FOOD AND BEVERAGE

SPRING 2020

Give the gift of education! Does someone you know love to cook? Give them a course. Anne Arundel Community College’s Gift of Education card is the perfect gift – to give someone a chance to discover new worlds … and themselves at the same time. Buy one for family members, friends or even yourself. Pay for credit and noncredit course costs. To find our more about the card, call 410-777-2236 or visit www.aacc.edu/giftcard.

TABLE OF CONTENTSCooking Demonstrations .............................................................................. 2Hands-on Cooking ........................................................................................... 2-7The In-Home Classroom .............................................................................. 7-8Wine, Beer and Spirits ................................................................................... 8-9Food and Beverage Management

Bartender ....................................................................................................... 9Food Industry Certifications ................................................................. 10

Professional Cooking ..................................................................................... 10-11Casino and Gaming Industry ...................................................................... 11-13Meet Your Instructors ................................................................................... 14-15How to Register and Location Codes ....................................................... 16Registration Form ............................................................................................ 17

Cooking Basics: VegetarianCAW-320, see page 6.

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FOOD AND BEVERAGEVisit www.aacc.edu/programs-and-courses/personal-enrichment and click on cooking for information about AACC's Hotel, Culinary Arts and Tourism's information sessions and upcoming events. For information about courses for hospitality and culinary professionals, see page 30, in the Careers and Certifications section. Because the kitchens and recipes used in AACC culinary classes may contain ingredients or other substances which could cause allergic reactions in some individuals, AACC cannot be and is not responsible for any allergic reaction(s) one may incur as a result of participating in any of our culinary classes. Anne Arundel Community College does not assume any liability or responsibility for any allergic and/or adverse reactions to food touched or consumed or substances or items one may come into contact with while participating in culinary classes.

COOKING DEMONSTRATIONS

Food Safety at HomeLearn to reduce contaminants and keep food safe with good food handling practices. Examine how the four basic food safety principles - clean, separate, cook and chill - work together to reduce the risk of foodborne illness. Cost: $35† includes $14 fee.CAW-342-201 April 15 Arnold-Main Ignaczak1 session W 9:30-11 am HUM 214CAW-342-202 April 24 Arnold-Main Ignaczak1 session F 6:30-8 pm HUM 214

Cooking Low-Carb and Low-GlycemicCook delicious meals that are low on the glycemic index and carbohydrates. Choose the right foods that can increase energy, jump-start weight loss and stabilize blood sugar. Note: Chef demonstration and tasting.Cost: $71† includes $29 fee.CLI-387-201 April 10 Off Campus Stahl1 session F 6:30-9:30 pm HCAT 112

Bee Keeping 101Discover how to start a honey bee hive. Learn about types of bees, their role in modern agriculture, hive structure, honey production and extraction. Visit live hives and attend a honey tasting. Note: Wear long pants and closed-toe shoes when visiting the hives.Cost: $59† includes $17 fee.CLN-324-201 May 16 Arnold-Main Ludwig1 session Sa 10 am-1 pm HUM 214

HANDS-ON COOKING

Hands-on Knife SkillsLearn how to use a variety of knives properly. Practice standard cuts and more advanced techniques. Learn to slice, dice and chop in the safest, most efficient way. Note: Students must wear closed-toe shoes and long pants.Cost: $59† includes $17 fee.CLN-328-201 April 3 Off Campus Ignaczak1 session F 6:30-9:30 pm HCAT 112

Cauliflower: The Key IngredientCauliflower is a most versatile vegetable and appears in cuisine on nearly every continent. Explore different ways to prepare cauliflower; soups, appetizers, pastas, pizza, curries and more. Note: Students must wear closed-toe shoes and long pants.Cost: $71† includes $29 fee.CLI-382-201 April 4 Arnold-Main Romans1 session Sa 10 am-1 pm HUM 207

You Go Grill!Expand your repertoire of barbecue recipes with gourmet presentations and learn how to cook and serve grilled dishes with innovation and panache. Sample new recipes. Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.GMT-311-201 April 4 Off Campus MacSorley1 session Sa 10 am-1 pm HCAT 112

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Classic French MacaronsLearn to prepare perfectly round macarons and rich creamy fillings. Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.CLN-363-201 April 4 Arnold-Main Santos1 session Sa 3-6 pm HUM 218

Focaccia, Pita and FlatbreadsLearn to make delicious flatbreads, like focaccia and pita, from all over the world. Note: Students must wear closed-toe shoes and long pants.Cost: $78† includes $22 fee.COO-349-201 April 5 Arnold-Main Svoboda1 session Su 10 am-2 pm HUM 218

Cake Decorating for BeginnersLearn basic techniques for torting, filling and crumb-coating cakes for all occasions. Explore the use of piping tips and bags and practice basic piping techniques and border applications. Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.CUI-366-201 April 5 Arnold-Main Hawkins1 session Su 10 am-1 pm HUM 207

Cooking for Weight Loss and ManagementLearn to prepare delicious meals that help with weight loss and maintenance. Dispel the myth that fat free means taste free. Discover ways to switch dietary fat, moderate carbohydrates and incorporate vegetables. Note: Students must wear closed-toe shoes and long pants.Cost: $66† includes $24 fee.GME-398-201 April 10 Arnold-Main Ignaczak1 session F 6:30-9:30 pm HUM 207

Sweet and Savory CrepesPerfect the art of making sweet, savory and buckwheat crepes. Create a menu of assorted savory appetizer rolls and fruit crepes. Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.GME-395-201 April 10 Arnold-Main Santos1 session F 6:30-9:30 pm HUM 218

Cooking Basics: Instant Pot CookingExplore the features an Instant Pot, the hottest new item in cookware, offers to help make cooking a breeze. Learn from an HCAT chef how easy recipes are with this cookware and how to include these recipes in your daily repertoire. Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.CAW-330-201 April 17 Off Campus Ignaczak1 session F 10 am-1 pm HCAT 112

