Discuss and experiment with what it takes to work in the Food Services industry. Hands-on work in our HCC kitchen lab, investigate jobs and expectations for this growing field of work and how to succeed in a new career. No experience necessary.
The Certified Cicerone exam allows individuals to quickly demonstrate that they possess a professional body of knowledge and essential tasting skills related to beer. Those who pass 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. Certified Cicerones enjoy enhanced respect and prestige that can help improve their business success and career prospects. In addition to the certification prep, students will 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.
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.
This course will train you to select, inspect, store, and shuck oysters and other shellfish. Discussions include: Checking for a sell date on raw or containers of shucked oysters to ensure they are fresh. Making sure tags and labels contain specific information about the oysters including the processor’s certification number, all in accordance with national shellfish safety controls. Inspecting every oyster that leaves a facility and be certain that each batch has passed quality controls before it is labeled and shipped. How to properly store live oysters on ice or in the refrigerator, and using proper temperatures.
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.
6:00 PM - 9:00 PM
It has been, and will continue to be, the policy of Harford Community College that all students, employees, applicants, and other persons dealing with the College will do so in an atmosphere that is free from discrimination on the basis of race, color, religion, sex, national origin, age, status as an individual with a disability, veteran, sexual orientation, gender identity or expression, marital status, genetic information or any other status protected by law. This policy includes, but is not limited to, decisions about recruitment, hiring, training, promotion, compensation, benefits, transfers, social or recreational programs, academic opportunities and enrollment.
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Harford Community College
401 Thomas Run Road
Bel Air, MD 21015-1627