MARYLAND HIGHER EDUCATION COMMMISSION

ACADEMIC PROGRAM PROPOSAL

PROPOSAL FOR:
X NEW INSTRUCTIONAL PROGRAM
SUBSTANTIAL EXPANSION/MAJOR MODIFICATION
COOPERATIVE DEGREE PROGRAM
_ _ WITHIN EXISTING RESOURCES or _ _ REQUIRING NEW RESOURCES

(For each proposedprogram, attach a separate cover page. For example, two cover pages ·would accompany a
proposal for a degree program and a certificate program.)

Frederick Community College

Institution Submitting Proposal

August, 2017
Projected Implementation Date

Hospitality Management, A.A.S Degree

Suggested HEGIS Code Suggested CIP Code

Continuing Education and Workforce Development David Croghan, Vice President ·

Depmtment of Proposed Program Name of Department Head

David Croghan dcroghan@[Link] 240-624-2708

Contact Name Contact E-Mail Address Contact Phone Number

1~µ;:el~ Signature and Date

President/Chief Executive Appmval

Date Endorsed/Approved by Governing Board

Date
 Maryland Higher Education Commission

New Academic Program Proposal

Hospitality Management, A.A.S. and Ce1iificate

A. Centraiity to institutional mission statement and planning priorities:

1. Provide a description of the program, including each area of concentration, and how it
relates to the institution's approved mission.

The Hospitality Management Certificate and Degree programs prepare students as trained
hospitality professionals in a variety of hospitality sectors including hotels, resmis, clubs, restaurants,
convention centers, and tourism related businesses. With input from current hiring hospitality leaders,
the program is designed to ensure that students will learn the practical skills needed to excel in the
hospitality industry in areas such as tourism, lodging, food and beverage, and event planning. Students
will apply what they learn through capstone projects and experience in an internship. The course
offerings emphasize the professional competencies necessary to meet industry standards. Graduates
should qualify for entry-level positions in the hospitality sector and, with experience, advance to
managerial positions or continue on to four year academic programs. Upon completion of the program,
students are immediately eligible to apply for certification as a Certified Guest Service Professional®
(CGSP®) from the American Hotel and Lodging Educational Institute (AHLEI). With additional
experience, graduates may be eligible to apply for certification as a Ce1iified Hospitality Supervisor®
(CHS®) from AHLEI.

The mission of Frederick Community College (FCC) identifies teaching and learning as our
primary focus, and states that, "FCC prepares an increasingly diverse student body to complete their
goals of workforce preparation, transfer, career development, and personal emichment with quality,
innovative lifelong learning. In traditional and alternative learning environments, we anticipate and
respond to the needs of our local, regional, and global communities."

The Hospitality Management Ce1iificate and Degree programs will help the College fulfill its
mission and goals. Hospitality managers are in high demand at the local, state, and national levels. As a
leader in career education and training, FCC has been encouraged by the Frederick County community
to staii this program.

2. Explain how the proposed program supports the institution's strategic goals and
provide evidence that affirms it is an institutional priority.
This program is suppmied by the following goals of our College strategic Plan, FCC 2020:

Goal 5-Enhance access, support, and opportunities that meet the needs ofdiverse and changing
populations.
Goal 8 -Articulate career pathways for continuing education and credit students which enhance their
ability to secure employment. Objective I: Align programs with current and future jobs.
Goal 9-Increase access, affordability, and student goal completion.

One of our strategic priorities for 2016-2017 is to "Position FCC as a primary provider of
workforce education and career pathways to employment in Frederick County." The strategic action plan
associated with this is to "Align Frederick Community College program development with city, county,
and state economic development priorities: " We have had expressed interest from the Frederick
business community and from prominent leaders in the local hospitality industry in support of this
program.

B. Adequacy of curriculum design and delivery to related learning outcomes consistent with
Regulation .10 of this chapter:
1. Provide a list of courses with title, semester credit hours and course descriptions, alOng
with a description of program requirements.

