CULINARY AND WINE SUMMER 2016

Transcription

1 CULINARY AND WINE SUMMER 2016

2 Hotel, Culinary Arts and Tourism Information Sessions Find out about noncredit culinary courses and HCAT's many credit programs April 7 6-7:30 p.m. Humanities Building Room 214, Arnold Oct :30 p.m. HCAT Institute, 7438 Gov. Ritchie Highway Glen Burnie, MD HCAT REWARDS HCAT is known as the community's kitchen and in appreciation of those students who are frequenting our kitchen, we are presenting the following awards each year. Look for new winners this fall, or better yet, become a winner yourself and find out why so many people find our culinary and wine classes enlightening, engaging and fun! GOLD AWARD Take 20 or more courses and receive a chef's knife. SILVER AWARD Take 15 or more courses and receive a serrated knife BRONZE AWARD Take 10 or more courses and receive a paring knife.

3 TABLE OF CONTENTS Cooking Demonstrations 2 Culinary Tours 2 Entertaining and Lifestyle 2 Hands-On Cooking 3-6 Wine and Beer Academy 6 Casino and Gaming Industry 7-10 Hospitality and Culinary Arts 10 Bartender Certification 11 Meet Your Instructors How to Register and Location Codes 16 Registration Form 17 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 or visit

4 Cooking Demonstrations COO 306 How to Use Fresh Herbs Learn the basics of using fresh herbs in your kitchen, whether purchased or homegrown. Explore the diversity of fresh herbs, what to select at the market and methods of preservation. $67 includes $31 fee. Note: Chef demonstration and tasting. F 6:30-9:30 pm June 3 Karen Koch COO 325 Luscious Low-Fat, Lightning-Quick Meals Become a food and nutrition expert with the guidance of a registered dietitian. Learn how to reduce fat in your cooking without sacrificing flavor or texture. $116 includes $72 fee. Note: Online course. Offered in partnership with ed2go. Sec. 301 July 1-Sept. 30 ONLN EDGO Donna Acosta COO 356 Lobster Lovers Dream Watch a chef create extraordinary lobster dishes. Learn basic lobster anatomy, butchering and how to use the lobster to make stock. Enjoy a variety of dishes made with the succulent and sweet meat. $67 includes $31 fee. Note: Chef demonstration and tasting. F 6:30-9:30 pm July 8 Aida Blanco CLN 399 Simply Salmon Learn about the many ways to cook salmon from quick and easy weeknight meals to elegant yet simple ideas for entertaining. Explore salmon s versatility and health benefits. $67 includes $31 fee. Note: Chef demonstration and tasting. F 6:30-9:30 pm Aug. 5 Aida Blanco Galindo CUL 304 A Taste of Thailand Learn to prepare popular Thai dishes. Balance the flavor of curry in stews and noodles. $67 includes $31 fee. Note: Chef demonstration and tasting. Sa 2-5 pm Aug. 13 Linda Elliott CLI 328 Healthy Eating: Steaming and Poaching Gather tips and recipes for making nutritious and delicious fruits, vegetables and meats by steaming and poaching. $65 includes $29 fee Note: Chef demonstration and tasting. F 6:30-9:30 pm Aug. 26 Aida Blanco Galindo Culinary Tours CLI 379 NEW Chesapeake Wine Trail Part 2 Explore wineries along the upper Chesapeake Wine Trail with a wine expert. Learn each winery s winemaking approach and sample wines at each location. $95 includes $50 fee. Note: Must be 21 or older to enroll. A boxed lunch will be provided. Meet at 9:30 a.m. in parking lot B. Sec session TOUR Su 10 am-7 pm July 30 Mary Mulvihill COO 357 Carroll Wine Trail Tour three wineries with a Maryland wine expert. Study how the unique features of each wine region affect the final bottled product. Learn each winery s winemaking approach and sample several wines at each location. $95 includes $50 fee. Note: Must be age 21 or older to enroll. Boxed lunch provided. Meet at 9 a.m. in Parking Lot B, Arnold campus. Sec session TOUR Sa 10 am-7 pm Aug. 27 Mary Mulvihill Entertaining and Lifestyle GME 327 Secrets of the Caterer Translate your love of cooking and planning parties into a profitable and reputable catering business. Gather insights, tricks of the trade and many catering recipes. $116 includes $72 fee. Note: Online course. Offered in partnership with ed2go. Sec. 301 Aug. 17-Oct. 7 ONLN EDGO Linda Elliott 2 CULINARY AND WINE SUMMER 2016

