How To Learn To Cook Recipe Cards

Transcription

1 ANNE ARUNDEL COMMUNITY COLLEGE Culinary and Wine fall 2013

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 Session oct :30 p.m. Arnold campus, Humanities Building Room 214 dec :30 p.m. HCAT Institute, 7438 Gov. Ritchie Highway Glen Burnie, MD Hotel, Culinary Arts and Tourism Open House Find out about noncredit culinary courses and HCAT's many credit programs Aug :30 p.m. HCAT Institute, 7438 Gov. Ritchie Highway Glen Burnie, MD jan :30 p.m. HCAT Institute, 7438 Gov. Ritchie Highway Glen Burnie, MD e

3 Table of Contents Cooking Demonstrations 2 Entertaining and Lifestyle 3 Food and Society 3 Hands-On Cooking 3-9 Tasting Series 9 Wine and Beer Academy 9-11 Casino Dealer School Hospitality and Culinary Arts 13 Bartender Certification 13 Meet Your Instructors Ways 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 CUI 379 Fall in Love With New Orleans Enjoy the classic tastes and sounds of New Orleans, home of some of the best American regional cooking. $67 Note: Chef demonstration and tasting. Sec. 901 H04603H 1 session HUM 207 Th 6:30-9:30 pm Sept. 19 Linda Elliott CUL 306 Cooking With Beer Sample a variety of beers and learn how beer can be a versatile ingredient. Watch as the chef incorporates these suds into a delicious meal. $67 Chef demonstration and tasting. Sec. 901 H04608H 1 session HUM 207 F 6:30-9:30 pm Sept. 20 Susan Santavicca COO 375 NEW HCAT Dinner Party, The French Chef Watch and learn as a professional chef prepares several French gourmet specialties for the exclusive gathering. Enjoy a wine pairing with the feast. $150 includes $78 fee. Note: Chef demonstration and tasting. Must be age 21 or older to enroll. Sec. 901 H04564H 1 session HCAT 112 Sa 6:30-9:30 pm Sept. 28 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 Note: Chef demonstration and tasting. Sec. 901 H04650H 1 session HUM 207 W 6:30-9:30 pm Oct. 2 Linda Elliott CLN 361 Polenta Palooza Learn to prepare polenta, a creamy, cornmeal base to accompany almost anything. $67 Note: Chef demonstration and tasting. Sec. 901 H04444H 1 session HUM 207 W 6:30-9:30 pm Oct. 9 Susan Santavicca GME 394 Beyond the Basics Cooking Like a Pro Acquire advanced skills and become a more competent cook. Learn to take simple foods and make them extraordinary. Observe as a chef demonstrates new techniques for entrees, side dishes and vegetables. $67 includes $31 fee. Note: Chef demonstration and tasting. Sec. 901 H04654H 1 session HUM 207 W 6:30-9:30 pm Oct. 23 Edmund Tyler CUI 340 Comfort and Joy - Meals for the Holidays Explore the shared heritages of many holiday dishes that date back to winter solstice festivals. Learn recipes and the symbolism behind foods like Christmas pudding. $67 Note: Chef demonstration and tasting. Sec. 901 H04593H 1 session HUM 207 W 6:30-9:30 pm Dec. 11 Edmund Tyler 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. 901 H04538H Sept. 18-Nov. 8 ONLN EDGO Donna Acosta Sec. 902 H04541H Oct. 16-Dec. 6 ONLN EDGO Donna Acosta Sec. 903 H04543H Nov. 13-Jan. 3 ONLN EDGO Donna Acosta 2 CULINARY AND WINE fall 2013

