting 3
BU 223–Human Resource Management 3
BU 275–Fundamentals of Leadership 3
HOS 110–Introduction to Hospitality Management 3
HOS 121–Sanitation and Food Safety 2
HOS 161–Event Management 3
HOS 163–Hospitality Operations 3
HOS 261–Applied Hospitality Management 3
HOS 263–Hospitality Business Analysis 3
INTR 103–Internship 3
Total 29
 

(Students moving from Certificate to AAS Degree will need to re-test in Math)

Prepares students for employment as a manager in the hospitality industry.
 

Letter of Recognition

Course  Credits
Departmental Requirements
 
HOS 110–Introduction to Hospitality Management 3
HOS 121–Sanitation and Food Safety 2
HOS 161–Event Management 3
HOS 163–Hospitality Operations 3
Total 11
 

Culinary Arts & Skills Program Overview


Prepares students to assume positions as trained culinary professionals in a variety of settings including restaurants, hotels, resorts, clubs, catering, contract food service, health care facilities, and more. Course offerings emphasize professional competencies necessary to meet industry standards. Upon completion, students may apply for Certified Culinarian® or Certified Pastry Culinarian® with the American Culinary Federation. Graduates often qualify for entry level positions such as lead line cook, station chef, assistant pastry chef, kitchen receiver/assistant kitchen manager, or catering associate. With experience, graduates may advance to positions such as sous chef, banquet chef, executive sous chef, executive chef, kitchen manager, food and beverage manager, or catering or banquet manager.
 

Culinary Arts & Skills Learning Outcomes

Upon successful completion, participating students will have the following industry skills and knowledge.

 

Culinary Skills Letter of Recognition

  1. Applies knowledge of quality standards and regulations governing food products in the purchasing function, and demonstrates the proper receiving and storing of food and non-food items.
  2. Applies the fundamentals of baking science to the preparation of a variety of products
  3. Develops an understanding of the basic principles of sanitation, safety, and first aid to apply to food service operations.
  4. Examines the basic concepts and principles of food preparation and applies flavoring and seasoning techniques to a wide variety of food products.
  5. Introduces culinary items, develops skills in knife usage, and provides an understanding of equipment identification and handling.
  6. Pass the NRAEF Food Protection Managers ServSafe™ examination and demonstrate industry standards in sanitation, safety, and personal hygiene.
  7. Provides an understanding of the hospitality industry and career opportunities in the field
 

Culinary Skills Career Certificate

Accomplish learning outcomes for Culinary Skills Letter of Recognition program as well as
  1. Applies advanced baking and pastry techniques to the prep of a variety of products.
  2. Applies the fundamentals of baking science to the preparation of a variety of products.
  3. Emphasizes the theory and practice of oral, written, and interpersonal communication used in the workplace.
  4. Studies costs behaviors and applies accounting and forecasting methods as a means of controlling and predicting costs in the areas of labor, food and beverage management, purchasing and property and equipment management.
 

Culinary Arts & Supervision A.A.S. Degree

Accomplish learning outcomes for the Culinary Skills Certificate program as well as
  1. Applies advanced baking and pastry techniques to the prep of a variety of products.
  2. Develops skills in producing a variety of cold food products and preparing items appropriate for buffet presentation, including decorative pieces.
  3. Develops understanding of origins of and geographical, cultural, and historical influences on international and American regional cuisines.
  4. Emphasizes the theory and practice of oral, written, and interpersonal communication used in the workplace.
  5. Examines the organization of the dining room and the functions required for successful management. Emphasis is placed on providing quality customer service.
  6. Introduces the varieties of alcoholic and non-alcoholic beverages and develops an appreciation for wine and food affinity and explains the laws and procedures related to responsible alcohol service.
  7. Prepares the student for the transition from employee to supervisor through the studies of styles of leadership and the development of skills in human relations management.

Hospitality Management Learning Outcomes


Upon successful completion, participating students will have the following industry skills and knowledge.
 

Hospitality Management Letter of Recognition

  1. Classify the entities, facets, and professions that comprise the hospitality industry.
  2. Demonstrate an understanding of how to manage daily operations of a hospitality enterprise.
  3. Demonstrate professional demeanor, attitude, and leadership needed for managerial positions in the hospitality industry.
  4. Pass the NRAEF Food Protection Managers ServSafe™ examination and demonstrate industry standards in sanitation, safety, and personal hygiene.
  5. Utilize the basic principles of critical thinking and problem solving to devise solutions to hospitality-related situations through the examination of restaurant, hotel operations, and event-planning scenarios.
 

Hospitality Management Certificate Program

Accomplish learning outcomes for Hospitality Letter of Recognition program as well as
  1. Discuss and describe the significant core concepts in the areas of sales, hospitality services, planning, accounting, human resources, marketing, and operations.
 

Hospitality Management A.A.S. Degree

Accomplish learning outcomes for Hospitality Certificate program as well as
  1. Analyze financial statements and budgets.
  2. Apply principles of leadership and management in the operation of a hospitality business.
  3. Recognize and describe the range of technologies used in the operation and marketing of a hospitality business.