5 Hands on Cooking COO 319 A World of Curries Experience 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. $67 includes $31 fee. Note: Students must wear closed-toe shoes and Sa 10 am-1 pm June 4 Linda Elliott CLI 344 Gelatin Art Increase your skill using handmade tools and molds to produce 3-D flowers and foliage decorations for cakes and other desserts with gelatin art, a Latin-inspired edible art form. Identify types of gelatin and their proper preparation and uses. Explore flavors and textures of gelatins. $85 includes $37 fee. Note: Students must wear closed-toe shoes and Su 10 am-2 pm June 5 Louise Nielsen CLN 344 Come Out of Your Shell and Learn to Cook Shellfish Discover the different qualities of assorted types of shellfish. Learn how to select, store and prepare seafood. $77 includes $41 fee. Note: Students must wear closed-toe shoes and F 6:30-9:30 pm June 10 Linda Elliott CLI 376 NEW A Taste of Japan Learn to make basic Japanese cuisine and expand the palette of those flavors. Create staples such as miso soup, udon, dumplings and sushi. Prepare adapted Japanese recipes, influenced from Western ingredients. $65 includes $29 fee. Note: Students must wear closed-toe shoes and Sa 10 am-1 pm June 11 Diane Horn CLI 308 Quick and Easy Sauces for Fish Getting stuck in a seafood rut? Need some quick and easy sauces to dress up fish? Learn techniques to make modern sauces that perk up pescatarian plates. $67 includes $31 fee. Note: Students must wear closed-toe shoes and F 6:30-9:30 pm June 17 Diane Horn CLI 378 NEW Olive Oil the Key Ingredient Explore olive oils from different countries and learn to differentiate which are appropriate for cooking, baking, dressings and finishing oils. $65 includes $29 fee. Note: Students must wear closed-toe shoes and Sa 10 am-1 pm June 18 Aida Blanco COO 361 Shortcakes, Cobblers and Crisps Discover easy American desserts made with common pantry ingredients. Learn how to use seasonal fresh fruit to make delicious summer desserts. $77 includes $29 fee. Note: Students must wear closed-toe shoes and Su 10 am-2 pm June 19 Karen Koch

6 CLN 337 Summer Cooking from the Farmers Market Explore the world of fresh and seasonal summer fruits and vegetables. Learn to optimize what s available at your local farmers market. $67 includes $31 fee. long pants. F 6:30-9:30 pm June 24 Edmund Tyler CLI 377 NEW Cooking with Tofu Learn to make dishes using tofu. Identify tofu s health benefits and learn to use it as a meat substitute. Explore types of tofu, their uses and tips on buying tofu products. $65 includes $29 fee. Note: Students must wear closed-toe shoes and Sa 10 am-1 pm June 25 Diane Horn COO 362 Under the Boardwalk: Favorite Summer Seaside Treats Learn how to make classic boardwalk treats at home. Travel from New England to the mid-atlantic, from sweet to savory and hot to cold with recipes that may include frozen custard to clam chowder. $67 includes $31 fee. Note: Students must wear closed-toe shoes and Sa 2-5 pm July 9 Aida Blanco CLN 328 Hands-on Knife Skills Learn how to properly use a variety of knives. Practice standard cuts as well as more advanced techniques. Learn to slice, dice and chop in the safest and most efficient way. $58 includes $22 fee. F 6:30-9:30 pm July 15 Cheryl Ignaczak COO 304 Favorite Chinese Take-Out Recipes Re-create your favorite dishes at home that taste better and cost less than take-out. Learn to make fresh and healthy versions of Chinese-American classics. $67 includes $31 fee. Sa 10 am-1 pm July 16 Diane Horn COO 360 The Artisan Pretzel Learn to knead, shape, boil and bake artisan pretzels. Produce several varieties with different seasonings of this perennial favorite. $77 includes $29 fee. Su 10 am-2 pm July 17 Karen Koch CLI 304 Cooking with Summer Fruit Learn to use fruit in unexpected ways. Update recipes by adding summer fruit to create a feast. $67 includes $31fee. F 6:30-9:30 pm July 22 Karen Koch CLN 339 A Taste of New England Learn how to prepare lobster and scallops using indigenous foods such as squash, maple syrup and cranberries to enhance the flavors of dishes. $67 includes $31 fee. Sa 2-5 pm July 23 Christine Romans COO 307 Sensational Summer Salads Beat the heat with a repertoire of tempting salads perfect for lunches, picnics or parties. Learn to make creative and satisfying sides and meals from hot, cold, cooked and raw ingredients. $67 includes $31 fee. F 6:30-9:30 pm July 29 Karen Koch CLI 305 Backyard Barbecue Dust off the grill and get some fresh recipes for a successful summer feast. Learn chef secrets for spice rubs, marinades and barbecue sauces with maximum flavor. $67 includes $31 fee. Sa 10 am-1 pm July 30 Cheryl Ignaczak 4 CULINARY AND WINE SUMMER 2016