5 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 delicious catering recipes. $116 includes $72 fee. Note: Online course. Offered in partnership with ed2go. Sec. 901 H04647H Sept. 18-Nov. 8 ONLN EDGO Dawn Simmons Sec. 902 H04648H Oct. 16 ONLN EDGO Dawn Simmons Sec. 903 H04649H Nov. 13-Jan. 3 ONLN EDGO Dawn Simmons GRM 319 v Event Planning Review the field of special event planning from formal catered events to meetings and conventions. Emphasizes learning to design cost-effective ventures. Includes contract negotiations, layouts, presentations and final delivery. Covers operation of trade shows, festivals and smaller community events. Textbook information available at AACC Bookstore. CEUs awarded. $298 includes $7 fee. Note: All sections also offered for credit, HRM 140. Sec. 901 H06321H Aug. 26-Dec. 15 ONLN WB Sec. 902 H06322H 15 sessions HUM 208 Tu 6-9 pm Aug. 27-Dec. 2 Food and Society Hands-on Cooking CUL 384 Cooking for the Big Game Prepare for kickoff with a spread of tasty appetizers and classic favorites. Produce a variety of seasonal snacks and small bites to enjoy at home or the stadium. $67 Sec. 901 H04610H 1 session HUM 207 F 6:30-9:30 pm Sept. 6 Edmund Tyler CLN 325 Mexican Medley Discover the secrets of cooking authentic Mexican food. Experience the nuances of traditional Mexican ingredients, flavors and cooking methods. Prepare all the elements of a traditional meal. $67 Sec. 901 H04433H 1 session HUM 207 W 6:30-9:30 pm Sept. 11 Ezra Countiss COO 317 All About Meatballs Meatballs are a versatile favorite that are great as hors d oeuvres, entrées or buffet dishes. Learn how to make classic Italian, Swedish and Mediterranean lamb and Asian pork meatballs. $67 Sec. 901 H04467H 1 session HUM 207 Th 6:30-9:30 pm Sept. 12 Diane Fantone COO 311 Food in the Media Behind every mouthwatering food image is a stylist responsible for perfecting every detail. Learn food styling secrets, how to blog about food or write a cookbook. Bring a camera to capture your works of art on film! $80 includes $32 fee. Sec. 901 H04458H 1 session HUM 207 Sa 10 am-2 pm Sept. 28 Louise Nielsen

6 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 Sec. 901 H04436H 1 session HUM 207 F 6:30-9:30 pm Sept. 13 Edmund Tyler COO 316 Almost From Scratch Want to make baked goods from scratch but don t have the time? Learn how to substitute prepackaged ingredients in recipes to save time but maintain the flavor of homemade. $67 Sec. 901 H04466H 1 session HUM 207 Sa 10 am-2 pm Sept. 14 Susan Santavicca 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 Sec. 901 H04439H 1 session HCAT 112 Sa 6:30-9:30 pm Sept. 14 Christine Romans CLN 326 Enriched Breads Produce tender, enriched breads using classic breadmaking techniques. Receive hands-on instruction in mixing and shaping popular classics, including yeast rolls and cinnamon raisin loaves. $77 includes $29 fee. Sec. 901 H04434H 1 session HUM 218 Su 10 am-2 pm Sept. 15 Susan Santavicca 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. $67 Sec. 901 H04437H 1 session HUM 207 W 6:30-9:30 pm Sept. 18 Cheryl Ignaczak COO 318 Pasta and Sauce Making your own pasta is deeply satisfying and the results are delicious! Learn the secrets of making a variety of fresh pasta and pair it with a basic tomato sauce variation, cream sauce or specialty sauce. $67 includes $31 fee. Sec. 901 H04468H 1 session HCAT 112 Sa 5-8 pm Sept. 21 Susan Santavicca CLN 385 Cooking for Allergies Learn vital information for cooking for people with allergies. Discover practical recipe substitutions and expand the foods available to those with food challenges. $67 Sec. 901 H04448H 1 session HUM 207 Sa 10 am-1 pm Sept. 21 Louise Nielsen COO 378 NEW All About Technique: Roast, Sauté and Steam Practice basic cooking techniques like roasting, sautèing and steaming. Increase confidence and skills to apply to a variety of dishes. $67 Sec. 901 H04568H 1 session HUM 207 W 6:30-9:30 pm Sept. 25 Edmund Tyler CLN 362 Fall Harvest Feast Explore the bounty of foods available in the fall. Learn to use seasonal ingredients to create dishes in a snap. $67 Sec. 901 H04445H 1 session HUM 207 F 6:30-9:30 pm Sept. 27 Susan Santavicca COO 384 NEW Chili Cook-Off Join a light-hearted chili cook-off competition. Basic ingredients, equipment, space and assistance are provided. Supply your own secret ingredients. Participate in a blind tasting, recipe sharing and awards. $67 Sec. 901 H04591H 1 session HCAT Su 10 am-1 pm Sept. 29 Ezra Countiss 4 CULINARY AND WINE fall 2013

