Anne Arundel Community College is partnering with Whole Foods Market in Annapolis to offer hands-on culinary classes at the company’s new 75,000-square-foot store in Annapolis Towne Centre at Parole.
The college Hospitality, Culinary Arts and Tourism Institute is sending its chefs to the site in May and June to lead five classes in the store’s state-of-the-art, 24-station culinary center. The $70 classes will take place 7-9 p.m. Tuesdays for those age 16 and up.
“This partnership presents the community with a fantastic opportunity to learn new culinary skills from certified chefs in a unique, superb setting,” said Faith Harland-White, dean of the School of Continuing and Professional Studies which oversees HCAT. “Each class enables the community to bring Whole Foods’ healthy foods concepts into their lives as well as onto their dining room tables.”
The partnership gives the college an additional site for culinary instruction. The existing HCAT kitchens are on the Arnold campus and at the Hospitality, Culinary Arts and Tourism Institute, 7438 Gov. Ritchie Highway, near the Glen Burnie Town Center.
Upcoming classes at Whole Foods are:
– May 12 — “Wonderful Ways with Salmon” (CUL 328) featuring Chef Shawn Harlan, C.E.C., C.H.E.; demonstrating several different recipes to help you benefit from salmon’s health-boosting properties.
– May 26 – “Slow Food Sustainable Agriculture and Organic Trends” (CUL 329) with Chef Virginia Olson, C.W.P.A., C.H.E. and Chef Ken Jarvis, C.E.C., C.C.E. Gain insight into natural foods, the Slow Food movement, the role of organic farming, local and seasonal products in our area and finish with an heirloom tasting.
– June 16 – “Hand-Rolled Fresh Pasta” (CUL 330) with Chef Shawn Harlan, C.E.C., C.H.E. Learn to produce traditional Italian pasta from scratch and discover how to pair classic and contemporary sauces with different pasta shapes.
– June 12 – “Cooking for Weight Loss and Management” (CUL 331) with Chef Lou Woods, C.E.C., C.C.E. Learn to prepare delicious meals that help with weight loss and maintenance by moderating carbohydrates, switching dietary fats and adding vegetables. Rejoice that fat free does not mean taste free!
– June 30 – “Vietnamese Summer Rolls” (CUL 332) with Chef John Johnson, C.E.C., C.C.E., A.A.C. Learn to make these tasty, refreshing and low-calorie rolls with fresh vegetables and herbs, rice noodles, cooked lean pork or steamed shrimp.
AACC’s Culinary Arts Operations Associate of Applied Science degree was the only community college culinary program in the state and one of 23 in the nation named an Exemplary Program in 2008 by the American Culinary Federation Foundation (ACFF) Accrediting Commission.
Registration for these classes is under way. Register online at www.aacc.edu/recreg, by mail, fax or in person at the Arnold campus, AACC at Arundel Mills or the Glen Burnie Town Center Arundel Center North 2nd floor.
Underground parking is available at the store, located at 2504 Solomons Island Road. For information about the courses or the partnership, contact AACC’s Wendy Melchor at (410) 777-7073.