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School of Hospitality Management and Culinary Arts 

Come and find your hospitality story!
The School of Hospitality Management & Culinary Arts is housed in the Gateway Center in downtown Cumberland, approximately 2 miles from the main campus. We offer Associate of Applied Science degrees in Hospitality Management and Culinary Arts. In addition, we offer one-year certificates in: Dietary Management; Event Management; Restaurant Management; Cooking Essentials; Baking Essentials.
Questions?
Administrative Associate
301-784-5406
Location: GATEWAY CENTER 110 Baltimore St, Cumberland, MD 21502
What will you learn?
For Students interested in Hospitality Management
  • Hotel front office operations and procedures
  • How to create a well-designed menu
  • How to develop successful marketing plans


For Students interested in Culinary Arts:

  • Industry-standard knowledge and skills regarding sanitation and safety procedures

  • Techniques required of cooks, chefs and pastry chefs

  • How to manage food and labor costs

What will you do?
For Students earning a degree/certificate in Hospitality Management, job titles include:
  • Hotel Front Office Manager
  • Restaurant Manager
  • Meeting and Event Planner
  • Certified Dietary Manager
  • Banquet Coordinator

For Students earning a degree/certificate in Culinary Arts, job titles include:

  • Chef
  • Sous Chef
  • Pastry Chef
  • Line Cook
  • Kitchen Manager

Why ACM?

Discover what others are saying about ACM Hospitality Management & Culinary Arts – click an image below.


Program Details

In 2001, Allegany College of Maryland received a federal grant to enable our hospitality-related programs to relocate to the Gateway Center in downtown Cumberland.  The ACM School of Hospitality Management & Culinary Arts was born.

We envisioned a facility that would provide students with real-life work experience while earning college credit.  We have become an active participant in the revitalization of downtown through the operation of the popular 120-seat Culinaire Café.  Students develop skills in food production, costing, service, marketing, purchasing, and all other aspects of managing a foodservice operation.  This is a true learning lab and one that is unique when compared to other colleges with similar programs.  In addition, we work to customize internship experiences for the Hospitality Management students as they earn college credit while completing hands-on training in area hotels and resorts.

We’ve grown bigger and better throughout the years with the addition of a 45-seat conference room, and now offer not only two Associate of Applied Science degrees, but five certificates as well.  Our students often elect to earn multiple degrees and/or certificates at the same time which opens up even more opportunities for careers.  The hospitality industry is one of the world’s largest, and includes everything from hotels/resorts to restaurants to catering/event production companies to healthcare dietetics departments.  Jobs are plentiful and exist everywhere as more communities develop tourism as their major economic focus. 

The Hospitality Management and Culinary Arts curricula at ACM have been designated as Statewide Programs by the Maryland Higher Education Commission.  Maryland residents from counties other than Allegany who register in these programs will be charged the out-of-county tuition rate.  However, these students may be eligible to receive reimbursement for a portion of the cost difference between the in-county and out-of-county tuition rates.

Discover more...

Program Goals & Learning Outcomes
Program Goals
  • Demonstrate the knowledge and attitudes required of leaders and managers in the hospitality industry.
  • Possess employability skills required of entry-level hospitality management professionals through participating in a competency-based, hands-on program.
  • The graduate will be able to effectively communicate and collaborate with clients, family members and members of the health care team to effectively manage client care.
Learning Outcomes
  • Practice and demonstrate industry-standard knowledge and skills in a variety of hospitality settings.
  • Utilize interpersonal skills to lead/manage first level employees in a hospitality setting.
  • Anticipate and manage costs in order to operate an economically stable environment.
  • Develop an extensive business portfolio that displays the student’s resume, cover letter, skill set, work philosophy and career goals.

Meet the Faculty

Our experienced, knowledgeable faculty and staff are excited to share their expertise with you and prepare you to succeed in the diverse, dynamic field of Management and Culinary Arts.

Debra Frank 
Program Director

301-784-5411
Gateway Center

B.S., Pennsylvania State University
Dietetic Internship at Shadyside Hospital, Pittsburgh, PA
Graduate Work Study, University of Nebraska-Lincoln

David Sanford 
Culinary Arts Director

301-784-5412
Gateway Center 204

A.O.S., Culinary Institute of America

Debra Swope 
Director of Restaurant Operations

301-784-5410
Gateway Center 205

A.A., Allegany College of Maryland
B.S., Geneva College

Jenna Burkett 
Part-Time Faculty, Dining Room Manager

301-784-5418
Gateway Center 207

A.A., Allegany College of Maryland
B.A., Frostburg State University

Bill Hand 
Supervising Chef

301-784-5408
Gateway Center 208

Certificate, Los Angeles Trade and Technology Center

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