7 CUI 338 Fond of Fondue Discover easy ways to make and serve delicious and impressive fondue, a dish that never goes out of style. Learn recipes suitable for fun family meals or dinner parties. $67 Sec. 901 H04592H 1 session HUM 207 F 6:30-9:30 pm Oct. 4 Linda Elliott 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 Sec. 901 H04660H 1 session HCAT 112 Sa 5-8 pm Oct. 5 Ferdinand Rimando COO 349 Focaccia, Pita and Flatbreads Learn to make delicious flatbreads, like focaccia and pita, from all over the world. $77 includes $29 fee. Sec. 901 H04561H 1 session HUM 207 Sa 10 am-2 pm Oct. 5 Cheryl Ignaczak CLN 360 New Twist on Classic Comforts Reinvent classic comfort foods such as macaroni and cheese, fried chicken and crab cakes. Learn new cooking techniques and presentations. $67 Sec. 901 H04443H 1 session HUM 207 F 6:30-9:30 pm Oct. 11 Edmund Tyler 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 Sec. 901 H04600H 1 session HUM 218 F 6:30-9:30 pm Oct. 11 Karen Koch COO 351 The Art of Pâte A Choux Learn how to make pâte a choux, a versatile dough, and resulting pastries including cream puffs, profiteroles, éclairs and gougères. Practice the proper techniques for piping the dough and filling the pastries using a pastry bag. $77 includes $29 fee. Sec. 901 H04562H 1 session HUM 207 Sa 10 am-2 pm Oct. 12 Linda Elliott 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. $77 includes $29 fee. Sec. 901 H04646H 1 session HUM 218 Su 10 am-2 pm Oct. 13 Virginia Olson CUL 387 Advanced Soup Making Examine flavor development, texture and presentation in the production of clear and cream-based soups. $67 Sec. 901 H04643H 1 session HCAT 112 Su 10 am-1 pm Oct. 13 Edmund Tyler

8 COO 380 NEW Dumplings from Around the World Prepare 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. $67 Sec. 901 H04578H 1 session HUM 207 W 6:30-9:30 pm Oct. 16 Linda Elliott CUL 390 Home from the Hunt: Learn to Cook Game Meats Savor the authentic flavors of venison, buffalo, pheasant, rabbit and other game meats. Learn techniques of roasting and braising these American classics. $67 includes $31 fee. Sec. 901 H04645H 1 session HUM 207 Th 6:30-9:30 pm Oct. 24 Linda Elliott 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. $67 Sec. 901 H04451H 1 session HUM 218 F 6:30-9:30 pm Oct. 18 Michael Plitt 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. 901 H04651H 1 session HUM 207 F 6:30-9:30 pm Oct. 18 Edmund Tyler GRM 388 Great Weekend Breakfasts Get hands-on practice learning about and making delightful, healthy breakfast dishes. $77 includes $29 fee. Sec. 901 H04659H 1 session HUM 207 Sa 10 am-2 pm Oct. 19 Diane Fantone COO 315 Classic Custards Identify 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. $77 includes $29 fee. Sec. 901 H04465H 1 session HUM 218 Su 10 am-2 pm Oct. 20 David Ludwig COO 379 NEW All About Technique: Basic Sauces Learn to make the five mother sauces including béchamel (white sauce), the light stock-based velouté, the brown stock-based espagnole, the emulsified hollandaise and the oil and vinegar-based vinaigrette. Prepare sauces by hand. Explore shortcut methods. $67 Sec. 901 H04570H 1 session HUM 207 F 6:30-9:30 pm Oct. 25 Cheryl Ignaczak CUL 386 Jellies and Jams Enjoy sweet, delicious preserves fresh from the garden. Indulge in the natural goodness of fresh berries, stone fruit and other pickings with the nuanced flavors of sugar and spice. $67 Sec. 901 H04615H 1 session HUM 207 Sa 10 am-1 pm Oct. 26 Edmund Tyler 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 Sec. 901 H04655H 1 session HUM 207 F 6:30-9:30 pm Nov. 1 Karen Koch 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 Sec. 901 H04644H 1 session HUM 207 Sa 11 am-1 pm Nov. 2 Edmund Tyler 6 CULINARY AND WINE fall 2013

