The Frederick Community College (FCC) Hospitality, Culinary, and Tourism Institute (HCTI) recently earned accreditation and the highest possible evaluation result from The American Culinary Federation Education Foundation (ACFEF) Accrediting Commission.
 
“Earning accreditation with such high marks is an honor for our Hospitality, Culinary, and Tourism Institute,” FCC President Elizabeth Burmaster said. “We thank all our HCTI faculty and staff for providing such a strong program that ensures our College is creating the pipeline needed to help our local food service workforce thrive.”
 
The ACFEF Accrediting Commission is the national accrediting commission for culinary programs and is recognized by the Council on Higher Education Accreditation (CHEA). Being accredited provides students assurance that the program meets or exceeds established industry standards and that all instructors teaching courses are highly qualified. It also helps students with employment opportunities after program completion.
 
As part of the accreditation process, a team of ACFEF Accrediting Commission-trained evaluators conducted a three-day site visit of HCTI in December and reviewed a comprehensive self-study submitted by HCTI earlier in the year.
During the site visit, evaluators observed classes and interviewed HCTI students, alumni, faculty, staff, and community partners. They also observed culinary students and staff as they served a three-course gourmet meal to members of the public at 200 Monroe, the FCC student-run restaurant. The team found zero areas of non-compliance.
 
“This entire review and accreditation process was an outstanding opportunity for us to share the many strengths of our program,” said Elizabeth DeRose, HCTI program manager. “The evaluation team highlighted many areas in which we don’t just meet the standards, but go above and beyond. We are proud to receive this recognition that proves to prospective students and employers what our current students and graduates know – the HCTI program at FCC is a fantastic option for anyone looking to succeed in the food service industry.”
 
This is the first time HCTI was reviewed for accreditation. The accreditation covers both the associate degree in culinary arts and supervision and the culinary skills certificate. Students who complete either program will automatically be eligible to receive their professional certification from the American Culinary Federation.
 
For more information on HCTI, visit https://www.frederick.edu/programs/hospitality,-culinary,-tourism/culinary-arts-and-supervision.aspx.