International AppetizersLearn to prepare an international collection of easy and elegant appetizers. Find out how appetizers from different cuisines can be served for a new look for special entertaining. Sample your own creations. Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.CUI-364-201 April 17 Arnold-Main MacSorley1 session F 6:30-9:30 pm HUM 207

Spring TapasPrepare seasonal tapas using fresh, locally sourced ingredients. Learn to work with classic ingredients from Spain including saffron, paprika, garlic, peppers and chorizo! Discover the secrets of traditional Spanish cuisine to create memorable dishes for family and friends. Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.COO-346-201 April 18 Arnold-Main MacSorley1 session Sa 10 am-1 pm HUM 207

The Artisan PretzelLearn to knead, shape, boil and bake artisan pretzels. Produce several varieties with different seasonings of this perennial favorite. Note: Students must wear closed-toe shoes and long pants.Cost: $85† includes $29 fee.COO-360-201 April 19 Arnold-Main Santos1 session Su 10 am-2 pm HUM 218

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Savory Tarts and QuichesLearn to make a variety of quick and flavorful tarts and quiches that can compliment any dining occasion or serve as a hearty meal on their own.Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.CLN-387-201 April 24 Arnold-Main Tyler1 session F 6:30-9:30 pm HUM 218

If You Knew SushiLearn how the ancient sushi tradition is transformed into a culinary art form. Explore how color, texture, flavor and shape are combined masterfully. Learn to assemble your own sushi.Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.GRT-317-201 April 24 Off Campus Levins1 session F 6:30-9:30 pm HCAT 112

Strategies for the Single CookMove beyond eating frozen or takeout food by learning to cook for one. Produce easy-to-make recipes for small portions. Learn how to cook scaled-down recipes and eliminate the boredom of excessive leftovers.Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.GME-399-201 April 25 Off Campus MacSorley1 session Sa 10 am-1 pm HCAT 112

Sourdough BreadsLearn bread baking techniques by mixing, kneading, shaping and baking. All breads will be made using a sourdough starter. Learn to shape and score different bread loaves.Note: Students must wear closed-toe shoes and long pants.Cost: $85† includes $29 fee.CLI-389-201 April 25 Arnold-Main Svoboda1 session Sa 3-7 pm HUM 218

Mead Making Class CAW-333, see page 9.

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Classic CustardsIdentify the qualities of well-made custard including ingredient interactions, cooking methods, storage and presentation. Learn to make crème brûlée, flan, sabayon, chocolate pots du crème and panna cotta. Note: Students must wear closed-toe shoes and long pants.Cost: $85† includes $29 fee.COO-315-201 April 26 Arnold-Main Santos1 session Su 10 am-2 pm HUM 218

Sweet and Savory SoufflésLearn how to make the perfect soufflé from an HCAT chef. Explore creating classic cheese soufflés and decadent dessert soufflés.Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.CLI-342-201 May 1 Arnold-Main Santos1 session F 6:30-9:30 pm HUM 218

Dumplings from Around the WorldPrepare potstickers, gyoza and ravioli as well as the lesser recognized pierogi, empanadas and tamales. Discover ingredients to mix into the dough and sweet and savory fillings. Learn how to use them in soups and stews. Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.COO-380-201 May 2 Arnold-Main MacSorley1 session Sa 10 am-1 pm HUM 207

Pizza SchoolLearn the basic steps for making terrific pizzas from scratch. Explore a variety of pizza doughs, sauces and toppings, from classic margherita to dessert pies.Note: Students must wear closed-toe shoes and long pants.Cost: $66† includes $24 fee.CLN-389-201 May 2 Arnold-Main Santos1 session Sa 3-6 pm HUM 218

Shortcakes, Cobblers and CrispsDiscover easy American desserts made with common pantry ingredients. Learn how to use seasonal fresh fruit to make delicious summer desserts.Note: Students must wear closed-toe shoes and long pants.Cost: $85† includes $29 fee.COO-361-201 May 3 Arnold-Main Hawkins1 session Su 10 am-2 pm HUM 218

Ramen-ology: The Study of RamenLearn to make ramen's flavorful broth and different toppings. Explore different varieties of ramen noodles and examine the different variety of ramen flavors.Note: Students must wear closed-toe shoes and long pants.Cost: $71† includes $29 fee.CAW-301-201 May 8 Off Campus Levins1 session F 6:30-9:30 pm HCAT 112

All About Techniques: MeatballsDiscover the versatility of meatballs as hors d'oeuvres, entrées or the buffet. Make classic Italian, Swedish, Mediterranean lamb and Asian pork meatballs.Note: Students must wear closed-toe shoes and long pants.Cost: $73 † includes $31 fee.CAW-316-201 May 8 Arnold-Main MacSorley1 session F 6:30-9:30 pm HUM 207

Spring SizzleLearn delightful creations with easy-to-find ingredients and simple preparations. Prepare a variety of menus featuring seasonal ingredients at their prime.Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.CUI-313-201 May 9 Off Campus Tyler1 session Sa 10 am-1 pm HCAT 112

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A Symphony of SnacksLearn how to make easy yet elegant appetizers that will be "music to your ears." Gain recipes for quick and make-ahead hors d'oeuvres.Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.CUI-321-201 May 15 Arnold-Main MacSorley1 session F 6:30-9:30 pm HUM 207

Contemporary SaucesBecome a modern sauce master. Learn to create sensational sauces, from the classics to fruit salsas, that can quickly jazz up any meal.Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.CUI-396-201 May 15 Off Campus Ignaczak1 session F 6:30-9:30 pm HCAT 112

Cooking BasicsLearn the ins and outs of how a kitchen works. Become familiar with specific equipment and the role it plays in daily operations. Prepare a simple meal using learned information and proper equipment. Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.CAW-312-201 May 16 Arnold-Main Romans1 session Sa 11 am-2 pm HUM 207