9 GME 388 Classic Cakes, Tortes and Gateaux Take your cake-decorating skills to the next level. Learn the classic cakes and create wonderful European and American desserts, each with its own special decor. $77 includes $29 fee. Sec. 901 H04652H 1 session HUM 218 Su 10 am-2 pm Nov. 3 David Ludwig COO 321 A Very Vegan Holiday Prepare vegan main dishes, sides and desserts ideal for Thanksgiving, Christmas and Hanukkah. Learn how to accommodate vegan guests at holiday gatherings. $67 Sec. 901 H04532H 1 session HUM 207 Su 1-4 pm Nov. 3 Melissa Tillett GME 399 Strategies for the Single Cook Move 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 excess leftovers. $67 includes $31 fee. Sec. 901 H04657H 1 session HUM 207 F 6:30-9:30 pm Nov. 8 Rebecca Sileo COO 312 Gingerbread Extravaganza Build a dream house, plant a garden and prune trees all made with gingerbread and candy. Learn how to create a gingerbread showpiece and develop piping skills. $137 includes $41 fee. Sec. 901 H04460H 2 sessions HUM 218 SaSu 3-7 pm Nov Susan Santavicca COO 319 A World of Curries Experience the different textures and flavors of 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 Sec. 901 H04530H 1 session HUM 207 W 6:30-9:30 pm Nov. 13 Linda Elliott GME 398 Cooking for Weight Loss and Management Learn 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. $67 Sec. 901 H04656H 1 session HUM 207 F 6:30-9:30 pm Nov. 15 Rebecca Sileo CLN 391 Cake Pops Make the latest and tastiest cake sensation. Learn how to shape cake pops, adhere them to a stick, dip them in melted chocolate and decorate for any occasion! $67. Sec. 901 H04452H 1 session HUM 218 F 6:30-9:30 pm Nov. 15 Susan Santavicca COO 313 Biscotti Unlimited Learn to make the most popular twice-baked cookie. Discover techniques to produce perfect biscotti, from the classic to the exotic, every time. Then package in a pretty bag for the perfect for gift. $77 includes $29 fee. Sec. 901 H04461H 1 session HUM 218 Su 10 am-2 pm Nov. 10 Karen Koch

10 COO 377 NEW Stress-Free Holiday Meals Discover the art of timing multiple dishes to serve at the same time. Learn to create a plan, prepare early and implement easy tips for a picture perfect meal. $67 Sec. 901 H04566H 1 session HUM 207 Sa 10 am-1 pm Nov. 16 Christine Romans COO 382 NEW Scandinavian Baking Examine how the climate and resources impact the unique cuisine of Scandinavian countries. Prepare regional favorites like strawberry cream cake, St. Lucia saffron bread, cardamom coffee braid, limpa bread, almond rusks, brandy rings, gingersnaps and rosette cookies. $77 includes $29 fee. Sec. 901 H04580H 1 session HUM 218 Su 10 am-2 pm Nov. 17 Louise Nielsen COO 381 NEW Chocolate Tempering at Home Learn how temper chocolate to achieve professional results. Gain the skills to produce creations with a shiny finish and crisp snap. $77 includes $29 fee. Sec. 901 H04579H 1 session HUM 218 Su 10 am-2 pm Dec. 1 Virginia Olson GME 393 Your Holiday Table Learn to entertain with confidence and ease. Prepare exciting holiday dishes including delicious buffet-style foods, beautiful platters and hors d oeuvres. Discover how to set a holiday table with flair. $67 Sec. 901 H04653H 1 session HUM 207 F 6:30-9:30 pm Dec. 6 Diane Fantone CUL 385 Chocolate Truffles Learn to create the most indulgent of all confections. Prepare milk, dark and white chocolate truffles in assorted flavors and finishes. Cover the basics of ganache and chocolate. $67 Sec. 901 H04613H 1 session HUM 218 F 6:30-9:30 pm Dec. 6 Louise Nielsen COO 314 Special Holiday Cookies Whether you choose to share them as gifts or eat them yourself, cookies are one of the unquestionable pleasures of the holiday season. Learn to make classic and modern variations of holiday cookies. Leave with a box of delicious treats and all the skills and recipes to start building your own holiday baking tradition. $77 includes $29 fee. Sec. 901 H04462H 1 session HUM 218 Su 10 am-2 pm Dec. 8 Karen Koch CUI 399 Cookie Exchange Spend the day with friends and classmates making cookies for the holidays. Use provided recipes and ingredients. $104 includes $32 fee. Sec. 901 H04606H 1 session HCAT 112 Su 9 am-3 pm Dec. 8 Kenneth Jarvis Sec. 902 H04607H 1 session HCAT 112 Su 9 am-3 pm Dec. 15 Kenneth Jarvis 8 CULINARY AND WINE fall 2013

