Director's Spotlight
By Mary Ellen Mason, HCAT Institute Director

Anne Arundel Community College launched its inaugural Maryland Integrated Basic Education and Skills Training (MI-BEST) program this spring. This 11-week program in baking and pastry is offered through grants from the Maryland Department of Labor, Licensing and Regulation and the Annie E. Casey Foundation. Co-taught by instructors from the Hotel, Culinary Arts and Tourism Institute (HCAT) and the Adult Basic Skills department, students who successfully complete the program can earn:
A continuing education certificate;
AServSafe® certification from the National Restaurant Association; and
A National Career Readiness certificate marking their personal progress in reading, basic mathematics and information literacy.
Students also may be eligible to earn up to three college credits in baking and pastry and are prepared for immediate employment as entry-level bakers and pastry cooks or may continue their education by enrolling in HCAT or other college programs. A celebration of student success on the completion of this inaugural class will be June 17 at the Center for Applied Learning and Technology (CALT) on the Arnold campus.
 Alumni Success
cakeBeth Wenograd-Kirby is the owner/operator of Sunshine Cakes and Catering and SunshineBakes.com, an online bake shop. She first attended the HCAT program in 1992, entering the program two years after earning a Bachelor of Science in Criminal Justice. After graduation from her first degree, she moved to California. Though she enjoyed the California lifestyle, she was not interested in working in her field.
“I always wanted to be an artist but never quite found my niche, so I started baking and that became my art.” When she moved back to Annapolis, she knew she wanted to go to culinary school. She enrolled at the HCAT Institute and at the same time started to work at the Reynolds’s Tea Room in Annapolis. The combination of work and study helped her learn her craft.
Moving back to California, Wenograd-Kirby worked as a sales manager at a hotel until her son was born. While working at the hotel, she had been making wedding cakes and cookie favors on weekends both for fun and extra income. When she decided not to work fulltime after her son was born, baking seemed to be a natural part-time career. She opened Sunshine Cakes and Catering in 2006 and eventually decided to open SunshineBakes online on Etsy.com. Her online shop took off and she has never looked back!
“HCAT helped me a lot with everything! Basic culinary and baking skills, specialized tricks in the kitchen, organization and planning, learning to develop your own spin on a dish … I could go on and on!” she said.
When asked for her suggestions for incoming and current students, Wenograd-Kirby suggested that they, “pay attention to everything…your instructors, fellow students, industry publications, media ... It is an ever-changing trendy industry and being on the cutting edge is critical for a successful chef/business. But at the same time, be an innovator not a follower!"









 Noncredit Course Highlights
For a complete schedule of noncredit classes visit the AACC website at www.aacc.edu/food/

Cooking Demonstration Courses:

“Campfire Specialties” (CUI 372)
6:30-9:30 p.m. June 24, Arnold campus
Discover the trick to making tasty and simple camp foods. Transform your next camping trip into a gourmet experience.
NEW “Latin Cuisine” (CUL 324)
6:30-9:30 p.m. July 20, Arnold campus
Take a closer look at the ingredients and native foods abundant in South America.
“Savory Authentic Italy” (CUI 318)
Aug. 12, HCAT Institute, Glen Burnie

Culinary Tours / Entertaining
and Lifestyle
:
NEW “Fredrick Wine Trail” (CLN 356
9 a.m.-6 p.m. July 23; meet at Parking Lot B, Arnold campus
Tour three wineries with a Maryland wine expert. Study how each region’s unique features affect the final bottled product.
NEW “Piedmont Wine Trail” (CLN 357)
9 a.m.-6 p.m. Aug 27; meet at Parking Lot B, Arnold campus
Tour three wineries with a Maryland wine expert. Study how the unique features of each region affect the final bottled product.
“Secrets of the Caterer” (GME 327)
Online EDGO, begins July 20

Hands-on Cooking Courses:
NEW “Whimsical Cupcake Designs”
(CLN 336)

10 a.m.-1 p.m. June 18, Arnold campus
Learn simple and ingenious techniques for turning classic cupcakes into delicious works of art.
NEW “Canning Vegetables and Soups” (CLN 338)
6:30-9:30 p.m. Aug 17, Arnold campus
Learn how to preserve fruits and vegetables to enjoy them all year long.

Wine and Beer Academy:
NEW “Local Craft Beer Appreciation: Maryland, Virginia and Delaware”
(CLN 348)

6:30-9:30 p.m. June 24, Arnold campus
Discover the different craft breweries and sample their beers. Discuss history, freshness, and local pride.
NEW “Tour d’Italia: Norther Italy Wines” (CLN 353)
7- 9 p.m. July 12, Arnold campus
Explore the variety of red, white and sparkling wines produced in the Veneto and Piedmont regions. Look for similar Italian regional wine classes in our main brochure.
NEW “Beer and Summer Salads”
(CLN 350)

6:30-9:30 p.m. July 25, Arnold campus
Discover beer and salad pairings perfect for the heat of the summer season.