AAS Hospitality Management Program Description:

Prepares students as trained hospitality professionals in a variety of hospitality sectors including hotels,
resmis, clubs, restaurants, convention centers, and tourism related businesses. With input from cuiTent
hiring hospitality leaders, the program is designed to ensure that students will learn the practical skills
needed to excel in the hospitality industry in areas such as tourism, lodging, food and beverage, and
event planning. Students will apply what they learn through capstone projects and experience in an
internship. The course offerings emphasize the professional competencies necessary to meet industry
standards. Graduates should qualify for entry-level positions in the hospitality sector and, with
experience, advance to managerial positions or continue on to four year academic programs. Upon
completion of the program, students are immediately eligible to apply for certification as a Ce1iified
Guest Service Professional® (CGSP®) from the American Hotel and Lodging Educational Institute
(AHLEI). With additional experience, graduates may be eligible to apply for certification as a Ce1iified
Hospitality Supervisor® (CHS®) from AHLEI.

A.A.S. degrees require at least 20 credits of General Education CORE courses. Students must complete
their credit Mathematics and English within the first 24 credits.

?
CORE
Course Number and Title Credits

English
EN101 English Composition 3
Mathematics
Math Elective (GenEd Course list) 3
Sociai & Behaviorai Sciences
Social Science Elective (GenEd Course list) (Recommend HS102) 3
(Satisfies Cultural Competence Requirement)
Arts & Humanities
Arts & Humanities Elective (GenEd Course List) (Recommend CMSP 107) 3
Biological & Physical Sciences
Biological & Physical Sciences Elective (GenEd Course list) (Recommend BI 117) 3
Interdisciplinary & Emerging Issues
HE 102 Nutrition in a Changing World 3
General Education Elective (Gen Ed course list) 3

PE/Health Requirement (HE 102 satisfies this requirement)

Departmental Requirements

ACCT 100 Business Accounting 3

BU 223 Human Resource Management 3
BU 275 Fundamentals ofLeadership 3
HOS 110 Introduction to Hospitality 3
HOS 111 Culinary Fundamentals 1
HOS 121 Sanitation and Food Safety 2
HOS 161 Event Management 3
HOS 163 Hospitality Operations 3
HOS 261 Applied Hospitality Management 3
HOS 263 Hospitality Business Management 3
HOS 216 Food and Beverage Operations 3
HOS 218 Hospitality Information Systems 3
HOS 250 Culinaiy Production 3
INTR 103 Internship 2
TOTAL CREDITS 60

3- ­
Hospitality Mana~ement. Career Certificate Description
Prepares students for entry-level, supervisory employment in the hospitality industry. Courses teach
knowledge and marketable skills in the areas of guest services, employee management, communication,
hospitality operations, event management and business analysis.

Course Number & Title Credits

HOS 110 Introduction to Hospitality Management 3

HOS 121 Sanitation and Food Safety 2
HOS 161 Event Management 3
HOS 163 Hospitality Operations 3
ACCT 100 Business Accounting 3
BU 223 Human Resource Management 3
BU 275 Fundamentals ofLeadership 3
HOS 261 Applied Hospitality Management 3
HOS 263 Hospitality Business Analysis 3
INTR 103 Internship l
TOTAL CREDITS 29
Departmental Course Descriptions

ACCT 100 Business Accounting (3)

Demonstrates the accounting principles and procedures used by a business in setting up and maintaining
records for reporting purposed. Topics include the accounting cycle, preparations of the financial
statements, payroll and banking procedures, and computerized record keeping.

BU 223 Human Resource Management (3)

Introduces basic concepts of Human Resource (HR) Management in organizations. Provides an .
overview of the primary elements of HR Management, including human resource planning, recruitment,
selection, training and development, performance management and employee retention/motivation,
compensation and benefits, workplace safety and legal/ethical issues.

BU 275 Fundamentals of Leadership

Emphasizes the theory and real-time practice of leadership skills used in the workplace. Classroom
activities and assignments will focus on strategies for navigating change, leading with priorities in mind,
managing conflict, giving and receiving constructive feedback, visioning, preparing mission statements,
and setting goals.

