The hospitality industry is Maryland’s largest private employer and continues to expand here and across the nation. Career prospects are best for those with a college education and training.
At HCAT, our mission is to provide accessibility to an array of high quality, credentialed programs; experiential learning; responsive, customized training for business; and fun and credible community education activities that support the hotel, culinary arts and tourism needs of the industry and the consumer.
HCAT's Associate of Applied Science degree is accredited by both the American Culinary Federation Foundation's Accrediting Commission and the Accrediting Commission for Programs in Hospitality Administration. Students may select from several majors.
Industry-specific job training for students interested in pursuing new opportunities or for those currently in the industry but requiring additional training is available in the following areas:
The HCAT Institute offers a variety of noncredit cooking classes for beginners and culinary experts alike in the areas of The In-Home Classroom with video Cooking Demonstrations, Hands-on Cooking, and Wine and Spirits classes. Tempt your taste buds with delicious demonstrations in any of our food and wine courses.
We have gaming classes aimed at helping complete beginners and those who are already familiar with how to play casino games. Never played in a casino before? We’ll help you get started.
The staff and faculty of HCAT Institute have a commitment to academic excellence and an enthusiasm to help students excel while maintaining a nationally-recognized status as a leader in all aspects of hospitality training.
Email Matt or call 410-777-2707
Chef Matt Herron, CCE, has a deep seated passion for food and the food industry. This can be seen through his over 20 years of experience running kitchens in casinos, restaurants, grocery, as well as a background in TV shows, publications, and food styling at America’s Test Kitchen. Prior to joining AACC, Matt started down the path of education by hosting internship programs, and functioned as the program Chair at Le Cordon Bleu. This journey continues to drive him, and as the director of the HCAT program he works to develop and maintain sound educational systems that are learner-centric, with a foundation based on the knowledge, skills, and abilities that the community needs. He received his B.A. in Psychology from Penn State, an A.A.S and a B.S. in Culinary Arts from Johnson & Wales, and an M. Ed. in Learning Design and Technology from Purdue.
Email Donnisha or call 410-777-2314
Donnisha Grant, MSIHM, CHE, is an assistant director for the HCAT Institute. She oversees the hospitality program, noncredit programming and Dealer School. Grant's main focus is to attract and expand the minds of students who are entering the hospitality management field. She believes every person deserves the opportunity to discover what they love, and to pursue it without any boundaries. Grant has over five years of teaching experience and over 10 years of industry experience. She has worked as an adjunct instructor at Morgan State University and Howard Community College, a full-time professor at Stratford University, and was an instructional specialist for the HCAT Institute. Grant received her Associate of Applied Science in culinary arts from Baltimore International College, Bachelor of Science in hospitality management from Morgan State University, a master’s in education and a master’s in international hospitality management from Strayer University.
Email David or call 410-777-2063.
Chef David Ludwig, CEPC, CHE, is an assistant director for the HCAT Institute who oversees the Culinary and Baking and Pastry programs. Ludwig believes that while it's easy to get a job in the hospitality industry, it is much harder to build a lasting career, and that education is the key to finding that level of success. He has coached Team Anne Arundel, is an adviser to the HCAT Chef’s Club and is a certification evaluator for the American Culinary Federation. Ludwig has worked as a boulanger under Chef Michel Gras at La Patisserie, Cape May, N.J., pastry cook at the Trellis Restaurant, executive pastry chef for the College of William and Mary, Williamsburg, Va., worked at the five-star, five-diamond Jefferson Hotel in Richmond, chef for the English Tea Room at Reynold’s Tavern in Annapolis, and adjunct instructor and instructional specialist for the HCAT Institute. He has completed several courses at the Culinary Institute of America, both in Hyde Park, N.Y., and Greystone, Calif. Ludwig holds an Applied Associate of Science in culinary arts from Atlantic Cape Community College, a Bachelor of Science in hospitality management from DeVry University, and is pursuing a master’s in distance learning with University of Maryland Global Campus.
HCAT's instructional staff is ACF accredited and have a broad, extensive background of industry experience. Professionals with a passion for excellence in education, they are dedicated to improving student learning and outcomes. Learn more about our team and read their biographies below.
Email Melissa or call 410-777-2099
Chef Melissa Hawkins, CWPC, is an instructional specialist who teaches credit baking and pastry courses. Her specialties are cake decorating and bread. Hawkins believes there is no end to learning in the culinary world; every new dish you try is adding to your culinary education. In addition to teaching baking and pastry curriculum, she teaches the noncredit bartending courses. In her free time, she runs her own cake business, Chocolate Chic Connection. Hawkins has been the assistant pastry chef at The Maryland Club, executive pastry chef at Cosima, and garde manger chef at the Baltimore Country Club. She has over 13 years of experience as a bartender at Hard Rock Café. Hawkins holds an Associate of Applied Science in baking and pastry and culinary arts from Anne Arundel Community College, and a Bachelor of Arts in hospitality from Baltimore International College.
