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2020 - 2021 FCC Academic Catalog
94 • 301.846.2400
Departmental Requirements
HCTI 101 Sanitation and Food Safety . . . . . . . . . . . . . . . . 1
HCTI 102 Culinary I . . . . . . . . . . . . . . . . . . . . . . . . 3
HCTI 103 Culinary II . . . . . . . . . . . . . . . . . . . . . . . 3
HCTI 104 Baking I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
HCTI 105 Baking II . . . . . . . . . . . . . . . . . . . . . . . . 4
HCTI 120 Purchasing & Cost Control . . . . . . . . . . . . . . . . 3
HCTI 150 Introduction to Hospitality Management . . . . . . . . . 3
HCTI 155 Event Management . . . . . . . . . . . . . . . . . . . 3
HCTI 200 Garde Manger . . . . . . . . . . . . . . . . . . . . . 4
HCTI 220 Food and Beverage Operations . . . . . . . . . . . . . . 3
HCTI 225 International and American Regional Cuisine
(satisfies Cultural Competence requirement) . . . . . . . 4
HCTI 230 Restaurant Production and Service . . . . . . . . . . . . 4
HCTI 265 HCTI Practicum . . . . . . . . . . . . . . . . . . . . . 1
60
Transfer Note:
For more information on careers and transfer, contact the Counseling & Advising
office at 301.846.2471 or visit the Programs web page.
Culinary Skills
Certificate (Career)
Program accredited by the American Culinary Federation, meeting nationally
recognized educational standards of excellence and competencies.
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. Students will complete a 240-hour
practicum (internship) experience. Students will earn several industry certifications
such as Serv Safe Food Manager® and Certified Guest Service Professional®,
among others.
Course Credits
Departmental Requirements
HCTI 101 Sanitation and Food Safety . . . . . . . . . . . . . . . . 1
HCTI 102 Culinary I . . . . . . . . . . . . . . . . . . . . . . . . 3
HCTI 103 Culinary II . . . . . . . . . . . . . . . . . . . . . . . . 3
HCTI 104 Baking I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
HCTI 105 Baking II . . . . . . . . . . . . . . . . . . . . . . . . 3
HCTI 120 Purchasing & Cost Control . . . . . . . . . . . . . . . . 3
HCTI 150 Introduction to Hospitality Management . . . . . . . . . 3
HCTI 155 Event Management . . . . . . . . . . . . . . . . . . . 3
HCTI 200 Garde Manger . . . . . . . . . . . . . . . . . . . . . 4
HCTI 220 Food & Beverage Operations . . . . . . . . . . . . . . . 3
HCTI 225 International & American Cuisine . . . . . . . . . . . . . 4
HCTI 230 Restaurant Production & Service . . . . . . . . . . . . . 4
HCTI 265 HCTI Practicum . . . . . . . . . . . . . . . . . . . . . 1
39
Transfer Note:
For more information on careers and transfer, contact the Counseling & Advising
office at 301.846.2471 or visit the Programs web page.
Culinary Skills
Letter of Recognition (Career)
Prepares students for entry-level front-line employment in the food service
sector. Students will earn certifications such as Serv Safe Food Manager®
and Certified Guest Service Professional®.
Course Credits
Departmental Requirements
HCTI 101 Sanitation and Food Safety . . . . . . . . . . . . . . . . 1
HCTI 102 Culinary I . . . . . . . . . . . . . . . . . . . . . . . . 3
HCTI 104 Baking I . . . . . . . . . . . . . . . . . . . . . . . . . 3
HCTI 150 Introduction to Hospitality Management . . . . . . . . . 3
10
Hospitality Management
A.A.S Degree (Career)
Prepares students as trained hospitality professionals in a variety of hospitality
sectors including hotels, resorts, clubs, restaurants, convention centers, and
tourism related businesses. With input from current hiring hospitality leaders,
the program is designed to ensure that students will learn the practical skills
needed to excel in the hospitality industry in areas such as tourism, lodging,
food and beverage, and event planning. Students will apply what they learn
through capstone projects and experience in an internship. The course offerings
emphasize the professional competencies necessary to meet industry standards.
Graduates should qualify for entry-level positions in the hospitality sector and,
with experience, advance to managerial positions or continue on to four year
academic programs. Students will complete a 240-hour practicum (internship)
experience. Students will earn several industry certifications such as ServSafe
Food Manager® and Certified Guest Service Professional®, among others. With
additional experience, graduates may be eligible to apply for certification as a
Certified Hospitality Supervisor® (CHS®) from AHLEI.
• Students must complete their English and Mathematics within the first 24
credits.
• One course must meet the cultural competence graduation requirement.
• CORE: The General Education COREis 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.
• 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 & Nutrition 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 ENGL 101.