7 COO 336 Best Brownie Workshop Learn to make the best chewy fudge brownies as well as variations like blondies, cream cheese and triple chocolate. Never make brownies from a box again! $77 includes $29 fee. Su 10 am-2 pm July 31 Christine Romans CLI 303 Preserve the Taste of Summer Preserve summer s sweet memories in a jar. Learn to take seasonal fruits at their peak and turn them into jam and jellies that will last well into the winter. $79 includes $31 fee. Sa 10 am-2 pm Aug. 6 Cheryl Ignaczak CLI 325 Knife Skills 2 Enhance knife skills with new and elaborate knife cuts using the foundations acquired in Hands on Knife Skills. Practice using a mandolin safely. Explore knife cuts such as tourne and lozenge. $60 includes $24 fee. Prerequisite: Hands On Knife Skills CLN 328. F 6:30-9:30 pm Aug. 12 Cheryl Ignaczak CLI 342 Sweet and Savory Soufflés Learn how to make the perfect soufflé from an HCAT chef. Explore creating classic cheese soufflés and decadent dessert soufflés. $65 includes $29 fee. Su 2-5 pm Aug. 14 Karen Koch COO 359 Summer Seafood on the Grill Learn to execute a complete menu of freshly grilled seafood for a party or a simple dinner at home. $67 includes $31 fee. F 6:30-9:30 pm Aug. 19 Aida Blanco CLI 306 Pressure Canning 101 Learn how to preserve the best of summer produce economically. Enjoy garden fresh taste all year long by canning fresh vegetables. Prepare and store garden vegetable soups to enjoy on a cold winter night. $79 includes $31 fee. long pants. Sa 10 am-2 pm Aug. 20 Cheryl Ignaczak CLI 330 Adventures in Tapas Enjoy a taste of Spain without ever leaving your kitchen. Learn to make Spanish-inspired small plates known as tapas that are perfect for entertaining. $65 includes $29 fee. Note: Students must wear closed-toe shoes and Sa 2-5 pm Aug. 27 Aida Blanco Galindo

