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Welcome to 200 Monroe Restaurant

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. Spring registration continues in both academic and workforce development programs. Browse classes online >>

At Hospitality, Culinary & Tourism Institute (HCTI), a capstone learning experience takes place at 200 Monroe Restaurant. Under the guidance of our faculty instructors, HCTI students have the opportunity to showcase their skills in this restaurant setting by delivering excellent service and a high-quality dining experience.

Enjoy Gourmet Meals with Monroe-to-Go this Spring
Thursdays • Now through May 6 • 5:00 - 7:00 p.m. • Order Online for Curbside Pick Up

Each semester, Hospitality, Culinary & Tourism Institute (HCTI) students prepare and serve gourmet meals to the public at 200 Monroe. “Every semester, we are extremely impressed and proud of our HCTI students,” FCC President Elizabeth Burmaster said. “These students gain critical real-world experience through the 200 Monroe restaurant and we are grateful to HCTI Program Manager Elizabeth DeRose for ensuring this experience can continue safely during the COVID-19 pandemic.” While the students usually offer full restaurant service to the public as part of their capstone learning experience, this is the second semester they are instead doing curbside to-go orders. Order now at >>

Gourmet meals include a first-course, choice of entrée, a sweet treat freshly made by the baking and pastry class and a drink. Patrons choose between a soup or salad option for their first course, and four cheese and spinach cannelloni, chicken with wild mushroom sauce, Asian grilled flank steak, or shrimp crab cake for their entrée. In celebration of Restaurant Week, the all-inclusive price is $22, including tax and gratuity, on March 4. The restaurant will be open Thursdays through May 6, with the exception of April 1, when the College is closed for spring break. Read the full press release >>

HCTI Students Donate Meals to the Community

Students in the Frederick Community College Hospitality, Culinary, and Tourism Institute (HCTI) recently prepared and donated 120 meals to healthcare workers and those in need. The Frederick News-Post and WDVM interviewed students and HCTI Manager Elizabeth DeRose while they prepared the food. “With so much in the news about food insecurity and so many people being impacted by the COVID crisis, being out of work, and how hard our health care workers are working around the clock, we thought what a great way for students to give back to the community using our student's talents and skills.” Read the full press release to learn more >>

HCTI Earns American Culinary Federation Accreditation

Earning recognition with the highest possible evaluation result, FCC Hospitality, Culinary, and Tourism Institute (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 Hospitality, Culinary, and Tourism Institute (HCTI) 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 Covid-19 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 >>

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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Contact Us
Elizabeth DeRose • Hospitality, Culinary & Tourism Institute Manager
(240) 629-7912 •

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