Email Virginia or call 410-777-2208
Chef Virginia Olson, CWPC, CHE, is an instructional specialist who teaches credit baking and pastry courses. Olson specializes in artisan breads, chocolate and confections. She believes learning is a process of discovery, an exploration of the wider world as well as a student's personal abilities and interests. Olson believes that setting the bar high and striving for personal excellence will lead to professional achievement. In 2020 she was awarded Teacher of the Year from Anne Arundel Community College’s Student Association. Olson has worked at The Main Ingredient in Annapolis and Renaissance Pastries in Savage. She has worked as a pastry chef at the Harbor Court Hotel in Baltimore, 1789 in Georgetown, and Butterfield 9 in Washington, D.C. Olson earned a master’s degree in Russian studies from Georgetown University, and a Bachelor of Arts in Russian and international studies from the University of Oregon. A 1995 graduate of L’Academie de Cuisine in Gaithersburg, she has completed additional programs of study at the International School of Confectionary Arts, Culinary Institute of America at Greystone in St. Helena, Calif., King Arthur Flour in Norwich, Vt., Chocolate Academy in Chicago and Valrhona in Brooklyn, N.Y.
Email John or call 410-777-1225.
Chef John V. Johnson, CEC, CCE, AAC, has been in the food service industry for over 40 years. His experience includes opening the Brass Elephant Restaurant in Baltimore and being executive chef at Rolling Road Golf Club and Great Occasions Catering. Johnson has taught culinary arts with the Howard County Public School System, Carver Center for Arts and Technology, and Johnson & Wales University in Denver. He has been teaching at Anne Arundel Community College’s Hospitality, Culinary Arts and Tourism Institute since 2008. Johnson is a certified executive chef, certified culinary educator, and member of the American Academy of Chefs, the National Honor Society of the American Culinary Federation. Johnson was the Maryland ProStart Teacher of the Year in 2004 and the Colorado Chef Educator of the Year in 2006. He graduated cum laude from Towson University with a Bachelor of Science in mass communications. His enthusiastic love of food fuels his energy for teaching. In his spare time, Johnson enjoys golf, scuba diving and skiing.
Email Michael or call 410-777-2918
Michael Levins’ background in the culinary industry covers over 20 years in many roles. Some of his career highlights include the Vanity Fair Oscar Party and working at Walt Disney at the Rotunda, in the executive dining room. In addition to his position at the college, he holds several positions and appointments, including certification chair for the Greater Baltimore ACF chapter, certification evaluator trainer for the ACF and most recently, post-secondary accreditation education evaluator by the ACF. Levins is a certified executive chef, certified culinary administrator and world certified executive chef.
Email Randy or call 410-777-1178.
Chef Randy Stahl, CEC, is an instructional specialist teaching culinary courses. He specializes in bringing real life experiences into the academic classroom and kitchen. He enjoys guiding students through fundamentals in culinary skills and life skills that are necessary for a career in the food service industry. Stahl believes in learning as a lifelong endeavor, mastered only through diligence, discipline and constant effort to reach for the stars and moon during your pursuit of excellence. He has committed to many local and national charities including Maryland Food Bank, Second Helping, Share our Strength, Operation Frontline, Great Chefs Dinner for the Center for Child Abuse Prevention Center of Maryland, American Cancer Foundation, Kidney Foundation, Chesapeake Bay Foundation, Heritage Festival, American Culinary Federation, and Cystic Fibrosis. In 1997 Stahl was awarded the Maryland Governor’s Volunteer of the Year by then-Gov. Parris Glendenning.
Stahl started his career while in high school at Merrickana Kosher Caterers in New York. He worked as a sous chef and chef de cuisine at Sal Anthony’s in Gramercy Park, New York City. He was a chef-partner for Country Fare Group in Fiori, co-founder of The Brass Elephant, co-designed, built, and worked as executive chef/general manager at Remomo Café Italia in Anne Arundel County. A highlight in his career was preparing, with his staff, the banquet following Pope John Paul II’s Mass at Camden Yards in the private residence of Cardinal William H. Keeler of Baltimore.
Stahl earned a Bachelor of Arts in economics with a business minor from the University of Pittsburgh, and graduated with high honors from The Culinary Institute of America in Hyde Park, N.Y.
Email Ken or call 410-777-2722.
Ken Jarvis, Professor, CEC, CCE, CHE, has been with the HCAT Institute since 1993. His 26 years of extensive professional experience in both front and back-of-the-house positions for full-service and catering establishments prepared him for his current position at HCAT. He has a long list of accomplishments including direct management of a 250-seat restaurant as well as an exclusive catering business; food, equipment and supplies distribution; and Executive Chef/management at a local waterfront restaurant. Ken holds a Master of Science degree in Business Administration, a Bachelor of Science in Food Service Administration, Dietetics and Nutritional Care, and an Associate Degree in Occupational Studies from the Culinary Institute of America. He is a member of the International Association of Culinary Professionals and the American Culinary Federation.
AACC’s Hotel, Culinary Arts and Tourism Institute is pleased to provide top-notch instruction for their noncredit classes by leading professionals from AACC’s staff and the community.
Cheryl Ignaczak, CSC