Hospitality Management
Develop marketable skills in supervision, event management, communication, and basic financial control procedures for a hospitality career across a wide range of industry sectors. Gain a management perspective on the trends shaping the current and future hospitality industry, along with the tools to deliver excellent customer service in any setting.
Program Information
Prepares for a career in one of the world's most dynamic and people-driven industries. Develop practical skills in supervision, communication, and financial operations that apply across a wide range of hospitality settings, from hotels and restaurants to event venues and tourism organizations.
Course Sequence Order
FCC Completion Awards
Earn an FCC Completion Award for each course completed, recognizing your growing skills and commitment to the field.
ServSafe Food Manager® Certification
Upon successful completion, you are eligible to sit for the ServSafe Food Manager® Certification Exam, an industry-recognized credential valued by employers across the hospitality industry.
Sanitation and Food Safety
Step 1: Earn Industry Credential
- Prepare for the ServSafe Food Protection Manager Certification Exam either independently or by successfully completing HCT117 - Sanitation and Food Safety.
- Pass the ServSafe Food Protection Manager Certification Exam to become a ServSafe Certified Food Protection Manager.
Step 2: Receive Academic Credit
- Enroll in Culinary Arts & Supervision AAS or the Culinary Skills Certificate program.
- Receive academic credit for HCTI 101 - Sanitation and Food Safety (2 credits) by contacting Registration and Records at registrar@frederick.edu or 301.846.2431.
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At a Glance
Career Opportunities
Gain practical, real-world skills for one of the world's most people-driven industries. Whether you are new to hospitality or looking to formalize your experience, each course is designed to give you working knowledge you can apply right away.
Skills and Competencies
Courses in this program cover supervision and team leadership, guest services and customer relations, financial control procedures, event coordination, and food safety and sanitation. You will also prepare for the ServSafe Food Manager Certification exam, a nationally recognized credential valued by employers across the hospitality industry.
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Where These Skills Apply
The skills you develop in this program apply across hotels and resorts, restaurants and food service operations, event planning and venues, tourism organizations, and convention and conference management. Adding formal hospitality training to your background can open doors to supervisory roles, help you transition into the industry from a related field, and strengthen your qualifications for advancement.
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Build On What You Know
Designed for working adults, classes are available in a hybrid format with day and evening options to align with your existing schedule. The four-course sequence begins with food safety fundamentals and continues through management, events, and operations.
Contact Us
Elizabeth DeRose
Director, Hospitality, Culinary & Tourism Institute
ederose@frederick.edu
301.846.2404
Ysabell Lopez-Alvarez
Academic Office Manager
ylopezalvarez@frederick.edu
240.629.7912
Registration Office
Continuing Education & Workforce Development
CEInfo@frederick.edu
301.624.2888
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