FOOD AND BEVERAGEDiscover ways to switch dietary fat, moderate carbohydrates and incorporate...

FOOD AND BEVERAGE

WINTER 2020

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

TABLE OF CONTENTSCooking Demonstrations .............................................................................. 2Hands-on Cooking ........................................................................................... 2-8The In-Home Classroom .............................................................................. 8Wine, Beer and Spirits ................................................................................... 9-10Food and Beverage Management

Bartender ....................................................................................................... 11Food Industry Certifications ................................................................. 11

Professional Cooking ..................................................................................... 12Casino and Gaming Industry ...................................................................... 13-15Meet Your Instructors ................................................................................... 18-19How to Register and Location Codes ....................................................... 20Registration Form ............................................................................................ 21

Marvelous MeatloavesCLI-333, see page 4.

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

COOKING DEMONSTRATIONSNew! Food Safety at HomeLearn to reduce contaminants and keep food safe with good food handling practices. Examine how the four basic food safety principles - clean, separate, cook and chill - work together to reduce the risk of foodborne illness. Cost: $35† includes $14 fee.CAW-342-101 Jan. 10 Arnold-Main Ignaczak 1 session F 6:30-8 pm HUM 214CAW-342-102 Feb. 19 Arnold-Main Ignaczak1 session W 9:30-11 am HUM 214

Simply SalmonLearn about the many ways to cook salmon from quick and easy weeknight meals to elegant yet simple ideas for entertaining. Explore salmon's versatility and health benefits. Note: Chef demonstration and tasting.Cost: $73† includes $31 fee.CLN-399-101 Jan. 15 Off Campus Tyler1 session W 6:30-9:30 pm HCAT 112

Classical French CuisineWatch the chef prepare classic dishes of France. Learn how to re-create the elegant, culinary masterpieces in your own kitchen. Note: Chef demonstration and tasting.Cost: $73† includes $31 fee.CUL-305-101 Jan. 31 Off Campus MacSorley1 session F 6:30-9:30 pm HCAT 112

Savor Authentic ItalyExplore world-famous foods from Parma, a city in Italy's historic Emilia-Romagna region. Through chef demonstrations, learn to prepare classic meals by observing and sampling the flavorful dishes. Note: Chef demonstration and food tasting.Cost: $73† includes $31 fee.CLI-358-101 March 7 Off Campus MacSorley1 session Sa 10 am-1 pm HCAT 112

HANDS-ON COOKINGChowder, Chowda, Chow-Dah!Explore authentic, regional chowders, loaded with chunks of fresh seasonal ingredients. Learn the cooking techniques for producing classic chowders. Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.CLN-374-101 Jan. 8 Off Campus MacSorley1 session W 6:30-9:30 pm HCAT 112

Cooking Basics: VegetarianLearn to create simple and delicious vegetarian dishes including fruits, vegetables, grains legumes and more. Explore the health benefits of becoming vegetarian or simply adding more vegetables to your diet. Note: Students must wear closed-toe shoes and long pants.Cost: $73 † includes $31 fee.CAW-320-101 Jan. 10 Arnold-Main Tyler1 session F 6:30-9:30 pm HUM 207

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Hands-on Knife SkillsLearn how to use a variety of knives properly. Practice standard cuts and more advanced techniques. Learn to slice, dice and chop in the safest, most efficient way. Note: Students must wear closed-toe shoes and long pants.Cost: $59† includes $17 fee.CLN-328-101 Jan. 10 Off Campus Ignaczak1 session F 6:30-9:30 pm HCAT 112

Favorite Chinese Take-Out RecipesRe-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. Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.COO-304-101 Jan. 11 Off Campus Levins1 session Sa 10 am-1 pm HCAT 112

Best Brownie WorkshopLearn 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! Note: Students must wear closed-toe shoes and long pants.Cost: $85† includes $29 fee.COO-336-101 Jan. 11 Arnold-Main Romans1 session Sa 10 am-2 pm HUM 207

Hand Dipped ChocolateProduce hand-crafted chocolate confections. Explore portioning, hand-enrobing, garnishing techniques and presentation concepts. Note: Students must wear closed-toed shoes and long pants.Cost: $85† includes $29 fee.CAW-307-101 Jan. 12 Arnold-Main Olson1 session Su 10 am-2 pm HUM 218

Cooking for Weight Loss and ManagementLearn to prepare delicious meals that help with weight loss and maintenance. Dispel the myth that fat free means taste free. Discover ways to switch dietary fat, moderate carbohydrates and incorporate vegetables. Note: Students must wear closed-toe shoes and long pants.Cost: $66† includes $24 fee.GME-398-101 Jan. 14 Off Campus Ignaczak1 session Tu 6:30-9:30 pm HCAT 112

