CULINARY AND WINE WINTER/SPRING 2015

Transcription

1 CULINARY AND WINE WINTER/SPRING 2015

2 Chef Awards 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! PLATINUM AWARD Take 30 or more courses in two years and receive an HCAT chef 's coat. 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. Hotel, Culinary Arts and Tourism Information Sessions e Find out about noncredit culinary courses and HCAT's many credit programs FEB. 5 AND APRIL 2 6-7:30 p.m. HCAT Institute, 7438 Gov. Ritchie Highway Glen Burnie, MD MARCH 5 6-7:30 p.m. Arnold campus, Humanities Building Room College Parkway Arnold, MD e

3 TABLE OF CONTENTS Cooking Demonstrations 2-3 Culinary Tours 4 Entertaining and Lifestyle 4 Hands-On Cooking 4-10 Tasting Series 10 Wine and Beer Academy Casino and Gaming Industry/Casino Dealer School Hospitality and Culinary Arts Bartender Certification 16 Meet Your Instructors Ways to Register and Location Codes 20 Registration Form 21 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 Disclaimer: 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. WINTER TERM CLI 329 NEW Healthy Eating: Juices and Smoothies Discover the ease of making fruit and vegetable juices and smoothies at home. Learn how these fresh drinks are a healthy way to start the day and make for a wholesome afternoon pick-me-up. $45 includes $21 fee. Note: Chef demonstration and tasting. Sec. 101 H33812H 1 session HUM 207 W 6-8 pm Jan. 14 Louise Nielsen CLN 342 A Taste of India Discover the spices, herbs and traditional flavors of authentic Indian cuisine. Discuss the different regions and ingredients. Learn to prepare authentic Indian dishes, including curry and the rice-based Biryani. $67 includes $31 fee. Note: Chef demonstration and tasting. Sec. 101 H33836H 1 session HCAT 112 W 6:30-9:30 pm Jan. 14 Linda Elliott CLI 328 NEW 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. Sec. 101 H33821H 1 session HCAT 112 F 6:30-9:30 pm Jan. 16 Shawn Harlan CLI 314 Vegan in a Nutshell Learn the basics of transitioning to a vegan diet. Discuss vegan food groups, meal planning, grocery shopping and eating in restaurants. Sample a variety of vegan foods. Learn about resources to help get started. $67 includes $31 fee. Note: Chef demonstration and tasting. Sec. 101 H33807H 1 session HUM 214 Sa 10 am-1 pm Feb. 7 Melissa Tillett CLI 327 NEW Once a Month Cooking Learn how to prepare a variety of meals at one time that can be cooked in the crockpot or frozen and cooked later. $50 includes $26 fee. Note: Chef demonstration and tasting. Sec. 101 H33820H 1 session HUM 214 W 6-8 pm Feb. 18 Cheryl Ignaczak CUL 305 Classical French Cuisine Watch the chef prepare classic dishes of France. Learn how to re-create the elegant, culinary masterpieces in your own kitchen. $67 includes $31 fee. Note: Chef demonstration and tasting. Sec. 101 H34399H 1 session HCAT 112 Su 11 am-2 pm Feb. 22 Linda Elliott COO 386 Local Farm Raised Beef and Lamb Intrigued by local meat vendors at the farmers market but unsure about preparation? Learn from a professional chef how to break down a tenderloin and rack of lamb and recipes for cooking them. $67 includes $31 fee. Note: Chef demonstration and tasting. Sec. 101 H34255H 1 session HCAT 112 F 6:30-9:30 pm Feb. 27 Cheryl Ignaczak 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. 101 H33846H Jan. 21-March 13 ONLN EDGO Donna Acosta Sec. 102 H33848H Feb. 18-April 10 ONLN EDGO Donna Acosta Sec. 201 H40269H April 15-June 5 ONLN EDGO Donna Acosta Sec. 202 H40272H May 13-July 3 ONLN EDGO Donna Acosta 2 CULINARY AND WINE WINTER/SPRING 2015

5 SPRING TERM CLN 329 A Taste of the Middle East Experience the flavors, aroma and taste of Middle Eastern cooking. Combine fresh vegetables, dried fruits, spices and herbs with chicken, lamb and seafood to produce incredibly simple and flavorful dishes. $67 includes $31 fee. Note: Chef demonstration and tasting. Sec. 201 H40238H 1 session HCAT 112 F 6:30-9:30 pm April 3 Linda Elliott GME 340 Thai Cuisine Bring on the emerald Buddha and The King and I. Explore the new in cuisine the cooking of Thailand. Enjoy spices from Phuket and aromas from Chiang Mai as you learn about and try simple, spicy Thai dishes. $67 includes $31 fee. Note: Chef demonstration and tasting. Sec. 201 H40358H 1 session HCAT 112 Sa 11 am-2 pm April 11 Linda Elliott CUI 364 International Appetizers Learn 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. $67 includes $31 fee. Note: Chef demonstration and tasting. Sec. 201 H40347H 1 session HUM 207 F 6:30-9:30 pm May 15 Cheryl Ignaczak CUI 398 Mediterranean Cuisine Explore southern European cooking. Understand the various health benefits from the Mediterranean food pyramid. Observe cooking demonstrations and gain ideas for keeping cooking simple and nutritious but also making it impressive. $67 includes $31 fee. Note: Chef demonstration and tasting. Sec. 201 H40350H 1 session HCAT 112 F 6:30-9:30 pm May 15 Linda Elliott CLN 324 Bee Keeping 101 Discover 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. $67 includes $31 fee. Note: Students will visit the hives. Wear long pants and closed-toe shoes. Sec. 201 H40235H 1 session HUM 214 Sa 10 am-1 pm May 16 David Ludwig Virginia Olson COO 343 Cooking on the Go: Tricks for Boat and Camp Cooking Learn techniques and pointers to set up a kitchen away from home, from a boat galley to a campfire. Discover practical tips on equipment, provisioning and food preservation. $67 includes $31 fee. Note: Chef demonstration and tasting. Sec. 201 H40277H 1 session HCAT 112 F 6:30-9:30 pm May 29 Linda Elliott

