Culinary Skills and Baking & Pastry Arts
Develop hands-on skills for entry-level prep, cooking, and baking positions in commercial kitchens, from classical cooking techniques to baking and pastry fundamentals, and prepare for the ServSafe industry-recognized Food Manager certification. HCTI is accredited by The American Culinary Federation Education Foundation (ACFEF).
Program Information
Gain foundational skills required for entry-level prep, cooking, and baking positions in commercial kitchens. Develop classical cooking techniques, stock and sauce preparation, baking and pastry fundamentals, proper food sanitation, and safety practices.
Course Sequence Order
FCC Completion Awards
Earn an FCC Completion Award for each course completed, recognizing your growing skills and commitment to the field.
ServSafe Food Manager® Certification
Upon successful completion, you are eligible to sit for the ServSafe Food Manager® Certification Exam, an industry-recognized credential valued by employers across the hospitality industry.
Academic Credit Conversion
The ServSafe ServSafe Food Manager® Certification is eligible for academic credit conversion.
The Hospitality, Culinary & Tourism Institute (HCTI) at Frederick Community College is accredited by The American Culinary Federation Education Foundation (ACFEF) Accrediting Commission. FCC has demonstrated compliance with ACFEF-accredited standards for Program Eligibility, Program Mission and Goals, Organization and Administration, Faculty and Staff, Curriculum, Facilities, Student Services, and Program Assessment.
The ACFEF Accrediting Commission is recognized by the Council on Higher Education Accreditation (CHEA) and is committed to developing and monitoring globally recognized certifications based on skills, knowledge, integrity, and equality.
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At a Glance
Career Opportunities
Earning your Culinary Skills & Baking credential opens the door to meaningful, in-demand work in the food service industry. Culinary and baking professionals work in restaurants, hotels, bakeries, healthcare facilities, and catering operations, contributing their skills to every stage of food preparation and service. With the hospitality and food service industry among the fastest-growing sectors in the country, trained professionals are in high demand across our region.
Culinary Professionals
Culinary professionals prepare meals, baked goods, and pastries in a wide range of food service settings. Cooks apply classical cooking techniques and safe food handling practices to prepare everything from stocks and sauces to complete meals. In professional kitchens, culinary staff work across multiple stations, including prep, line cooking, and garde manger, developing speed, precision, and consistency with every service. Strong culinary professionals are sought after in full-service restaurants, institutional dining, hotel kitchens, and catering companies.
Baking Professionals
Baking professionals mix ingredients, shape doughs, and bake and decorate breads, cakes, pastries, and other baked goods according to standardized recipes. Both roles require attention to detail, a commitment to food safety and sanitation, and the ability to work efficiently in a fast-paced kitchen environment. Skilled bakers find opportunities in artisan bakeries, hotel pastry departments, grocery operations, and specialty dessert shops. Whether you see yourself behind a commercial oven or at a decorating station, this training builds the skills employers look for from day one.
Contact Us
Elizabeth DeRose
Director, Hospitality, Culinary & Tourism Institute
[email protected]
301.846.2404
Ysabell Lopez-Alvarez
Academic Office Manager
[email protected]
240.629.7912
Registration Office
Continuing Education & Workforce Development
[email protected]
301.624.2888
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