Culinary Arts and Supervision
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Contact: Elizabeth DeRose, Institute Manager • • 240-629-7912 Admissions: Student Center (H106D) • • 301.624.2716 Advising: Linganore Hall (L106) • • 301.846.2471 Financial Aid: Student Center (H106C) • • 301.846.2620
Contact: Elizabeth DeRose, Institute Manager
240-629-7912

1Apply

Use the Online Application to apply for admission to FCC. This is the first step to enrolling in credit courses to get a degree or certificate. After you apply, you will receive a letter in the mail which contains your student ID number and your email username that will allow you to access your online myFCC account. You will need this information for each step of the enrollment process.
 

Complete the Free Application for Federal Student Aid (FAFSA) to determine your qualifications for federal and state aid, institutional grants, work study options, and student loans.
 

Apply for scholarships through the FCC Foundation.
Visit Cost & Financial Aid for information about paying your bill and applying for financial aid.
View enrollment checklists for new students.
View all required registration forms.
 

FCC operates with open admissions by offering admittance to all students who apply to the College. Some areas of study have additional, program-level admissions requirements. Selective admissions programs include: NursingRespiratory CareSurgical Technology, and the Honors College.
 

Recognizing that not everyone arrives with the same educational background, and not everyone is ready for the same level of math and English classes, there are a few things you will need to do to help us to successfully place you academically.
 

To comply with the Maryland College and Career Readiness Act of 2013 and the Academic Placement and Assessment Procedure of FCC, the College requires that:
 

  • Upon entering the College, all new students, unless otherwise exempted, must complete all mathematics, reading, writing and skills placement tests before enrolling in developmental or credit courses.
  • Upon entering the College, all new students who are seeking a degree must file a degree plan that is developed in consultation with an academic advisor.
  • Upon reaching 24 credits, all new students must have completed developmental courses and the first college level English and math courses required by their degree plan.


If you are seeking non-credit continuing education courses for professional development, skill building, or personal enrichment, visit Continuing Education & Workforce Development (CEWD) Registration.

2Test

All new students must complete placement tests in mathematics, reading, writing, and skills placement before enrolling in developmental or credit courses. In special circumstances, the College may exempt placement test requirements for students with previous college credits, grades, or test scores that meet specific criteria.

In order to determine if you need to take placement tests you will need to submit the following documents:
  1. High school transcript and previous college transcripts
  2. College entrance exam scores from SAT and/or ACT
  3. Advanced Placement (AP) test scores and International Baccalaureate (IB) test scores


These documents will determine which placement tests you are required to take, the courses you should register for, and/or the courses you are eligible to receive credit for based on previous grades or scores.

 

FCC administers the ACCUPLACER test to ensure the appropriate placement level for all new students. Students are advised to prepare for the ACCUPLACER test as they would any other exam to confirm accurate placement by academic skill level. For more information about the ACCUPLACER and academic placement and assessment, visit the Testing Center.



To be exempt from the ACCUPLACER, you need to have earned the following scores within the past five years:

SAT Score
  • Reading: 480
  • Math: 530
ACT Score
  • English: 21
  • Reading: 21
  • Math: 21
AP Score
  • English Language & Composition: 3 or better
  • English Literature & Composition: 3 or better
  • Calculus or Statistics: 3 or better
IB Score
  • Language: A
  • Literature: SL or HL and/or Language A
  • Language & Literature: SL or HL
  • Mathematics: SL or HL and/or Further Math

3See Advisor

New credit students seeking a degree are required to consult an advisor to develop a degree plan. New students should schedule a consultation after completing the admissions and testing steps, and activating a myFCC account.

 

All new students planning to attend FCC for their first college experience will participate in the ROAR program, which includes:
 

  • an online orientation, presented by FCC students to prepare you for college
  • an on-campus meeting with an advisor to help you develop your academic plan
  • the registration lab where you'll learn how to enroll yourself into classes


Learn more and start the ROAR process here.

 

Dual enrollment and transfer students should submit official college transcripts from previous institutions to the Registration & Records Office for official transfer credit evaluation prior to meeting with an academic advisor.

 

Walk in advising is available in the Counseling & Advising Office. You can also send a message to emailadvising via your myFCC email account. When you meet with an advisor, be sure to bring your photo ID and any documents that might be helpful (unofficial transcripts, test results, ACT/SAT scores).

 

For more information about academic planning and advising, see Counseling & Advising.
 

4Register

There are two ways to register for classes:

  1. Register online for credit courses using Campus Solutions
  2. Register in-person via the Welcome Center (Jefferson Hall Suite 101).