6 Culinary Tours SPRING TERM CLN 333 Patuxent Wine Trail Tour three wineries with a Maryland wine expert. Study how the unique features of each affect the final bottled product. Learn each winery s winemaking approach and sample several wines at each location. $87 includes $42 fee. A boxed lunch will be provided. Meet at 9 a.m. in Parking Lot B, Arnold campus. Sec. 201 H40239H 1 session TOUR Sa 9:30 am-6:30 pm May 9 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. 101 H34408H Jan. 21-March 13 ONLN EDGO Dawn Simmons Sec. 102 H34409H Feb. 18-April 10 ONLN EDGO Dawn Simmons Sec. 201 H40356H April 15-June 5 ONLN EDGO Dawn Simmons Sec. 202 H40357H May 13-July 3 ONLN EDGO Dawn Simmons Hands on Cooking WINTER TERM CLN 303 Creative Hors d Oeuvres Create hors d oeuvres that go beyond the basics. Learn how to make hors d oeuvres for any occasion with the guidance of a professional chef. $67 includes $31 fee. Sec. 101 H33827H 1 session HCAT 112 Tu 6:30-9:30 pm Jan. 6 Linda Elliott CUL 389 Stewing and Braising Discover the magic of slow-cooking techniques. Turn simple meats and vegetables into tender and flavorful delights through simple methods of stewing and braising. $67 includes $31 fee. Sec. 101 H34406H 1 session HCAT 112 W 6:30-9:30 pm Jan. 7 Edmund Tyler CLI 310 Kitchen Basics Discover the ins and outs of how a kitchen works. Learn to identify specific equipment and the role it plays in daily operations. Prepare a simple meal using learned information and proper equipment. $58 includes $22 fee. Sec. 101 H33806H 1 session HUM 207 W 6:30-9:30 pm Jan. 7 Cheryl Ignaczak CLN 373 Let s Make Sausage Learn about sausage varieties including fresh, cured, dry, semidry and smoked. Explore the history of sausage making and the ethnic groups that produce them. Make and sample delicious, flavorful sausage. $67 includes $31 fee. Sec. 101 H33838H 1 session HCAT 112 Th 6:30-9:30 pm Jan. 8 Shawn Harlan 4 CULINARY AND WINE WINTER/SPRING 2015

7 CLI 330 NEW 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. Sec. 101 H33814H 1 session HCAT 112 F 6:30-9:30 pm Jan. 9 Shawn Harlan CUI 322 Sinful Desserts Learn how to make the delights of a gourmet patisserie. Sample elegant cookies, cakes and tarts made with chocolate and other flavorful ingredients. Collect sinful recipes to re-create at home. $67 includes $31 fee. Sec. 101 H34402H 1 session HUM 218 F 6:30-9:30 pm Jan. 9 Louise Nielsen COO 390 Winter Vegetables for Meat Eaters Continue to eat locally grown vegetables during the winter with new recipes featuring vegetables commonly grown in Central Maryland. Learn how to roast, braise and pickle beets, broccoli, carrots, kale, spinach, rutabagas and cabbage. $67 includes $31 fee. Sec. 101 H34259H 1 session HUM 207 Sa 10 am-1 pm Jan. 10 Christine Romans CUL 383 Intermediate Artisan Bread Baking Discover the Old World flavors of rye and sourdough. Examine how the baking process affects the final quality of your loaf. Learn to manage traditional wet, rustic doughs with great results. $77 includes $29 fee. Sec. 101 H34395H 1 session HUM 218 Su 10 am-2 pm Jan. 11 Virginia Olson 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. Sec. 101 H33843H 1 session HCAT 112 Tu 6:30-9:30 pm Jan. 13 Louis Woods CLI 333 NEW Marvelous Meatloaves Expand your repertoire of this family favorite. Learn to make different varieties of meatloaf using beef, pork, chicken and turkey. $65 includes $29 fee. Sec. 101 H33819H 1 session HCAT 112 Th 6:30-9:30 pm Jan. 15 Cheryl Ignaczak CLI 331 NEW Macaroni and Cheese Learn to make a variety of macaroni and cheese recipes, from the traditional to the gourmet. Use different cheeses and noodles to give each dish a unique taste. $65 includes $29 fee. Sec. 101 H33817H 1 session HUM 207 F 6:30-9:30 pm Jan. 16 Cheryl Ignaczak 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. Sec. 101 H33835H 1 session HUM 207 W 6:30-9:30 pm Jan. 21 Cheryl Ignaczak Sec. 102 H42616H 1 session HUM 207 Tu 6:30-9:30 pm March 3 Cheryl Ignaczak Sec. 201 H40237H 1 session HUM 207 F 6:30-9:30 pm April 10 Cheryl Ignaczak CLI 334 NEW Classic Dishes for Chilly Nights Learn to make a three-course meal that will warm up any cold night. $65 includes $29 fee. Sec. 101 H33822H 1 session HUM 207 F 6:30-9:30 pm Jan. 23 CUI 369 Hand-Rolled Fresh Pasta Learn to produce traditional Italian pasta from scratch. Discover how to pair classic and contemporary sauces with different pasta shapes. $67 includes $31 fee. Sec. 101 H34401H 1 session HCAT 112 F 6:30-9:30 pm Jan. 23 Linda Elliott

