Culinary Arts and Supervision
Culinary Arts and Supervision
Contact: Elizabeth DeRose, Institute Manager • • 240-629-7912 Admissions: Jefferson Hall (J200) • • 301.624.2716 Advising: Jefferson Hall (J200) • • 301.846.2471 Financial Aid: Jefferson Hall (J300) • • 301.846.2620
Contact: Elizabeth DeRose, Institute Manager
240-629-7912

1Apply

Use the Online Application to apply for admission to FCC. This is the first step to enrolling in credit courses to get a degree or certificate. After you apply, you will receive a letter in the mail which contains your student ID number and your email username that will allow you to access your online myFCC account.  Prior to enrolling, prospective veteran and military students should speak with an Education Services Officer (ESO) or an FCC Veteran and Military Services representative. Please call 301-624-2836 to set up an appointment.   You will need this information for each step of the enrollment process.

Complete the Free Application for Federal Student Aid (FAFSA) to determine your qualifications for federal and state aid, institutional grants, work study options, and student loans.
 

Apply for scholarships through the FCC Foundation.
Visit Cost & Financial Aid for information about paying your bill and applying for financial aid.
View enrollment checklists for new students.
View all required registration forms.
 

FCC operates with open admissions by offering admittance to all students who apply to the College. Some areas of study have additional, program-level admissions requirements. Selective admissions programs include: NursingRespiratory CareSurgical Technology, and the Honors College.
 

Recognizing that not everyone arrives with the same educational background, and not everyone is ready for the same level of math and English classes, there are a few things you will need to do to help us to successfully place you academically.
 

To comply with the Maryland College and Career Readiness Act of 2013 and the Academic Placement and Assessment Procedure of FCC, the College requires that:
 

  • Upon entering the College, all new students, unless otherwise exempted, must complete all mathematics, reading, writing and skills placement tests before enrolling in developmental or credit courses.
  • Upon entering the College, all new students who are seeking a degree must file a degree plan that is developed in consultation with an academic advisor.
  • Upon reaching 24 credits, all new students must have completed developmental courses and the first college level English and math courses required by their degree plan.


If you are seeking non-credit continuing education courses for professional development, skill building, or personal enrichment, visit Continuing Education & Workforce Development (CEWD) Registration.

2Test

All new students must complete placement tests in mathematics, reading, writing, and skills placement before enrolling in developmental or credit courses. In special circumstances, the College may exempt placement test requirements for students with previous college credits, grades, or test scores that meet specific criteria.

In order to determine if you need to take placement tests you will need to submit the following documents:
  1. High school transcript and previous college transcripts
  2. College entrance exam scores from SAT and/or ACT
  3. Advanced Placement (AP) test scores and International Baccalaureate (IB) test scores


These documents will determine which placement tests you are required to take, the courses you should register for, and/or the courses you are eligible to receive credit for based on previous grades or scores.

 

FCC administers the ACCUPLACER test to ensure the appropriate placement level for all new students. Students are advised to prepare for the ACCUPLACER test as they would any other exam to confirm accurate placement by academic skill level. For more information about the ACCUPLACER and academic placement and assessment, visit the Testing Center.



To be exempt from the ACCUPLACER, you need to have earned the following scores within the past five years:

SAT Score
  • Reading: 480
  • Math: 530
ACT Score
  • English: 21
  • Reading: 21
  • Math: 21
AP Score
  • English Language & Composition: 3 or better
  • English Literature & Composition: 3 or better
  • Calculus or Statistics: 3 or better
IB Score
  • Language: A
  • Literature: SL or HL and/or Language A
  • Language & Literature: SL or HL
  • Mathematics: SL or HL and/or Further Math

3See Advisor

New credit students seeking a degree are required to consult an advisor to develop a degree plan. New students should schedule a consultation after completing the admissions and testing steps, and activating a myFCC account.

 

All new students planning to attend FCC for their first college experience will participate in the ROAR program, which includes:
 

  • an online orientation, presented by FCC students to prepare you for college
  • an on-campus meeting with an advisor to help you develop your academic plan
  • the registration lab where you'll learn how to enroll yourself into classes


Learn more and start the ROAR process here.

 

Dual enrollment and transfer students should submit official college transcripts from previous institutions to the Registration & Records Office for official transfer credit evaluation prior to meeting with an academic advisor.

