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 Open Thursdays
Thursdays now through May 11* • 5:00 to 8:30 p.m. • 200 Monroe Avenue, Frederick, MD
We are now accepting dinner reservations for the 2023 spring semester. Open Thursday evenings from 5:00 to 8:30 p.m. March 9 through May 11*, 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 refreshing beverage to start as well as a salad or soup du jour for their first course, then one of the following second course items: Spring Risotto, Roasted Chicken, Steak and Frites, or Faroe Island Salmon entrée, before topping off the experience with a decadent dessert and coffee or tea.
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.
*With exception of March 23 and April 20, 2023. **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 HCTI Bakery Pop-Up Sale
Tuesday, March 14 • 11:30 a.m. to 1:00 p.m.
You're invited to our the Hospitality, Culinary, and Tourism (HCTI) Institute Bakery Pop-Up Sale at 200 Monroe Restaurant. Shop from 11:30 a.m. to 1:00 p.m. to savor fresh-baked goods made exclusively by our HCTI students, including focaccia, artisan breads, rolls, brownies, cheesecake, bear claws, Danish, croissants, cookies and more Invite family and friends to join you. We look forward to seeing you there.
Proceeds benefit the HCTI Student Fund.
200 Monroe Receives Positive Accolades, Again!
The HCTI student-run restaurant, 200 Monroe Restaurant, recently received numerous OpenTable Diners’ Choice Awards. This is the sixth year in a row that the restaurant, which opens each semester to serve the public gourmet, three-course meals, has received Diners’ Choice recognition. This year, 200 Monroe Restaurant was 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. Make your online reservation today. We look forward to serving you.
HCTI Graduate Finds Success on “Next Level Chef”
Tineke Younger, a 2022 HCTI graduate, is competing on Gordon Ramsay’s “Next Level Chef,” a nationally-televised cooking competition show on FOX. Younger was one of 18 contestants cast for the show, in its second season. During the competition, celebrity chefs Gordon Ramsay, Nyesha Arrington, and Richard Blais, served as mentors. Assigned to one of three kitchens with varying levels of cooking appliances and tools, contestants have to quickly grab ingredients and create dishes based on a theme. The eventual winner of the competition will receive $250,000 and a year mentorship with the celebrity chefs.
HCTI Graduate is the Youngest Executive Chef in DC
Loic Sany, a 2018 HCTI graduate, was recently featured on the GRUBS Show, which is dedicated to showcasing fun and informational food videos. The 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.
HCTI Named Top 10 School for Culinary Students
The Hospitality, Culinary & Tourism Institute at FCC has again earned honors as one of the Top Schools for Culinary Students in the country. Using the latest College Scorecard release by the Department of Education, Katom.com 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 HCTI.
HCTI Earns American Culinary Federation Accreditation
Earning recognition with the highest possible evaluation result, HCTI is accredited by The American Culinary Federation Education Foundation (ACFEF) Accrediting Commission. Certifying HCTI meets 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.
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!
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.