Catalog Year 2017/2018
 

Career

The Hospitality, Culinary & Tourism Institute (HCTI) offers degree and certificate programs designed to provide students with a strong foundation of knowledge, skills and practical experience to succeed. Courses teach essential technical, business and human relation skills to prepare students for entry level and supervisory positions in the hospitality, culinary and tourism industry.

Culinary Arts and Supervision Curriculum Pathway by Catalog Year

Contact

Elizabeth DeRose
Institute Manager
301.846.2404


HCTI Brochure

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  • Students must complete their credit English and Mathematics within the first 24 credits.
  • One general education course must meet the cultural competence graduation requirement. 
  • CORE: The General Education CORE is that foundation of the higher education curriculum providing a coherent intellectual experience for all students. Students should check with an advisor or the transfer institution (ARTSYS) before selecting General Education CORE requirements. http://artsys.usmd.edu/
Course Credits
English
 
EN 101–English Composition 3
Mathematics
 
Mathematics Elective (GenEd course list)(Recommended MA 103) 3
Social & Behavioral Sciences
 
Social Science Elective (GenEd course list) (Recommend HS 102) 3
Arts & Humanities
 
Arts & Humanities Elective (GenEd course list) (Recommend CMSP 105) 3
Biological & Physical Sciences
 
Biological & Physical Sciences Elective (Gen Ed course list) (Recommended BI 117) 3
Interdisciplinary & Emergency Issues
 
HE 102 Nutrition in a Changing World 3
General Education Elective    
 (Gen Ed course list) (Recommended CIS101) 3
PE/Health Requirement  (HE 102 will satisfy the requirement)  1/3
Departmental Requirements
 
HOS 110–Introduction to Hospitality Management 3
HOS 111Culinary Fundamentals 1
HOS 112–Culinary I 3
HOS 113–Culinary II  3
HOS 114–Culinary Baking 3
HOS 121–Sanitation & Food Safety 2
HOS 123–Purchasing and Cost Control  3
HOS 210Garde Manger 4
HOS 216–Food and Beverage Operations 3
HOS 230Applied Culinary Nutrition 3
HOS 240International & Regional Cuisine 4
HOS 250Culinary Production 4
INTR 103–Internship 3
Total 60
Designed to prepare students for entry-level cooking jobs in hotels, restaurants, supermarkets, country clubs, caterers, cafes and institutional kitchens. Basic hot and cold food preparation, production, presentation, and service skills are taught. Development of proper work habits, professionalism, and the practice of food safety and sanitation procedures are stressed.

Gainful Employment Information
 
Course  Credits
Departmental Requirements
 
HOS 111–Culinary Fundamentals 1
HOS 112–Culinary I 3
HOS 113–Culinary II 3
HOS 114–Culinary Baking 3
HOS 121–Sanitation & Food Safety 2
HOS 123–Purchasing and Cost Control 3
INTR 103Internship or HOS Elective 3
Total
18
Prepares students for employment as a manager in the hospitality industry.
 

Gainful Employment Information

 
Course  Credits
Departmental Requirements
 
BU 103–Introduction to Business 3
CIS 101–Information Systems and Technology 3
ACCT 101–Principles of Accounting I 3
BU2 73–Business Communication 3
BU2 27–Principles of Management 3
HOS 110–Introduction to Hospitality Management 3
HOS 216–Food and Beverage Operations  or
HOS 219–Foundations of Lodging Management
3
HOS 218–Hospitality Information Systems 3
HOS 121–Sanitation and Food Safety 2
Total 26

Culinary Arts & Hospitality Institute

The Hospitality, Culinary and Tourism Institute (HCTI) offers degree and certificate programs designed to provide students with a strong foundation of knowledge, skills and practical experience to succeed. Courses teach essential technical, business and human relation skills to prepare students for entry level and supervisory positions in the hospitality, culinary and tourism industry.

