Summer/Fall 2024 frederick.edu/QuickEnroll • 301.624.2888 24 HOSPITALITY, CULINARY & TOURISM INSTITUTE HYB Culinary I Examines the basic concepts, skills, and attributes related to preparation of food: knife skills, product identification, and culinary terminology. Measures, prepares, and converts standardized recipes. Learns and applies classical cooking principles and techniques to food preparation. Topics include stock and sauce preparation; egg/breakfast cookery; product qualities; preparation of vegetables, fruit, and starches; and dietary guidelines and nutrition principles. Demonstrates proper food sanitation and safety practices. Learns and applies good sustainability practices for food service operations. Also offered for credit as HCTI102. Note: To enroll students are asked to show academic readiness in Math. See page 33 for details. Students must successfully complete or co-enroll in HCTI101 or HCT117 or HCT119 or hold a current ServSafe Food Manager Certification. HCT116 | 60 Hours | $741 ($516 tuition + $225 fees) Instructor: Mary Evans 26996 Mon 4:30 - 9:30 PM 8/26 – 12/9* Monroe Center/MC117, MC118 *No class 9/2 27005 Wed 9 AM - 2 PM 8/28 – 12/11 Monroe Center/MC117, MC118 Hospitality, Culinary & Tourism Institute CULINARY SKILLS HYB Sanitation and Food Safety Develops an understanding of basic principles of sanitation and safety in hospitality operations. The course focuses on prevention of foodborne illnesses and introduces the student to HACCP planning and implementation. Successful passing of the National Restaurant Association exam provides certification as a ServSafe Food Protection Manager. Also offered for credit as HCTI101. Note: To enroll students are asked to show academic readiness in English. See page 33 for details. Visit frederick.edu/CEWDCourseAccess for help with student course access. HCT117 | 30 Hours | $310 ($258 tuition + $52 fees) INSTRUCTOR: Charles Colison 27001 Tue 3 - 5 PM 8/27 – 10/29 Monroe Center/MC116 ONL Sanitation and Food Safety Note: To enroll in the course students are asked to show academic readiness in English. See page 33 for details. Visit frederick.edu/CEWDCourseAccess for help with student course access. HCT119 | 30 Hours | $310 ($258 tuition + $52 fees) Instructor: Charles Colison 27000 Online 8/24 – 11/4 HYB Baking I Provides students with the basic skills required for entry-level work in a bakery or pastry shop of a food service operation. These skills include working in a safe and sanitary manner; reading, scaling and accurately following a recipe; demonstrating proper use of terminology, tools, and equipment; preparing, baking, and evaluating cookies, cakes, breads, pastries, pies, and tarts. Beginning plating techniques, cake decorating, and dietary alternatives are explored. Also offered for credit as HCTI104. Note: To enroll students are asked to show academic readiness in Math. See page 33 for details. Students must successfully complete or co-enroll in HCTI101 or HCT117 or HCT119 or hold a current ServSafe Food Manager Certification. HCT115 | 60 Hours | $741 ($516 tuition + $225 fees) INSTRUCTOR: Melissa Miller 27010 Mon 9 AM - 2 PM 8/26– 12/9* Monroe Center/MC117, MC118 *No class 9/2 INSTRUCTOR: Melissa Miller 26997 Wed 4:30 - 9:30 PM 8/28 – 12/11 Monroe Center/MC117, MC118 Payment Plans Available! Take advantage of the FCC payment plan when you register for select programs (see page 38 for a list of eligible programs). This allows you to divide your total cost into automatic monthly payments from either a checking/savings account or major credit card. The plan is interest free with a non-refundable enrollment fee of $30. For more information about the payment plan, contact CEWD Registration at [email protected] or 301.624.2888. In-Person Courses Online Courses (ONL) Structured Remote Courses (SR) Hybrid Courses (HYB) | See page 4 for more course option information Eligible for senior tuition waiver. Eligible for disabled & retired tuition waiver. See page 39. This exam is available at the FCC Testing Center. Call 301.846.2522 to learn more about exam offerings.
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