frederick.edu/QuickEnroll • 301.624.2888 Summer/Fall 2023 29 HOSPITALITY, CULINARY & TOURISM INSTITUTE HYB Health Meets Food: Culinary Medicine in Foodservice, Tier 1 CCMP Certification This is a continuation of coursework from "Health Meets Food: Culinary Medicine in Foodservice" for individuals who earned the "Tier Three Certificate in Culinary Medicine" from Health Meets Food. Successful completion of this course leads to earning the top tier certification for Culinary Medicine entitled, "Tier 1 Certified Culinary Medicine Professional (CCMP)." Topics include Renal Diet, Diabetes and Nutrition, Heart Disease and Diet, Cancer Nutrition, Obesity &Weight Management, Geriatric Diet and more. This course culminates in a practical capstone project and a proctored certification exam. HCT130 | 48 hours | $650 ($600 tuition + $50 fees) INSTRUCTOR: CE Instructor 25695 T, 8 AM - 12 PM 8/8 – 9/26 Monroe Center/MC121 HOSPITALITY/TOURISM MANAGEMENT HYB Introduction to Hospitality Management Develops an understanding of the hospitality industry and introduces the student to the career opportunities available. Provides a basic understanding of the organizational structure and departmental functions within hotel and food service establishments. Examines the forces and issues that are shaping the current and future of the hospitality industry. Develops an understanding of competition and the role of management in providing product and service excellence. Various types of operations will be discussed emphasizing the value chain analysis and defining service as competitive advantage. Also offered for credit as HCTI150. 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. HCT102 | 37.5 hours | $465 ($387 tuition + $78 fees) INSTRUCTOR: CE Instructor 25183 Tu, 6 - 8:40 PM 8/22 – 10/10 Monroe Center/MC117 HYB Event Management Event Management provides both practical knowledge and a comprehensive understanding of the catering and event management industry. Equips students with the knowledge to advance in the field if you are currently working in the field or will prepare you to enter the profession with an understanding of the industry. Provides the foundation for which students can build their careers in catering and special events or start their own business, and will examine the complex role of catering in the event management process. Topics include planning and development for special events such as weddings and anniversaries, menu planning, service planning, room selection, setup and operation, and coordination and management of the event from the inception phase to the post-evaluation of the event. Also offered for credit as HCTI155. 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. HCT114 | 37.5 hours | $465 ($387 tuition + $78 fees) INSTRUCTOR: Raymond Maldo 25184 M, 6 - 8:40 PM 8/21 – 10/16 Monroe Center/MC117 *No class 9/4 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 43.
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