Pie for DinnerLearn 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. Note: Students must wear closed-toe shoes and long pants.Cost: $71† includes $29 fee.CLI-332-101 Jan. 17 Arnold-Main Santos1 session F 6:30-9:30 pm HUM 207

Let's Make SausageLearn 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. Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.CLN-373-101 Jan. 17 Off Campus Stahl1 session F 6:30-9:30 pm HCAT 112

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Cake Decorating for BeginnersLearn basic techniques for torting, filling and crumb-coating cakes for all occasions. Explore the use of piping tips and bags and practice basic piping techniques and border applications. Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.CUI-366-101 Jan. 18 Arnold-Main Hawkins1 session Sa 11 am-2 pm HUM 218

Introduction to Artisan Bread BakingLearn bread-baking techniques by mixing, kneading, shaping and baking. Make savory, golden loaves of bread and enjoy a selection of artisan breads from a talented chef. Note: Students must wear closed-toe shoes and long pants.Cost: $78† includes $22 fee.GME-319-101 Jan. 19 Arnold-Main Svoboda1 session Su 10 am-2 pm HUM 218

Marvelous MeatloavesExpand your repertoire of this family favorite. Learn to make different varieties of meatloaf using beef, pork, chicken and turkey. Note: Students must wear closed-toe shoes and long pants.Cost: $71† includes $29 fee.CLI-333-101 Jan. 21 Off Campus Ignaczak1 session Tu 6:30-9:30 pm HCAT 112

Creative Hors d'OeuvresCreate 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. Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.CLN-303-101 Jan. 24 Arnold-Main Proctor1 session F 6:30-9:30 pm HUM 207

Cookie DecoratingExplore techniques for transforming a basic simple cookie into an elegant confection ideal for serving or gift giving. Create visually stunning, delicious masterpieces. Note: Students must wear closed-toe shoes and long pants.Cost: $65† includes $23 fee.CUI-361-101 Jan. 24 Arnold-Main Santos1 session F 6:30-9:30 pm HUM 218

Hand-Rolled Fresh PastaLearn to produce traditional Italian pasta from scratch. Discover how to pair classic and contemporary sauces with different pasta shapes. Note: Students must wear closed-toe shoes and long pants.Cost: $65† includes $23 fee.CUI-369-101 Jan. 24 Off Campus MacSorley1 session F 6:30-9:30 pm HCAT 112

A Taste of Japan CLI-376, see page 8.

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Winter Vegetarian CasserolesLooking 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. Note: Students are required to wear closed-toe shoes and long pants.Cost: $70† includes $28 fee.COO-387-101 Jan. 25 Arnold-Main Romans1 session Sa 10 am-1 pm HUM 207

The Basics of SoupsPrepare a variety of classic soups including cream soups, old-fashioned hearty soups and soups with new combinations of ingredients. Note: Students must wear closed-toe shoes and long pants.Cost: $90† includes $34 fee.CUI-304-101 Jan. 25 Off Campus Tyler1 session Sa Noon-4 pm HCAT 112

New! Baking Techniques: Yeast-Leavened Breakfast BreadsLearn the basic steps of yeast dough production to make breakfast breads from scratch. Discuss terms and theory, and produce sweet and savory breakfast favorites such as cinnamon buns, bialys, English muffins and oatmeal raisin bread. Note: Students must wear closed-toe shoes and long pants.Cost: $85† includes $29 fee.CAW-343-101 Jan. 26 Arnold-Main Santos1 session Su 10 am-2 pm HUM 218

Creamy Dreamy Risotto Made EasyDiscover the joys of risotto, a delicious and delicate alternative to pasta. Learn how to prepare this versatile and easy Italian rice specialty. Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.CLN-302-101 Jan. 31 Arnold-Main Tyler1 session F 6:30-9:30 pm HUM 207

Indian CookingExplore ingredients and culinary techniques from India. Recognize the basics of Indian cookery and presentation. Prepare regional favorites such as beef vindaloo, tandoori chicken and shrimp with spiced masala and coconut milk. Note: Students must wear closed-toe shoes and long pants.Cost: $71† includes $29 fee.CLI-394-101 Feb. 1 Off Campus Levins1 session Sa 10 am-1 pm HCAT 112

Hand Rolled BagelsLearn how to make bagels at home, from mixing the dough and boiling the bagels to adding the flavoring and all the classic toppings. Note: Students must wear closed-toe shoes and long pants.Cost: $85† includes $29 fee.CLI-360-101 Feb. 2 Arnold-Main Santos1 session Su 10 am-2 pm HUM 218

