Welcome to the Hospitality, Culinary & Tourism Institute

Accredited by The American Culinary Federation Education Foundation (ACFEF), the Hospitality, Culinary & Tourism Institute at Frederick Community College is noted as one of the Top Schools for Culinary Students in the country. Source katom.com

FCC Career Fair & Training Open House is November 28
During this free event, discover flexible and affordable career training programs designed to prepare you for employment in high demand industries. Meet our program staff, tour our facilities, review upcoming courses, learn about financial assistance and scholarship opportunities, and more. RSVP today!

200 Monroe Restaurant Now Accepting Reservations, Opens September 28
Frederick Community College (FCC) invites you to enjoy a gourmet dinner created by our talented HCTI students. A recipient of the Diner's Choice Award (for six consecutive years), 200 Monroe Restaurant provides HCTI students with a capstone learning experience to cook for and serve the public. Opening Thursday evenings* beginning September 28, we offer an exclusive 3-course dinner as well as a sweet treat freshly made by the baking and pastry class. Enjoy dining in our full-service restaurant or select carry-out**. Donations to the HCTI Scholarship Fund*** are appreciated and may be made using the giving envelope presented with the guest check. Make your reservation or place your carry out order today! *With the exception of November 9 & 23. **Carry out orders are accepted between the hours of 5:30 and 7:00 p.m. ***HCTI Scholarship Fund is managed by the FCC Foundation, a 501 c 3 tax-exempt organization.



Note for FCPS High School Students
Frederick County Public School students may receive free tuition through Dual Enrollment at FCC for all courses. Fee and book scholarships may be available for select programs. Students should speak with their high school counselor first if they plan to enroll in an FCC workforce development course or program.

A Promising Future in Hospitality
With seven of the top 20 fastest growing industries in leisure and hospitality and the largest projected employment increase of any industry as reported by bls.gov, now is the time to pursue your career with training at FCC this fall. Degree, certificate and workforce development programs deliver real-world learning, expert instruction and hands-on training.

A "Health Meets Food" Success Story!
Congratulations to HCTI graduate and current student in its inaugural class "Health Meets Food: Culinary Medicine in Foodservice" Dave Rolls for winning the Vegetarian Golden Ticket to the World Food Championship in Dallas! His winning dish was patty pan / zucchini cakes / romesco sauce, farro lemon risotto, wilted kale w/ balsamic reduction & cantaloupe blackberries w/ spicy honey blackberry coulis. Participants had to shop at the farmers market and showcase four of their ingredients. The judges remarked that Dave’s lemon risotto was “totally on point” and something they hadn't had before. Congratulations Dave! Learn more about Health Meets Food: Culinary Medicine in Foodservice.

New! Health Meets Food: Culinary Medicine in Foodservice
Foodservice professionals play a central role in changing the way Americans eat. Join us to gain a unique combination of nutritional knowledge and improved healthy culinary skills to effectively incorporate healthy options into a variety of menus. Learn more.

Food Business Entrepreneurship Digital Badge
Digital badges serve as verification of your knowledge, skills, capabilities, and accomplishments. Displaying and sharing digital badges provides a more complete picture of your achievements and can be easily recognized and verified by employers, associations, and professional organizations. Learn more.

2-Star Michelin French Chef Joins FCC Culinary Institute Faculty
The Hospitality, Culinary & Tourism Institute (HCTI) at Frederick Community College (FCC) welcomes 2-Star Michelin French Chef Gérard Pangaud to its adjunct faculty for Fall 2023. Chef Pangaud is the youngest 2-star Michelin chef ever and the first in America. He has created and operated top-rated restaurants in Paris, New York City, and Washington DC, earning a steady stream of prestigious and highly sought-after awards. Chef Pangaud graduated from Ecole Hôtelière of Paris and subsequently from Cornell University, earning a degree in hotel and restaurant management. He honed his art and skill in cooking at some of the best hotels and restaurants in Europe, including La Bonne Auberge and Troisgros, both 3-star Michelin restaurants. 

Within the first year of opening his first restaurant in Paris, Rue Montmartre, Chef Pangaud and the restaurant were awarded one Michelin star. In 1980, he moved his restaurant, renamed Gérard Pangaud, to Boulogne. Within a few months, he received two Michelin stars. At 27 years old he was the youngest chef ever to be awarded two Michelin stars. “We are thrilled to have Gérard Pangaud, a world-class chef who reached the pinnacle of our industry, with his depth of knowledge and experience, working with our students and advising our program,” said HCTI Manager Elizabeth DeRose. Chef Pangaud is best known in the Washington, DC area for his innovative, yet elegant French cuisine, first at the Ritz-Carlton, then in his own restaurant, Gérard's Place. Acclaimed since its opening in 1993, Gérard's Place was consistently one of the highest rated restaurants in the country. He also served as the director of the culinary program at L'Academie de Cuisine, and subsequently as the corporate chef for Marriott International and Ritz-Carlton at Marriott HQ.

Chef Pangaud’s role at FCC began in 2022 as a guest chef. He performed instructional cooking and baking demonstrations for FCC students and volunteered to help raise scholarship money by working with students to host wine dinners. Chef Pangaud lives in Frederick, Maryland. When he’s not cooking, entertaining, or teaching, he spends his free time painting, traveling, playing golf, and doing whatever he can to stay healthy and fit. His awards include: 2 Michelin stars; 4 stars by the NY times, Washington Post, and Washingtonian Magazine; he is a Maître Cuisiner de France, a Certified Master Chef by the American Culinary Federation, and a James Beard Award Winner. Learn more about academic and workforce development opportunities available with the FCC Hospitality, Culinary & Tourism Institute.

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HCTI is an ACFEF Postsecondary Accredited Program
Accredited by The American Culinary Federation Education Foundation (ACFEF) Accrediting Commission, the Hospitality, Culinary & Tourism Institute (HCTI) at Frederick Community College has demonstrated the understanding of and compliance with ACFEF-accredited standards for Program Eligibility, Program Mission and Goals, Organization and Administration, Faculty and Staff, Curriculum, Facilities, Student Services, and Program Assessment. The ACFEF Accrediting Commission, recognized by the Council on Higher Education Accreditation (CHEA) and being an autonomous entity within the ACF, is committed to developing, implementing and monitoring a validated process of globally recognized certifications based on skills, knowledge, integrity and equality through an achievable process for all culinary professionals. Learn more at acfchefs.org >>

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200 Monroe Restaurant
At the College, 200 Monroe Restaurant delivers a capstone learning experience for HCTI students. Showcasing culinary and hospitality newly-acquired skills, students work in an open-kitchen restaurant setting during their final semester of the program. Learn more >>

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Attention Businesses
Delivering professional development opportunities throughout the year, our team of professionals also invites businesses seeking a unique and productive team-building experience. Please contact us to learn more.




 

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