Hospitality Management
Hospitality_Management.
Hospitality_Management.
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.

Hospitality Management A.A.S. Degree The Hospitality Management A.A.S. Degree Program prepares students as trained hospitality ‭professionals in a variety of hospitality sectors ‭including hotels, resorts, clubs, restaurants, ‭convention centers, and tourism-related ‭businesses. With input from current hiring ‭hospitality leaders, the program is designed ‭to ensure that students will learn the practical ‭skills needed to excel in the hospitality industry ‭in areas such as tourism, lodging, food and ‭beverage, and event planning.

Students will apply ‭what they learn through capstone projects and ‭experience in an internship. Course offerings ‭emphasize the professional competencies necessary to meet industry standards.

Graduates ‭should qualify for entry-level positions in the ‭hospitality sector and, with experience, advance ‭to managerial positions or continue on to four-year academic programs. Upon completion of ‭the program, students are immediately eligible ‭to apply for certification as a Certified Guest ‭Service Professional® (CGSP®) from the American ‭Hotel and Lodging Educational Institute (AHLEI). ‭With additional experience, graduates may be ‭eligible to apply for certification as a Certified ‭Hospitality Supervisor® (CHS®) from AHLEI.
 

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 Departmental Requirement HOS 121 Sanitation and Food Safety 1 Credit
3 Gen Ed Core Mathematics Gen Ed 3 Credits
4 Gen Ed Core HS Human Relations 3 Credits
5 Departmental Requirement HOS 110 Introduction to Hospitality Management   3 Credits

2Recommended Second Semester

6 Gen Ed Core HE 102, Nutrition in a Changing World (Satisfies PE/Health)   3 Credits
7 Departmental Requirement HOS 161 Event Management   3 Credits
8 Departmental Requirement HOS 163 Hospitality Operations   3 Credits
9 Departmental Requirement BU 103, Introduction to Business   3 Credits
10 Departmental Requirement ACCT 100 Business Accounting   3 Credits

3Recommended Third Semester

11 Departmental Requirement Arts & Humanities (CMSP 107 recommended) 3 Credits
12 Departmental Requirement HOS 216 Food and Beverage Operations   3 Credits
13 Departmental Requirement CIS 101 Information Systems & Technology 3 Credits
14 Departmental Requirement HOS 261 Applied Hospitality Management   3 Credits
15 Gen Ed Core Biological and Physical Sciences (BI 117 recommended) 3 Credits
16 Departmental Requirement HOS 265 HCTI Practicum   1 Credit

4Recommended Fourth Semester

17 Departmental Requirement BU 223 Human Resource Management 3 Credits
18 Departmental Requirement BU 227 Principles of Management 3 Credits
19 Gen Ed Core General Education Elective 3 Credits
20 Departmental Requirement HOS 250 Restaurant Production and Services   4 Credits
21 Departmental Requirement HOS 263 Hospitality Business Analysis   3 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.
Learning Outcomes
  • Analyze financial statements and budgets.
  • Apply principles of leadership and management in the operation of a hospitality business.
  • Recognize and describe the range of technologies used in the operation and marketing of a hospitality business.

2018-2019 Curriculum Pathway

2017-2018 Curriculum Pathway
 
* For curriculum information from earlier academic years, please refer to the archives of the FCC Academic Catalog.

Hospitality Management Certificate The Hospitality Management Certificate is a 36-credit program that prepares students for entry-level, supervisory positions in the hospitality industry. Courses provide knowledge and marketable skills in the areas of supervision, communication, and basic financial control procedures.

This program prepares students for employment as a manager in the hospitality industry and includes significant core concepts in the areas of sales, hospitality services, planning, accounting, human ‭resources, marketing, and operations.
 

Completion of the certificate, combined with appropriate work experience, can lead to positions such as restaurant supervisor, catering service manager, hotel front office supervisor, meeting and event coordinator, food purchasing agent, housekeeping supervisor, and more.
 

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 121 Sanitation and Food Safety 1 Credit
3 HOS 161 Event Management   3 Credits
4 HOS 163 Hospitality Operations   3 Credits
5 BU 103 Introduction to Business 3 Credits

2Recommended Second Semester

6 ACCT 100 Business Accounting   3 Credits
7 BU 223 Human Resource Management 3 Credits
8 HOS 216 Food & Beverage Operations   3 Credits
9 BU 227 Principles of Management 3 Credits

3Recommended Third Semester

10 HOS 250 Restaurant Production & Service   4 Credits
11 HOS 261 Applied Hospitality Management   3 Credits
12 HOS 263 Hospitality Business Analysis   3 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:
  • 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

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.

Hospitality Management Letter of Recognition The Hospitality Management Letter of Recognition prepares students for entry-level front-line ‭employment in the hospitality industry. Courses teach knowledge and marketable skills ‭in the areas of guest services, communication, ‭hospitality operations, event management, ‭and sanitation and food safety.

 

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 121 Sanitation and Food Safety   1 Credit
3 HOS 161 Event Management   3 Credits
4 HOS 163 Hospitality Operations   3 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.
2018-2019 Curriculum Pathway

2017-2018 Curriculum Pathway

Learning Outcomes:
  • Classify the entities, facets, and professions that comprise the hospitality industry.
  • Demonstrate an understanding of how to manage daily operations of a hospitality enterprise.
  • Demonstrate professional demeanor, attitude, and leadership needed for managerial positions in the hospitality industry.
  • Pass the NRAEF Food Protection Managers ServSafe™ examination and demonstrate industry standards in sanitation, safety, and personal hygiene.
  • 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.
* 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 Hospitality Management. 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.
person
Lodging Managers
$51,840.00/yr • +8%*
person
Meeting, Convention, and Event Planners
$47,350.00/yr • +10%*
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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for more salary and job
outlook information:
Admissions: Student Center (H106D) • 301.624.2716 Advising: Linganore Hall (L106) • 301.846.2471 Financial Aid: Student Center (H106C) • 301.846.2620