Sarah Hemmerle’s Profile

Student
active 2 months, 1 week ago

My Courses

HMGT 2402 Wine Bev Spring 2020

HMGT 2402 Wine Bev Spring 2020

Course Description Historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures, including jargon particular to the beverage trade. Basic understanding of geographic, historic, economic and cultural aspects of beverages. Wines – still, sparkling and fortified – are the focus of study. Beers, sake and spirits are introduced. Reinforcement of cost controls and legal responsibilities.

ENG 1121: Composition II, Spring 2019

ENG 1121: Composition II, Spring 2019

This is an advanced college course in communication skills that further develops your reading, analyzing, researching, and writing skills through literary and non-fiction readings and assignments. What you do in this class is not important simply for completing a requirement, as the skills you hone here will be integral to your success in your chosen course of study going forward.

Intro to Food Service Management Fall 2018

Intro to Food Service Management Fall 2018

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, product yields, and inventory methods. Current market and procurement trends are explore, with an emphasis on product identification.

HMGT1101 LC02 FA18

HMGT1101 LC02 FA18

SUSTAINABILITY IN HOSPITALITY – This learning community will introduce the 21st Century relevance of sustainability in the hospitality industry and incorporating the concept connecting the various foundations taught in these two introductory management classes. Connections will be made as students investigate their career options and widen their scope of industry knowledge. Students will learn how to establish a professional electronic profile and simulate a career exploration search.

HMGT2305-D448-32521Thursday AM

HMGT2305-D448-32521Thursday AM

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 responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.

My Projects

FYLC – First Year Learning Communities

FYLC – First Year Learning Communities

Welcome to the First Year Learning Communities Open Lab project page. If you are interested in joining the Reflective Writing Project or just learning more about events, resources and information related to the FYLCs at City Tech please request membership!

OER — HUMAN BIOLOGY (BIO1100) — OER

OER — HUMAN BIOLOGY (BIO1100) — OER

This page is to be used by students and faculty. It contains Open Educational Resources (OER) for the Human Biology course lectures taught at City Tech.

Interdisciplinary Dictionary

Interdisciplinary Dictionary

The Interdisciplinary Dictionary is the work of students in a Fall 2018 FYLC in Hospitality Management and English.

My Clubs

Hospitality Garden Club

Hospitality Garden Club

The Garden is a project that teaches students and faculty about the excitement and nuance of growing flowers and vegetables for the Culinary and Pastry labs at NYC College of Technology. We encourage involvement and volunteers from all departments at the college

Seekers Christian Fellowship

Seekers Christian Fellowship

We are a non-denominational Christian fellowship of campus students,faculty and/or staff. Our aim is to help fellow students meet their spiritual needs in Christ through prayer, worship and bible studies. Encouraging each one to seek their own personal relationship with God, guiding and teaching also on the importance of the Bible through faith and fellowship.Open to anyone who has questions and/or wants to know more about God. For Freely we have received grace, and freely we wish to give it as well.