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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 this fall. Degree, certificate and workforce development programs deliver real-world learning, expert instruction and hands-on training.
200 Monroe Restaurant is Now Open
Thursdays through May 9* • 5:00 to 8:30 p.m. • 200 Monroe Avenue, Frederick, MD
Frederick Community College (FCC) invites you to enjoy a gourmet dinner prepared and served by our talented Hospitality, Culinary & Tourism students at 200 Monroe Restaurant, recipient of the Diner's Choice Award for six consecutive years! A capstone learning experience for our students, 200 Monroe Restaurant welcomes guests to enjoy a first course, entree, and freshly-baked dessert made by our baking and pastry students. Reservations are required. Carry out orders are welcome. We look forward to serving you!
Please note, we can only accept credit card payments and are unable to accommodate food allergy requests. A limited number of carry-out orders are accepted for pick up between 5:30 and 7:00 p.m. All proceeds directly support student learning in the HCTI program and are managed by the FCC Foundation, a 501 c 3 tax-exempt organization. *Except April 4, April 18, and April 25, 2024.
DINE IN | Make a Reservation CARRY OUT | Place Your Order MENU | View Online LOCATION | Map & Directions
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 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!
Sass Magazine Features HCTI Institute Manager Elizabeth DeRose
Check out the latest in the Sass Magazine Jan/Feb 2024 Issue to learn more about Elizabeth DeRose, HCTI, and the future of the food industry. Notably a top woman in food, Elizabeth discusses her career start in New York City as a Female Foodie while answering questions about HCTI, her role in advising and mentoring students, how she is inspired each day, and the diverse careers awaiting graduates of the HCTI program. Additionally, her Hospitality & Food Industry Careers article reveals positive food industry trends that continue to open the door to an ever-growing selection of opportunities to succeed in the field.
Congratulations! Tier III Foodservice Specialists
Congratulations to Tier III Foodservice Specialists, including Tammy Click, Jeanne Davenport, Patrick Dellinger, Gerri Dyer, David Evans, Silvia Gomez Maravilla, Colleen Krantz, Adam Miller, Mark Mills, Dave Rolls, Oluwatimilehin Smith-Kayode, Onella St.Hilaire, Armando Tellez Cruz, and Tammy Twigg, have completed the Health meets Food Foodservice Tier III Program at Frederick Community College. Kudos also to the team at Frederick Community College including Chef Elizabeth DeRose and Mark Mills for leading the way in the culinary industry. The Tier III designation identifies chefs and foodservice professionals who have a unique foundation for incorporating healthy eating into their menus for patients and patrons. This demonstrates a foundational knowledge of nutrition and the culinary techniques to prepare food that is consistent with real-world budgets, time constraints, and nutritional ideals. Chefs, foodservice professionals, those with ACF designation, culinary school graduates, certified dietetic managers and USDA extension agents are eligible for certification. The hybrid curriculum includes a distinctive combination of online nutrition education courses, live conferences, and in-person attendance at hands-on teaching kitchen modules.
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.
2-Star Michelin French Chef Joins FCC Culinary Institute Faculty
HCTI welcomes 2-Star Michelin French Chef Gérard Pangaud to its adjunct faculty for Fall 2023! The youngest 2-star Michelin chef ever and the first in America, Chef Pangaud created and operated top-rated restaurants in Paris, New York City, and Washington DC, earning a steady stream of prestigious and highly sought-after awards. Chef Pangaud graduated from Ecole Hôtelière of Paris and subsequently from Cornell University, earning a degree in hotel and restaurant management. He honed his art and skills while cooking at some of the best hotels and restaurants in Europe, including La Bonne Auberge and Troisgros, both 3-star Michelin restaurants. Read more.
ADDITIONAL INFORMATION
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 this fall. Degree, certificate and workforce development programs deliver real-world learning, expert instruction and hands-on training.
200 Monroe Restaurant is Now Open
Thursdays through May 9* • 5:00 to 8:30 p.m. • 200 Monroe Avenue, Frederick, MD
Frederick Community College (FCC) invites you to enjoy a gourmet dinner prepared and served by our talented Hospitality, Culinary & Tourism students at 200 Monroe Restaurant, recipient of the Diner's Choice Award for six consecutive years! A capstone learning experience for our students, 200 Monroe Restaurant welcomes guests to enjoy a first course, entree, and freshly-baked dessert made by our baking and pastry students. Reservations are required. Carry out orders are welcome. We look forward to serving you!
Please note, we can only accept credit card payments and are unable to accommodate food allergy requests. A limited number of carry-out orders are accepted for pick up between 5:30 and 7:00 p.m. All proceeds directly support student learning in the HCTI program and are managed by the FCC Foundation, a 501 c 3 tax-exempt organization. *Except April 4, April 18, and April 25, 2024.
DINE IN | Make a Reservation CARRY OUT | Place Your Order MENU | View Online LOCATION | Map & Directions
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 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!
Sass Magazine Features HCTI Institute Manager Elizabeth DeRose
Check out the latest in the Sass Magazine Jan/Feb 2024 Issue to learn more about Elizabeth DeRose, HCTI, and the future of the food industry. Notably a top woman in food, Elizabeth discusses her career start in New York City as a Female Foodie while answering questions about HCTI, her role in advising and mentoring students, how she is inspired each day, and the diverse careers awaiting graduates of the HCTI program. Additionally, her Hospitality & Food Industry Careers article reveals positive food industry trends that continue to open the door to an ever-growing selection of opportunities to succeed in the field.
Congratulations! Tier III Foodservice Specialists
Congratulations to Tier III Foodservice Specialists, including Tammy Click, Jeanne Davenport, Patrick Dellinger, Gerri Dyer, David Evans, Silvia Gomez Maravilla, Colleen Krantz, Adam Miller, Mark Mills, Dave Rolls, Oluwatimilehin Smith-Kayode, Onella St.Hilaire, Armando Tellez Cruz, and Tammy Twigg, have completed the Health meets Food Foodservice Tier III Program at Frederick Community College. Kudos also to the team at Frederick Community College including Chef Elizabeth DeRose and Mark Mills for leading the way in the culinary industry. The Tier III designation identifies chefs and foodservice professionals who have a unique foundation for incorporating healthy eating into their menus for patients and patrons. This demonstrates a foundational knowledge of nutrition and the culinary techniques to prepare food that is consistent with real-world budgets, time constraints, and nutritional ideals. Chefs, foodservice professionals, those with ACF designation, culinary school graduates, certified dietetic managers and USDA extension agents are eligible for certification. The hybrid curriculum includes a distinctive combination of online nutrition education courses, live conferences, and in-person attendance at hands-on teaching kitchen modules.
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.
2-Star Michelin French Chef Joins FCC Culinary Institute Faculty
HCTI welcomes 2-Star Michelin French Chef Gérard Pangaud to its adjunct faculty for Fall 2023! The youngest 2-star Michelin chef ever and the first in America, Chef Pangaud created and operated top-rated restaurants in Paris, New York City, and Washington DC, earning a steady stream of prestigious and highly sought-after awards. Chef Pangaud graduated from Ecole Hôtelière of Paris and subsequently from Cornell University, earning a degree in hotel and restaurant management. He honed his art and skills while cooking at some of the best hotels and restaurants in Europe, including La Bonne Auberge and Troisgros, both 3-star Michelin restaurants. Read more.
ADDITIONAL INFORMATION
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.
