Welcome to the Hospitality, Culinary & Tourism Institute

Culinary students preparing fresh ingredients in professional training kitchen

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

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 career training at FCC. With degree, certificate and workforce development programs delivering real-world learning, expert instruction and hands-on training, now is the time to get started. Click a program below and register online today.

Hospitality, Culinary & Tourism Programs

Chef instructor demonstrating advanced culinary techniques and baking skills to students Culinary Skills and Baking Hospitality manager coordinating operations and guest services in professional setting Hospitality Management Culinary professional preparing nutritious meals using evidence-based culinary medicine principles Health meets Food Food entrepreneur developing business plan and menu concepts for startup venture Food Business Entrepreneur Community members learning cooking skills together in hands-on culinary class HCTI Community Education Students gaining real-world restaurant experience at 200 Monroe dining establishment 200 Monroe Restaurant Students earning academic credit in culinary arts degree and certificate programs Academic Credit Programs Professional reviewing prior learning assessment documents and culinary industry credentials Credit for Your Experience
 

About Us

HCTI is an ACFEF Postsecondary Accredited Program

American Culinary Federation accreditation logoAccredited 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.

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.

Food Business Entrepreneurship Digital Credential

Awarded upon successful completion of the program, Food Business Entrepreneurship digital credentials serve as verification of your knowledge, skills, capabilities, and accomplishments. Displaying and sharing digital credentials provides a more complete picture of your achievements and can be easily recognized and verified by employers, associations, and professional organizations.

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.

News & Notes

Director Elizabeth DeRose Honored with Technology Award Sponsored by RATIONAL USA

Director of the Hospitality, Culinary & Tourism Institute Elizabeth DeRose recently received national recognition for incorporating modern culinary technology into the HCTI culinary kitchen. With a Perkins grant, DeRose secured Rational iCombi Pro ovens and advanced audio-visual equipment, significantly enhancing menu flexibility, recipe consistency, and production efficiency. Her efforts have elevated the program while inspiring collaboration and innovation across regional culinary initiatives. Read the complete article at cafemeetingplace.com.

Food Business Entrepreneurship Receives 2025 Excellence in Economic Development Gold Award

The no-cost FCC Food Business Entrepreneurship program - developed in partnership with the City of Frederick Department of Economic Development (DED) and the Frederick County Office of Agriculture - recently received the 2025 Excellence in Economic Development Gold Award from IEDC. This recognition spotlights the collaborative program, designed to equip aspiring food entrepreneurs with the skills, knowledge, and mentorship to successfully launch a food-related business. Read the complete article at businessinfrederickblog.com.

HCTI Culinary Programs Receive American Culinary Federation Exemplary Status

Both the Culinary Arts & Supervision and Baking & Pastry Arts AAS Degree and Certificate programs have received exemplary status by the ACFEF Accrediting Commission. A program must be in full compliance with ACFEF standards on two consecutive Team Reports to receive designation and meet the required 56 standards under eight categories: Eligibility, Program Mission and Goals, Organization and Administration, Faculty and Staff, Curriculum, Facilities, Student Services, and Assessment. Programs meeting these requirements receive a grant of accreditation and the exemplary status for seven years.