8 COO 337 Bread Pudding A True Comfort Food Learn to take bread pudding to the next level. Transform a variety of breads into delicious savory and dessert bread puddings. $77 includes $29 fee. Sec. 101 H33850H 1 session HUM 218 Su 10 am-2 pm Jan. 25 Karen Koch CUI 304 The Basics of Soups Prepare a variety of classic soups including cream soups, old-fashioned hearty soups and soups with new combinations of ingredients. $87 includes $39 fee. Sec. 101 H34403H 1 session HCAT 112 Su noon-4 pm Jan. 25 Edmund Tyler COO 387 Winter Vegetarian Casseroles Looking to add more vegetables to your diet or to try Meatless Mondays? Learn to prepare various casseroles that can be made ahead of time, frozen and later ready in minutes for a warm winter meal. $67 includes $31 fee. Sec. 101 H34257H 1 session HUM 207 W 6:30-9:30 pm Jan. 28 Christine Romans CLI 332 NEW Pie for Dinner Learn to make to make a variety of savory pies for dinner. Discover what works best in chicken pot pie, Greek spinach and onion pie or a hearty shepherd s pie. $65 includes $29 fee. Sec. 101 H33818H 1 session HUM 207 F 6:30-9:30 pm Jan. 30 Karen Koch CLN 374 Chowder, Chowda, Chow-Dah! Explore authentic, regional chowders, loaded with chunks of fresh ingredients. Learn the cooking techniques for producing classic chowders. $67 includes $31 fee. Sec. 101 H33839H 1 session HCAT 112 F 6:30-9:30 pm Jan. 30 Linda Elliott COO 305 Whoopie Pies Learn how to make this fun American classic. Experiment with the basic whoopie pie, made of two round moundshaped pieces of cake and a sweet, creamy filling. $67 includes $31 fee. Sec. 101 H33845H 1 session HUM 214 Su 10 am-1 pm Feb. 1 Michael Plitt CLI 325 NEW 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. Sec. 101 H33808H 1 session HUM 207 W 6:30-9:30 pm Feb. 4 Cheryl Ignaczak Sec. 201 H40215H 1 session Arnold campus F 6:30-9:30 pm May 1 Cheryl Ignaczak CLN 302 Creamy Dreamy Risotto Made Easy Discover the joys of risotto, a delicious and delicate alternative to pasta. Learn how to prepare this versatile and easy Italian rice specialty. $67 includes $31 fee. Sec. 101 H33826H 1 session HCAT 112 F 6:30-9:30 pm Feb. 6 Edmund Tyler 6 CULINARY AND WINE WINTER/SPRING 2015

9 COO 393 Sweet Valentine Celebrate Valentine s Day with heart-shaped treats including Linzer cookies, decorated cookies, chocolatedipped strawberries and truffles. $78 includes $30 fee. Sec. 101 H34263H 1 session HUM 218 Su 10 am-2 pm Feb. 8 Michael Plitt COO 340 Oysters, Oysters, Oysters Learn how to cook the jewels of the Chesapeake at their peak and make the most of their sweet, briny, crisp flavor. Learn how to shuck and prepare a variety of oyster dishes featuring raw and cooked oysters. $67 includes $31 fee. Sec. 101 H33851H 1 session HCAT 112 F 6:30-9:30 pm Feb. 20 Linda Elliott 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. Sec. 101 H33849H 1 session HUM 218 Su 10 am-2 pm Feb. 22 Christine Romans 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. Sec. 101 H33853H 1 session HUM 218 Su 10 am-2 pm March 8 Karen Koch COO 392 Local Farm Raised Chicken Interested in purchasing a whole chicken from local poultry vendors at the farmers market but don t know what to do with it? Watch a professional chef break down a chicken and prepare various dishes. Then, butcher a chicken. $80 includes $32 fee. Sec. 101 H34261H 1 session HUM 207 Sa 10 am-2 pm March 28 Cheryl Ignaczak COO 394 Cobblers, Crisps, Grunts, Fools Oh My! Learn the history and difference between the equally delicious crisp, crumble, grunt, fool, clafouti and buckle. Prepare these and other desserts featuring seasonal fruits topped with a combination of flour, sugar and butter. $78 includes $30 fee. Sec. 101 H34267H 1 session HUM 218 Su 10 am-2 pm March 29 Christine Romans SPRING TERM GME 384 Pacific Rim Fusion Learn the popular cuisine that marries Asian, American and Latin flavors in easy-to-prepare dishes. $67 includes $31 fee. Sec. 201 H40359H 1 session HUM 207 F 6:30-9:30 pm April 3 Edmund Tyler COO 346 Spring Tapas Prepare 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. $67 includes $31 fee. Sec. 201 H40280H 1 session HUM 207 W 6:30-9:30 pm April 8 Diane Fantone CLI 316 All About Rice Krispy Treats Expand your horizons beyond this traditional all-time favorite dessert. Learn new flavor combinations and how to incorporate this no-bake recipe for holiday preparations. $58 includes $22 fee. Sec. 201 H40213H 1 session HUM 218 F 6:30-9:30 pm April 10 Christine Romans CUL 321 Cooking for Couples Explore a fun, fast and efficient way of preparing wonderful meals with a partner. Prepare and enjoy soups, appetizers, entrees, side dishes and desserts. $127 includes $55 fee. Sec. 201 H40351H 2 sessions HUM 207 Sa 6:30-9:30 pm April Edmund Tyler