11 CLN 394 Gifts from the Kitchen Reinvent your kitchen favorites for others to enjoy. Learn how to package your own mix recipes as gifts and create unique gift boxes. $67 Sec. 901 H04454H 1 session HUM 207 F 6:30-9:30 pm Dec. 13 Susan Santavicca COO 383 NEW Bûche de Noël Learn to make the traditional French Bûche de Noel or yule log. Bake the sponge cake in a large jelly roll pan, frost and roll into a cylinder. Decorate to resemble a tree branch. $77 includes $29 fee. Sec. 901 H04589H 1 session HUM 218 Su 10 am-2 pm Dec. 15 Linda Elliott Tasting Series COO 322 Salt and Sugar Tastings Learn about the history and chemistry of salt in brining and baking. Discover how sugar influenced trade, industry and colonialism in the Americas. Experience the exciting culinary trend of flavored salts and sugars. $52 includes $28 fee. Sec. 901 H04534H 1 session HUM 214 F 7-9 pm Sept. 13 David Ludwig Wine and Beer Academy CLN 367 Seasonal Beer Offerings for Fall Explore and taste a variety of harvest ales and lagers from the traditional Oktoberfest beers of Germany to nouveau pumpkin beers. $59 includes $23 fee. Sec. 901 H04446H 1 session HUM 214 F 7-10 pm Sept. 6 Timothy Trigilio COO 323 Introduction to Home Brewing Learn the basics of brewing your own beer using malt extract and steeping grains. Work with specialized equipment. Study proper sanitation. Brew two batches of beer from start to finish and bottle an in-process beer provided by the instructor. $127 includes $49 fee. Note: Must be 21 or older to enroll. Students will arrange to pick up their finished bottles of beer approximately one month after class completion. Sec. 901 H04535H 1 session HCAT 112 Su 10 am-4:30 pm Sept. 8 Timothy Trigilio CUI 353 Tour of France Take the Mystique Out of French Wines Learn about French wines in an easy-to-understand format. Review and taste a delightful selection of fine wines from different regions. Examine appearance, aroma and flavor and learn about the major grapes and their distinguishing characteristics. $72 includes $48 fee. Sec. 901 H04596H 1 session HUM 214 F 7-9 pm Sept. 20 William Luna 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. 901 H04563H 1 session HUM 214 Th 7-9 pm Sept. 26 William Luna

12 CLN 313 Beer Styles From the British Isles Taste and compare beers from England, Ireland and Scotland. Discuss how the brewing techniques of these regions evolved. Explore a variety of styles, including mild, bitter, extra special bitter (ESB), pale ale, India pale ale, porter, stout, Scottish ale, Irish red ale and barley wine. $59 includes $23 fee. Sec. 901 H04424H 1 session HUM 214 F 6:30-9:30 pm Sept. 27 Timothy Trigilio CUI 354 Old World Versus New World Join us for a walk through wine history. Compare the classic wines from Europe to America and upstarts from Australia and South America. $72 includes $48 fee. Sec. 901 H04599H 1 session HUM 214 W 7-9 pm Oct. 2 Harry Latimer GOU 305 Wine Appreciation Explore the fine wines available from Europe, Australia, New Zealand, South America and the U.S. Learn tasting techniques and how to understand labels. Learn about making price and quality judgments and pairing wine and food. Taste and discuss a selection of wines. Enrollment limit: 18. $359 includes $167 fee. Sec. 901 H04658H 8 sessions HUM 214 Th 7-9 pm Oct. 3-Nov. 21 Harry Latimer CLN 353 Tour d Italia: Northern Italy Wines Explore the variety of red, white and sparkling wines produced in the Veneto and Piedmont regions of Northern Italy. Discuss indigenous grapes, local conditions, wine making practices, local cuisine pairings and sample wines. $72 includes $48 fee. Sec. 901 H04441H 1 session HUM 214 W 7-9 pm Oct. 9 Mary Mulvihill CLN 311 How to Order Wine in a Restaurant Stop being confused by restaurant wine lists. Learn and practice the basics of pairing wine and food. Taste some common house wines to evaluate price, pairing options and quality. $52 includes $28 fee. Sec. 901 H04423H 1 session HUM 214 W 7-9 pm Oct. 16 Harry Latimer CLN 318 Cheese and Beer Pairings Explore a new classic pairing of beer and cheese. Taste how the subtle flavors of different beer varieties complement a variety of cheeses. Gain new perspective on the versatility of beer with food. $63 includes $27 fee. Sec. 901 H04427H 1 session HUM 214 F 6:30-9:30 pm Oct. 25 Timothy Trigilio 10 CULINARY AND WINE fall 2013