8 Wine and Beer Academy CLN 349 Summer Beers Discuss and sample the crisp, light and spiced ales and lagers available during the summer season. $60 includes $24 fee. Note: Must be age 21 or older to enroll. Sec session HCAT 114 F 7-10 pm June 17 Tim Trigilio CLN 316 Beer Styles From the United States Learn about the growing diversity and quality of American beers. Explore the history of beer production in America and the impact of the new craft beer scene. Styles to be addressed will include California steam ale, American pale ale, American light pilsner lager, East and West Coast India pale ales, Imperial beer styles, and newly created styles from extreme craft beer pioneers. $59 includes $23 fee. Note: Must be age 21 or older to enroll. Sec session HCAT 114 Sa 5-8 pm June 25 Timothy Trigilio CLN 348 Local Craft Beer Appreciation: Maryland, Virginia and Delaware Discover the different craft breweries in Maryland, Virginia and Delaware and sample their beers. Discuss brewery history, freshness of product, local pride, environmental soundness and even job creation. $59 includes $23 fee. Note: Must be age 21 or older to enroll. Sec session HCAT 114 F 7-10 pm July 8 Timothy Trigilio CUL 302 Summer Wines Discover the light, crisp and refreshing wines that enhance any menu and make summer special. $77 includes $47 fee. Note: Must be age 21 or older to enroll. Sec session HCAT 114 F 6:30-9:30 pm July 15 Dania Blair CLN 350 Beer and Summer Salads Discover beer and salad pairings perfect for the heat of the summer season. Salad recipes will focus on easy-tomake dishes, utilizing seasonal ingredients along with local or seasonal beers. $63 includes $27 fee. Note: Must be age 21 or older to enroll. Su 2-5 pm Aug. 7 CLN 355 Tour d Italia: Southern Italy and Island Wines Explore the variety of red and white wines produced in Southern Italy and the islands of Sicily and Sardinia. Discuss indigenous grapes, local conditions, winemaking practices, local cuisine pairings and sample wines. $70 includes $46 fee. Note: Must be age 21 or older to enroll. Sec session HCAT 114 F 7-9 pm Aug CULINARY AND WINE SUMMER 2016

9 CASINO AND GAMING INDUSTRY COO 366 Introduction to Casino Games Learn the basic concepts and procedures for dealing the table games blackjack, craps, roulette, minibaccarat, pai gow poker and pai gow tiles. Review licensing requirements, casino chain of command and customer service. Supplies required, available at the AMIL Bookstore. CEUs issued. $172 includes $17 fee. Note: Students are required to wear a white, button-down shirt, black dress pants and black, closed-toe shoes recommended. Online Dealer School Orientation video recommended, hcat/dealerschool. Sec sessions AMIL 003 MTuWThF 7:30-11:30 am June Sec sessions AMIL 003 MTuWTh 6:30-10:30 pm June Sec sessions AMIL 003 MTuWThF 1-5 pm June 27-July 1 Sec sessions AMIL 003 MTuWThF 7:30-11:30 am July Sec sessions AMIL 003 MTuWTh 6:30-10:30 pm July 25-Aug. 1 Sec sessions AMIL 003 MTuWThF 1-5 pm Aug. 1-5 Sec sessions AMIL 003 MTuWThF 7:30-11:30 am Aug. 29-Sept. 2 PLAY YOUR CARDS RIGHT AND BECOME A CASINO GAMES DEALER IN AS LITTLE AS 11 WEEKS. Get certified in dealing blackjack, craps, roulette, mini-baccarat and carnival games and more. Earn up to $50,000 a year! COO 370 b Casino Blackjack Dealer Learn the fundamentals of blackjack. Review table layout, chip handling and game procedures. Practice hands-on techniques for dealing and controlling the game. Discuss the importance of good customer service skills. Supplies required, available at the AMIL Bookstore. CEUs issued. $677 includes $17 fee. Prerequisite: COO 366 Introduction to Casino Games or current dealer license. Note: Students are required to wear a white, button-down shirt, black dress pants and black, closed-toe shoes. Digital badge class. For information about digital badges visit Sec sessions AMIL 018 MTuWTh 1-5 pm June 1-July 6 Sec sessions AMIL 018 MTuWTh 7:30-11:30 am June 20-July 28 Sec sessions AMIL 018 MTuWTh 6:30-10:30 pm June 27-Aug. 4 Sec sessions AMIL 018 MTuWThF 1-5 pm July 5-Aug. 4 Sec sessions AMIL 018 MTuWTh 7:30-11:30 am Aug. 1-Sept. 1 Sec sessions AMIL 018 MTuWTh 1-5 pm Aug. 8-Sept. 15 Sec sessions AMIL 018 MTuWTh 6:30-10:30 pm Aug. 8-Sept

