The Art of Vegetarian Cuisine Spring 2017 HMGT 4968
Vegetarian cuisine focusing on culinary and dessert preparations utilizing grains, beans, plant proteins, vegetables, and dairy. Through classical and contemporary cooking techniques and styles, meal preparations […]
- OpenOpen
User Experience (UX) Design is an essential component in developing websites, applications, and any other type of product intended to be used by people. This course examines the leading concepts of […]
- OpenOpen
- OpenOpen
Basic Electricity for Live Entertainment Lab
- OpenOpen
ARCH1130 Building Technology I, FA2015
An introduction to basic materials of construction and the fundamental principles of archi- tectural hand drafting and system analysis. The coursework includes surveying existing conditions, development of […]
MAT1372 Statistics with Probability Spring 2018
Description A 3 credit but 4 hour introductory course. Topics include sample spaces and probabilities, discrete (Binomial, Poisson) and continuous (Normal, Student, Chi-Square) probability distributions, […]
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Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on […]
Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on […]
LIBARCH2205 Learning Places FA2017
This special topics course offers an interdisciplinary approach to investigating our built environment using a case study focused on a specific place each semester. This course combines physical examination with […]
- OpenOpen
HMGT1101PerspectivesD405, FA2014
An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the […]
HMGT 1102: Introduction to Food Service Management/Spring 2017
A two-part foundation for food and beverage management, focusing on culinary math and procurement methods. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, […]
This is a course in effective essay writing and basic research techniques, including use of the library. Demanding readings are assigned for classroom discussion and as a basis for essay writing.
