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2020 - 2021 FCC Academic Catalog
Benefits
Besides honing your academic skills through active learning, some other benefits
of participating in the Honors College are:
• use of the Honors Lounge (H-247);
• eligibility for honors internships and scholarships;
• conference presentation opportunities;
• student recognitions for excellence (Anne Slater Award for Honors Excellence,
MCHC Portz Award for Outstanding Honors Student, All-USA Academic Team);
• transfer and scholarship benefits with four-year honors partners;
• automatic admission to even more four-year colleges; and
• enhanced resumes when applying for selective admission program at four-year
colleges as well as scholarships.
Graduation
Students who complete 12 honors credits (3 honors credits must be at the 200-
level with an honors project or completion of an honors independent study
project) with an overall grade point average (GPA) of 3.250 or higher are eligible
to graduate from the Honors College. Graduates receive a notation on their
transcripts recognizing this achievement. Further, at the graduation ceremony
they wear an Honors College medallion and stand to be recognized. The transcript
notation and color of the medallion are based on the student’s grade point
average at the time of graduation:
GPA Transcript Notation Medallion
3.250–3.490 Honors College Bronze
3.500–3.749 Honors College – Honors Silver
3.750–4.000 Honors College – High Honors Gold
Contact
To learn more about how the Honors College can help you reach your goals,
contact the Honors Coordinator, Dr. Bruce Thompson, in H-244 or at bthompson@
or 301.846.2535.
Hospitality, Culinary and
Tourism Institute
Culinary Arts and Supervision
A.A.S. Degree (Career)
Program accredited by the American Culinary Federation, meeting nationally
recognized educational standards of excellence and competencies.
Prepares students to assume positions as trained culinary professionals in a
variety of settings including restaurants, hotels, resorts, clubs, catering, contract
food service, health care facilities, and more. The course offerings emphasize the
professional competencies necessary to meet industry standards. Students will
complete a 240-hour practicum (internship) experience. Students earn several
industry certifications such as ServSafe Food Manager® and Certified Guest
Service Professional®, among others. Upon Completion of the program, students
are immediately eligible to apply for Certified Culinarian® or Certified Pastry
Culinarian® with the American Culinary Federation. Graduates should qualify for
entry level positions such as lead line cook, station chef, assistant pastry chef,
kitchen receiver/assistant kitchen manager, or catering associate. With experience,
graduates may advance to positions such as sous chef, banquet chef, executive
sous chef, executive chef, kitchen manager, food and beverage manager, or
catering or banquet manager.
• Students must complete their creditEnglish and Mathematics within the first
24 credits.
• One course must meet the cultural competence graduation requirement.
• CORE: The General Education CORE 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.
• 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.
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 & Emergency 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)