10 CLI 356 b Carnival Games Dealer Learn the fundamentals of three- and four-card poker, ultimate Texas Hold em, Mississippi stud and let it ride. Review table layout, chip handling and game procedures. Practice hands-on techniques for dealing and game control. Discuss the importance of good customer service. CEUs issued. $413 includes $17 fee. Prerequisite: COO 366 Introduction to Casino Games or current dealer license. Note: Students are required to wear a white, button down shirt, black dress pants and black closed-toe shoes. Sec sessions AMIL 004 MTuWTh 7:30-11:30 am June 20-July 11 Sec sessions AMIL 004 MTuWTh 6:30-10:30 pm June 27-July 18 Sec sessions AMIL 004 MTuWTh 1-5 pm July Sec sessions AMIL 004 MTuWTh 7:30-11:30 am Aug Sec sessions AMIL 005 MTuWTh 1-5 pm Aug Sec sessions AMIL 004 MTuWTh 6:30-10:30 pm Aug COO 397 b Minibaccarat Dealer Learn 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. Supplies recommended, available at the AMIL Bookstore. CEUs issued. $347 includes $17 fee. Prerequisite: COO 366 Introduction to Casino Games or current dealer license. Note: Students are required to wear a white, button-down shirt, black dress pants and black, closed-toe shoes. Digital badge class. For information about digital badges visit Sec sessions AMIL 004 MTuWTh 6:30-10:30 pm June 8-23 Sec sessions AMIL 004 MTuWTh 1-5 pm June Sec sessions AMIL 004 MTuWTh 7:30-11:30 am July Sec sessions AMIL 004 MTuWTh 6:30-10:30 pm July 20-Aug. 4 Sec sessions AMIL 004 MTuWTh 1-5 pm Aug Sec sessions AMIL 004 MTuWTh 7:30-11:30 am Aug. 22-Sept. 7 Sec sessions AMIL 004 MTuWTh 1-5 pm Aug. 29-Sept. 14 Sec sessions AMIL 004 MTuWTh 6:30-10:30 pm Aug. 29-Sept. 14 COO 373 Casino Roulette Dealer Learn the fundamentals of roulette. Review table layout, chip handling and game procedures. Practice hands-on techniques to deal the game. Discuss the importance of good customer service skills. Supplies recommended, available at the AMIL Bookstore. CEUs issued. $677 includes $17 fee. Prerequisite: COO 366 Introduction to Casino Games or current dealer license. Note: Students are required to wear a white, button-down shirt, black dress pants and black, closed-toe shoes. Sec sessions AMIL 018 MTuWTh 1-5 pm June 13-July 21 Sec sessions AMIL 018 MTuWTh 7:30-11:30 am June 20-July 28 Sec sessions AMIL 018 MTuWTh 6:30-10:30 pm June 27-Aug. 4 Sec sessions AMIL 018 MTuWTh 1-5 pm July 25-Aug CULINARY AND WINE SUMMER 2016

11 COO 367 Casino Craps Dealer Learn advanced dealing for craps. Review table layout, chip handling and game procedures. Practice hands-on techniques to deal the game. Discuss the importance of good customer service skills. Supplies available at the AMIL Bookstore. CEUs issued. $677 includes $17 fee. Prerequisites: COO 366 Introduction to Casino Games or current dealer license and COO 374 Introduction to Craps. Note: Students are required to wear a white, button-down shirt, black dress pants and black, closed-toe shoes. Sec sessions AMIL 018 MTuWTh 7:30-11:30 am June 20-July 28 Sec sessions AMIL 018 MTuWTh 1-5 pm June 20-July 28 Sec sessions AMIL 018 MTuWTh 6:30-10:30 pm June 20-July 28 COO 371 Casino Pai Gow Poker Dealer Learn 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. $182 includes $17 fee. Prerequisite: COO 366 Introduction to Casino Games or current dealer license. Note: Students are required to wear a white, button-down shirt, black pants and black, closed-toe shoes. Sec sessions AMIL 004 MTuWThF 7:30-11:30 am June 6-10 Sec sessions AMIL 004 MTuWThF 7:30-11:30 am Aug Sec sessions AMIL 004 MTuWThF 1-5 pm Aug COO 385 Casino Poker Dealer Learn the fundamentals of poker. Review table layout, chip handling and game procedures. Practice hands-on techniques for dealing and controlling the game. Discuss the importance of good customer service skills. Supplies required, available at the AMIL Bookstore. CEUs issued. $677 includes $17 fee. Prerequisite: COO 366 Introduction to Casino Games or current dealer license. Note: Students are required to wear a white, button-down shirt, black dress pants and black, closed-toe shoes. Sec sessions AMIL 005 MTuWTh 1-5 pm June 6-July 14 Sec sessions AMIL 005 MTuWTh 7:30-11:30 am June 20-July 28 Sec sessions AMIL 005 MTuWTh 6:30-10:30 pm June 27-Aug. 4 CLI 302 Advanced Casino Poker Dealer Learn the fundamentals of additional poker games. Review table layout, chip handling and game procedures. Practice hands-on techniques for dealing and controlling the game. Gain an understanding of the importance of good customer service skills. CEUs issued. $347 includes $17 fee. Prerequisites: COO 366 Introduction to Casino Games or current dealer license and COO 385 Casino Poker Dealer. Note: Students are required to wear a white, button down shirt, black dress pants and black, closed-toe shoes. Sec sessions AMIL 005 MTuWTh 1-5 pm July 18-Aug. 2 Sec sessions AMIL 005 MTuWTh 7:30-11:30 am Aug Sec sessions AMIL 005 MTuWTh 6:30-10:30 pm Aug