10 COO 399 The Art of Puff Pastry Learn to make this versatile multilayered pastry. Create classic dishes including appetizers, entrees, desserts and vols-au-vent, round, hollow cases with savory or sweet fillings. $90 includes $30 fee. Sec. 201 H40345H 1 session HUM 218 Su 10 am-3 pm April 12 Linda Elliott GME 395 Sweet and Savory Crepes Perfect the art of making sweet, savory and buckwheat crepes. Create a menu of assorted savory appetizer rolls and fruit crepes. $67 includes $31 fee. Sec. 201 H40360H 1 session HUM 207 W 6:30-9:30 pm April 15 Karen Koch CLN 386 Asian BBQ Bring the rich flavors of Asia to your home grill. Utilize marinades, glazes and sauces to enhance your barbeque repertoire. $67 includes $31 fee. Sec. 201 H40246H 1 session HCAT 112 F 6:30-9:30 pm April 17 Linda Elliott CLN 363 Classic French Macaroons Learn to prepare perfectly round macaroons and rich creamy fillings. $67 includes $31 fee. Sec. 201 H40243H 1 session HUM 218 F 6:30-9:30 pm April 17 Louise Nielsen CLN 392 Vegan Around The Clock Plan an entire day of vegan meals and snacks using the Power Plate model of fruits, vegetables, grains and legumes. Explore some of the health benefits of a plantbased diet. Discover how vegan food can be great for everyone. $67 includes $31 fee. Sec. 201 H40256H 1 session HUM 207 Sa 1-4 pm April 18 Melissa Tillett COO 398 The Art of Pasta Learn to make basic pasta dough and boutique variations. Prepare red, green or black pasta as well as lemon, pumpkin, asparagus and mushroom pastas for ribbon striped or inset pastas. Apply techniques used to make extruded pastas. $90 includes $30 fee. Sec. 201 H40343H 1 session HCAT 112 Su 10 am-3 pm April 19 Linda Elliott CUI 366 Cake Decorating for Beginners Learn basic techniques for torting, filling and crumbcoating cakes for all occasions. Explore the use of piping tips and bags and practice basic piping techniques and border applications. $67 includes $31 fee. Sec. 201 H40348H 1 session HUM 218 Su 11 am-2 pm April 19 Karen Koch 8 CULINARY AND WINE WINTER/SPRING 2015

11 CLI 343 NEW All Natural Cooking Explore the benefits of eating foods without artificial or overly processed ingredients by using healthful cooking techniques. Practice cooking with fresh ingredients that bring out the best flavors of dishes. $65 includes $29 fee. Sec. 201 H40230H 1 session HUM 207 F 6:30-9:30 pm April 24 CLN 389 Pizza School Learn the basic steps for making terrific pizzas from scratch. Explore a variety of pizza doughs, sauces and toppings, from classic Margherita to dessert pies. $60 includes $24 fee. Sec. 201 H40253H 1 session HUM 218 F 6:30-9:30 pm April 24 David Ludwig GMT 311 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. $67 includes $31 fee. Sec. 201 H40361H 1 session HCAT 112 Sa 11 am-2 pm April 25 Michael Plitt GME 319 Introduction to Artisan Bread Baking Learn bread-baking techniques by mixing, kneading, shaping and baking. Make savory and golden loaves of bread and enjoy a selection of artisan breads from a talented chef. $70 includes $22 fee. Sec. 201 H40354H 1 session HUM 218 Su 10 am-2 pm April 26 Virginia Olson CUI 313 Spring Sizzle Learn delightful creations with easy-to-find ingredients and simple preparations. Prepare a variety of menus featuring seasonal ingredients at their prime. $67 includes $31 fee. Sec. 201 H40346H 1 session HUM 207 W 6:30-9:30 pm April 29 Edmund Tyler CLI 341 NEW Mastering Pan Sauces Discover how professional chefs get flavorful dishes to the table quickly and effortlessly using pan sauces. Learn simple steps to producing a number of pan sauces. $65 includes $29 fee. Sec. 201 H40228H 1 session HCAT 112 F 6:30-9:30 pm May 1 John Johnson CLI 342 NEW 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. Sec. 201 H40229H 1 session HUM 218 F 6:30-9:30 pm May 1 Karen Koch CLI 300 Eat Like a Caveman: Paleo Eating Learn about the paleo diet, which consists only of foods that a cave dweller would have eaten like meats, vegetables and certain grains. Discuss restricting wheat and dairy. Create menus featuring healthy meats and vegetables. $67 includes $31 fee. Sec. 201 H40210H 1 session HUM 207 Sa 10 am-1 pm May 2 Christine Romans COO 345 Cook Dim Sum Learn to prepare a variety of popular dim sum dishes, small bite-sized portions of food served in small steamer baskets or on small plates that will impress family and friends. $67 includes $31 fee. Sec. 201 H40279H 1 session HUM 207 W 6:30-9:30 pm May 6 Karen Koch CLN 387 Savory Tarts and Quiches Learn 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. $67 includes $31 fee. Sec. 201 H40247H 1 session HUM 218 F 6:30-9:30 pm May 8 Edmund Tyler