HOS 110 Introduction to Hospitality Management (3)

Develops an understanding of the hospitality industry and introduces the student to the career
opportunities available. Provides a basic understanding of the organizational structure and depa1imental
functions within hotel and food service establishments. Examines the forces and issues that are shaping
the current and future hospitality industry. Develops an understanding of competition and the role of
management in providing product and service excellence. Various types of operations will be discussed
emphasizing value chain analysis and defining service as competitive advantage.

HOS 111 Culinary Fundamentals (1)

Examines the basic concepts related to the preparation of food and introduces culinary terms.
Demonstrates skills in knife usage, equipment identification and handling. Reviews issues related to
menu planning, recipe development and cost control. Identifies skills and attributes needed to fill entry

LL
level culinary and food service positions. Discusses careers in restaurants and food/beverage operations.
Students learn resume writing and job interviewing techniques.

HOS 121 Sanitation and Food Safety (2)

Develops an understanding of basic principles of sanitation and safety in hospitality operations. The
course focuses on prevention of foodborne illnesses and introduces the student to HACCP planning and
implementation. Successful completion of the course and passing of the National Restaurant
Association Exam provides certification as a 'ServSafe Food Protection Manager". Students will
develop a HACCP plan.

HOS 161 Event Management (3)

Learn all aspects of planning and implementing an event for success. Included is a real-life project
where students will be involved in a hands-on experience of planning an event while utilizing the skills
learned in class.

HOS 163 Hospitality Operations (3)

Learn the primary responsibilities of a hospitality manager and the principles and practices involved in
managing the day-to-day operations of a hospitality business. Topics include various aspects of
hospitality operations such as utilizing hospitality applications and systems, delivering excellent
customer service, managing complaints and resolving conflicts, maximizing sales, reading financial
reports, determining staffing needs, understanding safety and security risks and controls, front office and
housekeeping operations, and facility maintenance.

HOS 216 Food and Beverage Operations (3)

Provides an analysis of different types of food service operations, beginning with an overview of the
food service segment of the hospitality industry. Detailed consideration is given to food and beverage
operations, food service marketing, menu planning, nutrition concerns, menu cost and pricing strategies,
production, service, beverage management, sanitation and safety issues, facility design and equipment,
accounting and food service automation.

HOS 218 Hospitality Information Systems (3)

Provides an overview of the information needs of lodging properties and food service establishments;
addresses essential aspects of computer systems, such as hardware, software, and generic applications;
focuses on computer-based property management systems for both front office and back office
functions; examines features of computerized restaurant management systerris; describes hotel sales
computer applications, revenue management strategies, and accounting applications; addresses the
selection and implementation of computer systems; focuses on managing information systems; and
examines the impact of the Internet and private intranets on the hospitality industry.

HOS 250 Culinary Production (3)

Provides the capstone student experience in applying the knowledge and skills from culinary, nutrition,
costing, service and management areas in an operational restaurant setting. Students rotate through the
dining room and kitchen in this intensive course. Dining room students learn set-up and clean up, food
and beverage service, proper etiquette, and writing and presenting guest checks. Kitchen rotation
students learn a la carte preparation, cooking, and plating techniques.

HOS 261 Applied Hospitality Operations (3)

Applies the skills learned in previous classes to managing the functions and operations of hospitality
sectors. Introduced are skills in creating and maintaining partnerships and marketing/growing the
business. Students will learn how to engage customers and respond to feedback and service recovery
strategies. instruction will include case studies, role playing, and responding to real-life scenarios.

- 5- ­
HOS 263 Hospitality Business Management (3)
Learn how, why, and what to analyze in order to better manage finances, marketing, and growth of a
hospitality business. Real world situations from a variety of hospitality sectors will be used for students
to perfo1m a complete business analysis and make recommendations for business enhancement.
Emphasis is placed on applying analytical skills to concepts learned in requisite courses.