12 Learn to Play CLI 348 Learn to Play Blackjack Develop 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. $36 includes $12 fee. Sec session AMIL 018 Sa 1-3 pm June 11 CLI 349 Learn to Play Roulette Develop 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. $36 includes $12 fee. Sec session AMIL 018 Sa 1-3 pm June 25 CLI 351 Learn to Play Poker Develop 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. $36 includes $12 fee. Sec session AMIL 005 Sa 1-3 pm July 16 CLI 350 Learn to Play Craps Develop a clear understanding of craps. Learn basic rules, table etiquette, terminology, and a variety of bets and payouts. Practice on a casino-style table with chips, dice and casino equipment. $36 includes $12 fee. Sec session AMIL 018 Sa 1-3 pm Aug. 20 HOSPITALITY AND CULINARY ARTS Hospitality 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. HCT 333 v Certification in Sanitation National 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. CEUs issued. $112 includes $7 fee. Note: Students must purchase textbook at AACC Bookstore prior to attending the first class. Some sections offered online. All sections also offered for credit, HRM 119. Sec. 301 May 24-June 9 ONLN WB Note: Section 301 do not buy the textbook. Purchase the voucher for training program. You must attend a mandatory class on June 9, 9-11 a.m. at GBTC for the final exam (optional review fron 8-9 a.m.) Sec sessions GBTC 103 Sa 8:30 am-5 pm June Sec. 303 July 5-21 ONLN WB Note: Section 301 do not buy the textbook. Purchase the voucher for training program. You must attend a mandatory class on July 21, 9-11 a.m. at GBTC for the final exam (optional review fron 8-9 a.m.) Sec sessions GBTC 103 Sa 8:30 am-5 pm July 9-16 Sec. 305 Aug ONLN WB Note: Section 301 do not buy the textbook. Purchase the voucher for training program. You must attend a mandatory class on Aug. 18, 9-11 a.m. at GBTC for the final exam (optional review fron 8-9 a.m.) Sec sessions GBTC 103 Sa 8:30 am-5 pm Aug CULINARY AND WINE SUMMER 2016

13 Bartender Certification Continuing Education Certificate Successfully complete HCT 342 Bartending Certification to earn a ServSafe Alcohol certification from the National Restaurant Association Education Foundation as well as an AACC continuing education certificate. Visit for information. HCT 342 Bartender Certification Master the fundamentals of mixing drinks to successfully become a bartender. Learn about bar preparation, beverage recipes and customer service. Review safe practices and take the ServSafe Alcohol exam. CEUs awarded. $272 includes $72 fee. Note: Must be age 21 or older to enroll. Student must purchase textbook at AACC Bookstore prior to attending the first class. Sec sessions HCAT 114 MW 6:30-9:30 pm July 20-Aug. 10 Linda Elliott