Hospitality, Culinary & Tourism Institute

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

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
 

Culinary Skills Letter of Recognition

Designed to prepare students for entry-level prep/cooking/baking positions in commercial restaurant/foodservice kitchens, schools, health care facilities, grocery stores, resorts and clubs, hotels, and catering. Fundamental skills in preparation, primary cooking methods, and baking fundamentals are taught. Development of proper work habits, professionalism, and food safety and sanitation practices are stressed.
 

Culinary Skills Career Certificate

Designed to prepare students for entry-level cooking jobs in hotels, restaurants, supermarkets, country clubs, caterers, cafes and institutional kitchens. Basic hot and cold food preparation, production, presentation, and service skills are taught. Development of proper work habits, professionalism, and the practice of food safety and sanitation procedures are stressed.
 

Culinary Arts & Supervision A.A.S. Degree

Prepares students to assume positions as trained culinary professionals in a variety of settings including restaurants, hotels, resorts, clubs, catering, contract food service, health care facilities, and more. Course offerings emphasize professional competencies necessary to meet industry standards. Upon completion, students may apply for Certified Culinarian® or Certified Pastry Culinarian® with the American Culinary Federation. Graduates often qualify for entry level positions such as lead line cook, station chef, assistant pastry chef, kitchen receiver/assistant kitchen manager, or catering associate. With experience, graduates may advance to positions such as sous chef, banquet chef, executive sous chef, executive chef, kitchen manager, food and beverage manager, or catering or banquet manager.

 

 

Hospitality Management Letter of Recognition

Prepares students for entry-level front-line employment in the hospitality industry. Courses teach knowledge and marketable skills in the areas of guest services, communication, hospitality operations, event management, and sanitation and food safety.
 

Hospitality Management Career Certificate

Prepares students for employment as a manager in the hospitality industry. Courses teach knowledge and marketable skills in the areas of guest services, communication, hospitality operations, event management, and sanitation and food safety as well as significant core concepts in the areas of sales, hospitality services, planning, accounting, human resources, marketing, and operations.
 

Hospitality Management A.A.S. Degree

Prepares students as trained hospitality professionals in a variety of hospitality sectors including hotels, resorts, clubs, restaurants, convention centers, and tourism related businesses. With input from current hiring hospitality leaders, students learn practical skills needed to excel in the hospitality industry in areas such as tourism, lodging, food and beverage, and event planning. Students apply what they learn through capstone projects and an internship experience. Course offerings emphasize professional competencies necessary to meet industry standards. Graduates often qualify for entry-level positions in the hospitality sector and, with experience, advance to managerial positions or continue on to four year academic programs. Upon completion, students may apply for certification as a Certified Guest Service Professional® (CGSP®) from the American Hotel and Lodging Educational Institute (AHLEI). With additional experience, graduates may be eligible to apply for certification as a Certified Hospitality Supervisor® (CHS®) from AHLEI.
 

Culinary Scholarships

Scholarships have been established through the generosity of individuals, civic organizations and the business community to the Frederick Community College Foundation, Inc. The foundation manages the assets and determines the award level possible each year. To apply, complete the FCC scholarship application and the Free Application for Federal Student Aid (FAFSA). Scholarship decisions for the fall term will be made beginning June 1. Students should complete the college scholarship application to be eligible. For complete scholarship information, contact the Financial Aid office.

FCC Scholarships for Culinary Arts & Hospitality Students:
  • FoodPro Scholarship
  • Croghan Culinary Arts & Hospitality Institute Scholarship
  • Barbara Ann David Pacifico Memorial Hospitality Scholarship
  • The American Academy of Chefs/ American Culinary Federation Foundation Scholarships for College Students
  • Chaine des Rotisseurs Scholarship
  • Balestreri/Cutino Scholarship
  • Julia Child Memorial Scholarship
  • Ray & Gertrude Marshall Scholarship
  • Tomato Fest Scholarship
  • National Restaurant Association Scholarships for College Students:
  • GRI/ Giacomo Bologna Scholarship
  • AI Schuman Ecolab Undergraduate Entrepreneurial Scholarship
  • Coca-Cola Salute to Excellence Award Scholarship
  • NRAEF ManageFirst Program Scholarship
  • Diversity Scholarship Award
  • Corporate Co-Branded Scholarships
High School/ GED Graduate Scholarships
  • ProStart Student Scholarship

High School to Frederick Community College

FCC is proud to announce articulation agreements with the following institutions to ensure a seamless transition and advanced placement for high school graduates from corresponding programs. Please contact individual schools for program details.
  • Washington County Technical High School, Hospitality Services program
  • Frederick County Career and Tech Center, Culinary
  • Carroll County Career and Tech Center
 

 

Frederick Community College to 4-Year Schools

FCC is proud to announce articulation agreements with the following institutions to ensure a seamless transition for FCC students graduating with an A.A.S. in Culinary Arts & Supervision or an A.A.S. in Hospitality Management into corresponding programs.
  • Johnson & Wales University – B.S. Culinary Arts & Food Service Management
  • Stratford University – B.A. Culinary Management or B.A. Hospitality Management
  • University of Maryland Eastern Shore @ Shady Grove & Hagerstown - B.S. Hotel & Restaurant Manager

For more information, contact FCC Counseling & Advising (301.846.2471) or HCTI Institute Manager (Email or 301.846.2404) for details.