INTR 103 Internship (3)

2. Describe the educational objectives and intended student learning outcomes.

• Classify the entities, facets, and professions that comprise the hospitality industry.
• Demonstrate professional demeanor, attitude, and leadership needed for managerial positions in the
hospitality industry.
• Discuss and describe the significant core concepts in the areas of sales, hospitality services,
planning, accounting, human resources, marketing, and operations.
• Analyze financial statements and budgets.
• Recognize and describe the range of technologies used in the operation and marketing of a
hospitality business.
• Apply principles of leadership and management in the operation of a hospitality business.
• Demonstrate an understanding of hpw to manage daily operations of a hospitality enterprise.
• Utilize the basic principles of critical thinking and problem solving to devise solutions to hospitality­
related situations through the examination of restaurant, hotel operations, and event-planning
scenanos.

3. Discuss how general education requirements will be met, if applicable.

The Associate of Applied Science ([Link].) Degree at Frederick Community College requires a
minimum of 20 hours of general education. These requirements are listed under CORE in the program
outline above.

4. Identify any specialized accreditation or graduate certification requirements for this

program and its students.
There are no specialized accreditation or graduate certification requirements for this program.
However, students are required to maintain a 'C' in all departmental courses and a GPA of2.0.

5. If contracting with another institution or non-collegiate organization, provide a copy of

the written contract.

Not applicable

D. Critical and compelling regional or Statewide need as identified in the State Plan:
1. Demonstrate demand and need for the program in terms of meeting present and future
needs of the region and the State in general based on one or more of the following:
1. The need for the advancement and evolution of knowledge;
11. Societal needs, including expanding educational opportunities and choices for
minority and educationally disadvantaged students at institutions of higher
education;
111. The need to strength and expand the capacity of historically black institutions to
provide high quality and unique educational programs.

fi
 2. Provide evidence that the perceived need is consistent with the Maryland State Plan for
Postsecondary Education.
Demand for jobs in this sector outweighs the supply, and a workforce training program in
hospitality management that includes Certificate and AAS Degree options will expand the educational
opportunities and choices for minorities and educationally disadvantaged students, a population whom
this sector historically employs.
According to the Maryland Workforce Exchange, employment of lodging/hospitality managers
is projected to grow 8 percent from 2014 to 2024, about as fast as the average for all occupations. 1
Applicants with a bachelor's degree in hotel or hospitality management are expected to have the best job
opportunities, underscoring the need for advanced knowledge and training of workers in this field.
Offering an AAS Degree in Hospitality Management provides more students the opportunity to further
pursue a Bachelor's Degree in this area of study, with anticipated aiticulation agreements with
University of Mai·yland, Eastern Shore at Shady Grove and the new Hagerstown location, as well as
Johnson and Wales and Stratford University.
In "Maryland's Forgotten Middle-Skill Jobs", written by National Skills Coalition (fo1merly
The Workforce Alliance), of Washington, D.C., middle-skill jobs are defined as those that require more
than a high school diploma but less than a four-yeai· degree. The rep01t cites that "Middle-skill jobs
represent the largest shai·e ofjobs in Maryland-some 47 percent-and the lai·gest share of future job
openings. Prior to the recession, Mai·yland was already experiencing shortages of middle-skill
workers."2 Hospitality management jobs fall into this category.
Offering a a new AAS Degree in Hospitality Management will help fulfill one of the goals ofthe
Mai·yland State Plan for Postsecondary Education, Mai-yland Ready, which is to make progress toward
achieving its college completion goal of 55% of adult Marylanders holding an Associate's Degree by
2025. 2

E. Quantifiable & reliable evidence and documentation of market supply & demand in the region
and State:
1. Present data and analysis projecting market demand and the availability of openings in
a job market to be served by the new program.
2. Discuss and provide evidence of market surveys that clearly provide quantifiable and
reliable data on the educational and training needs and the anticipated number of
vacancies expected over the next 5 years.
3. Data showing the current and projected supply of prospective graduates.