14 Meet Your Instructors DONNA ACOSTA is a registered dietitian and nutrition educator. Her clinical expertise is in weight management, diabetes nutrition care and cardiac rehabilitation management. Acosta also has 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, for clients including 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. DANIA BLAIR has been a wine enthusiast for more than 15 years. She has traveled to many vineyards in Italy and in Sonoma Valley, Calif., and works at the Running Hare Vineyard in Prince Frederick. Blair earned a bachelor s degree from St. Mary s College of Maryland in English and is working toward becoming a Certified Specialist of Wine through the Society of Wine Educators. AIDA BLANCO earned a Bachelor of Culinary Arts Management from The Culinary Institute of America in Hyde Park, N.Y. With over 18 years of experience, she has worked as an executive chef in numerous companies including Walt Disney World, Hilton Hotels, Empire City Casino and Raceway. For the last five years she has worked for The Maryland Food Bank, serving as the executive chef and most recently as director of food service and education. One of Blanco's major accomplishments at the food bank included creating and developing a workforce development program to teach low income adults the culinary arts. LYNN COTTON started baking at age 5, helping her grandmother and mother with holiday cookies and cakes. After graduating from Johnson and Wales University in Providence, Rhode Island with her associate degree in baking and pastry arts and a bachelor's degree in food service management, she went on to hold various positions in the food service industry. She has worked on private islands in country clubs, hotels and catering facilities, and has been a teacher. Finally, she owns a restaurant with her husband. DIANE FANTONE has worked in the food and beverage industry for more than 26 years and earned a bachelor s degree in Culinary Arts and Food Service Management from Johnson and Wales University in Providence, Rhode Island. She owns Grateful Spreads Personal Chef Services. 12 CULINARY AND WINE SUMMER 2016

15 LINDA ELLIOTT earned an associate degree from Johnson and Wales College of Culinary Arts, a Bachelor of Science degree from the University of Maryland and a Master of Education degree from the University of Virginia. She has owned and served as the main chef for a catering business. Her specialties include wedding cakes, candies, international cuisine and event planning. DIANE PARK HORN earned a bachelor's degree in accounting from Pennsylvania State University. She later earned an associate degree from Anne Arundel Community College, concentrating in courses from the HCAT Institute to allow her pursue her culinary dream. She has held positions from stadium concession stand manager to restaurant line cook, including at the James Beard Awardwinning Woodberry Kitchen in Baltimore. Horn s previous experience as the owner of a small photography business led to an interest in food blogging, and her work can be found on She celebrates her Asian-American heritage through her approach to cooking and always searches for new opportunities to blend styles across cultures. CHERYL IGNACZAK, C.S.C., is a 2003 HCAT graduate who has enjoyed the creative and technical aspects of cooking for years. Since high school she has worked in restaurants, 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 at AACC. He has an associate degree from the Culinary Institute of America, a Bachelor of Science degree from Rochester Institute of Technology and a Master of Science degree from Strayer University. JOHN V. JOHNSON, C.E.C., C.C.E., A.A.C., 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. KAREN KOCH earned an associate degree from The Restaurant School and a Bachelor of Arts from Rutgers University in economics and accounting. She has owned and operated Miss Nancy s Fancy Bakery for over 20 years. HARRY LATIMER has trained for over 40 years at wineries in Napa Valley, Calif.; Bordeaux, France; and Yarra Valley, Australia. He has worked as a consultant in wineries and made wine for over 10 years from California grapes. He conducts wine dinners and tastings for restaurants and wine stores, and teaches wine appreciation classes. DAVID LUDWIG, C.E.P.C., C.H.E., is a full-time baking and pastry instructor for the HCAT Institute. Ludwig has a passion for plated desserts and specialty cakes. He has 18 years experience in the food service industry and worked at places such as La Patisserie, the Jefferson Hotel and the Trellis Restaurant