 Team Anne Arundel
teamAACC’s Team Anne Arundel began its 2011 season by winning the First Winterfest Chowder Bash Feb. 20. Students created and prepared Seafood Chowder featuring crab, shrimp, scallops, clams and langoustine. Participating were Stephanie Bishop, Christine Collins, Chris Galanakis, Diana Jeffra, Matt Reed, Jamie Tang, Heather Tompkins and Sarah Ward.
In addition, Team Anne Arundel successfully defended its title for the third year straight by winning the Third Annual Chesapeake Culinary Cup held at the HCAT Institute on April 25. The Chesapeake Culinary Cup is an American Culinary Federation (ACF)-sanctioned competition salon, open to regional college culinary arts student teams. The results were first place – HCAT Institute of AACC; second place – Pennsylvania School of Culinary Arts (at York Technical Institute); third place – Stratford University; honorable mention – Lincoln Culinary Institute. HCAT students competing results were: Gold Medal – Sarah Ward; Silver Medal – Chris Galanakis; Bronze Medal – Stephanie Bishop; and Bronze Medal – Heather Tompkins.
For information on Team Anne Arundel contact Chefs Shawn Harlan and John Johnson at teamannearundel@aacc.edu.
About HCAT
For information regarding the Hotel, Culinary Arts and Tourism Institute at Anne Arundel Community College, visit our website at www.aacc.edu/hcat or view the
HCAT Photobucket at http://s956.photobucket.com/albums/ae50/HCATphotos/
This Newsletter is e-mailed regularly to friends of HCAT. Contact us to send this e-zine to your colleagues or direct them to the following link: https://www.aacc.edu/hcat/form/ezinesubscribe.cfm

                       HCAT Institute | 7438 Ritchie Highway | Glen Burnie, MD, 21061
Phone: 410-777-2398 or 1-866-456-HCAT (4228) | Fax: 410-777-1143 | www.aacc.edu/hcat 

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-day notice. For information on AACC's compliance and complaints concerning discrimination or harassment, contact Karen L. Cook, Esq., federal compliance officer, at 410-777-7370 or Maryland Relay 711.
Culinary Question of the Month:
When cooking milk on the stove top, what is the trick
to prevent the milk from foaming over the top of
the pot?

(Answer is at the bottom of
this newsletter.)
Advisory Board
The May 17 Advisory Board meeting focused on identifying current industry trends that would impact HCAT’s various curricula. Trends discussed included ecotourism, space tourism, agritourism and ways to identify niche markets. Topics for new classes for consideration include sustainability, food writing, molecular gastronomy and social media. The next meeting of the Executive Committee will be Sept. 6.  The next full board meeting will be Oct. 4.
Seasonal Recipe
Party Sangria
1 gallon Chianti
1 liter triple sec
1 quart orange juice
1 quart simple syrup (boil 2 cups sugar, 2 cups water)
2 cups cranberry juice
4 medium oranges
2 lemons
1 whole pineapple

Prepare the Sangria at least 24 hours in advance. Make the simple syrup by heating the sugar with the water to boil. Set aside to cool. Slice the oranges and lemons, removing the seeds but keeping the rind. Remove the skin and core from the pineapple then cut into bite sized pieces. Save the juice that is created as a result of cutting the fruit and add to the Sangria. Combine all of the liquid ingredients. Fill two or three clear pitchers or other containers halfway up with the fruit (the emptied Chianti bottle works well as one of the containers). Pour the liquid over the fruit and place for 24 hours in the refrigerator. Serve with pieces of the sangria-soaked fruit and add some additional fruit pieces on the rim for garnish.
HCAT
Chef's Club
The club created a themed menu for its first St. Patrick’s Day Café event on March 17. Students designed and produced selections such as Irish Stew, Shepherd’s Pie and Corned Beef Pasties and desserts including Crème de Menthe Brownies, Shamrock Cookies and Guinness Whoopie Pies.
Club members participated in April in an in-house “Iron Chef”-style competition in which teams had to include a secret ingredient in the menu. Competitors included Chris Willis, Kate Quinn and Chris Galanakis for Team One and Heather Tompkins, Matt Reed and Darlene Proctor for Team Two. Judges included Chef Monique Williams, Chef Mike Plitt and student judge Nicole Mullins. The secret ingredient was “cucumber,” which had to be featured in each course of a three-course meal. Both teams did a stellar job, and the competition was very close. In the end Team Two took the win!
For information on joining the HCAT Chef’s Club, contact Chef David Ludwig at drludwig@aacc.edu.
ANSWER TO THE CULINARY
QUESTION OF THE MONTH

Preventing Spilled Milk. When cooking milk on the stove top, prepare the pot with a thin coating of butter around the inside of the lip. When the milk starts to foam, the foam will hit the butter and deflate, preventing the boiling milk from going over the top.
Pledge Your
Support
Help us provide scholarships to our students, donate much-needed equipment or purchase a uniform for a student in need. To pledge your support to Anne Arundel Community College’s Hospitality Culinary Arts and Tourism Institute Click here
 

This is AACC.