The Hospitality, Culinary & Tourism Institute (HCTI) Academic Department

Hospitality, Culinary & Tourism Institute

About Our Department

The Hospitality, Culinary & Tourism Institute (HCTI) provides students with a strong foundation of technical, business, operations and human relation skills for entry level and supervisory employment in Baking & Pastry Arts, Culinary Arts, and Hospitality Management. Located at the Monroe Center, its 6,500-square foot state-of-the-art instructional facility houses a 48-seat restaurant and two commercial kitchens, including an open à la carte and instructional kitchen with 16 workstations. HCTI delivers an immersive learning experience for students through a combination of classroom, online, and applied experiential learning, guest speakers, field trips and internships.

HCTI’s Culinary Arts and Supervision Associate Degree and Culinary Skills Certificate programs are also accredited by the American Culinary Federation, meeting nationally recognized educational standards of excellence and competencies, and program graduates are automatically eligible to receive professional certification.

Spotlights

HCTI Named Top 10 School for Culinary Students

HCTI has again earned honors as one of the Top Schools for Culinary Students in the country. Katom.com compiles the list based on a variety of factors, including cost, employment rate, program options, early career income, and more. Institutions were also ranked according to program flexibility and affordability while maintaining a strong education leading to job placement and financial success

HCTI Graduate Finds Success on “Next Level Chef”

TinekeYounger, a 2022 HCTI graduate, is currently competing on Gordon Ramsay’s “Next Level Chef,” a nationally-televised cooking competition show on FOX. Younger is one of 18 contestants –the winner will receive $250,000 and a year mentorship with the celebrity chefs

HCTI Graduate is the Youngest Executive Chef in DC

LoicSany, a 2018 HCTI graduate, was recently featured on the GRUBS Show, dedicated to showcasing fun and informational food videos. In the show viewers get to see what a typical day is like for Loic, the 29-year-old Executive Chef at Ala, a Michelin Guide restaurant in DC featuring Levantine cooking.

Programs of Study

	Baking and Pastry Arts

	Culinary Arts and Supervision

	Culinary Skills CEWD

	Food Business Entrreprenuership

	Health Meets Food: Culinary Medicine in Food Service

	Hospitality Management

	Hospitality Management CEWD

Faculty Contacts

Visit frederick.edu/ContactCEWD

Department Chair

Institute Manager
Elizabeth DeRose
Hospitality, Culinary & Tourism Institute Manager
(240) 629-7912
[email protected]

Academic Office Manager

Shela Stewart
[email protected]
240.629.7912, MC152B