Department of Labor Bureau of Labor Statistics cited in its December 2, 2016 Cmrent
Employment Statistics Highlights Rep01t: "Employment in leisure and hospitality continued its upward
trend in November (+29,000). Year to date, this industry has added an average of24,000 jobs per month,
compared to an average monthly gain of 37,000 in 2015. Over the last year, food services has gained
374,000 jobs, accounting for almost 80 percent of net growth in leisure and hospitality during the same
period. Food services and drinking places employment continued to trend up in November(+19,000),
coinciding with strength seen in the Consumer Confidence Index Despite recent fluctuations in the
index, employment growth within food services has remained steady3 .

1https ://mwej obs. ma1yland. gov/vosnet/drills/occupation/occdrill .aspx? enc=nOndustfNIAJ3 Ox3 sndo W0 RWiiHAh7ekK8eRRigqn3JbZ
6Alu2e2HwWK3vbzmwDl/HcikW7hul60/rTyDjwSL5 liSqa VdLY7HCh6WmQhRCmJQxPZf2yBOs+5h9 MtTYih
2
[Link]/resources/publications/.. ./[Link]
3
[Link]

------- - -1
 Based on data from the Maryland Workforce Exchange, employment of food service managers is
projected to grow 5 percent from 2014 to 2024, and for lodging/hospitality managers, growth is
projected at 8 percent for the same period. Frederick County is located less than one hour from
Washington, D.C., Baltimore, and Gettysburg, and has experienced a significant increase in tourism
over the past 6 years. The results of recent tourism study found that the amount of money and length of
time spent by visitors to Frederick County reached an all-time high in 2014, topping $1 million a day for
the first time. More than 1.7 million people visited the county in 2014, On average, visitors to Frederick
County spent about $1.04 million a day in 2014, totaling about $380.4 million for the entire year,
Tourism industry sales in Frederick County over the past 5 years show a healthy increase each year:

2010: $288.5 million

2011: $325 million
2012: $352.4 million
2013: $3 61.2 million
2014: $380.4 million

The jobs supported by the tourism industry range from lodging, restaurant and shop employees
in downtown Frederick to those working at the companies supplying food, merchandise and items for
these entities, which represents 1 in every 4 jobs. 4 The results from the statewide tourism report show
Frederick County as a growing tourist destination, according to John Fieseler, the Tourism Council of
Frederick County's Executive Director. Spending increased in lodging, food and beverage, retail,
recreation and transportation. With over 36 lodging establishments and 26 wineries, breweries and
distilleries in Frederick County alone, there is high demand for a professionally trained hospitality
workforce.
The Hospitality Management Certificate and AAS Degree programs provide students with
education and training that prepares them for immediate career employment or further career education.
·This is consistent with an initiative within the county to offer a hospitality education program at the high
school level based on regional demand. Students pursuing this career interest at the high school level can
then continue their education and training in hospitality management in either the certificate or AAS
Degree program. This new AAS Degree offering positions students to transfer into cunent and future 4
year degree programs in Hospitality Management. .
Estimated number of graduates from the Hospitality Management Certificate and AAS Degree
programs is based on historical data from the cunent Culinary Arts and Supervision Ce1iificate and AAS
Degree programs, which has shown in increasing trend of more students pursuing AAS Degrees versus
Ce1iificates. Annual growth is estimated at approximately 25% for the next 5 years.

Estimated# of Graduates: New Hospitality Management Programs

FY 18 FY 19 FY 20 FY 21 FY22
Hospitality Management, AAS: 0 0 12 15 18
Hospitality Management, Ce1iificate: 0 8 10 12 15

4https ://www. frederi cknewspost. com/news/ economy and business/tourism/study-tourism-brings-in-average-mi 111 on-da iIy­
to-frederick-county/article 0 I a9 l 502-e73 6-5e54-89 5e-fd3 [Link]

8
F. Reasonableness of program duplication:
1. Identify similar programs in the State and/or same geographical area. Discuss
similarities and differences between the proposed program and others in the same
degree to be awarded.
2. Provide justification for the proposed program.
Similar Hospitality Management AAS Degree programs in the state include Allegany College of
Maryland, Howard Community College, Montgomery College, and Anne Arundel Community College.
Frederick Community College's Hospitality Management Ce1iificate and AAS Degree programs will
serve students not just from Frederick County, but also from neighboring Carroll and Washington
Counties.
There is a critical need for more qualified hospitality managers in the mid-Maryland area as
demand continues to outpace supply of qualified workers. Based upon input from the Hospitality,
Culinary and Tourism Institute's Advisory Board, comprised oflocal business leaders, a strong demand
for hospitality managers in the Frederick area exists.