12 GRT 317 If You Knew Sushi Learn how the ancient sushi tradition is transformed into a culinary art form. Explore how color, texture, flavor and shape are masterfully combined. Learn to assemble your own sushi. $67 includes $31 fee. Sec. 201 H40362H 1 session HCAT 112 F 6:30-9:30 pm May 8 John Johnson COO Day Vegan Challenge Learn the benefits of a plant-based diet and how to prepare for eating vegan for 14 days. Make several vegan dishes. In session two, discuss the challenges of eating vegan and try additional recipes. $127 includes $55 fee. Note: Plan to start a vegan diet between course sessions. Students are required to wear closed-toe shoes and long pants. Sec. 201 H40261H 2 sessions HUM 207 Sa 1-4 pm May Melissa Tillett CUL 378 Say Cheese Learn the fundamentals of cheese production. Review the steps of the cheese making process, from raw milk to a delicious finished cheese. Create soft and semisoft cheeses from provided recipes. $127 includes $55 fee. Sec. 201 H40353H 2 sessions HUM 218 TuW 6:30-9:30 pm May David Ludwig CUI 396 Contemporary Sauces Become a modern sauce master. Learn to create sensational sauces, from the classics to fruit salsas, that can quickly jazz up any meal. $67 includes $31 fee. Sec. 201 H40349H 1 session HUM 207 W 6:30-9:30 pm May 27 Cheryl Ignaczak CLN 327 Cook Vegetarian Learn 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. $67 includes $31 fee. Sec. 201 H40236H 1 session HUM 207 F 6:30-9:30 pm May 29 Edmund Tyler Tasting Series WINTER TERM CLN 379 Chocolate and Red Wine Tasting Learn how to pair different types and qualities of chocolate with several wine varieties and how to match their underlying flavor profiles. $58 includes $28 fee. Note: Must be 21 or older to enroll. Sec. 101 H33840H 1 session HUM 214 W 7-9:30 pm Feb. 11 Mary Mulvihill Wine and Beer Academy WINTER TERM CUL 310 Wines of America Taste a selection of American wines and discover why America is the fourth largest wine producer in the world. $72 includes $48 fee. Sec. 101 H34397H 1 session HUM 214 W 7-9 pm Jan. 7 Harry Latimer CLN 315 Beer Styles From Germany and the Czech Republic Experience the true beer traditions of Germany and the Czech Republic. Learn about production methods, history and regional influences. Explore a variety of styles including Bavarian pilsner lager, Bohemian pilsner lager, black lagers (Schwartzbier), wheat beers (Hefeweizen), Bocks, Dopplebocks, smoked beers (Rauchbier) and Octoberfest-style beers (Marzens). $59 includes $23 fee. Sec. 101 H33828H 1 session HUM 207 F 6:30-9:30 pm Jan. 9 Timothy Trigilio CUI 373 Wine Etiquette Plan your next wine tasting with confidence. Learn about the tools, temperatures and stemware of fine wine service. A must for any wine enthusiast. $67 includes $31 fee. Sec. 101 H34400H 1 session HUM 214 F 6:30-9:30 pm Jan. 16 Dania Blair 10 CULINARY AND WINE WINTER/SPRING 2015

13 CLI 336 NEW Exploring Washington State and Oregon Wines Discover why Oregon wines are compared to Burgundy wines, and why Washington reds from Bordeaux grapes get top ratings. Become familiar with the main wine regions of these two states and taste their wines. $78 includes $48 fee. Sec. 101 H33823H 1 session HUM 214 Sa 3-5:30 pm Jan. 17 Mary Mulvihill GME 326 Wine Appreciation 2 Explore the intricacies of the world s chardonnay, riesling, sauvignon blanc, gewurztraminer, syrah, pinot noir, cabernet sauvignon and other grapes. Learn to select reasonably priced wines for events and cellars. Taste a variety of red, white and fortified wines. $187 includes $67 fee. Sec. 101 H34407H 5 sessions HUM 214 Th 7-9 pm Jan. 29-Feb. 26 Mary Mulvhill CLN 317 Chocolate and Beer Pairings Discover the wonders of this latest odd couple pairing. Pair assorted chocolates with unique beer styles to enhance both the appreciation of beer and highlight the diversity of beer flavors. Taste pairings of dark and white chocolates, chocolate ice cream, cakes, brownies, beer brewed with chocolate and use all your senses to enjoy these two guilty pleasures. $63 includes $27 fee. Sec. 101 H33831H 1 session HUM 214 F 6:30-9:30 pm Feb. 6 Timothy Trigilio COO 341 Advanced Home Brewing Learn advanced brewing techniques using whole grains and specialized all-grain brewing equipment. Gain greater insight into ingredients. Use brewing calculations to formulate recipes. Examine kegging versus bottling. Brew two batches of beer from start to finish. $135 includes $51 fee. Prerequisite: Students must have home-brewing experience. Note: Must be 21 or older to enroll. Students are required to wear closed-toe shoes and long pants. Students will arrange to pick up finished bottles of the beer approximately one month after class completion. Lunch is provided. Sec. 101 H33852H 1 session HCAT 112 Su 10 am-5 pm Feb. 8 Timothy Trigilio CUL 309 Become a Wine Snob Taste a broad range of wines of varying costs. Learn how value meets quality. $71 includes $47 fee. Sec. 101 H34398H 1 session HUM 214 F 7-9 pm Feb. 20 Mary Mulvhill CLI 338 NEW Wonderful Winter Wines from Down Under: Australia and South Africa Discover full-bodied Australian and South African wines that are perfect matches for hearty winter meals. Learn about the wine regions, history and trends while tasting viognier and chenin blanc whites and pinotage, shiraz and rich-blend reds. $78 includes $48 fee. Sec. 101 H33825H 1 session HUM 214 Sa 3-5:30 pm Feb. 21 Mary Mulvihill CLN 382 Imperial Beer Styles Explore the increasingly popular movement of extreme brewing, specifically the high gravity and Imperial styles. Discuss and sample the Imperial IPA (or double IPA), the Imperial porters and stouts, Belgian tripels and quadrupels, German dopplebocks and barley wines. $59 includes $23 fee. Sec. 101 H33842H 1 session HUM 214 Sa 6-9 pm Feb. 21 Timothy Trigilio