In addition to registering for classes, Campus Solutions allows you to make a payment, see your grades, obtain unofficial transcripts, print class schedules and update your personal information.

5Pay

Your enrollment at Frederick Community College is complete when you have paid for your courses. Please take note of important payment deadlines. You can either pay in-full or sign up for the interest-free payment plan.

‭To apply for Financial Assistance, complete the Free Application for Federal Student Aid (FAFSA) and take advantage of federal, state, and institutional grants, work study, and student loans.

To apply for Scholarships through The FCC Foundation, Inc., click here.

For more information about paying your bill and financial aid, see Cost and Financial Aid.

6Buy Books

Textbooks are available through the FCC bookstore. Have your course schedule ready to easily find the required textbooks for your courses.

7Attend Class

Congratulations! You are enrolled and ready to begin attending classes at Frederick Community College. If you have questions or need additional guidance during your time of study, please reach out to your program manager or academic advisor. Some students may be eligible for specialized advising through the Office of Multicultural Student Services, the Office of Disability Services, Veteran Services, or the Office of Adult Services. Check your myFCC account and your FCC email for important alerts and announcements.

Culinary Arts and Supervision A.A.S. Degree The Culinary Arts and Supervision A.A.S. Degree Program prepares students to assume positions as ‭trained culinary professionals in a variety of ‭settings including restaurants, hotels, resorts, ‭clubs, catering, contract food service, health ‭care facilities, and more. The course offerings ‭emphasize the professional competencies ‭necessary to meet industry standards. Upon completion of the program, students are ‭immediately eligible to apply for Certified Culinarian® or Certified Pastry Culinarian® with the American Culinary Federation.

Graduates ‭should qualify for entry level positions such as ‭lead line cook, station chef, assistant pastry chef, ‭kitchen receiver/assistant kitchen manager, or ‭catering associate. With experience, graduates ‭may advance to positions such as sous chef, ‭banquet chef, executive sous chef, executive ‭chef, kitchen manager, food and beverage ‭manager, or catering or banquet manager.
 
Guided Pathway to Success (GPS)
Suggested schedules map your path to degree completion. Full-time student: Follow the green semester blocks in order. Part-time student: Follow the blue course sequence at your own pace. Students should meet with an advisor each semester to carefully select and sequence courses based on their specific academic goals and interests.
 
Students who take fewer than 15 credits each semester or who require developmental English or math coursework will need additional semesters to complete their degrees. Summer and January term classes may help students to make faster progress. General Education CORE courses can often be taken in any semester. One course must be designated as a Cultural Competence course. Refer to the college catalog for course details and the list of General Education and Cultural Competence classes.
 
Students are strongly recommended to consult an FCC advisor to select elective courses. Students planning to transfer may also reference ARTSYS, the Maryland Articulation System. 

1Recommended First Semester

1 Gen Ed Core EN 101 English Composition 3 Credits
2 Gen Ed Core Mathematics 3 Credits
3 Departmental Requirement HOS 112 Culinary I   3 Credits
4 Departmental Requirement HOS 114 Culinary Baking   3 Credits
5 Departmental Requirement HOS 121 Sanitation and Food Safety 1 Credit

2Recommended Second Semester

6 Departmental Requirement HS 102, Human Relations (Social and Behavioral Sciences) 3 Credits
7 Departmental Requirement HOS 110 Introduction to Hospitality Management   3 Credits
8 Departmental Requirement HOS 113 Culinary II   3 Credits
9 Departmental Requirement HOS 214 Advanced Baking and Pastry   4 Credits
10 Departmental Requirement HOS 123 Purchasing and Cost Control   3 Credits

3Recommended Third Semester

11 Gen Ed Core General Education Elective 3 Credits
12 Gen Ed Core Arts & Humanities (Recommend CMSP 107) 3 Credits
13 Gen Ed Core HE 102, Nutrition in a Changing World (Satisfies PE/Health) 3 Credits
14 Departmental Requirement HOS 210 Garde Manger   4 Credits
15 Departmental Requirement HOS 216 Food and Beverage Operations   3 Credits
16 Departmental Requirement HOS 265, HCTI Practicum* (Recommend Summer)   1 Credit

4Recommended Fourth Semester

17 Gen Ed Core Biological and Physical Sciences 3 Credits
18 Departmental Requirement HOS 161 Event Management   3 Credits
19 Departmental Requirement HOS 240 International and American Regional Cuisine   4 Credits
20 Departmental Requirement HOS 250 Restaurant Production and Service   4 Credits
Take within the first 24 credits Fall Only Spring Only Available Online

Milestone Course - take within recommended credit range to stay on track for completion

Note: Courses offered online may not be available every semester. Please see the course schedule to confirm course formats.
Take within the first 24 credits Fall Only

Spring Only Available Online

Milestone Course - take within recommended credit range to stay on track for completion

Note: Courses offered online may not be available every semester. Please see the course schedule to confirm course formats.
*HCTI Practicum requires a minimum of 240 hours of work experience at approved site. It is recommended the practicum be completed during a summer term after the 2nd semester. Alternatively, it can be completed during the fall semester of the final year.

