Sarah Hemmerle’s Profile
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 […]
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 […]
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 […]
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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, […]
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- FYLCFirst Year Learning Community
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 […]
ENG 1101: Composition I LC46, Fall 2018
Composition I
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- FYLCFirst Year Learning Community
Art Camera Food FYLC Spring 2019
The Art! Camera! Food! Learning Community for HMGT students to explore the ever increasing art of gastronomy through the lens of digital media. This website is for students in Prof Zimmerman’s Culinary I (Weds AM […]
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Intro to Food and Beverage Management (HMGT 1102) (Fall, 2016)
A two-part foundation for food and beverage management, culinary math and procurement methods.
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Recent Activity
Sarah Hemmerle joined the group OER -- HUMAN BIOLOGY (BIO1100) -- OER
Sarah Hemmerle wrote a new blog post Memo - Red Hook Tavern in the group HMGT2305-D448-32521Thursday AM