Macaroni and CheeseLearn 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. Note: Students must wear closed-toe shoes and long pants.Cost: $71† includes $29 fee.CLI-331-101 Feb. 7 Arnold-Main Ignaczak1 session F 6:30-9:30 pm HCAT 112

Classic French MacaronsLearn to prepare perfectly round macarons and rich creamy fillings. Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.CLN-363-101 Feb. 7 Arnold-Main Santos1 session F 6:30-9:30 pm HUM 218


New! Valentine's Day Boot CampLearn how to prepare a three-course meal for your significant other. In this one-day boot camp, a Hotel, Culinary Arts and Tourism chef will teach the techniques required to make a meal to remember. Note: Students must wear closed-toe shoes and long pants.Cost: $75† includes $33 fee.CAW-344-101 Feb. 8 Off Campus Levins1 session Sa 10 am-1 pm HCAT 112

Intermediate Cake DecoratingLearn piping and scripting skills. Practice designs including flowers, swags, bows and other piped decor. Apply concepts of color and composition to produce your signature creation.Note: Students are required to wear closed-toe shoes and long pants.Cost: $71† includes $29 fee.CUI-367-101 Feb. 9 Arnold-Main Hawkins1 session Su 10 am-1 pm HUM 218

Cauliflower: The Key IngredientCauliflower is a most versatile vegetable and appears in cuisine on nearly every continent. Explore different ways to prepare cauliflower; soups, appetizers, pastas, pizza, curries and more. Note: Students must wear closed-toe shoes and long pants.Cost: $71† includes $29 fee.CLI-382-101 Feb. 15 Arnold-Main Romans1 session Sa 10 am-1 pm HUM 207

If You Knew SushiLearn how the ancient sushi tradition is transformed into a culinary art form. Explore how color, texture, flavor and shape are combined masterfully. Learn to assemble your own sushi. Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.GRT-317-101 Feb. 15 Arnold-Main Levins1 session Sa 2-5 pm HCAT 112

Intermediate Artisan Bread BakingDiscover 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. Note: Students must wear closed-toe shoes and long pants.Cost: $85† includes $29 fee.CUL-383-101 Feb. 16 Arnold-Main Svoboda1 session Su 10 am-2 pm HUM 218

Mushroom the Key IngredientMake mushrooms a part of each dinner, as a side, filling or meat substitute in a main dish. Explore recipes for mushrooms such as portobello, chanterelle, morel, shiitake, hen-of-the-woods. Note: Students must wear closed-toe shoes and long pants.Cost: $71† includes $29 fee.CLI-364-101 Feb. 21 Arnold-Main Proctor1 session F 6:30-9:30 pm HUM 207

Paella 101Prepare classic Spanish paella from scratch. Learn about the flavors and ingredients while practicing knife skills and other techniques used in the composition of this traditional dish. Note: Students must wear closed-toe shoes and long pants.Cost: $71† includes $29 fee.CLI-395-101 Feb. 21 Off Campus MacSorley1 session F 6:30-9:30 pm HCAT 112

All About Techniques of Stewing and BraisingDiscover the magic of slow cooking techniques. Turn simple meats and vegetables into tender and flavorful delights through simple methods of stewing and braising. Note: Students must wear closed-toe shoes and long pants.Cost: $90† includes $34 fee.CLI-359-101 Feb. 22 Off Campus Tyler1 session Sa 10 am-2 pm HCAT 112

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Pizza SchoolLearn the basic steps for making terrific pizzas from scratch. Explore a variety of pizza doughs, sauces and toppings, from classic margherita to dessert pies. Note: Students must wear closed-toe shoes and long pants.Cost: $66† includes $24 fee.CLN-389-101 Feb. 22 Arnold-Main Santos1 session Sa 3-6 pm HUM 218

The Artisan DoughnutExplore the creation of the doughnut, both yeast risen and cake doughnut dough. Learn to create a variety of classic flavors and textures. Note: Students must wear closed-toe shoes and long pants.Cost: $85† includes $29 fee.CLI-361-101 Feb. 23 Arnold-Main Olson1 session Su 10 am-2 pm HUM 218

Whole Grains the Key IngredientLearn the fundamentals of whole grains. Replace standard whole-grain dishes with new and improved recipes. Gain inspiration on bringing whole grains to life. Note: Students must wear closed-toe shoes and long pants.Cost: $71† includes $29 fee.CLI-365-101 Feb. 28 Arnold-Main Proctor1 session F 6:30-9:30 pm HUM 207

All About Technique: Basic SaucesLearn 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. Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.COO-379-101 Feb. 28 Off Campus Ignaczak1 session F 6:30-9:30 pm HCAT 112

Baking Basics: Quick Breads and MuffinsLearn the basics of creating fresh-baked quick breads and muffins using simple ingredients. Quick breads and muffins use basic baking ratios, allowing for greater freedom and variety, and a solid foundation helps troubleshoot kitchen problems. Note: Students must wear closed-toe shoes and long pants.Cost: $73 † includes $31 fee.CAW-327-101 Feb. 29 Arnold-Main Romans1 session Sa 10 am-1 pm HUM 207

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Best Brownie Workshop COO-336, see page 3.

