Noncredit Schedule of Classes

This course is intended to help prepare people for the Cicerone Certified Beer Server (Certified Cicerone) exam. The exam allows individuals to quickly demonstrate that they possess a professional body of knowledge and essential tasting skills related to beer. Those who pass the exam earn the right to use the title “Certified Cicerone®” and display the logo on their card and correspondence. They also get listed in the Cicerone certification directory where anyone can verify their status. They will enjoy enhanced respect and prestige that can help improve their business success and career prospects. In addition to the certification prep, students may tour local breweries and talk with master brewers and entrepreneurs. They will also receive guidance from our small business experts on how to start and maintain a business.

This hands-on skill building class takes place in a commercial style kitchen lab and focuses on essential culinary skills such as: Basic Knife Skills Equipment Skills ServSafe (Food Service Sanitation) certification training Food Handling and Processing Students will be cooking and preparing recipes in each class session.

This class provides students with a foundation for successful employment in the restaurant/food service/hospitality industry. Students will be cooking and making recipes during this course as well as learning about hospitality and culinary professions, professional etiquette and basic Customer Service.

Developed by the National Restaurant Association, this course enables participants to become certified in food safety and sanitation. Upon completion of the course and a passing grade on the exam, students receive a certificate that is recognized by the State of Maryland Department of Health and Mental Hygiene. Textbook is required and should be purchased before first class session. The book is approximately $75. This is a hybrid class. First and last class session held on campus. Senior adult and disabled retiree tuition waivers apply. Transcript available.

This course introduces students to producing craft brewed beverages on brewing equipment. Students apply the principles of sanitation and safety, fermentation, mathematics, technology, scheduling, laboratory testing, evaluation/flavor analysis, packaging, and storage while producing batches of beer. Recording of brewing calculations, controls, and taxation requirements are also performed for the operation and governmental regulations. Students will also visit local breweries for tour and tasting. Business entrepreneurship is discussed.

The ServSafe Food Handler Certificate verifies basic food safety knowledge and is for individuals in food handler employee-level positions. The five sections are Basic Food Safety, Personal Hygiene, Cross-contamination and Allergens, Time and Temperature, and Cleaning and Sanitation.