16 MARY MULVIHILL has been designated a certified wine specialist by the Society of Wine Educators and a certified French Wine Scholar through the French Wine Society program endorsed by the National French Wine Office. While working in France for three and a half years, she explored the wine regions of France and Germany. She has also visited the wine regions of New Zealand and Australia. Mulvihill brings a sense of place to her teaching and wine tastings as well as instruction on pairing wine and food. She is a professional member of the Society of Wine Educators and the French Wine Society. LOUISE NIELSEN, C.W.P.C., C.H.E., is a graduate of the Culinary Institute of America's Baking and Pastry program and holds a Bachelor of Science degree from Kent State University. She has been the pastry chef at several area restaurants including Harry Browne's, Sequoia, B. Smith's and Clyde s of Reston. Nielsen is a full-time baking and pastry instructor for the HCAT Institute. VIRGINIA OLSON, C.W.P.C., C.H.E., has been an HCAT Institute instructor since 2002, specializing 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 CHRISTINE ROMANS is an avid home cook who has won numerous baking awards and loves to try cooking new cuisines and creating original recipes. She also caters an annual fundraiser for breast cancer research. REBECCA SILEO is a graduate of Peter Kump s School of Culinary Arts in New York City. She is a personal chef and the owner of Rebecca Sileo Personal Chef Service. She enjoys offering her culinary expertise while teaching others how to cook. DAWN SIMMONS is a private caterer who 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. MELISSA TILLETT was a longtime vegetarian turned vegan who is interested in educating the community about the benefits of a plant-based diet. She holds a certificate in Plant-Based Nutrition from the T. Colin Campbell Foundation. MIKE PLITT is a Maryland native and graduate of the HCAT program. He participated in a pastry apprenticeship in Positano, Italy, and has worked as a pastry chef for more than six years at places such as Fager's Island in Ocean City and Arrows Restaurant in Ogunquit, Maine. 14 CULINARY AND WINE SUMMER 2016

17 TIM TRIGILIO is a certified Cicerone and beer instructor at World of Beer Baltimore who focuses on the elevation of beer knowledge for both professionals and consumers. He is a member of the American Homebrew Association and a graduate of the American Brewers Guild Craftbrewer s Apprenticeship Program. Trigilio holds a bachelor s degree in biology from Washington and Lee University, a doctorate in veterinary medicine from Virginia Tech, and an MBA from the University of Phoenix. Although he spends much of his time working with animals as a veterinarian, his true passion is beer. TED TYLER is a chef for Whole Foods. He holds a degree in Culinary Arts Management and has worked in several restaurants in the Annapolis area cooking savory bistro style menus and catering as well as pastry for fine dining. Tyler worked as production supervisor and pastry chef for Amero Foods under French Master Pastry Chef Theodore Pary. An active member of the American Culinary Federation, he is pursuing another degree in Business Administration at the University of Maryland. LOU WOODS, C.E.C., C.C.A., F.M.P., comes to HCAT with over 15 years experience as a chef, teacher and manager in the food service industry. Woods has served as an executive chef in the business and health care industries. He received his Associate of Applied Sciences degree in Hotel and Restaurant Management from AACC and his bachelor s degree in Hotel and Restaurant Management, from the hospitality program at University of Maryland Eastern Shore. He is working toward an MBA through Western Governors University

18 HOW TO REGISTER REGISTER ONLINE THROUGH MYAACC 1 IT'S FAST. IT'S CONVENIENT. IT'S SECURE. And it is now available to both new and returning students. Go to WHAT IS MYAACC? MyAACC is how AACC students register and pay for classes, get access to grades and identify room locations among other things. Noncredit and credit students alike can benefit from the many features MyAACC has to offer. Fax Credit card only. Mail Continuing Education and 3 Workforce Development Arnold campus CALT College Parkway Arnold, Md Credit card, check or money order (payable to AACC) 4In Person ATM card, credit card, check or money order. Cash is only accepted at the cashier's office on the Arnold campus, Student Services Room 120. Continuing Education and Workforce Development, Arnold campus Center for Applied Learning and Technology Room a.m.-8 p.m. Monday-Thursday 8 a.m.-5 p.m. Friday 8 a.m.-noon Saturday Records and Registration, Arnold Campus AACC at Arundel Mills, Glen Burnie Town Center, Fort Meade Army Education Center /2554 LOCATION CODES ARNOLD CAMPUS 101 College Parkway, Arnold, MD HUM Humanities Building Course is not tuition free for seniors. HCAT Hotel, Culinary Arts and Tourism Institute 7438 Governor Ritchie Highway Glen Burnie, MD MDLC Maryland Live! Casino 7002 Arundel Mills Circle #777 Hanover, MD ONLN EDGO Online instruction 16 CULINARY AND WINE SUMMER 2016

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20 101 COLLEGE PKWY ARNOLD MD RGB /.ai Facebook f Logo RGB /.ai NONPROFIT ORG US POSTAGE PAID PERMIT NO 273 ANNAPOLIS MD 21401