Hospitality Culinary and Tourism Institute - Frederick Community College

Hospitality, Culinary & Tourism Institute

Contact: Elizabeth DeRose, Director of Hospitality, Culinary and Tourism • [email protected] • 240-629-7912 Admissions: Jefferson Hall (1st floor) • [email protected] • 301.624.2716 Career & Academic Planning Services: Jefferson Hall (2nd floor) • [email protected] • 301.846.2478 Financial Aid: Jefferson Hall (3rd floor) • [email protected] • 301.846.2620

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Contact: Elizabeth DeRose, Director of Hospitality, Culinary and Tourism
[email protected] • 240-629-7912

Subscribe to Newsletter

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Baking and Pastry Arts A.A.S. Degree

Provides students with a practical, skill-based baking and pastry education that explores both classical and contemporary techniques in the production of breads, pastries, cakes, desserts, chocolates, and confections.

The course offerings emphasize the professional competencies necessary to meet industry standards. Students will complete a 240-hour practicum (internship) experience. Students earn several industry certifications such as ServSafe Food Manager^® and Certified Guest Service Professional^®, among others.

The Baking and Pastry A.A.S. degree program is accredited by the American Culinary Federation, meeting nationally recognized educational standards of excellence and competencies. It was also named one of the Top 10 Culinary Schools by Katom.com using data from the latest College Scorecard released by the Department of Education. Katom.com compiled a list of the best culinary schools based on a variety of factors, such as cost and employment rate as well as program options, early career income, and more. Institutions were ranked according to level of program flexibility and affordable rate while still providing a strong education leading to job placement and financial success.

View Current Pathway and Requirements for this Program.

Apply to FCC Register for Classes Catalog

*To view curriculum requirements for all previous catalog years and pathways for previous catalog years from 2021-2022 forward, please see previous catalog versions. If there are Pathways for years prior to 2021-2022, they will be listed by clicking the Archived Pathway button.

Baking and Pastry Arts Certificate

Prepares students to assume entry level positions as trained baking professionals in a variety of settings including restaurants, hotels, resorts, private clubs, catering, bakeries, cafes, bistros, contract food service companies, and more.

Provides students with a practical, skill-based baking and pastry education that explores both classical and contemporary techniques. This comprehensive certificate program includes the same technical training as the Baking and Pastry Arts AAS degree program, without the general education course requirements so it may be completed in a shorter time. Students will complete a 240-hour practicum (internship) experience. Students earn several industry certifications such as ServSafe Food Manager^® and Certified Guest Service Professional^®, among others.

The Baking and Pastry Certificate program is accredited by the American Culinary Federation, meeting nationally recognized educational standards of excellence and competencies. It was also named one of the Top 10 Culinary Schools by Katom.com using data from the latest College Scorecard released by the Department of Education. Katom.com compiled a list of the best culinary schools based on a variety of factors, such as cost and employment rate as well as program options, early career income, and more. Institutions were ranked according to level of program flexibility and affordable rate while still providing a strong education leading to job placement and financial success.

View Current Pathway and Requirements for this Program.

Apply to FCC Register for Classes Catalog

Culinary Arts and Supervision A.A.S. Degree

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. Students will complete a 240-hour practicum (internship) experience. Students earn several industry certifications such as ServSafe Food Manager® and Certified Guest Service Professional®, among others.

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, or kitchen manager.

The Culinary Arts and Supervision A.A.S. degree program is accredited by the American Culinary Federation, meeting nationally recognized educational standards of excellence and competencies. It was also named one of the Top 10 Culinary Schools by Katom.com using data from the latest College Scorecard released by the Department of Education. Katom.com compiled a list of the best culinary schools based on a variety of factors, such as cost and employment rate as well as program options, early career income, and more. Institutions were ranked according to level of program flexibility and affordable rate while still providing a strong education leading to job placement and financial success.

View Current Pathway and Requirements for this Program.

