Summer/Fall 2023 frederick.edu/QuickEnroll • 301.624.2888 28 HOSPITALITY, CULINARY & TOURISM INSTITUTE 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 37 for details. Students must successfully complete or co-enroll in either HCTI 101, HCT117, HCT119, or hold a current ServSafe Food Manager Certification. HCT116 | 60 hours | $741 ($516 tuition + $225 fees) INSTRUCTOR: Mary Evans 25180 M, 5 - 10 PM 8/21 – 12/4* Monroe Center/MC118 *No class 9/4 25681 W, 8 AM - 1 PM 8/23 – 12/6 Monroe Center/MC121 NEW! HYB Health Meets Food: Culinary Medicine in Foodservice Foodservice professionals are perfectly positioned to play a central role in changing the way Americans eat. This course provides foodservice professionals with a unique combination of nutritional knowledge and improved healthy culinary skills so that they can effectively incorporate healthy options into menus to help consumers. Professionals with Culinary Medicine knowledge and skills are empowered to develop food that is not just delicious but also healthful. A solid foundation in Culinary Medicine enhances the ability to prepare food for the most diverse range of nutrition needs. Comprised of online education and hands-on cooking modules, this course is designed for those passionate about integrating science-based nutrition research into their culinary skillset and will equip them with the nutritional knowledge and culinary skills to optimize health. Students who complete the course will earn a Tier Three Certificate in Culinary Medicine from Health Meets Food. Note: This course is geared for foodservice professionals with 3+ years of industry experience, people currently employed at a Healthcare facility, graduates of culinary or nutrition program, or individuals with a CDM certification and/or ACF designation. This class is a mixture of scheduled online and in-person classes and meeting type will be designated on the syllabus. Students are expected to meet the deadlines as listed in the syllabus. Students are expected to attend real-time virtual sessions, however, these sessions will be recorded and made available for students unable to attend. HCT120 | 48 hours | $630 ($580 tuition + $50 fees) INSTRUCTOR: CE Instructor 25283 Tu, 8 AM - 12 PM 6/6 – 8/1* Monroe Center/MC121 *No class 7/4 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 in the course students are asked to show academic readiness in English. See page 37 for details. Visit frederick.edu/ CEWDCourseAccess for help with student course access. HCT117 | 30 hours | $310 ($258 tuition + $52 fees) INSTRUCTOR: Charles Colison 25178 Th, 9 - 11 AM 8/24 – 10/26 Monroe Center/MC117 ONL Sanitation and Food Safety Note: To enroll in the course students are asked to show academic readiness in English. See page 37 for details. Visit frederick.edu/ CEWDCourseAccess for help with student course access. HCT119 | 30 hours | $310 ($258 tuition + $ 52 fees) INSTRUCTOR: Charles Colison 25179 Online 8/19 – 10/30 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 37 for details. Students must successfully complete or co-enroll in HCTI 101, HCT117, HCT119 or hold a current ServSafe Food Manager Certification. HCT115 | 60 hours | $741 ($516 tuition + $225 fees) INSTRUCTOR: Melissa Miller 25181 W, 5 - 10 PM 8/23 – 12/6 Monroe Center/ MC118 25678 F, 8:30 AM - 1:30 PM 8/25 – 12/8 Monroe Center/ MC121
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