The Artisan DoughnutExplore the creation of the doughnut, both yeast risen and cake doughnut dough. Learn to create a variety of classic flavors and textures. Note: Students must wear closed-toed shoes and long pants.Cost: $85† includes $29 fee.CLI-361-201 May 17 Arnold-Main Santos1 session Su 10 am-2 pm HUM 218

Knife Skills 2Enhance knife skills with new and elaborate knife cuts using the foundations acquired in CLN-328 Hands on Knife Skills. Practice using a mandoline safely. Explore knife cuts such as tourne and lozenge. Prerequisite: CLN-328 Hands On Knife Skills.Note: Students must wear closed-toe shoes and long pants.Cost: $66† includes $24 fee.CLI-325-201 May 29 Off Campus Ignaczak1 session F 6:30-9:30 pm HCAT 112

A World of CurriesExperience the different textures and flavors of classic curries from around the world. Prepare recipes incorporating various spices like turmeric, coriander and cumin, and ingredients including meat, fish, lentils, rice and vegetables. Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.COO-319-201 May 29 Arnold-Main MacSorley1 session F 6:30-9:30 pm HUM 207

Cooking Basics: VegetarianLearn to create simple and delicious vegetarian dishes including fruits, vegetables, grains legumes and more. Explore the health benefits of becoming vegetarian or simply adding more vegetables to your diet. Note: Students must wear closed-toe shoes and long pants.Cost: $73 † includes $31 fee.CAW-320-201 May 30 Arnold-Main Tyler1 session Sa 10 am-1 pm HUM 207

A Taste of KoreaLearn to create traditional and fusion style Korean food. Explore a brief history about the connection of food and culture, and how Korean food has changed over the years. Create traditional and modern Korean recipes. Note: Students must wear closed-toe shoes and long pants.Cost: $71† includes $29 fee.CLI-383-201 May 30 Off Campus Levins1 session Sa 10 am-1 pm HCAT 112

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The Art of Perfect PiesLearn foolproof recipes for updated and scene-stealing versions of America's favorite pies. Use simple doughs to elevate your seasonal fillings. Create an irresistible pie to conclude a supremely satisfying dinner. Note: Students must wear closed-toe shoe and long pants.Cost: $85† includes $29 fee.CLI-372-201 May 31 Arnold-Main Svoboda1 session Su 10 am-2 pm HUM 218

THE IN-HOME CLASSROOMStudents may register for any of the In-Home Classroom courses any time during the term.

Baking Bread at HomeLearn to make breads at home with this online class. Watch the Hotel, Culinary Arts and Tourism chef demonstrate mixing, kneading, shaping and baking techniques. Ask the chef questions and post successes in the online classroom.Note: Students receive detailed instructions, recipes and grocery list.Cost: $29 † includes $7 fee.CAW-325-201 April 6-May 31 ONLN WB Sileo

Mastering Pan Sauces at HomeLearn to make pan sauces at home. Watch the Hotel, Culinary Arts and Tourism chef demonstrate how professional chefs use pan sauces. Ask the chef questions and post successes in the online classroom. Note: Students receive detailed instructions, recipes and grocery list.Cost: $29† includes $7 fee.CAW-326-201 April 6-May 31 ONLN WB Sileo

Mastering Cooking Basics at HomeWatch a Hotel, Culinary Arts and Tourism chef demonstrate recipes and identify specific equipment and the role it plays in daily operations. Prepare a simple meal using proper equipment. Recipe packet includes detailed instructions, recipes and grocery list. Ask the chef questions and post successes in the online classroom.Note: Students receive detailed instructions, recipes and grocery list.Cost: $29† includes $7 fee.CAW-336-201 April 6-May 31 ONLN WB Sileo

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Sweet and Savory Crepes GME-395, see page 3.

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Mastering Hand Rolled Pasta at HomeLearn to make pasta in the comfort of your own home. Watch the Hotel, Culinary Arts and Tourism Chef demonstrate pasta-making techniques by mixing, kneading and shaping pasta dough into different shapes. Recipe packet will included detailed instructions, recipes and grocery list. Students can ask the chef questions and post their results for the duration of the term in the online classroom.Cost: $29† includes $7 fee.CAW-348-201 April 6-May 31 ONLN WB Sileo

Mastering Classic Pies at HomeLearn foolproof recipes for scene-stealing, irresistible versions of America's favorite pies. Use simple dough to elevate seasonal fillings. Recipe packet includes detailed instructions, recipes and grocery list. Students can ask the chef questions and post their results for the full duration of the term in the online classroom. Cost: $29† includes $7 fee.CAW-349-201 April 6-May 31 ONLN WB Sileo

Mastering Classic Custards at HomeWatch a Hotel, Culinary Arts and Tourism chef demonstrate custard preparation. Identify qualities of well-made custard, including ingredient interactions, cooking methods, storage and presentation. Ask the chef questions and post successes in the online classroom.Note: Recipe packet includes detailed instructions, recipes and grocery list.Cost: $20† includes $7 fee.CAW-337-201 April 6-May 31 ONLN WB Sileo

Holiday Meal Step by StepWatch a Hotel, Culinary Arts and Tourism chef demonstrate how to prepare a classic holiday meal. Ask the chef questions and post successes in the online classroom.Note: Recipe packet includes detailed instructions, recipes and grocery list.

Cost: $29† includes $7 fee.CAW-338-201 April 6-May 31 ONLN WB Sileo

WINE, BEER AND SPIRITSStudents must bring photo ID to all classes serving alcohol.