Relevance to Historically Black Institutions (HBis)

3. Discuss the program's potential impact on the implementation or maintenance of high­
demand programs at HBis.
Not applicable

4. Discuss the program's potential impact on the uniqueness and institutional identities
and missions of HBis.
Not applicable

G. If proposing a distance education program, please provide evidence of the Principles of Good
Practice.
Not applicable .

H. Adequacy of faculty resources

1. Provide a brief narrative demonstrating the quality of program faculty. Include a
summary list of faculty with appointment type, terminal degree title and field, academic
title/rank, status (full-time, part-time, adjunct) and the course(s) each faculty member
will teach.

Current College faculty from the specific depaiiment disciplines will teach the required general
education courses, in accordance with COMAR BB.02.02.17. The Depaiiment Chairs will hire specific
adjunct faculty in their respective discipline, as needed, for the Gen Ed courses based on the
requirements set f01ih by FCC's hiring practices
Current College adjunct faculty from the Hospitality, Culinai·y and Tourism Institute will
continue to teach Introduction to Hospitality Management, Culinary Fundamentals, Sanitation and Food
Safety, Food and Beverage Operations, Hospitality Infonnation Systems, and Culinary Production. We
will also utilize the Instructional Assistant in the Hospitality, Culinai·y and Tourism Institute who has the
required lmowledge and expertise in the field. As the program grows, additional adjunct faculty will be
hired as needed for any courses not taught through staff ah'eady employed by the College.

9
I. Adequacy of library resources
1. Describe the library resources available and/or the measures to be taken to ensure
resources are adequate to support the proposed program. If the program is to be
implemented within existing institutional resources, include a supportive statement by
the President for library resources to meet the program's needs.

No new library holdings will need to be purchased for this program. Cunently library loan
mechanisms and electronic data retrieval methods can be utilized. The library exceeds state and national
standards for community, junior, and technical college learning resource programs. There is a librarian
who may be contacted for bibliographical searches and for the purchase of discipline-specific materials.

J. Adequacy of physical facilities, infrastructure and instructional equipment

1. Provide an assurance that physical facilities, infrastructure and instruction equipment
are adequate to initiate the program, particularly as related to spaces for classrooms,
staff and faculty offices, and laboratories for studies in technologies and sciences. If the
program is to be implemented within existing institutional resources, include a
supportive statement by the President for adequate equipment and facilities to meet the
program's needs.

Classrooms, facilities, and laboratories on campus cmTently suppo1t courses for the proposed
program and no additional facilities are needed.

K. Adequacy of financial resources with documentation

1. Complete Table 1: Resources and Table 2: Expenditures. Finance data for the first five
years of program implementation are to be entered. Figures should be presented for
five years and then totaled by category for each year.
2. Provide a narrative rational for each of the resource category. If resources have been or
will be reallocated to support the proposed program, briefly discuss the sources of those
funds.
Resources - See Appendix X
Reallocated Funds -No college funds are being reallocated for this program.
Grants, Contracts, and Other External Resources - none.

Expenditures - See Appendix Y

Faculty- No additional faculty will be needed.
Administrative staff - No additional staff will be needed.
Suppmt staff - No additional suppoli staff will be needed.
Equipment-No additional equipment will be needed.
Library- No additional Library costs will be needed.
New or revised space-No new or revised space will be needed.
Other Expenses - No additional expenses are needed.

Finances
There will be no impact on college finances as a result of this revised celiificate and new degree;
existing college resources will be sufficient as adjunct faculty expenditures are within current
budget.

