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Here's all the latest information about what's new and what's happening in Continuing Education and Workforce Development (CEWD) at Frederick Community College.
- Youth Programs Summer Registration is Now Open
- 200 Monroe Opens for Spring Thursdays
- HCTI Graduate Competes on FOX's "Next Level Chef"
- FCC Career Exploration & Open House is May 10
- Biotechnology Programs are Now Enrolling
- New! Opportunities to Earn Digital Badges at FCC
- Co-Listed Classes are Now Available to CEWD Students
- New! Food Business Entrepreneurship Program
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Check out all-new programs and classic summer favorites beginning Monday, June 21. Get ready to perform amazing science experiments, master Lego Mindstorms robotics, go on culinary adventures, challenge the laws of physics, perform in our Black Light Illumination Theater, build a personal computer, become an author, design your own video games, and more. Visit frederick.edu/youth or download and view our new Summer 2023 Schedule PDF to see what awaits you!
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Join us for a high quality dining experience as our students, under the guidance of our Executive Chef and Maître d’ instructors, showcase their hospitality and culinary skills in our open-kitchen restaurant setting. Our exclusive 3-course dinner menu offers your choice of selections including starter, entrée, dessert, and beverage, for an all-inclusive price starting at $40 per guest. Open during restaurant hours, our all-new bakery counter also offers fresh baked goods, made by our Baking & Pastry Arts students, for purchase. Learn more and make your online reservation today. Please note, we can only accept credit card payments and are unable to accommodate food allergy requests. *With the exception of March 23 and April 20, 2023.
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Tineke Younger is on her way to see if she’s got what it takes to be the “Next Level Chef.” Cast in the second season of FOX’s cooking competition, Younger is a 2022 graduate of the FCC Hospitality, Culinary & Tourism Institute. “Next Level Chef”, hosted by celebrity chefs Gordon Ramsay, Nyesha Arrington and Richard Blais, features a top prize of $250,000 and a year of mentorship with the chefs. She reflected on her experience, “The whole time, I just wanted to become a better chef.” Learn more about HCTI academic and workforce training programs.
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Discover a variety of flexible and affordable career training programs designed to prepare you for employment in high demand industries. Meet our program staff, learn about the Frederick Community College (FCC) Monroe Center, review upcoming course options, and discover multiple tuition assistance and scholarship opportunities for students enrolling in continuing education and workforce development programs. Attendance is free of charge and registration is encouraged to save your spot.
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From high school internships and continuing education classes to workforce training, apprenticeships, and academic pathways, Biotechnology programs at Frederick Community College deliver hands-on training and valuable experience for a rewarding career. To prepare you for success in this growing field, FCC provides expert-led instruction, in-depth knowledge, and essential skills for entry-level employment and career advancement in the biotechnology industry. Learn more at frederick.edu/biotech.
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Earning industry-recognized, employment-focused digital badge credentials, valued by employers, provides you with control and ownership of your achievements. Digital badges serves as verification of your knowledge, skills, capabilities, and accomplishments. Displaying your badges online, and sharing them through social networks, provides a more complete picture of your achievements and can be easily recognized and verified by employers, associations, and professional organizations.
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At FCC, continuing education (non-credit) students now have an option to enroll in select academic credit courses offered at the College. In these classes, coursework is graded and expectations for attendance, participation, and effort are the same for credit and non-credit students. Tuition on select eligible courses is waived for Maryland residents 60 years of age and older. Associated course fees (program costs, books and/or supplies) may still apply and are due at the time of registration.
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Build upon your skills and experience while increasing your credentials in our new Food Business Entrepreneurship program at the Hospitality, Culinary and Tourism Institute. Delivering foundation-level concepts and knowledge in entrepreneurship and food service management, topics include financial management, front & back of house operations, marketing & sales, regulatory requirements, kitchen skills, and more.
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