Wine 101: Practical BasicsLearn the basics of wine. Discover how to evaluate, select, store, open, decant and pour wine. Review wine and food pairings. Examine different aromas and decipher wine lables to determine how various wines will taste. Note: Must be 21 or older to enroll.Cost: $75† includes $47 fee.CLN-358-201 April 22 Arnold-Main Hawkins1 session W 7-9 pm HUM 214

Beginning Beer MakingLearn how to make beer! Brew a batch of beer from an extract kit. Learn the ingredients, terminology and equipment required and explore the process from the grain to the glass! Note: Student must be 21 or older and wear closed-toe shoes and long pants.Cost: $68† includes $42 fee.CAW-331-201 April 4 Off Campus Dann1 session Sa Noon-4 pm AHB

The Price Savvy Wine ConsumerDo price and quality go hand-in-hand? Through blind tastings, learn whether you can buy great wines for less than $20 a bottle. Also discover how to find inexpensive gems. Note: Must be age 21 or older to enroll.Cost: $56† includes $28 fee.CLN-310-201 April 8 Arnold-Main Hawkins1 session W 7-9 pm HUM 214

Introduction of Bourbon and RyeExplore the American whiskey-making tradition. Delve into the history and lore of bourbon and rye, their place in the nation's history and their local roots in Maryland and nearby states. Learn how whiskey is made and matured, from its origins to today's special finishes. Develop and apply reliable techniques for identifying flavor and aroma components, and other aspects of whiskey appreciation.Note: Must be 21 or older to enroll.Cost: $89† includes $61 fee.CAW-335-201 April 17 Arnold-Main Bujak1 session F 7-9 pm HUM 214

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Mead Making ClassExplore the ancient techniques of brewing mead, one of the oldest forms of alcohol. Also known as honey wine, it has a rich history throughout the world and is the up-and-coming alcohol industry in the U.S. Learn how to produce mead at home.Note: Student must be 21 or older and wear closed-toe shoes and long pants. Cost includes the price of one mead equipment kit and ingredients to make 1 gallon of simple mead in class, as well as samples and snacks.Cost: $180† includes $132 fee.CAW-333-201 April 19 Off Campus Rauschenberg1 session Su 1-3:30 pm AHB

The Whiskies of ScotlandLearn the art and science of Scottish whiskies. Explore history, regional variations and production processes and maturation of Scotch whisky. Identify the whisky-making regions of Scotland, the various styles and flavor profiles. Learn how to apply whisky tasting and appreciation techniques, and identify flavor and aroma components.Note: Must be age 21 or older to enrollCost: $89 † includes $61 fee.CAW-328-201 May 15 Arnold-Main Bujak1 session F 7-9 pm HUM 214

All-Grain Beer MakingUnlock the mystery of the mash! Learn about water chemistry and the effect time and temperature has on the mashing process.Note: Student must be 21 or older and wear closed-toe shoes and long pants.Cost: $45† includes $32 fee.CAW-334-201 May 16 Off Campus Flaherty1 session Sa 1-3 pm AHB

FOOD AND BEVERAGE MANAGEMENT

BARTENDERStudents who successfully complete HCT-357 Bartending and HCT-351 ServSafe Alcohol Training are eligible for the Bartender continuing education certificate. For information call 410-777-2966.

BartendingMaster the fundamentals of mixing drinks to become a successful bartender. Learn about bar preparation, beverage recipes and customer service. Review safe practices. Textbook information available at AACC Bookstore. CEUs issued. Note: Must be 21 or older to enroll. Bring photo ID to class.Cost: $335 includes $62 fee.HCT-357-201 April 29-May 20 Off Campus Hawkins7 sessions MW 6:30-9:30 pm HCAT 114

ServSafe Alcohol® Training and CertificationExamine alcohol laws and responsibilities for managers and employees. Review safe practices for serving alcohol and identify how to deal with difficult situations. Students passing the exam will receive the National Restaurant Association Education Foundation ServSafe Alcohol® Advanced certification. Textbook information available at AACC Bookstore. CEUs issued. Note: Student must purchase textbook prior to first class.Cost: $90 includes $12 fee.HCT-351-201 May 27-June 1 Off Campus Hawkins2 sessions MW 6:30-9:30 pm HCAT 114

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FOOD INDUSTRY CERTIFICATIONSHospitality and Culinary Arts participants in the ManageFirst® Program earn ManageFirst® Program certificates after passing the exam correlating to each topic. These certificates reward students for their accomplishment and serve as a resource in the job search process. Further, industry hiring managers can look for these certificates when seeking top-shelf, qualified talent.

Certification in SanitationNational food safety certification by the National Restaurant Association (NRA) designed for food service professionals. Learn the cause and prevention of food-borne illnesses, maintenance of sanitary conditions and how to implement a Hazard Analysis Critical Control Point (HACCP) system. Study the flow of food from receiving through storage, prep and service. A certification from the NRA is issued to students who satisfactorily complete the course and pass the examination. Textbook information available at AACC Bookstore. CEUs issued. Note: Students must purchase textbooks prior to first class. All sections also offered for credit, HRM-119.Cost: $123 includes $7 fee.HCT-333-201 April 19-May 15 ONLN WB Sa 8-11 am HCAT 116Note: Students must purchase the textbook which contains an electronic voucher for the final exam. Students in section 201 meet 9-11 a.m. May 15 in HCAT 116 for final exam. Optional review from 8-9 a.m..

PROFESSIONAL COOKINGHot KitchenLearn cooking fundamentals, knife skills, culinary terminology and equipment usage. Product identification and applied cooking techniques as well as basic fabrication are emphasized. Explore practical sanitation, culinary math, soup, stock and sauce preparation. Prepare food in a commercial kitchen setting; review quality standards. Corequisites: HCT-360 Baking Kitchen, HCT-361 Prep Kitchen, HCT-362 Restaurant Kitchen. Students are required to take all four Professional Cooking skills classes.Note: Books and knife kit included. Students must purchase two complete HCAT uniforms from Mercer. Students must register in HCT-333-102 Certification in Sanitation.Cost: $1,627 includes $627 fee.HCT-359-101 March 23-June 1 Arnold-Main Rendulic20 sessions MW 5:30-10:30 pm HUM 207