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Alternative BakingExplore the more healthful side of baking. Use new, interesting ingredients to add nutritional value while maintaining pleasing textures and flavors. Learn the science behind pastries and explore vegan, sugar-free and gluten-free substitutions. Note: Students must wear closed-toe shoes and long pants.Cost: $85† includes $29 fee.CLI-363-101 March 1 Arnold-Main Santos1 session Su 10 am-2 pm HUM 218

A Taste of New EnglandLearn how to prepare lobster and scallops using indigenous foods such as squash, maple syrup and cranberries to enhance the flavors of dishes. Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.CLN-339-101 March 6 Off Campus Tyler1 session F 6:30-9:30 pm HCAT 112

The Artisan PretzelLearn to knead, shape, boil and bake artisan pretzels. Produce several varieties with different seasonings of this perennial favorite. Note: Students must wear closed-toe shoes and long pants.Cost: $85† includes $29 fee.COO-360-101 March 8 Arnold-Main Santos1 session Su 10 am-2 pm HUM 218

Knife Skills 2Enhance knife skills with new and elaborate knife cuts using the foundations acquired in CLN-328 Hands on Knife Skills. Practice using a mandoline safely. Explore knife cuts such as tourne and lozenge. Prerequisite: CLN 328 Hands On Knife Skills.Note: Students must wear closed-toe shoes and long pants.Cost: $66† includes $24 fee.CLI-325-101 March 13 Off Campus Ignaczak1 session F 6:30-9:30 pm HCAT 112

Noodles – Mien, Pho, SobaEnjoy a taste of these classic noodles of the Far East and learn traditional preparations for these tasty Asian comfort foods. Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.COO-303-101 March 14 Off Campus Horn1 session Sa 10 am-1 pm HCAT 112

Burgers with BiteLearn to think outside the box when planning you next burger creation. Experiment with making tasty burgers from turkey, lamb and pork in addition to popular beef burgers.Note: Students must wear closed-toe shoes and long pants.Cost: $73† includes $31 fee.COO-339-101 March 27 Off Campus MacSorley1 session F 6:30 am-9:30 pm HCAT 112

A Taste of JapanLearn to make basic Japanese cuisine and expand the palette of those flavors. Create staples such as miso soup, udon, dumplings and sushi. Prepare adapted Japanese recipes, influenced from Western ingredients. Note: Students must wear closed-toe shoes and long pants.Cost: $71† includes $29 fee.CLI-376-101 March 28 Arnold-Main Levins1 session Sa 10 am-2 pm HUM 207


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THE IN-HOME CLASSROOMBaking Bread at HomeLearn to make breads at home with this online class. Watch the Hotel, Culinary Arts and Tourism chef demonstrate mixing, kneading, shaping and baking techniques. Ask the chef questions and post successes in the online classroom. Note: Students receive detailed instructions, recipes and grocery list.Cost: $29 † includes $7 fee.CAW-325-101 Jan. 6-March 31 ONLN WB Sileo

Mastering Pan Sauces at HomeLearn to make pan sauces at home. Watch the Hotel, Culinary Arts and Tourism chef demonstrate how professional chefs use pan sauces. Ask the chef questions and post successes in the online classroom. Note: Students receive detailed instructions, recipes and grocery list.Cost: $29† includes $7 fee.CAW-326-101 Jan. 6-March 31 ONLN WB Sileo

Mastering Cooking Basics at HomeWatch a Hotel, Culinary Arts and Tourism chef demonstrate recipes and identify specific equipment and the role it plays in daily operations. Prepare a simple meal using proper equipment. Recipe packet includes detailed instructions, recipes and grocery list. Ask the chef questions and post successes in the online classroom. Note: Students receive detailed instructions, recipes and grocery list.Cost: $29† includes $7 fee.CAW-336-101 Jan. 6-March 31 ONLN WB Sileo

