Hospitality, Culinary & Tourism Institute

Supporting the mission of Frederick Community College, the Hospitality, Culinary & Tourism Institute’s programs are designed to provide students with a strong culinary, baking, and hospitality management foundation and practical skills necessary to succeed in the food service and hospitality industry and/or pursue higher education at a four-year college or university.

1. Provide comprehensive culinary, baking and pastry and hospitality curricula endorsed by industry leaders.
   • Measure: Program Advisory Council (PAC) comprised of industry members endorse curricula at biannual PAC meetings.
     
     
2. Provide culinary, baking and pastry and hospitality students with a broad liberal arts core curricula for personal success.
   • Measure: Student are offered AAS degree meeting MHEC requirements and participate in an individualized internship experience related to their personal goals
     
     
3. Recruit, develop, and retain talented faculty with appropriate credentials, education and experience.
   • Measure: 100% of the faculty have a minimum of an Associate’s Degree in Culinary Arts, Baking and Pastry Arts, Food Service Management, or related discipline and minimum 5 years of work experience as an executive, sous or pastry chef in a leadership position with supervisory responsibilities and hold current ServSafe Food Manager’s Certification. FCC provides a minimum of two professional development opportunities for faculty each semester.
     
     
4. Establish industry partnerships in the local community that will reinforce our curricula by providing opportunities for students to continue to learn and grow.
   • Measure: We have a diverse range of at least 12 local community partners for internships, guest speakers, and/or field trips.
     
     
5. Continuously improve programs and services by enhancing access, flexibility and responsiveness to meet the changing needs of students and the community.
   • Measure: We have an annual program assessment and develop action plans in PAC meetings based on triangulation of program, student and community feedback

Upon graduation, students will be able to:

1. Demonstrate culinary or baking and pastry production, and customer service skills in both kitchen and dining room.
   • Measure: Successfully pass Restaurant Production and Service class.
     
     
2. Discuss cultural, historical and geographical influences on global cuisine and prepare various regional and international dishes.
   • Measure: Successfully pass International and American Regional Cuisine class (Culinary) or Artisan and Specialty Breads class (Baking).
     
     
3. Demonstrate industry standards in sanitation, safety, and personal hygiene.
   • Measure: Successfully pass the NRAEF Food Protection Managers ServSafe™ exam
     
     
4. Exhibit professional standards of conduct in the treatment of colleagues and patrons.
   • Measure: Successfully achieve the core learning outcomes of the HCTI Internship
     
     
5. Apply principles of effective purchasing and cost control for the culinary industry.
   • Measure: Successfully pass Purchasing and Cost Control class.
     
     
6. Apply recognized nutrition guidelines that lead to positive health benefits.
   • Measure: Successfully pass Nutrition in a Changing World class
     
     
7. Exhibit knowledge of traditional management theory, leadership and supervisory roles in the hospitality industry.
   • Measure: Successfully pass Food and Beverage Operations class