Academic Program Proposal

Date Proposal Activated	Institution and Proposal	Degree Awarded	Academic Program Name	Objection Deadline	MHEC Final Action	Final Decision Date
	Frederick Community College Proposal	Lower Division Certificate (L.D.C.)	Culinary Skills	7/11/2018	Approved	7/16/2018
Culinary Skills Program Description
The Culinary Skills Certificate prepares students as trained hospitality professionals in a variety of sectors including hotels, resorts, clubs, restaurants, convention centers, and tourism related businesses, and many more. With input from current hiring industry leaders, the program is designed to ensure that students will learn the practical skills needed to excel in the food service industry. Students will apply what they learn through capstone projects and experience in a field based practicum. The course offerings emphasize the professional competencies necessary to meet industry standards. <br>Graduates should qualify for entry-level positions in the culinary and hospitality sector and, with experience, advance to managerial positions or continue on to four year academic programs. Successful completion of the Culinary Skills Certificate results in students earning two industry credentials: <br>• Certified Guest Service Professional® (CGSP®) Certification from the American Hotel and Lodging Educational Institute (AHLEI) <br>• ServSafe Food Protection Manager Ce1iification, accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP). <br>