Program Manager: Elizabeth DeRose
Email: ederose@frederick.edu
Phone: 301.846.2404
Program Description
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®.
Students earning this letter of recognition will automatically receive a printed LOR diploma.
Program Requirements
Please note: Baking and Pastry students can also earn the Culinary Skills Letter of Recognition.
| Code | Title | Credits |
|---|---|---|
| Departmental Requirements | ||
| HCTI 101 | Sanitation and Food Safety | 2 |
| HCTI 102 | Culinary I | 4 |
| HCTI 104 | Baking I | 4 |
| HCTI 150 | Introduction to Hospitality Management | 3 |
| Total Credits | 13 | |
Guided Pathway to Success (GPS)
Suggested schedules map your path to degree completion.
Students should meet with an advisor each semester to carefully select and sequence courses based on their specific academic goals and interests. Visit Jefferson Hall or call 301.846.2471 for advising.
| Recommended First Semester | Credits | |
|---|---|---|
| HCTI 101 | Sanitation and Food Safety | 2 |
| HCTI 102 | Culinary I | 4 |
| HCTI 104 | Baking I | 4 |
| HCTI 150 | Introduction to Hospitality Management | 3 |
| Credits | 13 | |
| Total Credits | 13 | |
Part-time Students
Part-time students should complete courses in the order listed on the pathway. Please contact program manager for questions about part-time status.
Students who take fewer than 15 credits each semester or who require developmental English or Math coursework will need additional semesters to complete their degrees. Summer term and January session classes may help students to make faster progress.
Pathway Legend
Milestone - courses with the Milestone notation should be taken within the recommend credit range to stay on track for program completion.
Fall, Spring, Summer - courses with a Fall, Spring, or Summer notation indicate the course is offered in the specified semester only.