Mastering Classic Custards at HomeWatch a Hotel, Culinary Arts and Tourism chef demonstrate custard preparation. Identify qualities of well-made custard, including ingredient interactions, cooking methods, storage and presentation. Ask the chef questions and post successes in the online classroom. Note: Recipe packet includes detailed instructions, recipes and grocery list.Cost: $20† includes $7 fee.CAW-337-101 Jan. 6-March 31 ONLN WB Sileo

Holiday Meal Step by StepWatch a Hotel, Culinary Arts and Tourism chef demonstrate how to prepare a classic holiday meal. Ask the chef questions and post successes in the online classroom. Note: Recipe packet includes detailed instructions, recipes and grocery list.Cost: $29† includes $7 fee.CAW-338-101 Jan. 6-March 31 ONLN WB Sileo

WINE, BEER AND SPIRITSWine 101: Practical BasicsLearn the basics of wine. Discover how to evaluate, select, store, open, decant and pour wine. Review wine and food pairings. Examine different aromas and decipher wine lables to determine how various wines will taste. Note: Must be 21 or older to enroll. Bring photo ID to class.Cost: $75† includes $33 fee.CLN-358-101 Jan. 8 Arnold-Main Hawkins1 session W 7-9 pm HUM 214

Wines of AmericaTaste a selection of American wines and discover why America is the fourth-largest wine producer in the world. Note: Must be 21 or older to enroll. Bring photo ID to class.Cost: $80† includes $45 fee.CUL-310-101 Jan. 15 Arnold-Main Hawkins1 session W 7-9 pm HUM 214

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New! Brandy, Cognac, Armagnac, Grappa: Spirit of the GrapeExplore the art and science of brandy, from the simple to the elite. Learn the history, regional variations and the processes involved in its production. The various styles and flavor profiles will be discussed and demonstrated. Note: Students must be 21 or older to register. Bring photo ID to class.Cost: $89† includes $61 fee.CAW-345-101 Jan. 17 Arnold-Main Bujak1 session F 7-9 pm HUM 214

Chocolate and Red WineLearn to evaluate different types of chocolate and red wine by sight, smell, taste and touch. Explore approaches to pairing chocolate and red wine and evaluating those pairings. Taste various parings and record observations and ratings. Note: Must be 21 or older to enroll. Bring photo ID to class.Cost: $81† includes $39 fee.CLI-390-101 Feb. 7 Arnold-Main Hawkins1 session F 6:30-9:30 pm HUM 214

New! Gin: From Early Styles to New Barrel FinishesExplore the art and science of gin. Learn the history, regional variations and the processes involved in production, including its barrel-aged variant. Explore the gin-making regions of the world and discuss styles and flavor profiles. Practice identifying flavor and aroma components. Note: Students must be 21 or older to register. Bring photo ID to class.Cost: $89† includes $61 fee.CAW-346-101 Feb. 28 Arnold-Main Bujak1 session F 7-9 pm HUM 214

New! Mezcal and TequilaExplore the art and science of mezcal and its popular variant, tequila. Learn the history, regional variations and the processes involved production. Examine the styles and flavor profiles. Practice identifying flavor and aroma components. Note: Students must be 21 or older to register. Bring photo ID to class.Cost: $89† includes $61 fee.CAW-347-101 March 13 Arnold-Main Bujak1 session F 7-9 pm HUM 214

Cauliflower: The Key Ingredient CLI-382, see page 6.


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FOOD AND BEVERAGE MANAGEMENT

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

BartendingMaster the fundamentals of mixing drinks to become a successful bartender. Learn about bar preparation, beverage recipes and customer service. Review safe practices. Textbook information available at AACC Bookstore. CEUs issued. Note: Must be 21 or older to enroll.Cost: $335 includes $62 fee.HCT-357-101 Jan. 27-Feb. 17 Arnold-Main Hawkins7 sessions MW 6:30-9:30 pm HCAT 114

ServSafe Alcohol® Training and CertificationExamine alcohol laws and responsibilities for managers and employees. Review safe practices for serving alcohol and identify how to deal with difficult situations. Students passing the exam will receive the National Restaurant Association Education Foundation ServSafe Alcohol® Advanced certification. Textbook information available at AACC Bookstore. CEUs issued. Note: Student must purchase textbook prior to first class.Cost: $90 includes $12 fee.HCT-351-101 Feb. 19-24 Arnold-Main Hawkins2 sessions MW 6:30-9:30 pm HCAT 114

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

Certification in SanitationNational food safety certification by the National Restaurant Association (NRA) designed for food service professionals. Learn the cause and prevention of food-borne illnesses, maintenance of sanitary conditions and how to implement a Hazard Analysis Critical Control Point (HACCP) system. Study the flow of food from receiving through storage, prep and service. A certification from the NRA is issued to students who satisfactorily complete the course and pass the examination. Textbook information available at AACC Bookstore. CEUs issued. Note: Students must purchase textbooks prior to first class. All sections also offered for credit, HRM-119.Cost: $123 includes $7 fee.HCT-333-101 Jan. 11-18 Off Campus 2 sessions Sa 8:30 am-5 pm HCAT 116HCT-333-102 Feb. 4-11 Arnold-Main Sileo3 sessions TuTh 5:30-10:30 pm HUM 200 Note: For professional cooking students only.

