Hospitality, Culinary & Tourism Institute
Mission, Goals & Outcomes
HCTI Program Mission
“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.”
HCTI Program Goals:
- 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.
- 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
- 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.
- 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.
- 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
HCTI Program Data
HCTI Student Learning Outcomes
- Upon graduation, students will be able to:
- 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.
- 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).
- Demonstrate industry standards in sanitation, safety, and personal hygiene.
Measure: Successfully pass the NRAEF Food Protection Managers ServSafe™ exam
- Exhibit professional standards of conduct in the treatment of colleagues and patrons.
Measure: Successfully achieve the core learning outcomes of the HCTI Internship
- Apply principles of effective purchasing and cost control for the culinary industry.
Measure: Successfully pass Purchasing and Cost Control class.
- Apply recognized nutrition guidelines that lead to positive health benefits.
Measure: Successfully pass Nutrition in a Changing World class
- Exhibit knowledge of traditional management theory, leadership and supervisory roles in the hospitality industry.
Measure: Successfully pass Food and Beverage Operations class