14 CLI 337 NEW Tour of Spanish Wines Examine Spain s grapes and the diversity of wine regions while tasting dry white and red Spanish wines. Discover food pairings for Spanish wines. Explore the history of wine making and recent trends in Spain. $70 includes $40 fee. Sec. 101 H33824H 1 session HUM 214 Sa 3-5:30 pm Feb. 28 Mary Mulvihill 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. Sec. 101 H33837H 1 session HUM 214 Sa 6-9 pm March 7 Timothy Trigilio SPRING TERM CLN 314 Beer Styles From Belgium Discover the diversity of Belgium s centuries-old beer culture. Learn the history and current climates of the country as it relates to brewing. Explore a variety of styles, including Wit, Saison, Abbey, Dubbel, Tripel, Belgian Strong Ale, Belgian Ale, Trappist Breweries, Flemish Red and Brown Ales and Lambics. $97 includes $23 fee. Sec. 201 H40232H 1 session HCAT 114 Sa 5-8 pm April 4 Timothy Trigilio CLN 310 The Price Savvy Wine Consumer Do 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. $52 includes $28 fee. Sec. 201 H40231H 1 session HUM 214 W 7-9 pm April 8 Harry Latimer CLI 340 NEW Brewery Tour Frederick Visit breweries and brewpubs in Frederick. Tour the facilities and receive samples. $87 includes $42 fee. Note: Students must be 21 years or older. Closed-toe shoes required for brewery tours. A boxed lunch will be provided. Meet in parking lot B on the Arnold Campus at 11 a.m. Sec. 201 H40226H 1 session TOUR Sa 11 am-7 pm April 11 Timothy Trigilio CLN 358 Wine 101 Practical Basics Learn 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. $41 includes $17 fee. Sec. 201 H40241H 1 session HUM 214 W 7-9 pm April 22 Harry Latimer CLN 319 Spicy Foods and Beer Learn to complement the bright, spicy flavors of Thai, Indian, Chinese and Mexican foods with beer. Enjoy a selection of dishes and beers that demonstrate pairing options. $63 includes $27 fee. Chef demonstration and tasting. Sec. 201 H40233H 1 session HCAT 112 F 6:30-9:30 pm April 24 John Johnson Timothy Trigilio COO 352 Tasting Like a Master Discover the true art of tasting wine like a professional. Gain a simple wine vocabulary and use it to assess subtle differences between grape varietals through color and aroma. Build a foundation to continue to develop your palette. $72 includes $48 fee. Note: Must be 21 or older to enroll. Sec. 201 H40281H 1 session HUM 214 W 7-9 pm April 29 Dania Blair CLI 339 NEW Hop-Centric Beers Explore beers that accentuate the use of hops in creating novel flavor profiles. Discuss using hops in brewing, hop growth and cultivation. Compare trends in pale ales, India pale ales and imperial styles. $59 includes $23 fee. Note: Students must be age 21 or older to enroll. Sec. 201 H40225H 1 session HCAT 114 F 6:30-9:30 pm May 15 Timothy Trigilio 12 CULINARY AND WINE WINTER/SPRING 2015

15 CASINO AND GAMING INDUSTRY AACC offers eight continuing education certificates one for each of the courses listed below all of which require enrollment in COO 366 Introduction to Casino Games or current dealer license. For information visit or call COO 367 Casino Craps Dealer Prerequisite: COO 374 Introduction to Craps COO 397 Casino Mini Baccarat Dealer COO 370 Casino Blackjack Dealer COO 371 Casino Pai Gow Poker Dealer COO 372 Casino Pai Gow Tiles Dealer COO 373 Casino Roulette Dealer CLI 302 Advanced Casino Poker Dealer Prerequisite: COO 385 Casino Poker Dealer COO 396 Casino Carnival Games Dealer COO 366 Introduction to Casino Games Learn the basic concepts and procedures for dealing the table games blackjack, craps, roulette, mini baccarat, pai gow poker and pai gow tiles. Review licensing requirements, casino chain of command and customer service. $212 includes $57 fee. Note: White, button-down shirt, black dress pants and black closed-toe shoes recommended. Online Dealer School Orientation video recommended, Winter Term Sec. 101 H33854H 5 sessions AMIL 003 MTuWThF 7:30-11:30 am Jan Sec. 102 H33855H 5 sessions AMIL 003 MTuWThF 1-5 pm Jan Sec. 103 H33856H 5 sessions AMIL 003 MTuWTh 6:30-10:30 pm Feb. 2-9 Sec. 104 H33857H 5 sessions AMIL 003 MTuWThF 7:30-11:30 am Feb Sec. 105 H33858H 5 sessions AMIL 003 MTuWThF 1-5 pm Feb Sec. 106 H33859H 5 sessions AMIL 003 MTuWTh 6:30-10:30 pm Feb. 23-March 2 Spring Term COO 370 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. $717 includes $57 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. Winter Term Sec. 101 H33774H 20 sessions AMIL 018 MTuWTh 7:30-11:30 am Jan. 5-Feb. 12 Sec. 102 H34573H 20 sessions AMIL 018 MTuWTh 1-5 pm Jan. 26-Feb. 26 Sec. 103 H34574H 20 sessions AMIL 018 MTuWTh 7:30-11:30 am Jan. 26-Feb. 26 Sec. 104 H34575H 20 sessions AMIL 018 MTuWTh 7:30-11:30 am Feb. 23-April 2 Sec. 105 H34113H 20 sessions AMIL 018 MTuWTh 1-5 pm March 2-April 9 Sec. 106 H34110H 20 sessions AMIL 004 MTuWTh 6:30-10:30 pm March 9-April 16 Spring Term Sec. 201 H40289H 20 sessions AMIL 018 MTuWTh 7:30-11:30 am April 6-May 7 Sec. 202 H40290H 20 sessions AMIL 018 MTuWTh 1-5 pm April 13-May 14 Sec. 203 H40291H 20 sessions AMIL 018 MTuWTh 6:30-10:30 pm April 20-May 21 Sec. 204 H40293H 20 sessions AMIL 018 MTuWTh 7:30-11:30 am May 11-June 18 Sec. 205 H40294H 20 sessions AMIL 018 MTuWTh 1-5 pm May 18-June 25 Sec. 201 H40282H 5 sessions AMIL 003 MTuWThF 1-5 pm April 6-10 Sec. 202 H40284H 5 sessions AMIL 003 MTuWTh 6:30-10:30 pm April 6-13 Sec. 203 H40285H 5 sessions AMIL 003 MTuWThF 7:30-11:30 am May 4-8 Sec. 204 H40287H 5 sessions AMIL 003 MTuWThF 1-5 pm May Sec. 205 H40288H 5 sessions AMIL 003 MTuWTh 6:30-10:30 pm May

