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Welcome to 200 Monroe Restaurant
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Hospitality, Culinary & Tourism Institute (HCTI) degree, certificate and workforce development programs deliver real-world learning, expert instruction and hands-on training in commercial kitchens and our full-service restaurant. Fall registration is now open. Browse classes online.

At FCC, 200 Monroe Restaurant delivers a capstone learning experience for HCTI students. Under the guidance of our faculty instructors, students showcase their skills in a restaurant setting by delivering excellent service and a high-quality dining experience.



Enjoy Gourmet Meals with Monroe to Go this Fall
Thursdays • October 8 - December 3 • 5:00 - 7:00 p.m. • MENU

Each semester, Hospitality, Culinary & Tourism Institute (HCTI) students prepare and serve gourmet meals to the public at 200 Monroe. Despite challenges faced due to the current pandemic,we invite you to enjoy our talented students’ cooking with Monroe to Go. “We are thrilled to be able to open 200 Monroe and allow our students to safely serve the public with delicious, gourmet dinners to go,” said Elizabeth DeRose, HCTI program manager. “This is a great opportunity for the public to enjoy gourmet meals at a reasonable price prepared by our students under the guidance of our executive chef and instructors.” See our menu! >>

Members of the public can order the meals online, which come with a first-course, entrée, and a sweet treat. Patrons can choose between a soup or salad option for their first course, and cheese and Swiss chard cannelloni, roast chicken, flank steak, or shrimp crab cake for their entrée. Drinks are also included. Cost is $16 to $28 per meal depending on selected entree. The all-inclusive price includes tax and tip. Online orders are now being accepted at frederick.edu/MonroetoGo >>

Be sure to order Thursday afternoons for Thursday evening pick up. There are a limited number of orders available each week, so patrons are encouraged to order early. You can order online by clicking the red box above or clicking this link.

The restaurant has received numerous positive accolades over the last few years. It was one of only two restaurants to receive a five-star review by Frederick News-Post food critics during the entire year of 2019. “Not only is it incredibly affordable and fun to see students in action, the food is also incredibly good,” Reporter Katryna Perera wrote of 200 Monroe in her November 2019 review.

Also in past seasons, 200 Monroe has been named to numerous OpenTable Diners’ Choice lists, including the best overall, best value, fit for foodies, great for lunch, and best food lists. 

Fall 2020 Monroe-to-Go Menu

Order online today! >>



Order online today! >>

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HCTI Earns American Culinary Federation Accreditation
Earning recognition with the highest possible evaluation result, HCTI was recently accredited by The American Culinary Federation Education Foundation (ACFEF) Accrediting Commission. The recognition certifies HCTI meets the established standards, accountability, credibility, professionalism, practices, and competencies as set for faculty, curriculum and student services.  Applicable to the Associate Degree in Culinary Arts & Supervision and Culinary Skills Certificate, graduates are automatically eligible to receive professional certification from the American Culinary Federation



200 Monroe Receives Positive Accolades
Led by the executive chef and FCC instructors, the restaurant has received numerous positive accolades over the last few years. It was one of only two restaurants to receive a five-star review by Frederick News-Post food critics during the entire year of 2019. “Not only is it incredibly affordable and fun to see students in action, the food is also incredibly good,” Reporter Katryna Perera wrote of 200 Monroe in her November 2019 review. Also in past seasons, 200 Monroe has been named to numerous OpenTable Diners’ Choice lists, including the best overall, best value, fit for foodies, great for lunch, and best food lists.


The Latest News
FCC is in Stage 2 of the Frederick Community College Roadmap to Resilience and Recovery plan with classes delivered in online, structured remote, and hybrid learning formats. Learn more on our covid-19 information page >>


Fall Registration is Open
Featuring all-new online and hybrid courses deliver expert-led instruction, critical skills development and expanded knowledge to prepare you for career success with hands-on instruction and real-world training opportunities. Learn more & register online >>
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FCC Stories: Fine Dining with a Purpose

FCC student Emily Toth took a chance and purchased a culinary knife set. It was a big investment for the psychology major, who had realized she didn’t want to be a psychologist. But she had always loved cooking.

“My family has always been intrigued with cooking,” said Emily. “My mom used to put cooking shows on for me as I fell asleep for my naps. The Food Network has always been my favorite.”
Emily told herself she would just try it out, and signed up for one introductory culinary class.

Recently, she wrapped up her final semester of the culinary arts program at FCC in a big way. Patrons of 200 Monroe met Emily while dining in the gourmet student-run restaurant. Opening week she was working in the “front of the house” as a server, and later taking her turn in the “back of the house” preparing their meals. When speaking about the experience and what it means to her, Emily’s passion for cooking is palpable.

At 200 Monroe restaurant, a capstone learning experience for FCC culinary and hospitality students, dining is an unexpected treat for community members who happen upon it. Students in their final semester of the program spend weeks preparing for this experience. From learning the ins and outs of dining etiquette, to how to properly set a table, speak with guests, develop a menu, and prepare items, students are prepared for the opportunity to run the restaurant in every regard. “It demonstrates everything we’ve learned over the last four semesters of the program,” said Emily.

The uniqueness of the restaurant is not lost on the students. They are acutely aware of the expectations of their customers and the faculty who are there guiding them. At the end of each evening, in addition to staying to clean up, students spend another 30 minutes with faculty reviewing survey responses collected from the evening’s diners. Patrons are provided survey cards as soon as they are seated and are encouraged to be forthright with their feedback, as this is a vital aspect of the learning experience- and grading- for students.

200 Monroe presents an exciting real-life situation for the soon-to-be graduates of the program. “There’s something so thrilling, it’s a rush you get to prepare so many dishes under a time crunch,” said Emily about what she was most looking forward to on opening night. “It’s a high-pressure industry, and even though it’s stressful at times, it’s a challenge. I’m most looking forward to the challenge.”

Students who may have entered the program with little to no cooking experience are able to prepare gourmet items including smoked mozzarella arancini, Flemish beer braised petite beef tender, chicken roulade, and salmon en papillote upon completion. These are just a few of the selections available this spring at 200 Monroe. “For people coming to have a dining experience at 200 Monroe, it’s really special for them,” said Emily. “We have a kitchen set up in the dining room so they can see the students working professionally, preparing their meals and working with each other.”

While 200 Monroe is open for the fall season, it is obvious that  culinary students running the restaurant and the chefs who have prepared them are passionate about what they do. Students get to finish out their program experiencing the excitement of applying what they’ve learned, and community members are able to enjoy an excellent meal while supporting them.

“The biggest thing for us to work successfully is communication,” said Emily. “To perform with excellence in everything we make. I’m going to work as hard as I can to demonstrate what I’ve learned.”


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 HCTI@frederick.edu. 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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Contact Us
Elizabeth DeRose • Hospitality, Culinary & Tourism Institute Manager
(240) 629-7912 • HCTI@Frederick.edu


Frederick Community College
Continuing Education & Workforce Development
7932 Opossumtown Pike • Frederick, MD 21701
(301) 624-2888 • CEInfo@frederick.edu