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PROFESSIONAL COOKINGHot KitchenLearn cooking fundamentals, knife skills, culinary terminology and equipment usage. Product identification and applied cooking techniques as well as basic fabrication are emphasized. Explore practical sanitation, culinary math, soup, stock and sauce preparation. Prepare food in a commercial kitchen setting; review quality standards. Corequisites: HCT-360 Baking Kitchen, HCT-361 Prep Kitchen, HCT-362 Restaurant Kitchen. Students are required to take all four Professional Cooking skills classes.Note: Books and knife kit included. Students must purchase two complete HCAT uniforms from Mercer. Students must register in HCT-333-102 Certification in Sanitation.Cost: $1,627 includes $627 fee.HCT-359-101 Feb. 3-April 15 Arnold-Main Rendulic20 sessions MW 5:30-10:30 pm HUM 207

Baking KitchenLearn professional bread production, including yeast breads, sweet dough and quick breads. Produce basic doughs, pies, cookies, custards and choux pastry using basic baking principles, bakery procedures and sanitation. Prerequisites: HCT-333 Servsafe Sanitation Certification. Corequisites: HCT-359 Hot Kitchen, HCT-361 Prep Kitchen, HCT-362 Restaurant Kitchen. Students are required to take all four professional cooking skills classes. Note: Students must wear HCAT uniform.Cost: $1,057 includes $157 fee.HCT-360-101 Feb. 13-April 21 Arnold-Main 18 sessions TuTh 5:30-10:30 pm HUM 207

Prep KitchenDevelop the skills necessary to prepare soup, stock and sauce using classical cooking methods for a working restaurant. Discuss basic kitchen management techniques including sanitation and organizational skills. Taste and critique recipes prepared in a professional kitchen environment. Prerequisites: HCT-333 Servsafe Sanitation Certification Corequisites: HCT-359 Hot Kitchen, HCT-360 Baking Kitchen, HCT-362 Restaurant Kitchen. Students are required to take all four professional cooking skills classes.Note: Students must wear HCAT uniform.Cost: $882 includes $282 fee.HCT-361-101 April 20-June 1 Arnold-Main Rendulic12 sessions MW 5:30-10:30 pm HUM 207

Restaurant KitchenUsing classical cooking methods, develop skills necessary for station work, plating techniques, banquet foods, casual dining and fine dining in a working restaurant. Discuss and practice basic kitchen management techniques including sanitation and organizational skills. Taste and critique recipes prepared in a professional kitchen environment. Prerequisites HCT-333 Servsafe Sanitation Certification Corequisites: HCT-359 Hot Kitchen, HCT-360 Baking Kitchen and HCT-361 Prep Kitchen. Students are required to take all four professional cooking skills classes.Note: Students must wear HCAT uniform.Cost: $832 includes $282 fee.HCT-362-101 April 23-May 28 Arnold-Main 11 sessions TuTh 5:30-10:30 pm HUM 207

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CASINO AND GAMING INDUSTRY

CASINO POKER DEALERCasino Poker DealerLearn the fundamentals of poker. Review table layout, chip handling and game procedures. Practice hands-on techniques to deal and control the game. Discuss the importance of good customer service skills. CEUs issued. Note: Students must wear a white, button-down shirt, black dress pants and black, closed-toe shoes. Required supplies are available at AMIL Bookstore.Cost: $737 includes $17 fee.COO-385-101 Jan. 8-Feb. 12 AMIL 20 sessions MTuWTh 6:30-10:30 pm AMIL 005COO-385-102 Jan. 13-Feb. 17 AMIL 20 sessions MTuWTh 1-5 pm AMIL 005COO-385-103 Jan. 21-Feb. 24 AMIL 20 sessions MTuWTh 7:30-11:30 am AMIL 005

