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2016/2017 fcc catalog
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www.frederick.edu• 301.846.2400
Culinary Arts and Supervision
A.A.S. Degree (Career)
Prepares students to assume positions as trained culinary professionals in
a variety of food service settings including full-service restaurants, hotels,
resorts, country clubs, catering, contract food service, and health care
facilities. The course offerings emphasize the professional competencies
necessary to meet industry standards. Graduates should qualify for entry-
level positions such as line cook, station chef, and assistant pastry chef. With
experience, graduates may advance to positions such as sous chef, executive
chef, or food service manager or continue on to four-year academic programs.
• Students must complete their credit
English and Mathematics
within the first
24 credits.
• One general education course must meet the
cultural competence
graduation requirement
(list page 43).
• CORE: The General Education CORE
(page 42) 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. http://artsys.
usmd.edu/Course
Credits
English
EN 101
English Composition . . . . . . . . . . . . . . . . . . .
3
Mathematics
Mathematics Elective (GenEd course list)(Recommended MA 103) . . .
3
Social & Behavioral Sciences
Social Science Elective (GenEd course list)(Recommend HS 102) . . . .
3
Arts & Humanities
Arts & Humanities Elective (GenEd course list)
(Recommend CMSP 105) .
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
(GenEd Course list)(Recommend CIS 101) . .
3
PE/Health Requirement
(HE 102 will satisfy the requirement)
1/3
Departmental Requirements
HOS 110 Hospitality Careers . . . . . . . . . . . . . . . . . . .
3
HOS 111 Culinary Fundamentals . . . . . . . . . . . . . . . . . .
1
HOS 112 Culinary I . . . . . . . . . . . . . . . . . . . . . . . .
3
HOS 113 Culinary II . . . . . . . . . . . . . . . . . . . . . . .
3
HOS 114 Culinary Baking . . . . . . . . . . . . . . . . . . . . .
3
HOS 121 Sanitation & Food Safety . . . . . . . . . . . . . . . . .
2
HOS 123 Purchasing and Cost Control . . . . . . . . . . . . . . .
3
HOS 210 Garde Manager . . . . . . . . . . . . . . . . . . . . .
4
HOS 216 Food and Beverage Operations . . . . . . . . . . . . . .
3
HOS 230 Applied Culinary Nutrition . . . . . . . . . . . . . . . .
3
HOS 240 International & American Regional Cuisine . . . . . . . .
4
HOS 250 Culinary Production . . . . . . . . . . . . . . . . . . .
4
INTR 103 Internship . . . . . . . . . . . . . . . . . . . . . . . .
3
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Transfer Note:
FCC has articulation agreements with the following institutions 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 Program Manager at
301.624.2768.
• 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 111 Culinary Fundamentals . . . . . . . . . . . . . . . . . .
1
HOS 112 Culinary I . . . . . . . . . . . . . . . . . . . . . . . .
3
HOS 113 Culinary II . . . . . . . . . . . . . . . . . . . . . . . .
3
HOS 114 Culinary Baking . . . . . . . . . . . . . . . . . . . . .
3
HOS 121 Sanitation & Food Safety . . . . . . . . . . . . . . . . .
2
HOS 123 Purchasing and Cost Control . . . . . . . . . . . . . . .
3
INTR 103 Internship or
HOS Elective . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3
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Hospitality Management
Certificate (Career)
Prepares students for employment as a manager in the hospitality industry.
Course
Credits
Departmental Requirements
BU 103 Introduction to Business . . . . . . . . . . . . . . . . .
3
CIS 101 Information Systems and Technology . . . . . . . . . . .
3
ACCT 101 Principles of Accounting I . . . . . . . . . . . . . . . .
3
BU 273 Business Communication . . . . . . . . . . . . . . . .
3
BU 227 Principles of Management . . . . . . . . . . . . . . . .
3
HOS 110 Introduction to Hospitality Management . . . . . . . . .
3
HOS 216 Food and Beverage Operations or
HOS 219 Foundations of Lodging Management . . . . . . . . . .
3
HOS 218 Hospitality Information Systems . . . . . . . . . . . . .
3
HOS 121 Sanitation and Food Safety . . . . . . . . . . . . . . . .
2
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