Apply to FCC Register for Classes Catalog

**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, but it may be completed any time after the 2nd semester.

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

2020-2021 Curriculum Pathway
2019-2020 Curriculum Pathway

*Course Renumbering Reference (for use with Pathways prior to 2019-2020)

2018-2019 Curriculum Pathway
2017-2018 Curriculum Pathway
2016-2017 Curriculum Pathway
2015 Curriculum Pathway

Culinary Skills Certificate

The Culinary Skills Certificate 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 and institutional kitchens. Basic hot/cold food preparation, production, presentation, and service skills are taught. Development of proper work habits, professionalism, food safety and sanitation procedures are stressed. Students will complete a 240-hour internship. Students will earn industry certifications such as ServSafe Food Manager® and Certified Guest Service Professional®.

The Culinary Skills Certificate program is accredited by the American Culinary Federation, meeting nationally recognized educational standards of excellence and competencies. It was also named one of the Top 10 Culinary Schools by Katom.com using data from the latest College Scorecard released by the Department of Education. Katom.com compiled a list of the best culinary schools based on a variety of factors, such as cost and employment rate as well as program options, early career income, and more. Institutions were ranked according to level of program flexibility and affordable rate while still providing a strong education leading to job placement and financial success.

View Current Pathway and Requirements for this Program.

Apply to FCC Register for Classes Catalog

**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, but it may be completed anytime after the 2nd semester.

Gainful Employment - Culinary Skills
Important information about the educational debt, earnings, and completion rates of students who attended this program.

2020-2021 Curriculum Pathway
2019-2020 Curriculum Pathway

*Course Renumbering Reference (for use with Pathways prior to 2019-2020)

2018-2019 Curriculum Pathway
2017-2018 Curriculum Pathway

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/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. Students will earn industry certifications including ServSafe Food Manager® and Certified Guest Service Professional®.

View Current Pathway and Requirements for this Program.

Apply to FCC Register for Classes Catalog

2020-2021 Curriculum Pathway
2019-2020 Curriculum Pathway

*Course Renumbering Reference (for use with Pathways prior to 2019-2020)

2018-2019 Curriculum Pathway
2017-2018 Curriculum Pathway

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.

The 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. Students will complete a 240-hour practicum (internship) experience. Students will earn several industry certifications such as Serv Safe Food Manager® and Certified Guest Service Professional®, among others. With additional experience, graduates may be eligible to apply for certification as a Certified Hospitality Supervisor® (CHS®) from AHLEI.

View Current Pathway and Requirements for this Program.

Apply to FCC Register for Classes Catalog

Internship Program
Internships help students integrate what is taught in school with what is required in the workplace. Students take internships to develop knowledge and skills valued by employers. At FCC, students in certain programs are eligible to receive credit for internships.

Learn More

2020-2021 Curriculum Pathway
2019-2020 Curriculum Pathway

Course Renumbering Reference (for use with Pathways prior to 2019-2020)

2018-2019 Curriculum Pathway

2017-2018 Curriculum Pathway

Hospitality Management Certificate

The Hospitality Management Certificate is a 36-credit program that prepares students for entry-level positions in the hospitality industry. Courses teach knowledge and marketable skills in the area of guest services, hospitality operations, budget and cost controls, management, marketing and human resources. Students will complete a 240-hour practicum (internship) experience. Students will earn several industry certifications such as ServSafe Food Manager® and Certified Guest Service Professional®, among others.

View Current Pathway and Requirements for this Program.

Apply to FCC Register for Classes Catalog

*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 final semester.

Gainful Employment - Hospitality Management
Important information about the educational debt, earnings, and completion rates of students who attended this program.

2020-2021 Curriculum Pathway
2019-2020 Curriculum Pathway

*Course Renumbering Reference (for use with Pathways prior to 2019-2020)

2018-2019 Curriculum Pathway
2017-2018 Curriculum Pathway

Hospitality Skills Letter of Recognition

The Hospitality Skills Letter of Recognition prepares students for entry-level front-line employment in the hospitality sector. Students will earn certifications as ServSafe Food Manager® and Certified Guest Service Professional®.

View Current Pathway and Requirements for this Program.

