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Welcome to 200 Monroe Restaurant
At the Hospitality, Culinary & Tourism Institute (HCTI), 200 Monroe Restaurant features fully-equipped commercial kitchens and a full-service restaurant where HCTI students & actively acquire real-world learning, expert instruction and hands-on training opportunities throughout the year.

This uniquely designed facility also serves as the location of capstone learning experiences each semester. HCTI students nearing the completion of their associates degrees participate in this experience in order to showcase their skills by delivering excellent service and high-quality dining experiences to our community.

200 Monroe Restaurant Opens September 28
Thursdays • September 28 through November 30* • 5:00 to 8:30 p.m. • 200 Monroe Avenue, Frederick, MD

We are now accepting dinner reservations (for up to 4 people) for the 2023 fall semester. Open Thursday evenings from 5:00 to 8:30 p.m. September 28 through November 30*, our exclusive 3-course dinner menu offers your choice of course selections consisting of starter, entrée and dessert, as well as a beverage. Prices begin at $40 per guest and are all inclusive. Prepared and served to you by our students, dinners may be enjoyed in our full-service restaurant or as carry out** with curbside delivery.
All proceeds directly support student learning in the Hospitality, Culinary, and Tourism (HCTI) Institute***.

Guests may choose a non-alcoholic beverage to start as well as a salad or soup du jour for the first course, then one of the following second-course entrées: Short Ribs, Pan Seared Chicken Breast, Atlantic Cod, or Thai Curry, before topping off the experience with a decadent dessert and coffee or tea. Wine is available for an additional charge.

When you're here, be sure to visit our new retail bakery counter. When 200 Monroe is open, we invite you to browse and shop for fresh baked goods made by our Baking & Pastry Arts students. Purchases may be made at the counter where our students will carefully package your items for carry out. Come by to enjoy a truly unique bakery experience.

We are located at 200 Monroe Avenue in Frederick, MD. Please note, we can only accept credit card payments and are unable to accommodate food allergy requests. Donations to the HCTI Scholarship Fund are appreciated and may be made using the giving envelope presented with the guest check.

*With the exception of November 9 & 23. **Carry out orders are accepted between the hours of 5:30 and 7:00 p.m. ***Gifts to the HCTI Scholarship Fund are managed by the FCC Foundation, a 501 c 3 tax-exempt organization.

The Latest HCTI News
There is so much happening at HCTI. Here's some of the latest news.

200 Monroe Receives Positive Accolades, Again!
The HCTI student-run restaurant recently received numerous OpenTable Diners’ Choice Awards..
This is the sixth year in a row that 200 Monroe restaurant, which opens each semester to serve the public gourmet, three-course meals, has received Diners’ Choice recognition. 200 Monroe Restaurant was recently recognized in the “Maryland - DC Suburbs” category for best overall, best food, best service, and best for foodies, as well being named in the “Washington, D.C. Area” category for best value. This fall, the restaurant opens on September 28 with service Thursdays between 5:00 p.m. and 8:30 p.m. through November 30, with the exceptions of November 9 and 23. Make your online reservation today. We look forward to serving you.
2-Star Michelin French Chef Joins FCC Culinary Institute Faculty
HCTI welcomes 2-Star Michelin French Chef Gérard Pangaud.
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, he has 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. A Ecole Hôtelière of Paris Graduate, he subsequently attended Cornell University, earning a degree in hotel and restaurant management. He honed his art and skill in cooking at some of the best hotels and restaurants in Europe, including La Bonne Auberge and Troisgros, both 3-star Michelin restaurants. 

Within the first year of opening his first restaurant in Paris, Rue Montmartre, Chef Pangaud and the restaurant were awarded one Michelin star. In 1980, he moved his restaurant, renamed Gérard Pangaud, to Boulogne. Within a few months, he received two Michelin stars. At 27 years old he was the youngest chef ever to be awarded two Michelin stars. “We are thrilled to have Gérard Pangaud, a world-class chef who reached the pinnacle of our industry, with his depth of knowledge and experience, working with our students and advising our program,” said HCTI Manager Elizabeth DeRose. Chef Pangaud is best known in the Washington, DC area for his innovative, yet elegant French cuisine, first at the Ritz-Carlton, then in his own restaurant, Gérard's Place. Acclaimed since its opening in 1993, Gérard's Place was consistently one of the highest rated restaurants in the country. He also served as the director of the culinary program at L'Academie de Cuisine, and subsequently as the corporate chef for Marriott International and Ritz-Carlton at Marriott HQ.

Chef Pangaud’s role at FCC began in 2022 as a guest chef. He performed instructional cooking and baking demonstrations for FCC students and volunteered to help raise scholarship money by working with students to host wine dinners. Chef Pangaud lives in Frederick, Maryland. When he’s not cooking, entertaining, or teaching, he spends his free time painting, traveling, playing golf, and doing whatever he can to stay healthy and fit. His awards include: 2 Michelin stars; 4 stars by the NY times, Washington Post, and Washingtonian Magazine; he is a Maître Cuisiner de France, a Certified Master Chef by the American Culinary Federation, and a James Beard Award Winner. Learn more about academic and workforce development opportunities available with the FCC Hospitality, Culinary & Tourism Institute.

HCTI Graduate is the Youngest Executive Chef in DC
Loic Sany, a 2018 HCTI graduate, was recently featured on the GRUBS Show.
Dedicated to showcasing fun and informational food videos, the GRUBS Show episode, titled, “I Spent 24 Hours with the Youngest Executive Chef in DC,” is hosted by Danny Kim, who has over a million subscribers on YouTube. In it, viewers get to see what a typical day is like for Loic, the 29-year-old Executive Chef at Ala, a Michelin Guide restaurant in DC featuring Levantine cooking.For more information on opportunities available through the FCC Hospitality, Culinary, and Tourism Institute, visit the HCTI webpage.

Top 10 School for Culinary Students
HCTI earned honors as one of the Top Schools for Culinary Students in the country.
To help you the find the right program for your needs, using the latest College Scorecard release by the Department of Education, compiled the 2022 list based on a variety of factors, such as cost and employment rate as well as program options, early career income, and more. Institutions were also ranked according to level of program flexibility and affordable rate while still providing a strong education leading to job placement and financial success. Learn more about Hospitality, Culinary & Tourism Institute

HCTI Earns American Culinary Federation Accreditation Earning recognition with the highest possible evaluation result, HCTI is accredited by ACFEF.
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

Catering Inquiries
HCTI is proud to receive numerous requests for students to cater special events. While these opportunities are very much appreciated, the program is unable to directly accommodate these requests (due to limited resources required to support such events). We are however happy to provide referrals to HCTI graduates currently operating successful catering businesses. Please contact us at Thank you for your interest!

About Us
The Hospitality, Culinary and Tourism Institute offers Certificate and AAS Degree programs in Culinary Arts as well as Hospitality Management. Additionally, a Letter of Recognition (short-term training focusing on fundamental skills) can be completed in one semester. Instruction focusing on skills and competencies is aligned with industry standards established by the American Culinary Federation (ACF) and the American Hotel Lodging Educational Institute (AHLEI). Students engage with the local business community via internships and service learning experiences in order to meet growing industry demands. With academic and workforce development training programs, HCTI delivers a strong foundation of knowledge, skills and practical experience for long-term success. Learn more.


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