13 CLN 354 Tour d Italia: Central Italy Wines Explore the variety of red, white and sparkling wines produced in the Tuscany, Umbria and Abruzzo regions of Central Italy. Discuss indigenous grapes, local conditions, wine making practices, local cuisine pairings and sample wines. $72 includes $48 fee. Sec. 901 H04442H 1 session HUM 214 W 7-9 pm Nov. 6 Mary Mulvihill CLN 368 Seasonal Beer Offerings for Winter Explore and taste seasonal winter and holiday beers. Discuss special formulas, ingredients, spice profiles, catchy labels and names. $59 includes $23 fee. Sec. 901 H04447H 1 session HUM 214 F 7-10 pm Nov. 8 Timothy Trigilio CUL 382 Mixology: Martini and Party Drinks Have fun learning to make trendy cocktails and nontraditional martinis for party guests. Understand the basics of drink mixing and explore interesting flavors of alcohol. Mix sweet chocolate martinis, tart mojitos and fruity sangrias. $61 includes $37 fee. Sec. 901 H04609H 1 session HUM 218 F 7-9 pm Nov. 15 David Ludwig Casino dealer school The following courses are designed for students interested in becoming casino table games dealers. Students will prepare for Maryland state dealer licensing in blackjack, craps, baccarat, poker, roulette and Pai Gow. Begin with an introductory course then master the dealing for each game. Special attention will be given to gaming etiquette and customer service. Ask about our payment plan. Dealer School Continuing Education Certificate AACC offers seven continuing education certificates one for each of the course listed below all of which require enrollment in COO 366 Introduction to Casino Games. For more information visit hcat/dealerschool or call COO 367 Casino Craps Dealer Prerequisite: COO 374 Introduction to Craps COO 369 Casino Mini Baccarat Dealr COO 370 Casino Blackjack Dealer COO 371 Casino Pai Gow Poker Dealer COO 372 Casino Pai Gow Tiles Dealer COO 373 Casino Roulette Dealer COO 385 Casino Poker Dealer Dealer School 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. $647 includes $47 fee. Prerequisite: COO 366 Introduction to Casino Games. Sec. 901 H07871H 20 sessions AMIL 004 MTuWThF 1-5 pm Sept. 9-Oct

14 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. $647 includes $47 fee. Prerequisite: COO 366 Introduction to Casino Games and COO 374 Introduction to Craps. Sec. 901 H07849H 20 sessions AMIL 005 MTuWThF 8 am-noon Sept. 16-Oct. 11 Sec. 902 H08411H 20 sessions AMIL 005 MTuWTh 6:30-10:30 pm Sept. 23-Oct. 24 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. $647 includes $47 fee. Prerequisite: COO 366 Introduction to Casino Games. Sec. 901 H07850H 20 sessions AMIL 004 MTuWThF 8 am-noon Sept. 16-Oct. 11 Sec. 902 H07851H 20 sessions AMIL 004 MTuWTh 6:30-10:30 pm Sept. 30-Oct. 25 Sec. 903 H08410H 20 sessions AMIL 004 MTuWTh 6:30-10:30 pm Oct. 28-Dec. 2 COO 366 Introduction to Casino Games Learn the basic concepts and procedures for dealing the table games blackjack, craps, roulette, baccarat, mini baccarat, pai gow poker and pai gow tiles. Review licensing requirements, casino chain of command and customer service. $197 includes $57 fee. Sec. 901 H07848H 5 sessions AMIL 003 MTuWTh 6:30-10:30 pm Sept 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. $647 includes $47 fee. Prerequisite: COO 366 Introduction to Casino Games. Sec. 901 H07872H 20 sessions AMIL 005 MTuWThF 1-5 pm Sept. 30-Oct. 25 Sec. 902 H07851H 20 sessions AMIL 005 MTuWThF 8 am-noon Oct. 14-Nov. 8 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. $197 includes $47 fee. Prerequisite: COO 366 Introduction to Casino Games. Sec. 901 H07870H 5 sessions AMIL 004 MTuWThF 1-5 pm Oct COO 369 Casino 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. $197 includes $47 fee. Prerequisite: COO 366 Introduction to Casino Games. Sec. 901 H07869H 5 sessions AMIL 004 MTuWThF 1-5 pm Oct COO 385 Casino Poker Dealer Learn the fundamentals of poker. Review table layour, chip handling and game procedures. Practice hands-on techniques for dealing and controlling the game. Discuss the importance of good customer service skills. $647 includes $47 fee. Prerequisite: COO 366 Introduction to Casino Games. Sec. 901 H08487H 20 sessions AMIL 004 MTuWTh 6:30-10:30 pm Oct. 28-Dec CULINARY AND WINE fall 2013