Advanced Casino Poker DealerLearn the fundamentals of additional poker games. Review table layout, chip handling and game procedures. Practice hands-on techniques to deal and control the game. Gain an understanding of the importance of good customer service skills. CEUs issued. Prerequisite: COO-385 Casino Poker Dealer.Note: Students must wear a white, button-down shirt, black dress pants and black, closed-toe shoes.Cost: $377 includes $17 fee.CLI-302-101 Feb. 17-March 3 AMIL 10 sessions MTuWTh 6:30-10:30 pm AMIL 005CLI-302-102 Feb. 19-March 5 AMIL 10 sessions MTuWTh 1-5 pm AMIL 005CLI-302-103 Feb. 26-March 12 AMIL 10 sessions MTuWTh 7:30-11:30 am AMIL 005

TABLE GAMES DEALERAccelerated Career Training 1: Blackjack DealerLearn casino math, job readiness strategies and guest service. Explore craps, roulette, carnival games, minibaccarat and pai gow poker. Review licensing and casino chain of command. Learn blackjack dealing fundamentals, review table layout, chip handling and game procedures. CEUs issued. Note: Students must wear a white, button-down shirt, black dress pants and black, closed-toe shoes. Required supplies available at AMIL Bookstore.Cost: $785 includes $17 fee.GAM-300-101 Jan. 8-Feb. 19 AMIL 24 sessions MTuWTh 7:30-11:30 am AMIL 018GAM-300-102 Jan. 13-Feb. 24 AMIL 24 sessions MTuWTh 1-5 pm AMIL 018GAM-300-103 Jan. 27-March 5 AMIL 24 sessions MTuWTh 6:30-10:30 pm AMIL 018GAM-300-104 Feb. 24-April 9 AMIL 24 sessions MTuWTh 7:30-11:30 am AMIL 018GAM-300-105 March 2-April 16 AMIL 24 sessions MTuWTh 1-5 pm AMIL 018GAM-300-106 March 9-April 23 AMIL 24 sessions MTuWTh 6:30-10:30 pm AMIL 018

Casino Pai Gow Poker DealerLearn the fundamentals of pai gow poker. Review table layout, chip handling and game procedures. Practice hands-on techniques to deal and control the game. Discuss the importance of good customer service skills. CEUs issued. Prerequisite: COO-366 Introduction to Casino Games, GAM-300 ACT 1 Blackjack Dealer or current dealer license.Note: Students must wear a white, button-down shirt, black dress pants and black, closed-toe shoes.Cost: $197 includes $17 fee.COO-371-101 Jan. 27-31 AMIL 5 sessions MTuWThF 7:30-11:30 am AMIL 003COO-371-102 March 2-6 AMIL 5 sessions MTuWThF 1-5 pm AMIL 003


Carnival Games DealerLearn the fundamentals of three- and four-card poker, ultimate Texas Hold 'em, Mississippi stud, let it ride, and criss cross poker. Review table layout, chip handling and game procedures. Practice hands-on techniques to deal and control the game. Discuss the importance of good customer service. CEUs issued. Prerequisite: COO-366 Introduction to Casino Games, GAM-300 ACT 1 Blackjack Dealer or current dealer license. Note: Students must wear a white, button-down shirt, black dress pants and black closed-toe shoes.Cost: $449 includes $17 fee.CLI-356-101 Jan. 8-29 AMIL 12 sessions MTuWTh 7:30-11:30 am AMIL 004CLI-356-102 Jan. 8-29 AMIL 12 sessions MTuWTh 1-5 pm AMIL 004CLI-356-103 Jan. 8-29 AMIL 12 sessions MTuWTh 6:30-10:30 pm AMIL 004CLI-356-104 Feb. 24-March 12 AMIL 12 sessions MTuWTh 7:30-11:30 am AMIL 004CLI-356-105 March 2-26 AMIL 12 sessions MTuWTh 1-5 pm AMIL 004CLI-356-106 March 9-April 2 AMIL 12 sessions MTuWTh 6:30-10:30 pm AMIL 004

Minibaccarat DealerLearn the fundamentals of minibaccarat. Review table layout, chip handling and game procedures. Practice hands-on techniques to deal and control the game. Discuss the importance of good customer service skills. CEUs and digital badge issued. Prerequisite: COO-366 Introduction to Casino Games, GAM-300 ACT 1 Blackjack Dealer or current dealer license.Note: Students must wear a white, button-down shirt, black dress pants and black, closed-toe shoes. Recommended supplies available at AMIL Bookstore.Cost: $377 includes $17 fee.COO-397-101 Feb. 3-18 AMIL 10 sessions MTuWTh 7:30-11:30 am AMIL 004COO-397-102 Feb. 3-18 AMIL 10 sessions MTuWTh 1-5 pm AMIL 004