10
 Adequacy of provisions for evaluation of program
Discuss procedures for evaiuating courses, facuity and student learning outcomes.
Both the Hospitality, Culinary and Tourism Institute's Advisory Board and the cuniculum
committee at FCC have reviewed the program and the required departmental courses and have approved
the proposed program and courses. The Vice President for Continuing Education Workforce
Development, and Executive Director for Workforce Training, assisted by the Program Manager of the
Hospitality, Culinary and Tourism Institute will oversee the AAS Hospitality Management, including an
extensive, formal program review that will take place every five years. The primary purpose of the
periodic comprehensive academic program review is for faculty to self-reflect upon, evaluate, and
improve the education provided by their program. The review process provides a framework within
which to make program improvements and also provides an opportunity for programs to showcase
successes.
The Program Manager evaluates the full-time Instructional Assistant annually in the fmm of a
written performance appraisal. Part-time faculty teaching is also observed by the Program Manager
regularly (more often when they are new or teaching a new course), and student evaluation of faculty
happens in every course, every semester.
A spring 2016 site visit by the Middle States Commission on Higher Education found the college
to be in compliance with all Middle States Standards around evaluation of courses, faculty, and student
learning outcomes.

L. Consistency with the State's minority student achievement goals

Discuss how the proposed program addresses minority student access & success, and the
institution's cultural diversity goals and initiatives.
Frederick Community College has long been committed to the recruitment and retention of
minority students and will expand its services and policies to include this program. Data on minority
enrollment in the AAS Hospitality Management will be monitored by the A VP/Dean of Career
Programs; Senior Researcher, Academic Affairs; and Program Managers to see how undenepresented
minority enrollment reflects the college-wide average (33% in Spring 2016). In July 2014, the
population of non-white persons in Frederick County was 17.2%. The percentage of undenepresented
minority students at FCC has increased 19% over the past five years.

M. Relationship to low productivity programs identified by the Commission:

If the proposed program is directly ~elated to an identified low productivity program, discuss how
the fiscal resources (including faculty, administration, library resources and general operating
expenses) may be redistributed to this program.
Not applicable
 TABLE 1: RESOURCES:

Resource Categories Year 1 Year2 Year3 Year4 Years

1. Reallocated Funds 100% reallocated 100% reallocated 100% reallocated 100% reallocated 100% reallocated

2. Tuition/Fee Revenue
(c + g below)
a. Number of FIT Students

b. Annual Tuition/Fee Rate

c. Total FIT Revenue (ax

b)
d. Number of PIT Students

e. Credit Hour Rate

f. Annual Credit Hour Rate

g. Total PIT Revenue

(dxexf)
3. Grants, Contracts & Other
External Sources
4. Other Sources

TOTAL (Add 1 - 4)
100% reallocated 100% reallocated 100% reallocated 100% reallocated 100% reallocated

---- -
 TABLE 2: EXPENDITURES:

Expenditure Categories Year 1 Year2 Year3 Year4 Year 5

1. Faculty (b + c below) 100% reallocated 100% reallocated 100% reallocated 100% reallocated 100% reallocated

a. #FTE

b. Total Salary

c. Total Benefits

2. Admin. Staff (b + c below) 100% reallocated 100% reallocated 100% reallocated 100% reallocated
100% reallocated

a. #FTE

b. Total Salary

c. Total Benefits

3. Supp01i Staff (b + c below) 100% reallocated 100% reallocated 100% reallocated 100% reallocated 100% reallocated

a. #FTE

b. Total Salary
c. Total Benefits

4. Equipment 100% reallocated 100% reallocated 100% reallocated 100% reallocated 100% re allocated

5. Library 100% reallocated 100% reallocated 100% reallocated 100% reallocated 100% reallocated

6. New or Renovated Space 100% reallocated 100% reallocated 100% reallocated 100% reallocated 100% reallocated

7. Other Expenses 100% reallocated 100% reallocated 100% reallocated 100% reallocated 100% reallocated

TOTAL (Add 1 -7) 100% reallocated 100% reallocated 100% reallocated 100% reallocated
100% reallocated