Hospitality, Culinary & Tourism Institute >> Culinary Skills or Baking/Pastry Arts
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Become a Culinary or Baking & Pastry Professional

Learn foundational skills required for entry-level prep/cooking/baking positions in commercial kitchens and gain industry certifications; ServSafe credential eligible for academic credit conversion.

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Course Sequence Order
• HCT117 Sanitation and Food Safety
• HCT150 Culinary I
• HCT151 Baking I
• HCT102 Introduction to Hospitality Management

Duration & Format
• Program Duration: Four months
• Timing: Day and evening classes
• Hybrid Format: In-person and online participation required

Requirements
• Academic readiness in English and math.**

Tuition & Fees*
• Tuition & Class Fees (approximate): up to $2,560
• Registration Fees
• Textbooks Costs
• Financial Assistance Options
• Exam Fees: included in program cost

Credentials & Certifications
• FCC Completion Award (per course)
• ServSafe Food Manager® Certification

Receive Credit for Prior Learning Experience**
• N/A for this program

Career Pathways
Learn more about Baking & Pastry and Culinary career growth opportunities.

Contact Us
*Contact the Continuing Education & Workforce Development (CEWD) Registration Office at CEInfo@frederick.edu or (301) 624-2888 for more information.
**Contact the Hospitality, Culinary, & Tourism Institute (HCTI) by email at HCTI@frederick.edu for details.