15 Hospitality and Culinary Arts 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. Students must purchase textbook at AACC Bookstore prior to attending the first class. CEUs awarded. $102 includes $5 fee. Note: Some sections offered online. All sections also offered for credit, HRM 119. Sec. 901 H06092H Aug. 26-Sept. 12 ONLN WB Note: Students 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 Sept. 12 from 9-11 a.m. (optional review 8-9 a.m.) at GBTC for the final exam. Sec. 902 H06098H 4 sessions HUM 122 M 6-10 pm Aug. 26-Sept. 23 Sec. 903 H06103H 2 sessions HCAT 117 Sa 8:30 am-5 pm Sept Sec. 904 H06106H Sept ONLN WB Note: Students 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 Sept. 26 from 9-11 a.m. (optional review 8-9 a.m.) at GBTC for the final exam. Sec. 905 H06110H 2 sessions HCAT 117 Sa 8:30 am-5 pm Sept. 28-Oct. 5 Sec. 906 H06113H Sept. 30-Oct. 17 ONLN WB Note: Students 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 Oct. 17 from 9-11 a.m. (optional review 8-9 a.m.) at GBTC for the final exam. Sec. 907 H06114H 4 sessions NCHS Tu 4:30-8:30 pm Oct Sec. 908 H06116H 2 sessions HCAT 117 Sa 8:30 am-5 pm Oct Sec. 909 H06119H Oct. 21-Nov. 7 ONLN WB Note: Students 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 Nov. 7 from 9-11 a.m. (optional review 8-9 a.m.) at GBTC for the final exam. Sec. 910 H06123H 2 sessions HCAT 117 Sa 8:30 am-5 pm Nov. 2-9 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 www. aacc.edu/hcat/bartending for more 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. $207 includes $60 fee. Sec. 901 H04662H 7 sessions HCAT 114 MW 6:30-9:30 pm Sept. 23-Oct. 14 Linda Elliot

16 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. Ezra Countiss was a student of AACC's HCAT program and earned a bachelor's degree in business administration from Towson University. Countiss is a food service director with Culinary Services Group. 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. Alba Carbonaro Johnson Alba Johnson is a cooking instructor, personal chef and a cookbook author specializing in southern Italian and Mediterranean cuisine in the Washington Metropolitan Area. Born in Naples, Italy, and raised in North Africa, she has embraced two lifelong passions a love of cooking and a desire to share her culture. Johnson has appeared on WTTG Fox 5, WUSA 9 and the Lindsey Gustin Show on Fairfax Public Access Channel 10 doing cooking demonstrations. Her recipes have been highlighted in the Washington Post and BBC Good Food. Johnson is a member of Les Dames D'escoffier International and ServSafe Certified. 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. Loyd Luna is a well-known oenologist throughout Maryland with instructional experience in the U.S. Navy and at the National Security Agency. His hobbies are beekeeping and teaching a related course called A Honey of a Hobby. 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. 14 CULINARY AND WINE fall 2013

17 Louise Nielsen, 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 Clydes of Reston.Nielson is also 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 for 10 years, 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. Mike Plitt is a Maryland native and graduate of the HCAT program. He participated in a patstry 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, Maryland and Arrows Restaurant in Ogunquit, Maine. Andy Rimando has worked at Whole Foods in Annapolis. He has a wide range of experience with many different types of Pacific Rim cuisine, but prefers working with fresh sushi and sashimi. 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. Susan Santavicca has loved cooking and baking since she was a small child when she would play in the kitchen with her grandfather. She has worked in restaurants, bakeries and candy stores in Florida and Tennessee. In 2007 Santavicca started taking credit classes at the HCAT Institute. She received her certificate in Baking and Pastry with cooking skills in 2010 and a certificate in Baking and Pastry in Rebecca Sileo is a graduate of Peter Kump s School of Culinary Arts in New York. 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 worked 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 long-time vegetarian, and now 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. Tim Trigilio has a bachelor s degree from Washington and Lee University, an MBA from the University of Phoenix and a doctorate in veterinary medicine from Virginia Tech. Although he spends much of his day working with animals as a veterinarian, his true passion is beer. He spends many off-duty hours learning about, tasting and making homebrew beer. He is a member of the American Home Brewers Association as well as other local clubs and groups which address beer education and tasting. Ted Tyler is currently a chef for Whole Foods. He holds a degree in Culinary Arts Management and has worked in several restaurants in the Annapolis area cooking both savory bistro style menus and catering as well as Pastry for fine dining. Ted worked as Production Supervisor and Pastry Chef for Amero Foods under French Master Pastry Chef Theodore Pary. He is an active member of the American Culinary Federation and presently 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. Chef Woods has served as an executive chef in the business and healthcare industries. He received his Associate of Applied Sciences degree in Hotel and Restaurant Management from AACC and his Bachelors degree in Hotel and Restaurant Management, from the hospitality program at University of Maryland Eastern Shore. He is currently working on an MBA degree through Western Governors University