Baking KitchenLearn professional bread production, including yeast breads, sweet dough and quick breads. Produce basic doughs, pies, cookies, custards and choux pastry using basic baking principles, bakery procedures and sanitation. Prerequisites: HCT-333 Servsafe Sanitation Certification. Corequisites: HCT-359 Hot Kitchen, HCT-361 Prep Kitchen, HCT-362 Restaurant Kitchen. Students are required to take all four professional cooking skills classes. Note: Students must wear HCAT uniform.Cost: $1,057 includes $157 fee.HCT-360-101 April 2-June 4 Arnold-Main 18 sessions TuTh 5:30-10:30 pm HUM 207

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Prep KitchenDevelop the skills necessary to prepare soup, stock and sauce using classical cooking methods for a working restaurant. Discuss basic kitchen management techniques including sanitation and organizational skills. Taste and critique recipes prepared in a professional kitchen environment. Prerequisites: HCT-333 Servsafe Sanitation Certification Corequisites: HCT-359 Hot Kitchen, HCT-360 Baking Kitchen, HCT-362 Restaurant Kitchen. Students are required to take all four professional cooking skills classes.Note: Students must wear HCAT uniform.Cost: $882 includes $282 fee.HCT-361-101 June 3-July 13 Arnold-Main Rendulic12 sessions MW 5:30-10:30 pm HUM 207

Restaurant KitchenUsing classical cooking methods, develop skills necessary for station work, plating techniques, banquet foods, casual dining and fine dining in a working restaurant. Discuss and practice basic kitchen management techniques including sanitation and organizational skills. Taste and critique recipes prepared in a professional kitchen environment. Prerequisites HCT-333 Servsafe Sanitation Certification Corequisites: HCT-359 Hot Kitchen, HCT-360 Baking Kitchen and HCT-361 Prep Kitchen. Students are required to take all four professional cooking skills classes.Note: Students must wear HCAT uniform.Cost: $832 includes $282 fee.HCT-362-101 June 9-July 14 Arnold-Main 11 sessions TuTh 5:30-10:30 pm HUM 207

CASINO AND GAMING INDUSTRY

CASINO POKER DEALER

Casino Poker DealerLearn the fundamentals of poker. Review table layout, chip handling and game procedures. Practice hands-on techniques to deal and control the game. Discuss the importance of good customer service skills. CEUs issued. Note: Students must wear a white, button-down shirt, black dress pants and black, closed-toe shoes. Required supplies are available at AMIL Bookstore.Cost: $737 includes $17 fee.COO-385-201 April 6-May 7 AMIL 20 sessions MTuWTh 6:30-10:30 pm COO-385-202 April 13-May 14 AMIL 20 sessions MTuWTh 1-5 pm COO-385-203 April 20-May 21 AMIL 20 sessions MTuWTh 7:30-11:30 am

Advanced Casino Poker DealerLearn the fundamentals of additional poker games. Review table layout, chip handling and game procedures. Practice hands-on techniques to deal and control the game. Gain an understanding of the importance of good customer service skills. CEUs issued. Prerequisite: COO-385 Casino Poker Dealer.Note: Students must wear a white, button-down shirt, black dress pants and black, closed-toe shoes.Cost: $377 includes $17 fee.CLI-302-201 May 11-27 AMIL 10 sessions MTuWTh 6:30-10:30 pmNote: No class May 25. CLI-302-202 May 18-June 3 AMIL 10 sessions MTuWTh 1-5 pmNote: No class May 25. CLI-302-203 May 26-June 10 AMIL 10 sessions MTuWTh 7:30-11:30 am

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TABLE GAMES DEALER

Accelerated Career Training 1: Blackjack DealerLearn casino math, job readiness strategies and guest service. Explore craps, roulette, carnival games, minibaccarat and pai gow poker. Review licensing and casino chain of command. Learn blackjack dealing fundamentals, review table layout, chip handling and game procedures. CEUs issued. Note: Students must wear a white, button-down shirt, black dress pants and black, closed-toe shoes. Required supplies available at AMIL Bookstore.Cost: $785 includes $17 fee.GAM-300-201 April 13-May 21 AMIL 24 sessions MTuWTh 7:30-11:30 am GAM-300-202 April 20-June 4 AMIL 24 sessions MTuWTh 1-5 pm Note: No class May 25-28GAM-300-203 April 27-June 11 AMIL 24 sessions MTuWTh 6:30-10:30 pm Note: No class May 25-28

Carnival Games DealerLearn the fundamentals of three card poker, four card poker, ultimate Texas Hold 'em, Mississippi stud, casino war, and criss cross poker. Review table layout, chip handling and game procedures. Practice hands-on techniques to deal and control the game. Discuss the importance of good customer service. CEUs issued. Prerequisite: COO-366 Introduction to Casino Games, GAM-300 ACT 1 Blackjack Dealer or current dealer license. Note: Students must wear a white, button-down shirt, black dress pants and black closed-toe shoes.Cost: $449 includes $17 fee.CLI-356-201 April 13-30 AMIL 12 sessions MTuWTh 7:30-11:30 am CLI-356-202 April 20-May 7 AMIL 12 sessions MTuWTh 1-5 pm CLI-356-203 April 27-May 14 AMIL 12 sessions MTuWTh 6:30-10:30 pm

Minibaccarat DealerLearn the fundamentals of minibaccarat. Review table layout, chip handling and game procedures. Practice hands-on techniques to deal and control the game. Discuss the importance of good customer service skills. CEUs and digital badge issued. Prerequisite: COO-366 Introduction to Casino Games, GAM-300 ACT 1 Blackjack Dealer or current dealer license.Note: Students must wear a white, button-down shirt, black dress pants and black, closed-toe shoes. Recommended supplies available at AMIL Bookstore.Cost: $377 includes $17 fee.COO-397-201 April 1-16 AMIL 10 sessions MTuWTh 1-5 pm COO-397-202 May 4-19 AMIL 10 sessions MTuWTh 7:30-11:30 am

