Welcome to 200 Monroe Restaurant
At Frederick Community College, 200 Monroe Restaurant delivers a capstone learning experience for Hospitality, Culinary and Tourism Institute (HCTI) students.
Showcasing culinary and hospitality newly-acquired skills, HCTI students work in an open-kitchen restaurant setting during their final semester of the program.
Under the guidance of our Culinary and Hospitality instructors, students complete training by delivering excellent service and a high-quality dining experience to you and your guests.
This enjoyable dining experience is especially rewarding as all restaurant revenue directly supports HCTI student training and instruction in the program.
Look for 200 Monroe to open again in Spring 2020 with an exclusive 3-course dinner menu featuring a variety of course, beverage and dessert selections prepared by our students.
FCC Stories: Fine Dining with a Purpose
FCC student Emily Toth took a chance and purchased a 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.
“I never thought I’d be able to do something as big as becoming a chef,” she said.
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.”
This is the eighth season that 200 Monroe has opened, and it is obvious that the 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.”
Congratulations to Our Students!Voted as one of the best with a 2019 Diner's Choice Award, 200 Monroe is once again a celebrated top-rated restaurant! The Diners’ Choice lists recognize outstanding restaurants based on feedback from confirmed diners. Guests at 200 Monroe were treated to three-course meals prepared and served by students in the FCC Hospitality, Culinary, and Tourism Institute (HCTI). The restaurant recently finished its eigth season.
Delivering high-quality dining experiences during the 2019 spring semester, HCTI students have received accolades for best overall and best value in addition to be recommended to others by 100% of their guests. The restaurant is open to the public with advanced reservations required. To receive information about next season, visit www.frederick.edu/ENews to sign up for our newsletter!
Catering InquiriesHCTI 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!
FCC Hospitality, Tourism and Culinary InstituteThe 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 >>
Hospitality, Culinary & Tourism Institute
(240) 629-7912 • HCTI@frederick.edu
(240) 629-7912 • HCTI@frederick.edu