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2018/2019 fcc catalog
74 • 301.846.2400
HOS 216 Food and Beverage Operations . . . . . . . . . . . . . . 3
HOS 240 International and American Regional Cuisine . . . . . . . 4
HOS 250 Restaurant Production and Service . . . . . . . . . . . . 4
HOS 265 HCTI Practicum . . . . . . . . . . . . . . . . . . . . . 1
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Transfer Note:
FCC has articulation agreements with the following institution for students
graduating with an A.A.S. in Culinary Arts and Supervision and who are looking for
transfer opportunities. For more information, contact the Counseling & Advising
Office at 301.846.2471 or the Institute Manager at 301.846.2404.
• Stratford University – B.A. Culinary Management or B.A. Hospitality Management
Culinary Skills
Certificate (Career)
Designed to prepare students for entry-level cooking jobs in hotels, restaurants,
supermarkets, country clubs, caterers, cafes and institutional kitchens. Basic hot
and cold food preparation, production, presentation, and service skills are taught.
Development of proper work habits, professionalism, and the practice of food
safety and sanitation procedures are stressed.
Course Credits
Departmental Requirements
HOS 110 Introduction to Hospitality Management . . . . . . . . . 3
HOS 112 Culinary I . . . . . . . . . . . . . . . . . . . . . . . . 3
HOS 113 Culinary II . . . . . . . . . . . . . . . . . . . . . . . . 3
HOS 114 Culinary Baking . . . . . . . . . . . . . . . . . . . . . 3
HOS 121 Sanitation and Food Safety . . . . . . . . . . . . . . . . 1
HOS 123 Purchasing & Cost Control . . . . . . . . . . . . . . . . 3
HOS 161 Event Management . . . . . . . . . . . . . . . . . . . 3
HOS 210 Garde Manger . . . . . . . . . . . . . . . . . . . . . 4
HOS 214 Advanced Baking & Pastry . . . . . . . . . . . . . . . . 3
HOS 216 Food & Beverage Operations . . . . . . . . . . . . . . . 3
HOS 240 International & American Cuisine . . . . . . . . . . . . . 4
HOS 250 Restaurant Production & Service . . . . . . . . . . . . . 4
HOS 265 HCTI Practicum . . . . . . . . . . . . . . . . . . . . . 1
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Culinary Skills
Letter of Recognition (Career)
Designed to prepare students for entry-level prep/cooking/baking
positions in commercial restaurant/foodservice kitchens, schools, health
care facilities, grocery stores, resorts and clubs, hotels, and catering.
Fundamental skills in preparation, primary cooking methods, and
baking fundamentals are taught. Development of proper work habits,
professionalism, and food safety and sanitation practices are stressed.
Course Credits
Departmental Requirements
HOS 110 Introduction to Hospitality Management . . . . . . . . . 3
HOS 112 Culinary I . . . . . . . . . . . . . . . . . . . . . . . . 3
HOS 114 Culinary Baking . . . . . . . . . . . . . . . . . . . . . 3
HOS 121 Sanitation and Food Safety . . . . . . . . . . . . . . . . 1
10
Hospitality, Culinary and
Tourism Institute
Culinary Arts and Supervision
A.A.S. Degree (Career)
Prepares students to assume positions as trained culinary professionals in a
variety of settings including restaurants, hotels, resorts, clubs, catering, contract
food service, health care facilities, and more. The course offerings emphasize
the professional competencies necessary to meet industry standards. Upon
completion of the program, students are immediately eligible to apply for
Certified Culinarian® or Certified Pastry Culinarian® with the American Culinary
Federation. Graduates should qualify for entry level positions such as lead
line cook, station chef, assistant pastry chef, kitchen receiver/assistant kitchen
manager, or catering associate. With experience, graduates may advance to
positions such as sous chef, banquet chef, executive sous chef, executive chef,
kitchen manager, food and beverage manager, or catering or banquet manager.
• Students must complete their creditEnglish and Mathematics within the first
24 credits.
• One course must meet the cultural competence graduation requirement.
• CORE: The General Education CORE is that foundation of the higher education
curriculum providing a coherent intellectual experience for all students. Students
should check with an advisor or the transfer institution (ARTSYS) before selecting
General Education CORE requirements.
• In some General Education categories (Mathematics, Biological & Physical
Sciences), a 4-credit course selected from the GenEd course list will satisfy the
requirement in place of a 3-credit course. Students should check with an advisor
before selecting these courses.
• For the PE/Health requirement, a 3-credit Physical Education or Health course may
satisfy the requirement in place of a 1-credit course. Students should check with
an advisor before selecting this course.
• Students must earn a grade of "C" or better in EN 101.
Course Credits
English
EN 101 English Composition . . . . . . . . . . . . . . . . . . . 3
Mathematics
Mathematics Elective (GenEd course list) . . . . . . . . . . . . . . . 3
Social & Behavioral Sciences
Social Science Elective (GenEd course list)(Recommend HS 102)
(satisfies Cultural Competence Requirement) . . . . . . . . . . . . . 3
Arts & Humanities
Arts & Humanities Elective (GenEd course list) (Recommend CMSP 107) . 3
Biological & Physical Sciences
Biological & Physical Sciences Elective (GenEd course list)
(Recommend BI 117) . . . . . . . . . . . . . . . . . . . . . . . . 3
Interdisciplinary & Emergency Issues
HE 102 Nutrition in a Changing World . . . . . . . . . . . . . . 3
General Education Elective (Select from GenEd Course list) . . . . . . . 3
PE/Health Requirement (HE 102 will satisfy the requirement)
Departmental Requirements
HOS 110 Introduction to Hospitality Management . . . . . . . . . 3
HOS 112 Culinary I . . . . . . . . . . . . . . . . . . . . . . . . 3
HOS 113 Culinary II . . . . . . . . . . . . . . . . . . . . . . . 3
HOS 114 Culinary Baking . . . . . . . . . . . . . . . . . . . . . 3
HOS 121 Sanitation and Food Safety . . . . . . . . . . . . . . . . 1
HOS 123 Purchasing & Cost Control . . . . . . . . . . . . . . . . 3
HOS 161 Event Management . . . . . . . . . . . . . . . . . . . 3
HOS 210 Garde Manger . . . . . . . . . . . . . . . . . . . . . 4
HOS 214 Advanced Baking & Pastry . . . . . . . . . . . . . . . . 4