16 COO 396 Casino Carnival Games Dealer Learn the fundamentals of three card poker, four card poker, Ultimate Texas Hold em and Mississippi stud. 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. $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. Winter Term Sec. 101 H34252H 10 sessions AMIL 005 MTuWTh 7:30-11:30 am Jan Sec. 102 H34268H 10 sessions AMIL 005 MTuWTh 6:30-10:30 pm Jan Sec. 103 H34276H 10 sessions AMIL 005 MTuWThF 7:30-11:30 am Feb Sec. 104 H34271H 10 sessions AMIL 005 MTuWThF 7:30-11:30 am March 2-13 Sec. 105 H34273H 10 sessions AMIL 005 MTuWThF 1-5 pm March 2-13 Sec. 106 H39726H 10 sessions AMIL 004 MTuWTh 6:30-10:30 pm Feb. 16-March 3 Sec. 107 H40970H 10 sessions AMIL 004 MTuWTh 6:30-10:30 pm Jan. 21-Feb. 5 Spring Term Sec. 201 H40334H 10 sessions AMIL 004 MTuWTh 7:30-11:30 am April 6-21 Sec. 202 H40335H 10 sessions AMIL 004 MTuWTh 1-5 pm April Sec. 203 H40336H 10 sessions AMIL 004 MTuWTh 6:30-10:30 pm April 20-May 5 Sec. 204 H40337H 10 sessions AMIL 004 MTuWTh 7:30-11:30 am May Sec. 205 H40338H 10 sessions AMIL 004 MTuWTh 1-5 pm May 18-June 3 Sec. 206 H40339H 10 sessions AMIL 004 MTuWTh 6:30-10:30 pm May 26-June 10 Sec. 207 H42439H 10 sessions AMIL 004 MTuWTh 6:30-10:30 pm April 6-21 COO 397 Mini-Baccarat Dealer Learn the fundamentals of mini-baccarat. 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. $377 includes $47 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. Winter Term Sec. 101 H34310H 10 sessions AMIL 005 MTuWTh 7:30-11:30 am Jan. 26-Feb. 10 Sec. 102 H34323H 10 sessions AMIL 004 MTuWTh 6:30-10:30 pm Jan. 26-Feb. 10 Sec. 103 H34404H 10 sessions AMIL 004 MTuWTh 7:30-11:30 am March 11-April 2 Sec. 104 H34405H 8 sessions AMIL 005 MTuWTh 1-5 pm March 25-April 9 Sec. 201 H40340H 10 sessions AMIL 004 MTuWTh 7:30-11:30 am April 22-May 7 Spring Term Sec. 201 H40340H 10 sessions AMIL 004 MTuWTh 7:30-11:30 am April 22-May 7 Sec. 202 H40341H 10 sessions AMIL 004 MTuWTh 1-5 pm April 29-May 14 Sec. 203 H40342H 10 sessions AMIL 004 MTuWTh 6:30-10:30 pm May 6-21 Sec. 204 H42440H 10 sessions AMIL 004 MTuWTh 6:30-10:30 pm April 22-May 7 14 CULINARY AND WINE WINTER/SPRING 2015

17 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. $707 includes $47 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. Winter Term Sec. 101 H33860H 20 sessions AMIL 018 MTuWTh 1-5 pm Jan. 5-Feb. 9 Sec. 102 H34576H 20 sessions AMIL 018 MTuWTh 7:30-11:30 am Jan. 26-Feb. 26 Sec. 103 H34105H 20 sessions AMIL 018 MTuWTh 6:30-10:30 pm Jan. 26-Feb. 26 Sec. 104 H34107H 20 sessions AMIL 018 MTuWTh 1-5 pm March 30-April 30 Spring Term Sec. 201 H40297H 20 sessions AMIL 018 MTuWTh 7:30-11:30 am April 6-May 7 Sec. 202 H40298H 20 sessions AMIL 018 MTuWTh 6:30-10:30 pm April 6-May 7 Sec. 203 H40327H 20 sessions AMIL 018 MTuWTh 1-5 pm May 11-June 18 COO 374 Introduction to Craps Learn the fundamentals of craps. Review table layout, chip handling and game procedures. Practice handson techniques to deal and control the games. Discuss the importance of good customer service skills. $707 includes $47 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. Winter Term 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. $707 includes $47 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. Winter Term Sec. 101 H34569H 20 sessions AMIL 018 MTuWTh 1-5 pm Feb. 16-March 26 Sec. 102 H34570H 20 sessions AMIL 018 MTuWTh 6:30-10:30 pm March 2-April 9 Sec. 103 H34571H 20 sessions AMIL 018 MTuWTh 1-5 pm March 23-April 23 COO 372 Casino Pai Gow Tiles Dealer Learn the fundamentals of pai gow tiles. 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. $707 includes $47 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. Winter Term Sec. 101 H33938H 20 sessions AMIL 005 MTuWTh 1-5 pm Jan. 26-Feb. 26 Spring Term Sec. 201 H40296H 20 sessions AMIL 005 MTuWTh 1-5 pm April 13-May 14 Sec. 101 H33861H 20 sessions AMIL 018 MTuWTh 7:30-11:30 am Jan. 5-Feb. 9 Sec. 102 H34111H 20 sessions AMIL 018 MTuWTh 6:30-10:30 pm Jan. 26-Feb. 26 Sec. 103 H34117H 20 sessions AMIL 018 MTuWTh 1-5 pm Feb. 9-March 12 Spring Term Sec. 201 H40328H 20 sessions AMIL 018 MTuWTh 7:30-11:30 am April 20-May 21 Sec. 202 H40332H 20 sessions AMIL 018 MTuWTh 6:30-10:30 pm May 4-June