Casino Roulette DealerLearn the fundamentals of roulette. Review table layout, chip handling and game procedures. Practice hands-on techniques to deal and control the game. Discuss the importance of good customer service skills. CEUs issued. Prerequisite: COO-366 Introduction to Casino Games, GAM-300 ACT 1 Blackjack Dealer or current dealer license.Note: Students must wear a white, button-down shirt, black dress pants and black, closed-toe shoes. Recommended supplies available at AMIL Bookstore.Cost: $737 includes $17 fee.COO-373-201 April 6-May 7 AMIL 20 sessions MTuWTh 7:30-11:30 am COO-373-202 April 20-May 21 AMIL 20 sessions MTuWTh 1-5 pm

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Casino Craps DealerLearn advanced dealing for craps. Review table layout, chip handling and game procedures. Practice hands-on dealing techniques to deal and control the game. Discuss the importance of good customer service skills. CEUs issued. Prerequisites: COO-366 Introduction to Casino Games or GAM-300 ACT 1 Blackjack Dealer or current dealer license and COO-374 Introduction to Craps.Note: Students must wear a white, button-down shirt, black dress pants and black, closed-toe shoes.Cost: $737 includes $17 fee.COO-367-201 April 6-May 7 AMIL 20 sessions MTuWTh 7:30-11:30 am COO-367-202 April 6-May 7 AMIL 20 sessions MTuWTh 1-5 pm

Casino Pai Gow Poker DealerLearn the fundamentals of pai gow poker. Review table layout, chip handling and game procedures. Practice hands-on techniques to deal and control the game. Discuss the importance of good customer service skills. CEUs issued. Prerequisite: COO-366 Introduction to Casino Games, GAM-300 ACT 1 Blackjack Dealer or current dealer license.Note: Students must wear a white, button-down shirt, black dress pants and black, closed-toe shoes.Cost: $197 includes $17 fee.COO-371-201 April 6-10 AMIL 5 sessions MTuWThF 7:30-11:30 am COO-371-202 May 11-15 AMIL 5 sessions MTuWThF 1-5 pm

LEARN TO PLAY

Learn to Play BlackjackDevelop a clear understanding of blackjack. Learn the basic rules, terminology, a variety of bets and basic strategy. Practice playing on a casino-quality table with real cards, chips and casino equipment. Cost: $40† includes $12 fee.CLI-348-201 April 4 AMIL 1 session Sa 1-3 pm

Learn to Play RouletteDevelop a clear understanding of roulette. Learn the basic rules, terminology, variety of bets and payouts. Practice on a casino-quality table with a full-size roulette wheel, chips and casino equipment. Cost: $40† includes $12 fee.CLI-349-201 April 18 AMIL 1 session Sa 1-3 pm

Learn to Play CrapsDevelop a clear understanding of craps. Learn basic rules, table etiquette, terminology, and a variety of bets and payouts. Practice on a casino-quality table with chips, dice and casino equipment. Cost: $40† includes $12 fee.CLI-350-201 May 2 AMIL 1 session Sa 1-3 pm

Learn to Play PokerDevelop a clear understanding of poker. Learn the basic rules, game variations, terminology, variety of bets and payouts. Practice on a casino-quality table with chips and casino equipment. Cost: $40† includes $12 fee.CLI-351-201 May 16 AMIL 1 session Sa 1-3 pm

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DONNA ACOSTA, R.D., is a registered dietitian and nutrition educator. Her clinical expertise is in weight management, diabetes nutrition care and cardiac rehabilitation management. Acosta has many years of experience teaching cooking classes, which reflects her passion for eating healthfully – and enjoying every bite! She has developed and taught a variety of hospital- and community-based nutrition programs, including for clients such as Warner Bros. Studios, Neutrogena and Fluor-Daniel. As the wife of a man with Type 2 diabetes and the mother of three young children, Acosta’s focus is on helping others discover how feasible and delicious it can be to eat healthfully for a lifetime.

GREG BUJAK, MSHCA, is our go-to for expertise in Scotch whisky and bourbon, as well as whiskies and other libations from around the world. He received his bachelor’s degree from the University of Rochester, and a Master of Science from the University of Maryland. He moderates Facebook’s largest Scotch whisky aficionados group, leads a local Scotch club, and practices home maturation of whiskies, rums and cocktails in oak and special finishes. He brings humor and enthusiasm to his lectures and strives to feature an eclectic variety of samples in his presentations.

MELISSA HAWKINS is an HCAT graduate with an associate degree in both the culinary arts and baking and pastry. She was the assistant pastry chef at The Maryland Club for over two years, and has worked at the Hard Rock Cafe in Baltimore's Inner Harbor as a bartender and bar supervisor for the past 10 years. She has a passion for pastry, elaborate cake designs and creating new cocktails with new innovative ingredients.

CHERYL IGNACZAK, C.S.C., is an HCAT graduate with an associate degree in culinary arts. She has enjoyed the creative and technical aspects of cooking and baking since she was a young child in her mother’s kitchen. Ignaczak has worked in independent restaurants, boutique hotels, country clubs, banquet/catering facilities and senior living.

KEN JARVIS, C.E.C., C.C.E., C.H.E., is one of the mainstays of AACC. He has an associate degree from the Culinary Institute of America, a Bachelor of Science from Rochester Institute of Technology and a Master of Science from Strayer University.

JOHN V. JOHNSON, C.E.C., C.C.E., A.A.C., a culinary instructional specialist with the HCAT Institute, has been in the food service industry for over 35 years. His experience includes opening the Brass Elephant Restaurant in Baltimore and being the executive chef at Rolling Road Golf Club and Great Occasions Catering. He has taught culinary arts for the past 28 years with the Howard County Public School System, Carver Center for Arts and Technology in Towson, and Johnson & Wales University in Denver, as well as the HCAT Institute at AACC. His enthusiastic love of food fuels his energy for teaching.