18 5 Ways to Register Returning Students 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 myaacc.aacc.edu. 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. 2STARS touch-tone phone Anyone who has taken any class at AACC since Sept and has a current address on file, may register via STARS 5 a.m.-midnight, seven days a week. Before you pick up the phone have ready: Credit card number and expiration Social security number or student ID Personal identification number Term (fall, winter, spring, summer) STARS number (i.e ) If your course has no STARS number, call The line may become silent while transactions occur. Please do not hang up. If the class you want is full, you can join a wait list. You will be contacted if seats become available. new and Returning Students Fax Credit card only. Mail Continuing Education and 4 Workforce Development Arnold campus CALT College Parkway Arnold, Md Credit card, check or money order (payable to AACC) 5In 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 Full payment must accompany all noncredit course registrations. Accepted credit cards: American Express, MasterCard, Visa and Discover. 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 fall 2013

19 Anne Arundel Community College 101 College Parkway Arnold, MD Fax CONTINUING EDUCATION REGISTRATION and/or DROP FORM (PLEASE USE BLACK INK) TERM: FALL WINTER SPRING SUMMER YEAR: AACC ID# or last four digits of SSN STUDENT'S LEGAL LAST NAME STUDENT'S LEGAL FIRST NAME (no nicknames) MI STREET ADDRESS CITY STATE ZIP COUNTY ADDRESS BUSINESS PHONE # HOME PHONE # BIRTH DATE MONTH DAY YEAR GENDER M MALE F FEMALE OPTIONAL FOR REPORTING PURPOSES ONLY. ETHNICITY CHECK ONE RACE CHECK ONE OR MORE HISPANIC OR LATINO AMERICAN INDIAN OR ALASKA NATIVE NOT HISPANIC OR LATINO ASIAN BLACK OR AFRICAN-AMERICAN NATIVE HAWAIIAN OR OTHER PACIFIC ISLANDER WHITE CITIZENSHIP (REQUIRED) U.S. PERMANENT ALIEN RESIDENT (SUBMIT PROOF OF ALIEN REGISTRATION CARD) TYPE OF VISA FOREIGN COUNTRY OF CITIZENSHIP RESIDENCY (REQUIRED) YES NO I HAVE MAINTAINED MY LEGAL DOMICILE IN COUNTY FOR AT LEAST 3 MONTHS. YES NO I HAVE MAINTAINED MY LEGAL DOMICILE IN MARYLAND FOR AT LEAST 3 MONTHS. CONTINUING EDUCATION CERTIFICATE CODE (if applicable) GRADE SCHOOL CODE MARYLAND REAL ESTATE LICENSE NUMBER PUB REGISTER DROP STARS COURSE ID SECTION CODE COURSE TITLE START DATE DAYS TIMES LOCATION COST Register SAM Sample Course Sept. 3 MWF 7-9 pm AACC $$$ 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 the Anne Arundel Community College Department of Public Safety, 101 College Pky Arnold MD NOTICE OF NONDISCRIMINATION: AACC is an equal opportunity, affirmative action, Title IX, ADA Title 504 compliant institution. Call Disability Support Services, 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 discrimination or harassment, contact Kelly Koermer, J.D., federal compliance officer, at or Maryland Relay 711. MARYLAND OUT-OF-COUNTY RESIDENT FEE ADD $10 EACH COURSE OUT-OF-STATE FEE ADD $15 EACH COURSE I certify that the information I have given on this form is accurate and complete. By proceeding with this TOTAL COST registration I agree to abide by the Academic Integrity Policy and all other college policies as cited in the college catalog. REQUIRED STUDENT SIGNATURE DATE IT IS UNDERSTOOD AND AGREED BY YOUR SIGNATURE THAT YOU ARE HEREBY RESPONSIBLE AND OBLIGATED TO PAY FOR THE ABOVE COURSES. PARENT/GUARDIAN SIGNATURE (if student under 16 years) DATE Questions? Call PAYMENT IS DUE AT TIME OF REGISTRATION. NO REFUNDS GIVEN AFTER THE CLASS HAS STARTED. CHARGE MY AMERICAN EXPRESS MASTERCARD VISA DISCOVER ATTACHED IS MY CHECK/MONEY ORDER PAYABLE TO AACC. ACCOUNT # EXP. DATE: REV 5/13 CARDHOLDER SIGNATURE:

20 101 COLLEGE PKWY ARNOLD MD NONPROFIT ORG US POSTAGE PAID PERMIT NO 273 ANNAPOLIS MD 21401