 

Mission Statement
The Culinary Arts and Hospitality programs at FCC are designed to provide students with the strong culinary foundation and practical skills necessary to succeed in the food service industry. Through hands-on preparation, students will develop skills in fundamental cooking techniques required in a commercial kitchen. Equally grounded in culinary arts and management, the degree content prepares students for entry-level cooking and supervisory positions in the hospitality industry.
 

ACFF Culinary Competencies

At FCC our core culinary courses are aligned with the American Culinary Federation Accrediting Commission's Core Culinary knowledge and skills competencies, which have been set by industry leaders in both culinary arts and culinary arts education.
 

NRAEF ManageFirst® Competencies

FCC has adopted the National Restaurant Association Educational Foundation (NRAEF) ManageFirst Program® for several of its hospitality courses because it provides students with the real-world skills necessary to excel as managers in the restaurant, hospitality, and food service industry. The program, developed by the NRAEF, was built with extensive input from industry professionals and academics. For each exam passed, students earn an NRAEF certificate, giving them a competitive advantage as they move into the job market. ManageFirst students are also eligible to participate in exclusive NRAEF events and are eligible for special NRAEF scholarships.
 

Memberships & Affiliations

FCC’s Culinary Arts & Hospitality Institute is a member of the following national organizations:
  • American Culinary Federation
  • National Restaurant Association
  • American Hotel and Lodging Association
  • International Council of Hotel, Restaurant & Institutional Education
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Culinary Skills Certificate Program – Learning Outcomes
Students will be able to:
  1. Produce multiple food products in a timely manner while demonstrating proficiency in both professional cooking and baking techniques.
  2. Demonstrate food production and customer service skills in both kitchen and dining room.
  3. Recognize ingredients from and perform cooking techniques associated with different regional, ethnic and international cuisines.
  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.

Hospitality Management Certificate Program – Learning Outcomes
Students will be able to:
  1. 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.
  2. Analyze the nutritional composition of a recipe and be able to modify and prepare dishes meeting recognized nutritional guidelines.
  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.

Culinary Arts and Supervision A.A.S. Degree Program – Learning Outcomes
Students will be able to:
  1. Accomplish all of the Learning Outcomes for both the Culinary Skills Certificate Program and the Hospitality Supervision Certificate Program (see above)
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Culinary Arts & Hospitality Institute

The Culinary Arts and Hospitality programs at FCC provide students with the strong culinary foundation and practical skills necessary to succeed in the food service industry. Through hands-on preparation, students develop skills in fundamental cooking techniques required in a commercial kitchen. Equally grounded in culinary arts and management, the Associate of Applied Science degree content prepares students for entry-level cooking and supervisory positions in the hospitality industry.

Core culinary courses are aligned with the American Culinary Federation Accrediting Commission’s core culinary knowledge and skills competencies, which have been set by industry leaders in both culinary arts and culinary arts education.
 

Culinary Skills Certificate

The Culinary Skills certificate program prepares students for entry-level cooking jobs in hotels, restaurants, supermarkets, country clubs, catering companies, caf├ęs and institutional kitchens.

Courses teach:
  • basic hot and cold food preparation,
  • food production, presentation, and service skills,
  • proper work habits and professionalism, and
  • nutrition, food safety and sanitation procedures.


Hospitality Management Certificate

The Hospitality Management certificate program prepares students for entry-level, supervisory positions in the hospitality industry. Courses teach knowledge and marketable skills in the areas of supervision, communication, and basic financial control procedures. 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, and housekeeping supervisor.
 

Culinary Arts & Supervision A.A.S. Degree

The A.A.S. degree program prepares students to assume positions as trained culinary professionals in a variety of food service settings including full-service restaurants, hotels, resorts, country clubs, catering, contract food service, and health care facilities. Courses emphasize the professional competencies necessary to meet industry standards. Graduates should qualify for entry-level positions such as line cook, station chef, and assistant pastry chef. With experience, graduates may advance to positions such as sous chef, executive chef, or food service manager or continue on to four-year academic programs.

All courses in the Culinary Arts Skills certificate program and the Hospitality Management Certificate program can be applied to the A.A.S. degree program. Students in the degree program complete additional General Education courses.
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