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• 301.846.2400 95
2020 - 2021 FCC Academic Catalog
Course
Credits
English
ENGL 101 English Composition . . . . . . . . . . . . . . . . . . .
3
Mathematics
Mathematics Elective (GenEd course list)
(Recommend MATH 101) . . . . . . . . . . . . . . . . . . . . . .
3
Social & Behavioral Sciences
Social Science Elective (GenEd course list) (Recommend SOCY 102)
(SOCY 102 satisfies Cultural Competence requirement) . . . . . . . . . . . . . . . .
3
Arts & Humanities
Arts & Humanities Elective (GenEd course list) (Recommend COMM 105)
(COMM 105 satisfies Cultural Competence requirement) . . . . . . .
3
Biological & Physical Sciences
Biological & Physical Sciences Elective (GenEd course list)
(Recommend BSCI 107) . . . . . . . . . . . . . . . . . . . . . . .
3
Interdisciplinary & Emerging Issues
NUTR 102 Nutrition in a Changing World . . . . . . . . . . . . . .
3
General Education Elective
(Select from GenEd course list) . . . . . . .
3
Physical Education, Health, or Nutrition Requirement
(NUTR 102 will satisfy this requirement)
Departmental Requirements
ACCT 100 Business Accounting . . . . . . . . . . . . . . . . . .
3
BMGT 103 Introduction to Business . . . . . . . . . . . . . . . . .
3
BMGT 223 Human Resource Management . . . . . . . . . . . . . . . . . . . . . . . . . . .
3
BMGT 227 Principles of Management . . . . . . . . . . . . . . . .
3
CMIS 101 Information Systems and Technology . . . . . . . . . . .
3
HCTI 101 Sanitation and Food Safety . . . . . . . . . . . . . . . .
1
HCTI 150 Introduction to Hospitality Management . . . . . . . . .
3
HCTI 155 Event Management . . . . . . . . . . . . . . . . . . .
3
HCTI 160 Hospitality Operations . . . . . . . . . . . . . . . . . .
3
HCTI 170 Introduction to the Tourism Industry . . . . . . . . . . .
3
HCTI 220 Food and Beverage Operations . . . . . . . . . . . . . .
3
HCTI 230 Restaurant Production and Service . . . . . . . . . . . .
4
HCTI 255 Applied Hospitality Management . . . . . . . . . . . . .
3
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.
Hospitality Management
Certificate (Career)
Prepares students for entry-level positions in the hospitality industry. Courses
teach knowledge and marketable skills in the area of guest services, hospitality
operations, budget and cost controls, management, marketing and human
resources. 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
ACCT 100 Business Accounting . . . . . . . . . . . . . . . . . .
3
BMGT 103 Introduction to Business . . . . . . . . . . . . . . . . .
3
BMGT 223 Human Resource Management . . . . . . . . . . . . . . . . . . . . . . . . . . .
3
BMGT 227 Principles of Management . . . . . . . . . . . . . . . .
3
HCTI 101 Sanitation and Food Safety . . . . . . . . . . . . . . . .
1
HCTI 150 Introduction to Hospitality Management . . . . . . . . .
3
HCTI 155 Event Management . . . . . . . . . . . . . . . . . . .
3
HCTI 160 Hospitality Operations . . . . . . . . . . . . . . . . . .
3
HCTI 170 Introduction to the Tourism Industry . . . . . . . . . . .
3
HCTI 220 Food and Beverage Operations . . . . . . . . . . . . . .
3
HCTI 230 Restaurant Production & Service . . . . . . . . . . . . .
4
HCTI 255 Applied Hospitality Management . . . . . . . . . . . . .
3
HCTI 265 HCTI Practicum . . . . . . . . . . . . . . . . . . . . .
1
36
Transfer Note:
For more information on careers and transfer, contact the Counseling & Advising
office at 301.846.2471 or visit the Programs web page.
Hospitality Skills
Letter of Recognition (Career)
Prepares students for entry-level front-line employment in the hospitality 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 150 Introduction to Hospitality Management . . . . . . . . .
3
HCTI 155 Event Management . . . . . . . . . . . . . . . . . . .
3
HCTI 160 Hospitality Operations . . . . . . . . . . . . . . . . . .
3
10