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Welcome to the Hospitality, Culinary & Tourism Institute
#HCTINews
Accredited by The American Culinary Federation Education Foundation (ACFEF), the Hospitality, Culinary & Tourism Institute (HCTI) at Frederick Community College is noted as one of the Top Schools for Culinary Students in the country. Source katom.com
A Promising Future in Hospitality
With seven of the top 20 fastest growing industries in leisure and hospitality and the largest projected employment increase of any industry as reported by bls.gov, now is the time to pursue your career with training at FCC. Degree, certificate and workforce development programs deliver real-world learning, expert instruction and hands-on training.
ABOUT US
HCTI is an ACFEF Postsecondary Accredited Program
Accredited by The American Culinary Federation Education Foundation (ACFEF) Accrediting Commission, the Hospitality, Culinary & Tourism Institute (HCTI) at Frederick Community College has demonstrated the understanding of and 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, recognized by the Council on Higher Education Accreditation (CHEA) and being an autonomous entity within the ACF, is committed to developing, implementing and monitoring a validated process of globally recognized certifications based on skills, knowledge, integrity and equality through an achievable process for all culinary professionals. Learn more at acfchefs.org.
200 Monroe Restaurant
At the College, 200 Monroe Restaurant delivers a capstone learning experience for HCTI students. Showcasing culinary and hospitality newly-acquired skills, students work in an open-kitchen restaurant setting during their final semester of the program. Learn more.
NEWS & NOTES
HCTI Baking & Pastry Ribbon Cutting Ceremony
Our ribbon cutting and dedication ceremony was a celebration of the new HCTI Baking and Pastry Lab, part of the Hospitality, Culinary & Tourism Institute (HCTI) located at The Monroe Center. Event speakers included Dr. Annesa Cheek, FCC President; Dr. Anne P. Davis, FCC Provost and Vice President for Teaching, Learning & Student Success; Elizabeth DeRose, FCC HCTI Manager; and Michael O’Connor, Mayor of the City of Frederick, who presented HCTI with a proclamation from the City of Frederick in honor of the grand opening.
The new Baking & Pastry lab includes 12 student workstations and features state-of-the-art advanced cooking and A/V technology to better enhance the student learning experience. FCC received a $250,000 grant from the Maryland Department of Commerce, funded by the U.S. Economic Development Administration, to purchase the equipment for the lab. “The addition of the Baking and Pastry Lab allows us to better accommodate the increasing demand of this growing program so we can offer more classes and better flexibility for our students’ busy schedules,” said HCTI Manager Elizabeth DeRose.
HCTI offers workforce training and education programs to support the growing culinary industry and offers certificate and Associate of Applied Science (AAS) degree programs providing students with a strong foundation of knowledge, skills, and practical experience. The Culinary Arts and Baking & Pastry programs are accredited by the American Culinary Federation Education Foundation.
Food Business Entrepreneurship Winners
Students recently presented new business concepts to local industry and community partner judges, including Katie Stevens (Frederick County Office of Economic Development), Brett Novick (Owner/Founder Boxcar Burgers), Terri Rowe (Owner/Founder of Maryland Bakes), and Ray Maldo (FCC Apprenticeship Recruiter). First-place winner Nicole Scott received a Maryland Bakes six-month shared kitchen subscription and business mentoring from owner/founder Terri Rowe; second-place winner Brandy Gurbal was awarded a $1,000 FCC Foundation Culinary Competition Scholarship; third-place winner Jamie Brown received a $500 cash award sponsored by FoodPro; and fourth-place winner Onella St Hilaire was awarded a $500 cash award sponsored by Wegmans. Congratulations to the winners and thank you to all who participated in the event!
HCTI Partners with USDA
The Hospitality, Culinary and Tourism Institute (HCTI) at Frederick Community College recently partnered with USDA Research Services to create potatoes and strawberries educational videos. USDA representatives and food scientists from across the country filmed the videos featuring HCTI instructor Chef Mark Mills at the Monroe Center right here in Frederick! We were thrilled at the opportunity to highlight our program through this valuable collaboration. Click below to watch the videos!
Health meets Food: Culinary Medicine in Foodservice
Foodservice professionals play a central role in changing the way Americans eat. Join us to gain a unique combination of nutritional knowledge and improved healthy culinary skills to effectively incorporate healthy options into a variety of menus. Learn more.
A "Health meets Food" Success Story
Congratulations to HCTI graduate and current student in its inaugural class "Health meets Food: Culinary Medicine in Foodservice" Dave Rolls for winning the Vegetarian Golden Ticket to the World Food Championship in Dallas! His winning dish was patty pan / zucchini cakes / romesco sauce, farro lemon risotto, wilted kale w/ balsamic reduction & cantaloupe blackberries w/ spicy honey blackberry coulis. Participants had to shop at the farmers market and showcase four of their ingredients. The judges remarked that Dave’s lemon risotto was “totally on point” and something they hadn't had before. Congratulations Dave!
Food Business Entrepreneurship Digital Credential
Digital credentials serve as verification of your knowledge, skills, capabilities, and accomplishments. Displaying and sharing digital credentials provides a more complete picture of your achievements and can be easily recognized and verified by employers, associations, and professional organizations. Learn more.
ADDITIONAL INFORMATION
Register for Classes
Explore a wide variety of programs now open for registration. View our class schedule, click a program below, or browse all courses and register online today.
Note for FCPS High School Students
Frederick County Public School students may receive free tuition through Dual Enrollment at FCC for all courses. Fee and book scholarships may be available for select programs. Students should speak with their high school counselor first if they plan to enroll in an FCC workforce development course or program.
Attention Businesses
Delivering professional development opportunities throughout the year, our team of professionals also invites businesses seeking a unique and productive team-building experience. Please contact us to learn more.
