Culinary Arts & Supervision

Career

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. The course offerings 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.

Contact

Jon Kimbrough
Program Manager
240.629.7901 

Doree Lynn Miles
Academic Office Manager
301.846.2505
C-212

Program Brochure

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Courses Credits
English  
EN 101–English Composition 3
Mathematics  
Mathematics Elective (GenEd course list) 3/4
Social & Behavioral Sciences  
Social Science Elective ‡ (Recommend HS 102–Human Relations) 3
Arts & Humanities  
Communications Elective (GenEd course list) ‡  (Recommend CMSP 107-Career Communications) 3
Biological & Physical Sciences  
Biological & Physical Sciences Elective (Recommend BI 202–Human Ecology) 3/4
Interdisciplinary & Emerging Issues  
ID 209–Ethnic Diversity ‡ 3
PE/Health Elective (Recommend PE 154-Fitness for Living) 1/3
Other Requirements  
BU 272–Supervisory Management 3
HOS 109–Introduction to Culinary Arts 2
HOS 110–Introduction to Hospitality Management 3
HOS 112–Food Preparation I 3
HOS 113–Food Preparation II 3
HOS 114–Introduction to Baking and Pastry 3
HOS 115–Garde Manger 3
HOS 116–International Cuisine 3
HOS 117–Culinary Nutrition 3
HOS 121–Sanitation & Food Safety 1
HOS 123–Purchasing & Cost Control 3
HOS 216–Food and Beverage Operations 3
HOS 218–Hospitality Information Systems 3
Culinary Arts (HOS) or Business (BU) Elective 3
HOS 250–A la Carte Cooking or  
INTR 103–Internship 3
Total 61/65
 
‡ All degree-seeking students must complete a Cultural Competency course in order to graduate. ID 209 fulfills this requirement.
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
HOS 109–Introduction to Culinary Arts 2
HOS 112–Food Preparation I 3
HOS 113–Food Preparation II 3
HOS 114–Introduction to Baking and Pastry 3
HOS 115–Garde Manger 3
HOS 116–International Cuisine 3
HOS 117–Culinary Nutrition 3
HOS 121–Sanitation & Food Safety 1
HOS 250–A La Carte Cooking & Service 3
 Total 24
Provides students with knowledge and marketable skills in the areas of supervision, communication, and basic financial control procedures and prepares them for entry-level, supervisory positions in the hospitality industry. Completion of the certificate combined with the appropriate work experience can lead to positions such as restaurant supervisor, catering service manager, hotel front office supervisor, meeting & event coordinator, food purchasing agent, and housekeeping supervisor.

Gainful Employment Information

Courses Credits
HOS 110–Introduction to Hospitality Management 3
HOS 121–Sanitation & Food Safety 1
HOS 123–Purchasing & Cost Control 3
HOS 218–Hospitality Information Systems 3
BU 272–Supervisory Management 3
BU Elective (Recommend BU 274–Customer Relations) 3
Communications Elective (Recommend CMSP 107–Career Communications) 3
HOS 215–Catering & Event Management or  
HOS 216–Food & Beverage Operations or  
HOS 219–Foundations of Lodging Management 3
INTR 103–Internship 3
Total 25

Culinary Arts & Hospitality Institute 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
FCC’s Culinary Arts & Hospitality Institute conducts cooking classes and lectures at our facility 200 Monroe Avenue, Frederick, which was designed jointly by Chef Jon Kimbrough and architect Kevin Cromwell.

Perhaps the most state-of-the-art culinary instructional facility in Western Maryland, the facility was designed specifically with our students in mind.  Its design emphasizes the notion of small classes with individualized instruction.

The 6500-square-foot area houses a 40 seat restaurant and two commercial kitchens, including one open à la carte kitchen, and one instructional kitchen with individual work stations for 18 students. Outfitted with Vulcan commercial ovens, ranges, broilers, fryers and combination oven/steamers, the facility enables students to steam, poach, roast, broil, and bake simultaneously.

Q. How long does it take to complete the associate degree and certificate programs?

A: The associate degree program takes four semesters (2-years) full-time, including an internship, and the certificate programs take 2 semesters (1-year) full-time.

Q: When can I start classes at FCC?

A: There are two enrollment periods for Culinary Arts and Hospitality courses:
  • fall (late August/) and
  • spring (late January)

Q: How many credits and what classes should I register for my first semester?

