Hospitality, Culinary & Tourism Institute Hospitality, Culinary & Tourism Institute

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 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:

  1. Provide comprehensive culinary curricula endorsed by industry leaders.

  2. Provide culinary students with a broad liberal arts core curricula for personal success.

  3. Recruit, develop, and retain talented faculty with appropriate credentials, education and experience.

  4. Establish industry partnerships in the local and global community that will reinforce our curricula by providing opportunities for our students and graduates to continue to learn and grow.

 

HCTI Program Data

 

Culinary Student Learning Outcomes

- Upon graduation, students will be able to:

  • Demonstrate food 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.

  • 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.

 

Hospitality Student Learning Outcomes

- Upon graduation, students will be able to:

  1. Analyze financial statements and budgets.

  2. Recognize and describe the range of technologies used in the operation and marketing of a hospitality business.

  3. Exhibit knowledge of traditional management theory, leadership and supervisory roles in the hospitality industry.

  4. Pass the NRAEF Food Protection Managers ServSafe™ examination and demonstrate industry standards in sanitation, safety, and personal hygiene.

  5. Exhibit interpersonal skills and respect in the treatment of colleagues and patrons.

  6. Classify the entities, facets, and professions that comprise the hospitality industry.

  7. Demonstrate an understanding of how to manage daily operations of a hospitality enterprise.

  8. 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.