Anne Arundel Community College’s Hotel, Culinary Arts and Tourism Institute was named one of the 50 Best Culinary Schools in the U.S. by Best Choice Schools. At number 14 on the 2016 list, HCAT rose above numerous culinary schools – including the more well-known Johnson & Wales University College of Culinary Arts – for meeting and exceeding high standards and performance metrics on the nationwide list.
“This is an incredible validation of the academic excellence at HCAT in curriculum, faculty, facilities and internship opportunities,” said Mary Ellen Mason, program director. “These nationally recognized programs offer the best in culinary education.”
The full list of online rankings, available at BestChoiceSchools.com, states that AACC students “learn from the best in the business.”
Site contributors also wrote faculty and staff are trained in the latest methods and techniques, while all degree options include a practicum experience. Criteria for selection included that the school provide hands-on experience, internships/externships, student-operated restaurants, modern facilities and a solid reputation in the industry.
“HCAT works hard every day to make our students’ dreams and passions come true, and we offer our high quality programming at an affordable community college cost,” Mason said.
AACC’s HCAT Institute provides training to enter the hospitality industry, as well as expand and enhance skills for those already working in these areas. HCAT's Associate of Applied Science degree is accredited by both the American Culinary Federation Foundation's Accrediting Commission and the Accrediting Commission for Programs in Hospitality Administration. Students may select from three options - Baking and Pastry, Culinary Arts or Hospitality Business Management. Additionally, HCAT offers seven certificates that will prepare students for employment and also can build toward a degree.
Students may select from three options - Baking and Pastry, Culinary Arts or Hospitality Business Management. Additionally, HCAT offers seven certificates that will prepare students for employment and also can build toward a degree.
Graduates are prepared to work as bakers, cooks, manager-in-training and pastry cooks. The Bureau of Labor Statistics cites the demand for chefs and head cooks will grow 9 percent faster than most industries in the country.