A: New culinary students should take a minimum of seven (7) credits by registering for HOS 112 Food Preparation I (3), HOS 113 Food Preparation II (3) and HOS 121 Sanitation & Food Safety (1).

Q: Can I transfer credit for courses taken from another school?

A: Because of the unique nature of our curriculum, only select course work can be considered for transfer credit for culinary courses. Eligibility will be evaluated on a course-by-course basis during the advisement process.
Note: Students who have successfully completed academic credit for college level Math and English courses can waive pre-requisites for HOS 112 Food Preparation II and HOS 110 Introduction to Hospitality.

Q: How do I apply for Financial Aid?

A: Contact the Financial Aid office 301.864.2480 and file the Free Application for Federal Student Aid (FAFSA) online at www.fafsa.gov. FCC’s Federal Code is 002071.

FCC financial aid representatives can work with you to determine your eligibility for grants, loans, and need- and merit-based scholarships. FCC offers a variety of scholarships, and we encourage you to apply for them. The Culinary Arts newsletter includes information about additional industry-based scholarship opportunities.
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 Supervision 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)
The Culinary Arts & Hospitality Institute at FCC benefits from the guidance of an advisory committee that represents the culinary and hospitality field and the professional and educational communities.
The members are:

Gary Brooks

Owner/ Operator                       
Barley and Hops Grill & Microbrewery

Phil Bowers

President
Fountain Rock Management Group

Rayford Cook

Managing Partner
Bone Fish Grill

Rafael Fuentes

Executive Chef
Holiday Inn & Conference Center

Eddie Hillton ‘04

Alumnus

Randy Jones

Owner Operator            
Café 611

Raymond Maldo

General Manager/CEO
The Comus Inn at Sugarloaf Mountain

Terry Mason

Executive Chef
Danielle’s

Randy Olmstead

Owner Operator
The Perfect Truffle

Peter Plamondon, Jr.

Chairperson/President
Plamondon Companies, Inc.

Peter Plamondon, Sr.

Co-President
Plamondon Companies, Inc.

Todd Raynolds, CEC

Executive Chef
Fountain Head Country Club

Kyle Roberson

Executive Chef
Musket Ridge Golf Club

Donna Sowers

Manager, Food Services
Frederick Community College

Krystal Turner '05

Event Planner/ Alumnuae
The Lodge at Summit Ridge

Chef Dave Verdrager

Specialty Buyer
G.Cefalu’ & Bro. Inc.

Donald Wharton Jr.

Department Chairperson
Forestville Military Academy

Jack D. Walker

Executive Chef/ General Manager
Firestone’s Restaurant & Bar

Rich Walther

Human Resource Director
Food Pro Company

Charlie Zachmann

Culinary Arts Instructor
Frederick High School

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, cafés 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 Supervision Certificate

The Hospitality Supervision 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 Supervision Certificate program can be applied to the A.A.S. degree program. Students in the degree program complete additional General Education courses.

Culinary Scholarships

Scholarships have been established through the generosity of individuals, civic organizations and the business community to the Frederick Community College Foundation, Inc. The foundation manages the assets and determines the award level possible each year. To apply, complete the FCC scholarship application and the Free Application for Federal Student Aid (FAFSA). Scholarship decisions for the fall term will be made beginning June 1. Students should complete the college scholarship application to be eligible. For complete scholarship information, contact the Financial Aid office.

FCC Scholarships for Culinary Arts & Hospitality Students:
  • 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
Graduates of high schools that have established articulation agreements with FCC will enjoy a seamless transition and advanced placement. Institutions that currently have articulation agreements are listed below:
  • Washington County Technical High School, Hospitality Services program
  • Frederick County Career and Tech Center, Culinary
  • Carroll County Career and Tech Center
Contact your high school for additional information.

FCC has articulation agreements with the following institutions for students graduating with an A.A.S. in Culinary Arts and Supervision and who are looking for transfer opportunities.  For more information , contact the Counseling & Advising Office at 301.846.2471 or the Program Manager at 301.624.2768.
  • Johnson & Wales University – B.S. Culinary Arts & Food Service Management
  • Stratford University – B.A. Culinary Management or B.A. Hospitality Management
  • University of Maryland Eastern Shore at Shady Grove – B.S. Hotel & Restaurant Management

For more information, contact the Culinary Arts & Hospitality Program Manager at 301.788.9912