MICHAEL LEVINS, C.E.C., C.C.A., W.C.E.C., is a culinary instructional specialist with the HCAT Institute. He has adopted many roles in over 20 years in the culinary industry, including the Vanity Fair Oscar Party and the executive dining room at Walt Disney at the Rotunda.

ROBERTA LOWE owns Blossoms Catering in Annapolis. She has worked in the hospitality industry for more than 15 years and managed several local restaurants by doing what she loves – creating menus filled with foods that delight customers’ palates. Her journey is about being her best self in mind, body and soul. She has written a cookbook, titled ”Unlock Your Meatless Love, The Best Go-To Vegan Recipes to Win Over Meat Eaters.” Her premier vegan restaurant and catering company serves the area with menus to help those looking to transition to a plant-based diet or are interested in eating more healthy meals.

DAVID LUDWIG, C.E.P.C., C.H.E., is the assistant director of the HCAT Institute. Ludwig has a passion for plated desserts, sugar work, cheese making, bee keeping and pizza. He has worked in at Reynolds Tavern, La Patisserie, The Trellis Restaurant and the Jefferson Hotel. Ludwig has 12 years of culinary teaching experience and 18 years of food service experience.

MEET YOUR INSTRUCTORS

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TODD MACSORLEY began his culinary career at Northwood’s restaurant in Annapolis. He has worked as an executive chef at the Galleon restaurant in the USVI and Harry Browne’s restaurant in Annapolis. MacSorley has worked in high-end catering companies as head chef and spent several years with Hilton hotels as a director of food and beverage. He holds a culinary degree from New England culinary institute. In addition to teaching HCAT classes, MacSorley is the facilities manager for HCAT.

VIRGINIA OLSON, C.W.P.C., C.H.E., an instructor with the HCAT Institute since 2002, specializes in baking and pastry. She is a graduate of L’Academie de Cuisine and has worked at Harbor Court Hotel, 1789 Restaurant and Butterfield 9 in Washington, D.C.

DARLENE PROCTOR has a Bachelor of Science in Nursing from Coppin State University and a Master of Science in Nursing Administration from the University of Maryland, Baltimore. While seeking a career change about 10 years ago, she discovered baking and pastry arts. Proctor attended AACC’s Hotel, Culinary and Tourism (HCAT) Institute and graduated with certificates in Baking and Pastry Arts, and Catering Operations.

DAN RENDULIC holds an Associate of Arts in Culinary Arts from the Pennsylvania Culinary Institute. He is the executive chef and general manager for Michael’s Eighth Avenue caterers. He teaches “Introduction to Baking and Pastry,” “Introduction to Cooking,” “Intermediate Cake Production” and “Professional Cooking Skills.”

CHRISTINE ROMANS is an avid home cook who has won numerous baking awards and loves trying new cuisines and creating original recipes. She also caters an annual fundraiser for breast cancer research.

MICHAEL SANTOS, C.E.P.C., has 25 years of food service industry experience ranging from high-end hotels, casual and fine dining establishments to consulting for small, independent restaurants. Santos, an active member of the American Culinary Federation, avid competitor and food enthusiast, enjoys teaching and mentoring future baking and pastry professionals.

REBECCA SILEO is a graduate of the Institute of Culinary Education formerly known as Peter Kump’s School of Culinary Arts in New York City. Rebecca is the HCAT culinary program coordinator and the owner of Rebecca Sileo Personal Chef Service. She enjoys offering her culinary expertise while teaching others how to cook.

DAWN SIMMONS, a private caterer, has provided a number of catering services for individuals and businesses. Before starting her own home-based catering business, she worked for various restaurants and as a caterer for a major hotel chain. Skilled at presenting great food with flair, Simmons eagerly shares the tricks of her trade with her students.

RANDY STAHL is a culinary instructional specialist with the HCAT Institute. He began his culinary career in high school, working summers and holiday breaks at Merrickana Kosher Caterers in New York. After graduating from the University of Pittsburgh in 1971 with an economics degree and business minor, he attended The Culinary Institute of America in Hyde Park, N.Y., graduating in 1974 with high honors. He went to work as sous chef and then chef de cuisine at Sal Anthony’s in Gramercy Park, New York City, where he earned three stars from the New York Times. In 1980, Stahl co-founded a Baltimore landmark restaurant, The Brass Elephant. This restored 1870s property earned him the first of Maryland’s Distinguished Restaurants of North America (DIRONA). Stahl was the co-designer of a fast, casual, 240-seat Italian concept Remomo café Italia in 2000. He worked as executive chef-general manager at Remomo until 2011, when he began his second career at Anne Arundel Community College.

CARRIE SVOBODA, C.W.P.C., is a baking and pastry instructional specialist with the HCAT Institute. She is a graduate of the HCAT program with an associate degree in baking and pastry and a bachelor’s degree in education from Long Island University. She has a passion for plated desserts and breads. Svoboda has combined her love for baking and pastry with her desire to share her knowledge as an instructor in both credit and personal enrichment classes at HCAT.

TED TYLER holds a degree in Culinary Arts Management. A prepared foods associate coordinator for the Mid-Atlantic Region of Whole Foods Market, Tyler coordinates that program for 14 or 15 locations. He has worked in several restaurants in the Annapolis and Baltimore areas, catering and cooking savory, bistro-style menus as well as producing pastry creations for fine dining. He was production manager and pastry chef for Amero Foods under French Master Pastry Chef Theodore Pary.

17 • WWW.AACC.EDU/HCAT • 410-777-239816 • CULINARY AND WINE • SPRING 2020

LOCATION CODESARNOLD CAMPUS 101 College Parkway, Arnold, MD 21012

HCAT • Hotel, Culinary Arts and Tourism Institute 7438 Governor Ritchie Highway Glen Burnie, MD 21061

HUM • Humanities Building

ONLN EDGO • Online instruction

† Course is not tuition free for seniors.