#HCTINews
Accredited by The American Culinary Federation Education Foundation (ACFEF), the Hospitality, Culinary & Tourism Institute (HCTI) at Frederick Community College is noted as one of the Top Schools for Culinary Students in the country. Source katom.com
A Promising Future in Hospitality
With seven of the top 20 fastest growing industries in leisure and hospitality and the largest projected employment increase of any industry as reported by bls.gov, now is the time to pursue your career with training at FCC. Degree, certificate and workforce development programs deliver real-world learning, expert instruction and hands-on training.
ABOUT US
HCTI is an ACFEF Postsecondary Accredited Program
Accredited by The American Culinary Federation Education Foundation (ACFEF) Accrediting Commission, the Hospitality, Culinary & Tourism Institute (HCTI) at Frederick Community College has demonstrated the understanding of and 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, recognized by the Council on Higher Education Accreditation (CHEA) and being an autonomous entity within the ACF, is committed to developing, implementing and monitoring a validated process of globally recognized certifications based on skills, knowledge, integrity and equality through an achievable process for all culinary professionals. Learn more at acfchefs.org.200 Monroe Restaurant
At the College, 200 Monroe Restaurant delivers a capstone learning experience for HCTI students. Showcasing culinary and hospitality newly-acquired skills, students work in an open-kitchen restaurant setting during their final semester of the program. Learn more.
NEWS & NOTES
HCTI Baking & Pastry Ribbon Cutting Ceremony
Our ribbon cutting and dedication ceremony was a celebration of the new HCTI Baking and Pastry Lab, part of the Hospitality, Culinary & Tourism Institute (HCTI) located at The Monroe Center. Event speakers included Dr. Annesa Cheek, FCC President; Dr. Anne P. Davis, FCC Provost and Vice President for Teaching, Learning & Student Success; Elizabeth DeRose, FCC HCTI Manager; and Michael O’Connor, Mayor of the City of Frederick, who presented HCTI with a proclamation from the City of Frederick in honor of the grand opening.
The new Baking & Pastry lab includes 12 student workstations and features state-of-the-art advanced cooking and A/V technology to better enhance the student learning experience. FCC received a $250,000 grant from the Maryland Department of Commerce, funded by the U.S. Economic Development Administration, to purchase the equipment for the lab. “The addition of the Baking and Pastry Lab allows us to better accommodate the increasing demand of this growing program so we can offer more classes and better flexibility for our students’ busy schedules,” said HCTI Manager Elizabeth DeRose.
HCTI offers workforce training and education programs to support the growing culinary industry and offers certificate and Associate of Applied Science (AAS) degree programs providing students with a strong foundation of knowledge, skills, and practical experience. The Culinary Arts and Baking & Pastry programs are accredited by the American Culinary Federation Education Foundation.
Food Business Entrepreneurship Winners
Students recently presented new business concepts to local industry and community partner judges, including Katie Stevens (Frederick County Office of Economic Development), Brett Novick (Owner/Founder Boxcar Burgers), Terri Rowe (Owner/Founder of Maryland Bakes), and Ray Maldo (FCC Apprenticeship Recruiter). First-place winner Nicole Scott received a Maryland Bakes six-month shared kitchen subscription and business mentoring from owner/founder Terri Rowe; second-place winner Brandy Gurbal was awarded a $1,000 FCC Foundation Culinary Competition Scholarship; third-place winner Jamie Brown received a $500 cash award sponsored by FoodPro; and fourth-place winner Onella St Hilaire was awarded a $500 cash award sponsored by Wegmans. Congratulations to the winners and thank you to all who participated in the event!
HCTI Partners with USDA
The Hospitality, Culinary and Tourism Institute (HCTI) at Frederick Community College recently partnered with USDA Research Services to create potatoes and strawberries educational videos. USDA representatives and food scientists from across the country filmed the videos featuring HCTI instructor Chef Mark Mills at the Monroe Center right here in Frederick! We were thrilled at the opportunity to highlight our program through this valuable collaboration. Click below to watch the videos!
Health meets Food: Culinary Medicine in Foodservice
Foodservice professionals play a central role in changing the way Americans eat. Join us to gain a unique combination of nutritional knowledge and improved healthy culinary skills to effectively incorporate healthy options into a variety of menus. Learn more.
A "Health meets Food" Success Story
Congratulations to HCTI graduate and current student in its inaugural class "Health meets Food: Culinary Medicine in Foodservice" Dave Rolls for winning the Vegetarian Golden Ticket to the World Food Championship in Dallas! His winning dish was patty pan / zucchini cakes / romesco sauce, farro lemon risotto, wilted kale w/ balsamic reduction & cantaloupe blackberries w/ spicy honey blackberry coulis. Participants had to shop at the farmers market and showcase four of their ingredients. The judges remarked that Dave’s lemon risotto was “totally on point” and something they hadn't had before. Congratulations Dave!
Food Business Entrepreneurship Digital Credential
Digital credentials serve as verification of your knowledge, skills, capabilities, and accomplishments. Displaying and sharing digital credentials provides a more complete picture of your achievements and can be easily recognized and verified by employers, associations, and professional organizations. Learn more.
ADDITIONAL INFORMATION
Register for Classes
Explore a wide variety of programs now open for registration. View our class schedule, click a program below, or browse all courses and register online today.
Note for FCPS High School Students
Frederick County Public School students may receive free tuition through Dual Enrollment at FCC for all courses. Fee and book scholarships may be available for select programs. Students should speak with their high school counselor first if they plan to enroll in an FCC workforce development course or program.
Attention Businesses
Delivering professional development opportunities throughout the year, our team of professionals also invites businesses seeking a unique and productive team-building experience. Please contact us to learn more.