 

Walk in advising is available in the Counseling & Advising Office. You can also send a message to emailadvising via your myFCC email account. When you meet with an advisor, be sure to bring your photo ID and any documents that might be helpful (unofficial transcripts, test results, ACT/SAT scores).

 

For more information about academic planning and advising, see Counseling & Advising.
 

4Register

There are two ways to register for classes:

  1. Register online for credit courses using Campus Solutions
  2. Register in-person via the Welcome Center (Jefferson Hall Suite 101).

In addition to registering for classes, Campus Solutions allows you to make a payment, see your grades, obtain unofficial transcripts, print class schedules and update your personal information.

5Pay

Your enrollment at Frederick Community College is complete when you have paid for your courses. Please take note of important payment deadlines. You can either pay in-full or sign up for the interest-free payment plan.

‭To apply for Financial Assistance, complete the Free Application for Federal Student Aid (FAFSA) and take advantage of federal, state, and institutional grants, work study, and student loans.

To apply for Scholarships through The FCC Foundation, Inc., click here.

For more information about paying your bill and financial aid, see Cost and Financial Aid.

6Buy Books

Textbooks are available through the FCC bookstore. Have your course schedule ready to easily find the required textbooks for your courses.

7Attend Class

Congratulations! You are enrolled and ready to begin attending classes at Frederick Community College. If you have questions or need additional guidance during your time of study, please reach out to your program manager or academic advisor. Some students may be eligible for specialized advising through the Office of Multicultural Student Services, the Office of Disability Services, Veteran Services, or the Office of Adult Services. Check your myFCC account and your FCC email for important alerts and announcements.

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.


 
Guided Pathway to Success (GPS)
Suggested schedules map your path to degree completion. Full-time student: Follow the green semester blocks in order. Part-time student: Follow the blue course sequence at your own pace. Students should meet with an advisor each semester to carefully select and sequence courses based on their specific academic goals and interests.
 
Students who take fewer than 15 credits each semester or who require developmental English or math coursework will need additional semesters to complete their degrees. Summer and January term classes may help students to make faster progress. General Education CORE courses can often be taken in any semester. One course must be designated as a Cultural Competence course. Refer to the college catalog for course details and the list of General Education and Cultural Competence classes.
 
Students are strongly recommended to consult an FCC advisor to select elective courses. Students planning to transfer may also reference ARTSYS, the Maryland Articulation System. 

1Recommended First Semester

1 Gen Ed Core ENGL 101 English Composition   3 Credits
2 Gen Ed Core Mathematics   3 Credits
3 Concentration HCTI 101, Sanitation and Food Safety   1 Credit
4 Concentration HCTI 102, Culinary I   3 Credits
5 Concentration HCTI 104, Baking I   3 Credits

2Recommended Second Semester

6 Gen Ed Core HUMS 102, Human Relations (Social and Behavioral Sciences)   3 Credits
7 Concentration HCTI 103, Culinary II   3 Credits
8 Concentration HCTI 105, Baking II   4 Credits
9 Concentration HCTI 120, Purchasing and Cost Control   3 Credits
10 Concentration HCTI 150, Introduction to Hospitality Management   3 Credits

3Recommended Third Semester

11 Gen Ed Core Arts & Humanities (Recommend COMM 107)   3 Credits
12 Gen Ed Core NUTR 102, Nutrition in a Changing World (Satisfies Physical Education, Health, or Nutrition Requirement)   3 Credits
13 Concentration HCTI 200, Garde Manger   4 Credits
14 Concentration HCTI 220, Food and Beverage Operations   3 Credits

4Recommended Fourth Semester

15 Concentration HCTI 265, HCTI Practicum* (see note below)   1 Credit
16 Gen Ed Core Biological and Physical Sciences   3 Credits
17 Concentration HCTI 155, Event Management   3 Credits
18 Concentration HCTI 225, International and American Regional Cuisine   4 Credits
19 Concentration HCTI 230, Restaurant Production and Service   4 Credits
Take within the first 24 credits Fall Only Spring Only Available Online

Milestone Course - take within recommended credit range to stay on track for completion

Note: Courses offered online may not be available every semester. Please see the course schedule to confirm course formats.
Take within the first 24 credits Fall Only

Spring Only Available Online

Milestone Course - take within recommended credit range to stay on track for completion

Note: Courses offered online may not be available every semester. Please see the course schedule to confirm course formats.
*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 fall semester of the final year.