REGISTER IN PERSON

Continuing Education and Workforce Development Center for Applied Learning and Technology Room 115, Arnold

8 a.m.-6 p.m. Monday-Thursday 8 a.m.-4:30 p.m. Friday 8 a.m.-1 p.m. Saturday 410-777-2325

Records and Registration Arnold, 410-777-2325

AACC at Arundel Mills 410-777-2010

Glen Burnie Town Center 410-777-2945

Fort Meade Army Education Center 410-777-1470

PAYMENT

ATM card, credit card, check or money order. Cash is only accepted at the cashier’s office in Student Services Center Room 120, Arnold.

REGISTER BY MAIL

Continuing Education and Workforce Development Arnold – CALT 115 101 College Parkway Arnold, MD 21012-1895

Credit card, check or money order (payable to AACC)

REGISTER BY FAX USING A CREDIT CARD

410-777-4325

Why do courses sometimes cancel? All classes require a minimum enrollment (usually within a week of the course’s start date) in order for that course to run. That’s why it’s so important to register early. If you have signed up for a class and we cancel it, we will contact you.

17 • WWW.AACC.EDU/HCAT • 410-777-2398

CEWD REGISTRATION/DROP FORM FAX: 410-777-4325 | MAIL: 101 College Parkway,

Attn. ISC - CALT 115, Arnold, MD 21012-1895

STUDENT INFORMATION AACC ID NUMBER or LAST FOUR DIGITS OF SSN

STUDENT’S LEGAL LAST NAME STUDENT’S LEGAL FIRST NAME MIDDLE INITIAL OTHER LAST NAMES USED (IF ANY)

HOME STREET ADDRESS CITY STATE ZIP

CELL BUSN HOME

CELL BUSN HOME

/ / COUNTY PRIMARY PHONE NUMBER SECONDARY PHONE NUMBER BIRTH DATE (MM/DD/YYYY)

F M IF APPLICABLE:

GENDER EMAIL ADDRESS CURRENT SCHOOL GRADE REAL ESTATE LICENSE #

CITIZENSHIP (SELECT ONE) REQUIRED RESIDENCY (SELECT ONE) REQUIRED ETHNICITY/RACE (SELECT ALL THAT APPLY) I am a United States citizen. I am a permanent alien resident*. I have a visa*; visa type _______________________. Country of foreign citizenship __________________. *Original documentation must be submitted in person before any registrations can be processed.

I have maintained my legal domicile… in Anne Arundel County for at least 3 months. in Maryland for at least 3 months. not in the state of Maryland.

Hispanic or Latino: YES NO American Indian or Alaska Native Asian Black or African-American Native Hawaiian or other Pacific Islander White

CERTIFICATE AND COURSE INFORMATION

FALL WINTER SPRING SUMMER

NONCREDIT CERTIFICATE CODE (Visit www.aacc.edu/cewdcertificates) TERM OF THIS REGISTRATION/DROP YEAR

ACTION SECTION ID TITLE OF COURSE START DATE DAYS OF WK TIMES LOCATION COST REGISTER DROP ABC-123-456 ABCs of Business Analytics Sept. 28 MWF 10am - 12:30 pm CCPT $$$ REGISTER DROP REGISTER DROP REGISTER DROP REGISTER DROP REGISTER DROP REGISTER DROP REGISTER DROP REGISTER DROP

QUESTIONS? Out-of-county residents add $10 per class; Out-of-state residents add $25 per class.

Call 410-777-2325 or visit www.aacc.edu/noncredit TOTAL COST

PAYMENT INFORMATION (PAYMENT IS DUE AT THE TIME OF REGISTRATION) (NO REFUNDS ARE GIVEN AFTER A CLASS HAS STARTED)

The security of all members of the campus community is of vital concern to Anne Arundel Community College. Information concerning campus security and crime statistics is available in the Student Handbook. For copies write: Anne Arundel Community College, Department of Public Safety, 101 College Parkway, Arnold MD 21012-1895.

Notice of Nondiscrimination: AACC is an equal opportunity, affirmative action, Title IX, ADA Title 504 compliant institution. Call Disability Support Services, 410-777-2306 or Maryland Relay 711, 72 hours in advance to request most accommodations. Requests for sign language interpreters, alternative format books or assistive technology require 30 days’ notice. For information on AACC’s compliance and complaints concerning sexual assault, sexual misconduct, discrimination or harassment, contact the federal compliance officer at 410-777-1239 or complianceofficer@aacc.edu, the Title IX coordinator at 410-777-2256, or Maryland Relay 711.

SEE ENCLOSED CHECK/MONEY ORDER PAYABLE TO AACC or CHARGE MY: AMERICAN EXPRESS DISCOVER MASTERCARD VISA

ACCOUNT NUMBER EXP. (MM/YY)

CARDHOLDER SIGNATURE DATE

REQUIRED STUDENT SIGNATURE I certify that the information I have given on this form is accurate and complete. By proceeding with this registration I agree to abide by the Academic Integrity Policy and all other college policies as cited in the college catalog.

STUDENT SIGNATURE and PARENT/GUARDIAN SIGNATURE (IF STUDENT UNDER 16 YEARS) DATE It is understood and agreed by your signature that you are hereby responsible and obligated to pay for the above courses. Modification Date: 2018.05.21

www.aacc.edu/hcat410-777-2966 or 410-777-2398

FOLLOW YOUR PASSION AND GET STARTED IN A CAREER IN CULINARY ARTS!

The professional cooking skills training is designed to quick-start your culinary skills. Students attend class four days a week for 16 weeks.

Demand in food service positions in a variety of hospitality industries such as hotel, catering restaurants and/or other dining establishments, cruise ships, clubs or airlines will continue to grow. The U.S. Bureau of Labor Statistics predicts employment of chefs and head cooks will grow 8.9% by 2024.

Upon successful completion of the program, students may earn a continuing education certificate and are eligible for employment as a cook.

For information, contact the HCAT office at 410-777-2966 or visit www.aacc.edu and search Professional Cooking Skills.