HCC to Offer Extended Culinary and Hospitality Management Program

By Ashley Jacobs



Too many cooks may spoil the soup, but there are consequences for having too few, as well.

There is a "tremendous shortage of [a] qualified workforce" in the culinary and hospitality business, said Vinnie Rege, chair of Howard Community College's Culinary and Hospitality Management Department. "And not only workforce," he added, there is also a "demand from the restaurant industry. They want qualified management professionals."

According to Rege, in order to enter into a management position, one needs to have a bachelor's degree; two-year programs, such as the ones at community colleges, offer only associate's degrees.

"We listen to the industry around [us] and make changes to our curriculum according to industry needs and current trends," Rege said. "If you just stick with your old curriculum, then you're not giving your students up-to-date information."

Following the vision of past president Mary Ellen Duncan, Howard Community College (HCC) is beginning to implement four-year programs through a partnership with Excelsior College in Albany, N.Y. Not only does this give HCC a competitive edge, Rege explained, it is cost effective and retains a qualified workforce in Howard County. This four-year program will begin with the hospitality programs in the fall 2008 semester.

Students interested in taking advantage of this partnership can transfer to Excelsior after completing their AA degree. However, they have the option of staying in Howard County with the courses available at HCC and online.



Taking Advantage of Opportunities

The Culinary Arts and Hospitality Management program is tied with others all over the country, and students have the opportunity to transfer to reputable schools such as the University of Houston, Johnson and Wales and Virginia Tech.

"It's good that they let you articulate with the other colleges," said Keenan Smith, a student in Chef Rich Hoffman's Food Preparation II Class. All credits are transferable and students have a chance to select which part of the country they would like to be in.

The program also provides the opportunity for students to participate in an international internship program at the Athlone Institute of Technology in Ireland. Five students are selected each semester to work at a hotel for two to three months. Their accommodations and meals are taken care of by the hotel, and they are paid 750 Euros a month. Jordan's Steakhouse in Ellicott City sponsors this program, allowing HCC to give scholarships to aspiring chefs.

By going abroad, students are able to learn foreign cuisine and different management policies. Rege tells students, "if they get a chance to go outside of the United States and see how things are done, I highly recommend that because that's something that's priceless."

Rege began his career in the restaurant business as a dishwasher in India, where he lived until 1995. He then moved to the United States, where he worked as a food manager for the Royal Caribbean cruise line for five years before going back to school for his bachelor's degree in restaurant and catering management.



Involvement

Howard Community College maintains a community profile by showing off the talents of its Culinary Arts program at public events. At The Arc of Howard County's Chocolate Ball in March, students whipped up desserts to be served at HCC's table. Damond Dixon, a student who helped at the benefit, prepared white chocolate mousse with dark chocolate truffles, one of the favorite things he has crafted as a student thus far. "It was really good," he said. "And I met Chef Duff from Ace of Cakes," a popular show on television's Food Network.

Additonally, Rege has established a partnership with Turkish delegates, inviting them to the HCC campus for meals prepared by culinary students.



Expansion

When Rege inherited the program in 2004, there were 34 students enrolled; there are now 240 enrolled for the spring semester. When the program first started out, lessons took place at the county's Applications and Research Lab. Currently, the school has a kitchen and classrooms on campus. HCC also uses the Belmont Conference Center, which provides a kitchen, several classrooms and a student-run restaurant, an arrangement which allows students to work on different projects to get real world experience before they graduate.

"We want to bridge the gap between theory and practice," said Rege. Belmont is in the process of installing two additional kitchens, three classrooms and two banquet rooms to cater to the needs of the growing Culinary Arts and Hospitality Management Program.

Along with new facilities, Rege is looking forward to hiring a full-time chef instructor. "Right now, we have a very talented group of faculty members [who are] highly qualified [and] very much industry savvy," he said.

However, the college is looking to apply for American Culinary Federation (ACF) certification within the next couple of years and wants to add a faculty member who has this credential.

"[The] ACF is like a pinnacle," said Rege. "They set the standard in the industry. This accreditation will only further enhance the program as a whole."



Ashley Jacobs is a student at River Hill High School. She is an intern for The Business Monthly.