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

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
* For curriculum information from earlier academic years, please refer to the archives of the FCC Academic Catalog.

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®.

 
Guided Pathway to Success (GPS)
Suggested schedules map your path to degree completion. Full-time student: Follow the green semester blocks in order. Part-time student: Follow the blue course sequence at your own pace. Students should meet with an advisor each semester to carefully select and sequence courses based on their specific academic goals and interests. Students who require developmental English or math coursework will need additional semesters to complete their certificate. Summer and January term classes may help students to make faster progress.

1Recommended First Semester

1 HCTI 101 Sanitation and Food Safety   1 Credit
2 HCTI 102 Culinary I   3 Credits
3 HTCI 104 Baking I   3 Credits
4 HCTI 120 Purchasing and Cost Control   3 Credits
5 HCTI 150 Introduction to Hospitality Management   3 Credits

2Recommended Second Semester

6 HCTI 103 Culinary II   3 Credits
7 HCTI 105 Baking II   4 Credits
8 HCTI 155 Event Management   3 Credits
9 HCTI 200 Garde Manger   4 Credits
10 HCTI 265 HCTI Practicum (Recommend Summer)   1 Credit

3Recommended Third Semester

11 HCTI 220 Food and Beverage Operations   3 Credits
12 HCTI 225 International & American Cuisine   4 Credits
13 HCTI 230 Restaurant Production & Service   4 Credits
Take within the first 24 credits Fall Only Spring Only Available Online

Milestone Course - take within recommended credit range to stay on track for completion

Note: Courses offered online may not be available every semester. Please see the course schedule to confirm course formats.
Take within the first 24 credits Fall Only

Spring Only Available Online

Milestone Course - take within recommended credit range to stay on track for completion

Note: Courses offered online may not be available every semester. Please see the course schedule to confirm course formats.
* For curriculum information from earlier academic years, please refer to the archives of the FCC Academic Catalog.

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®

Guided Pathway to Success (GPS)
Suggested schedules map your path to degree completion. Full-time student: Follow the green semester blocks in order. Part-time student: Follow the blue course sequence at your own pace. Students should meet with an advisor each semester to carefully select and sequence courses based on their specific academic goals and interests. Students who require developmental English or math coursework will need additional semesters to complete their letter of recognition. Summer and January term classes may help students to make faster progress.

1Recommended First Semester

1 HCTI 101 Sanitation and Food Safety   1 Credit
2 HCTI 102 Culinary I   3 Credits
3 HCTI 104 Baking 1   3 Credits
4 HCTI 150 Introduction to Hospitality Management   3 Credits
Take within the first 24 credits Fall Only Spring Only Available Online

Milestone Course - take within recommended credit range to stay on track for completion

Note: Courses offered online may not be available every semester. Please see the course schedule to confirm course formats.
Take within the first 24 credits Fall Only

Spring Only Available Online

Milestone Course - take within recommended credit range to stay on track for completion

Note: Courses offered online may not be available every semester. Please see the course schedule to confirm course formats.
* For curriculum information from earlier academic years, please refer to the archives of the FCC Academic Catalog.
For related non-credit continuing education and workforce development programs, see Culinary Skills. While continuing education and workforce development courses do not provide academic credits, participants experience affordable, flexible and rewarding programs, with select courses offering industry recognized training for licensure and career certification at the state and national level.
Students can transfer the equivalent of 60 credits to any four-year institution in Maryland. To find more information about how credits will transfer from Frederick Community College to a state four-year institution visit ARTSYS or consult a College advisor.

Frederick Community College has articulation agreements with the following institutions, allowing students a seamless transfer experience. Students who plan to transfer should speak with an advisor or program manager from their chosen transfer institution before selecting elective courses.
person
Chefs and Head Cooks
$48,460.00/yr • +10%*
person
Front Line Supervisors
$35,460.00/yr • +5%*
person
Food Service Managers
$54,240.00/yr • +9%*
*Median pay, projected job growth or decline from 2014-2024. Data source: Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, 2016-17 Edition
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outlook information:
Admissions: Jefferson Hall (J200) • 301.624.2716 Advising: Jefferson Hall(J200) • 301.846.2471 Financial Aid: Jefferson Hall (J300) • 301.846.2620