Apply to FCC Register for Classes Catalog

2020-2021 Curriculum Pathway
2019-2020 Curriculum Pathway

Course Renumbering Reference (for use with Pathways prior to 2019-2020)

2018-2019 Curriculum Pathway
2017-2018 Curriculum Pathway

Health meets Food: Culinary Medicine in Foodservice

Foodservice professionals are perfectly positioned to play a central role in changing the way Americans eat. This course provides foodservice professionals with a unique combination of nutritional knowledge and improved healthy culinary skills so that they can effectively incorporate healthy options into menus to help consumers.

Food Business Entrepreneurship & Pitch Competition

Build upon your skills and experience while increasing your credentials. Culminating in an exciting pitch competition, participants can showcase their new business concepts to local industry and financial community partners with opportunities to win monetary awards and/or customized mentorships with working professionals in the field.

Culinary Skills or Baking/Pastry Arts

Culinary Skills courses deliver knowledge and skills to students for entry-level careers as culinary professionals while also providing personal enrichment opportunities. Upon successful completion, participants receive documentation acknowledging attendance and participation.

200 Monroe

At the Hospitality, Culinary & Tourism Institute (HCTI), 200 Monroe Restaurant features fully equipped commercial kitchens and a full-service restaurant where HCTI students & actively acquire real-world learning, expert instruction and hands-on training opportunities throughout the year.

For related non-credit Continuing Education & Workforce Development (CEWD) programs, see the HCTI CEWD Programs. Please note that these courses are not affiliated with FCC credit or certificate programs. While CEWD courses do not provide academic credits, participants experience affordable, flexible, and rewarding programs. Select CEWD courses offer industry-recognized training for licensure and career certification at the state and national level.

Frederick County Public School students are eligible to receive free tuition and fees through Dual Enrollment at FCC for some courses taken during Fall or Spring semesters. FCPS students participating in dual enrollment may obtain required textbooks and materials at the FCC bookstore at no cost to the student. Students should speak with their high school counselor first if they plan to enroll in FCC courses or programs.

To find more information about how credits may transfer from Frederick Community College to a state four-year institution visit ARTSYS or consult a College advisor.

Find Jobs: Join Handshake

Food Service Managers

$63,060.00/yr • +2%*

Explore Hospitality Management
Career Communities

Lodging Managers

$65,360.00/yr • +10%*

Meeting, Convention, and Event Planners

$56,920.00/yr • +7%*

*Median pay, projected job growth or decline from 2023-2033. Data source: Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, May 2023 Edition.

Apply Now

Admissions: Jefferson Hall (1st floor) • [email protected] • 301.624.2716 Advising: Jefferson Hall(2nd floor) • [email protected] • 301.846.2471 Financial Aid: Jefferson Hall (3rd floor) • [email protected] • 301.846.2620

Baking and Pastry Arts A.A.S. Degree Provides students with a practical, skill-based baking and pastry education that explores both classical and contemporary techniques in the production of breads, pastries, cakes, desserts, chocolates, and confections.

Baking and Pastry Arts Certificate Prepares students to assume entry level positions as trained baking professionals in a variety of settings including restaurants, hotels, resorts, private clubs, catering, bakeries, cafes, bistros, contract food service companies, and more.

Hospitality Skills Letter of Recognition The Hospitality Skills Letter of Recognition prepares students for entry-level front-line employment in the hospitality sector. Students will earn certifications as ServSafe Food Manager® and Certified Guest Service Professional®.

Baking and Pastry Arts A.A.S. Degree

Provides students with a practical, skill-based baking and pastry education that explores both classical and contemporary techniques in the production of breads, pastries, cakes, desserts, chocolates, and confections.

Baking and Pastry Arts Certificate

Prepares students to assume entry level positions as trained baking professionals in a variety of settings including restaurants, hotels, resorts, private clubs, catering, bakeries, cafes, bistros, contract food service companies, and more.

Hospitality Skills Letter of Recognition

The Hospitality Skills Letter of Recognition prepares students for entry-level front-line employment in the hospitality sector. Students will earn certifications as ServSafe Food Manager® and Certified Guest Service Professional®.