Hospitality, Culinary, & Tourism The Hospitality, Culinary, and Tourism Institute (HCTI) offers degree and certificate programs.

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Earn an Associate’s Degree to start your career or transfer to a four-year institution. Earn an accelerated credential to start your career or transfer to a four-year institution. Earn industry credentials to begin or further your career.

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Baking and Pastry Arts Baking and Pastry Arts Baking and Pastry Arts
Prepares students to assume positions as trained baking professionals in a variety of settings including restaurants, hotels, resorts, private clubs, catering, bakeries, cafes, bistros, contract food service companies, and more. Degree • Certificate
HCTI HCTI Culinary Arts and Supervision
The Culinary Arts and Supervision program trains students for careers as culinary professionals. Students are prepared for employment in a variety of settings and can choose from degree, certificate, and letter of recognition programs. Degree • Certificate • Letter of Recognition
Culinary Schools Culinary Schools Culinary Skills
Culinary Skills courses deliver knowledge and skills to students for entry-level careers as culinary professionals while also providing personal enrichment opportunities. Upon successful completion, participants receive documentation acknowledging attendance and participation. Continuing Education & Workforce Development
Hospitality_Management. Hospitality_Management. Hospitality Management
The Hospitality Management program provides students with knowledge and marketable skills in the areas of supervision, communication, and basic financial control procedures. Students are prepared to be employed as hospitality professionals in a variety of hospitality sectors and can choose from degree, certificate, and letter of recognition programs. Degree • Certificate • Letter of Recognition
Hospitality_Management Hospitality_Management Hospitality Management
CEWD Hospitality Management courses provide students with knowledge and marketable skills in the areas of supervision, communication, and basic financial control procedures. Students are prepared to be employed as hospitality professionals in a variety of hospitality sectors. Continuing Education enrollment is often for personal interest or career development and does not follow a specific curriculum path. Upon successful completion, participants receive documentation acknowledging attendance and participation. Continuing Education & Workforce Development
Health Meets Food Health Meets Food Health Meets Food: Culinary Medicine in Foodservice
Foodservice professionals are perfectly positioned to play a central role in changing the way Americans eat. This course provides foodservice professionals at any level with a unique combination of nutritional knowledge and improved healthy culinary skills so that they can effectively incorporate healthy options into menus to help consumers. Continuing Education & Workforce Development
FoodBusiness FoodBusiness Food Business Entrepreneurship
Build upon your skills and experience while increasing your credentials. Culminating in an exciting pitch competition, participants can showcase their new business concepts to local industry and financial community partners with opportunities to win monetary awards and/or customized mentorships with working professionals in the field. Continuing Education & Workforce Development
Prior Learning Assessment (PLA) Prior Learning Assessment (PLA) Prior Learning Assessment (PLA)
The evaluation of college-level or experience-based learning that an individual has achieved outside of traditional classroom environment that can be used to demonstrate college-level learning for academic credit awards. Learn more
HCTI HCTI 200 Monroe Restaurant
200 Monroe Restaurant provides Frederick Community College's Hospitality, Culinary and Tourism Institute (HCTI) students a capstone learning experience to cook for and serve the public as they near the completion of their associates degree. We invite you to come dine with us and indulge in a three-course gourmet meal created and served by FCC's HCTI students under the guidance of our Executive Chef and Maitre d' instructors. Learn more