Learning Outcomes:
  • Produce multiple food products in a timely manner while demonstrating proficiency in both professional cooking and baking techniques.
  • Demonstrate food production and customer service skills in both kitchen and dining room.
  • Recognize ingredients from and perform cooking techniques associated with different regional, ethnic and international cuisines.
  • Pass the NRAEF Food Protection Managers ServSafe™ examination and demonstrate industry standards in sanitation, safety, and personal hygiene.
  • Exhibit interpersonal skills and respect in the treatment of colleagues and patrons.
  • Calculate and/or adjust recipe yields, ingredient and recipe costs, and menu cost using at least two different pricing methods, considering fixed and labor costs.
  • Analyze the nutritional composition of a recipe and be able to modify and prepare dishes meeting recognized nutritional guidelines.
  • Exhibit knowledge of traditional management theory, leadership and supervisory roles in the hospitality industry.
  • Pass the NRAEF Food Protection Managers ServSafe™ examination and demonstrate industry standards in sanitation, safety, and personal hygiene.
  • Exhibit interpersonal skills and respect in the treatment of colleagues and patrons.

2018-2019 Curriculum Pathway

2017-2018 Curriculum Pathway

2016-2017 Curriculum Pathway

2015 Curriculum Pathway

Available Scholarships for this Program:
  • FoodPro Scholarship
  • Croghan Culinary Arts & Hospitality Institute Scholarship
  • Barbara Ann David Pacifico Memorial Hospitality Scholarship
  • The American Academy of Chefs/ American Culinary Federation Foundation
  • Scholarships for College Students
  • Chaine des Rotisseurs Scholarship
  • Balestreri/Cutino Scholarship
  • Julia Child Memorial Scholarship
  • Ray & Gertrude Marshall Scholarship
  • Tomato Fest Scholarship
  • National Restaurant Association Scholarships for College Students
  • GRI/ Giacomo Bologna Scholarship
  • AI Schuman Ecolab Undergraduate Entrepreneurial Scholarship
  • Coca-Cola Salute to Excellence Award Scholarship
  • NRAEF ManageFirst Program Scholarship
  • Diversity Scholarship Award
  • Corporate Co-Branded Scholarships
  • High School/GED Graduate Scholarships
  • ProStart Student Scholarship
* For curriculum information from earlier academic years, please refer to the archives of the FCC Academic Catalog.

Culinary Skills Certificate The Culinary Skills Certificate Program is a comprehensive full-time day or evening program designed to prepare students for entry-level cooking jobs in hotels, restaurants, supermarkets, country clubs, caterers, cafes, institutional kitchens and more. Basic hot and cold food preparation, production, presentation, and service skills are taught. Development of proper cooking methods, work habits, professionalism, and the practice of food safety and sanitation procedures are stressed.

 
Guided Pathway to Success (GPS)
Suggested schedules map your path to degree completion. Full-time student: Follow the green semester blocks in order. Part-time student: Follow the blue course sequence at your own pace. Students should meet with an advisor each semester to carefully select and sequence courses based on their specific academic goals and interests. Students who require developmental English or math coursework will need additional semesters to complete their certificate. Summer and January term classes may help students to make faster progress.

1Recommended First Semester

1 HOS 110 Introduction to Hospitality Management   3 Credits
2 HOS 112 Culinary I   3 Credits
3 HOS 114 Culinary Baking   3 Credits
4 HOS 121 Sanitation and Food Safety   1 Credit

2Recommended Second Semester

5 HOS 113 Culinary II   3 Credits
6 HOS 123 Purchasing and Cost Control   3 Credits
7 HOS 214 Advanced Baking and Pastry   4 Credits
8 HOS 210 Garde Manger   4 Credits

3Recommended Third Semester

9 HOS161 Event Management   3 Credits
10 HOS 216 Food and Beverage Operations   3 Credits
11 HOS240 International & American Cuisine   4 Credits
12 HOS 250 Restaurant Production & Service   4 Credits
13 HOS 265 HCTI Practicum   1 Credit
Take within the first 24 credits Fall Only Spring Only Available Online

Milestone Course - take within recommended credit range to stay on track for completion

Note: Courses offered online may not be available every semester. Please see the course schedule to confirm course formats.
Take within the first 24 credits Fall Only

Spring Only Available Online

Milestone Course - take within recommended credit range to stay on track for completion

Note: Courses offered online may not be available every semester. Please see the course schedule to confirm course formats.