18 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. $177 includes $12 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. Winter Term HOSPITALITY AND CULINARY ARTS Sec. 101 H33934H 5 sessions AMIL 005 MTuWThF 1-5 pm Jan. 5-9 Sec. 102 H33936H 5 sessions AMIL 005 MTuWThF 7:30-11:30 am Feb Sec. 103 H33937H 5 sessions AMIL 004 MTuWThF 7:30-11:30 am March 2-6 Spring Term Sec. 201 H40295H 5 sessions AMIL 004 MTuWThF 1-5 pm April 6-10 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. $707 includes $47 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. Check the Web for the most up-to-date course offerings as classes and sections are continuously added. Spring Term Sec. 201 H40333H 20 sessions AMIL 005 MTuWTh 6:30-10:30 pm May 11-June 18 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. $342 includes $17 fee. Prerequisites: COO 366 Introduction to Casino Games and COO 385 Casino Poker Dealer. Note: Check the Web for the most up-to-date course offerings as classes and sections are continuously added. 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. $209 includes $62 fee. Student must purchase textbook at AACC Bookstore prior to attending the first class. Sec. 101 H34411H 7 sessions HCAT 114 TuTh 6:30-9:30 pm Jan. 22-Feb. 12 Linda Elliott Sec. 201 H40363H 7 sessions HCAT 114 TuTh 6:30-9:30 pm April 28-May 19 Linda Elliott 16 CULINARY AND WINE WINTER/SPRING 2015

19 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 awarded. $109 includes $7 fee. Note: Student must purchase textbook at AACC Bookstore prior to attending the first class. Some sections offered online. All sections also offered for credit, HRM 119. Winter Term Sec. 101 H38812H Jan ONLN Note: Section 101 do not buy the textbooks. Purchase the voucher training program and certification exam answer sheet at the AACC Bookstore. You must attend a mandatory class on Jan. 15, 9-11 a.m. at GBTC for the final exam. (Optional review 8-9 a.m.) Sec. 102 H38812H 2 sessions GBTC Sa 8:30 am-5 pm Jan Sec. 103 H38814H 4 sessions HUM 208 MTuWTh Jan pm Sec. 104 H38815H Jan. 21-Feb. 5 ONLN Note: Section 104 do not buy the textbooks. Purchase the voucher training program and certification exam answer sheet at the AACC Bookstore. You must attend a mandatory class on Feb. 5, 9-11 a.m. at GBTC for the final exam. (Optional review 8-9 a.m.) Sec. 105 H38816H 2 sessions HCAT 117 Sa 8:30 am-5 pm Jan Sec. 106 H38817H Feb ONLN Note: Section 106 do not buy the textbooks. Purchase the voucher training program and certification exam answer sheet at the AACC Bookstore. You must attend a mandatory class on Feb. 26, 9-11 a.m. at GBTC for the final exam. (Optional review 8-9 a.m.) Sec. 107 H38818H 2 sessions HCAT 117 Sa 8:30 am-5 pm Feb Sec. 108 H38819H March 25-April 9 ONLN Note: Section 108 do not buy the textbooks. Purchase the voucher training program and certification exam answer sheet at the AACC Bookstore. You must attend a mandatory class on April 9, 9-11 a.m. at GBTC for the final exam. (Optional review 8-9 a.m.) Sec. 109 H38820H 2 sessions HCAT 117 Sa 8:30 am-5 pm March 28-April 4 Spring Term Sec. 201 H38821H 4 sessions HUM 126 M 6-10 pm April 13-May 4 HCT 351 ServSafe Alcohol Training and Certification Examine 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. CEUs awarded. $61 includes a $12 fee. Note: Students must purchase textbook at AACC Bookstore prior to attending the first class. Spring Term Sec. 201 H42499H 2 sessions AMIL 003 TuW 1-4:30 pm April Sec. 202 H42500H 1 session AMIL 003 Sa 9 am-5 pm April 25 Sec. 203 H42501H 3 sessions HCAT 114 TuTh 6:30-9:30 pm April Linda Elliott Tu 6:30-7:30 pm May 5 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!

20 Meet Your Instructors 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. Donna also has many years of experience teaching cooking classes, which reflects her passion for eating healthfully and enjoying every bite! She has development and taught a variety of hospital- and community-based nutrition programs, including 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. 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. 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 is the owner of Grateful Spreads Personal Chef Services. 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. Shawn Harlan, C.E.C., C.H.E is an accomplished chef and instructor with more than 20 years experience in the kitchen. He has worked at some of America s finest restaurants including Chateau de Sureau, The Inn at Little Washington and Lespinasse Restaurant. Cheryl Ignaczak, C.S.C. is a 2003 HCAT graduate and 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 of 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 30 years. His experience includes opening the Brass Elephant Restaurant in Baltimore and being the executive chef at Rollong Road Golf Club and Great Occasions Catering. He has taught culinary arts for the past 20 years with the Howard County Public School System, Carver Center for Arts and Technology in Towson and Johnson & Wales University in Denver. 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 15 years. Harry Latimer has trained for over 40 years at wineries in Napa Valley, Ca.; 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. Chef Ludwig has a passion for plated desserts and specialty cakes. He has 18 years experience in the food service industry and worked at such places as La Patisserie, the Jefferson Hotel and the Trellis Restaurant. 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 New Zealand s and Australia s wine regions. 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. 18 CULINARY AND WINE WINTER/SPRING 2015