Casino Roulette DealerLearn the fundamentals of roulette. Review table layout, chip handling and game procedures. Practice hands-on techniques to deal and control the game. Discuss the importance of good customer service skills. CEUs issued. Prerequisite: COO-366 Introduction to Casino Games, GAM-300 ACT 1 Blackjack Dealer or current dealer license.Note: Students must wear a white, button-down shirt, black dress pants and black, closed-toe shoes. Recommended supplies available at AMIL Bookstore.Cost: $737 includes $17 fee.COO-373-101 Feb. 3-March 5 AMIL 20 sessions MTuWTh 7:30-11:30 am AMIL 018COO-373-102 Feb. 3-March 5 AMIL 20 sessions MTuWTh 1-5 pm AMIL 018

Introduction to CrapsLearn the fundamentals of craps. Review table layout, chip handling and game procedures. Practice hands-on techniques to deal and control the game. Discuss the importance of good customer service skills. CEUs issued. Prerequisite: COO-366 Introduction to Casino Games, GAM-300 Act 1 Blackjack Dealer or current dealer license.Note: Students must wear a white, button-down shirt, black dress pants and black, closed-toe shoes. Recommended supplies available at AMIL Bookstore.Cost: $737 includes $17 fee.COO-374-101 Feb. 24-April 3 AMIL 20 sessions MTuWTh 7:30-11:30 am AMIL 018COO-374-102 Feb. 24-April 3 AMIL 20 sessions MTuWTh 1-5 pm AMIL 018

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LEARN TO PLAYLearn to Play BlackjackDevelop a clear understanding of blackjack. Learn the basic rules, terminology, a variety of bets and basic strategy. Practice playing on a casino-quality table with real cards, chips and casino equipment. Cost: $40† includes $12 fee.CLI-348-101 Jan. 25 AMIL 1 session Sa 1-3 pm AMIL 018

Learn to Play RouletteDevelop a clear understanding of roulette. Learn the basic rules, terminology, variety of bets and payouts. Practice on a casino-quality table with a full-size roulette wheel, chips and casino equipment.Cost: $40† includes $12 fee.CLI-349-101 Feb. 8 AMIL 1 session Sa 1-3 pm AMIL 018

Learn to Play CrapsDevelop a clear understanding of craps. Learn basic rules, table etiquette, terminology, and a variety of bets and payouts. Practice on a casino-quality table with chips, dice and casino equipment. Cost: $40† includes $12 fee.CLI-350-101 Feb. 29 AMIL 1 session Sa 1-3 pm AMIL 018

Learn to Play PokerDevelop a clear understanding of poker. Learn the basic rules, game variations, terminology, variety of bets and payouts. Practice on a casino-quality table with chips and casino equipment. Cost: $40† includes $12 fee.CLI-351-101 March 28 AMIL 1 session Sa 1-3 pm AMIL 005

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Mezcal and Tequila CAW-347, see page 10.

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RESHUFFLE YOURSELF.

In life, the biggest payouts come when you play your cards right. Stack the deck in your favor with Casino Dealer training at Anne Arundel Community College.


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

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

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

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

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

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

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

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

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

MEET YOUR INSTRUCTORS

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

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

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

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

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

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

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

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

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

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

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


LOCATION CODESARNOLD CAMPUS 101 College Parkway, Arnold, MD 21012

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

HUM • Humanities Building

ONLN EDGO • Online instruction

† Course is not tuition free for seniors.

REGISTER IN PERSON

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

8 a.m.-8 p.m. Monday-Thursday 8 a.m.-5 p.m. Friday 8 a.m.-noon Saturday 410-777-2325

Records and Registration Arnold, 410-777-2325

AACC at Arundel Mills 410-777-2010

Glen Burnie Town Center 410-777-2945

Fort Meade Army Education Center 410-777-1470

PAYMENT

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

REGISTER BY MAIL

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

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

REGISTER BY FAX USING A CREDIT CARD

410-777-4325

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

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

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

STUDENT INFORMATION AACC ID NUMBER or LAST FOUR DIGITS OF SSN

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

HOME STREET ADDRESS CITY STATE ZIP

CELL BUSN HOME

CELL BUSN HOME

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

F M IF APPLICABLE:

GENDER EMAIL ADDRESS CURRENT SCHOOL GRADE REAL ESTATE LICENSE #

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

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

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

CERTIFICATE AND COURSE INFORMATION

FALL WINTER SPRING SUMMER

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

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

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

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

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

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

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

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

ACCOUNT NUMBER EXP. (MM/YY)

CARDHOLDER SIGNATURE DATE

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

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

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

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

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

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

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

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

FOOD AND BEVERAGEDiscover ways to switch dietary fat, moderate carbohydrates and incorporate...

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