Learning Outcomes:
  • Produce multiple food products in a timely manner while demonstrating proficiency in both professional cooking and baking techniques.
  • Demonstrate food production and customer service skills in both kitchen and dining room.
  • Recognize ingredients from and perform cooking techniques associated with different regional, ethnic and international cuisines.
  • Pass the NRAEF Food Protection Managers ServSafe™ examination and demonstrate industry standards in sanitation, safety, and personal hygiene.
  • Exhibit interpersonal skills and respect in the treatment of colleagues and patrons.

2018-2019 Curriculum Pathway

2017-2018 Curriculum Pathway

Gainful Employment   Important information about the educational debt, earnings, and completion rates of students who attended this program.
* For curriculum information from earlier academic years, please refer to the archives of the FCC Academic Catalog.

Culinary Skills Letter of Recognition The Culinary Skills Letter of Recognition Program is designed to prepare students for entry-level prep/cooking/baking positions in commercial ‭restaurant and food service kitchens, schools, health ‭care facilities, grocery stores, resorts and clubs, ‭hotels, and catering. Fundamental skills in preparation, primary cooking methods, and baking fundamentals are taught. Development ‭of proper work habits, professionalism, and food ‭safety and sanitation practices are stressed.

 

Guided Pathway to Success (GPS)
Suggested schedules map your path to degree completion. Full-time student: Follow the green semester blocks in order. Part-time student: Follow the blue course sequence at your own pace. Students should meet with an advisor each semester to carefully select and sequence courses based on their specific academic goals and interests. Students who require developmental English or math coursework will need additional semesters to complete their letter of recognition. Summer and January term classes may help students to make faster progress.

1Recommended First Semester

1 HOS 110 Introduction to Hospitality Management   3 Credits
2 HOS 112 Culinary I   3 Credits
3 HOS 114 Culinary Baking   3 Credits
4 HOS 121 Sanitation and Food Safety 1 Credit
Take within the first 24 credits Fall Only Spring Only Available Online

Milestone Course - take within recommended credit range to stay on track for completion

Note: Courses offered online may not be available every semester. Please see the course schedule to confirm course formats.
Take within the first 24 credits Fall Only

Spring Only Available Online

Milestone Course - take within recommended credit range to stay on track for completion

Note: Courses offered online may not be available every semester. Please see the course schedule to confirm course formats.
2018-2019 Curriculum Pathway

2017-2018 Curriculum Pathway

Learning Outcomes:
  • Applies knowledge of quality standards and regulations governing food products in the purchasing function, and demonstrates the proper receiving and storing of food and non-food items.
  • Applies the fundamentals of baking science to the preparation of a variety of products
  • Develops an understanding of the basic principles of sanitation, safety, and first aid to apply to food service operations.
  • Examines the basic concepts and principles of food preparation and applies flavoring and seasoning techniques to a wide variety of food products.
  • Introduces culinary items, develops skills in knife usage, and provides an understanding of equipment identification and handling.
  • Pass the NRAEF Food Protection Managers ServSafe™ examination and demonstrate industry standards in sanitation, safety, and personal hygiene.
  • Provides an understanding of the hospitality industry and career opportunities in the field
* For curriculum information from earlier academic years, please refer to the archives of the FCC Academic Catalog.
For related non-credit continuing education and workforce development programs, see Culinary Skills. While continuing education and workforce development courses do not provide academic credits, participants experience affordable, flexible and rewarding programs, with select courses offering industry recognized training for licensure and career certification at the state and national level.
Students can transfer the equivalent of 60 credits to any four-year institution in Maryland. To find more information about how credits will transfer from Frederick Community College to a state four-year institution visit ARTSYS or consult a College advisor.

Frederick Community College has articulation agreements with the following institutions, allowing students a seamless transfer experience. Students who plan to transfer should speak with an advisor or program manager from their chosen transfer institution before selecting elective courses.
person
Chefs and Head Cooks
$43,180.00/yr • +9%*
person
Cooks
$22,850.00/yr • +5%*
person
Food Service Managers
$50,820.00/yr • +5%*
*Median pay, projected job growth or decline from 2014-2024. Data source: Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, 2016-17 Edition
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outlook information:
Admissions: Student Center (H106D) • 301.624.2716 Advising: Linganore Hall (L106) • 301.846.2471 Financial Aid: Student Center (H106C) • 301.846.2620