Jin’s Profile

Student
active 8 months ago
Jin
Major Program of Study
Hospitality Management

My Courses

ARTH1100, 403 SPRING 2019

ARTH1100, 403 SPRING 2019

“I went into photography because it seemed like the perfect vehicle for commenting on the madness of today’s existence.” — Robert Mapplethorpe This course surveys the history of photography from its beginnings in the early nineteenth century to the present. We will examine the use of photography for aesthetic, documentary, and “scientific” purposes, stylistic shifts in photography related to aesthetic concerns, and varying interpretations of subject matter based on social and cultural concerns at specific moments in history. We will also consider the relationship between photography and the visual arts in general, which culminates with the primacy of photography as a medium by the late twentieth century.

English 1101, Dreaming the Future: Re-Visioning Race and Technology in America, SP2017

English 1101, Dreaming the Future: Re-Visioning Race and Technology in America, SP2017

English Composition I is a course in effective essay writing and basic research techniques, including the use of the library.

HMGT 2402 Goodlad F18

HMGT 2402 Goodlad F18

Prof. Goodlad Leads students through an introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures including jargon particular to the beverage trade is reinforced.

International Desserts Fall 2018

International Desserts Fall 2018

This course provides an opportunity to explore the flavors and preparations of international desserts. With practical application and research, students will discover authentic flavor combinations using ingredients of the regions. Techniques, flavor, texture and structure will be discussed in an evaluative process. Students will simulate a pastry shop and rotate into a management position production chef with responsibilities that include organizing, scheduling, sanitation and evaluating staff performance.

HMGT2305 E544, Sp2018

HMGT2305 E544, Sp2018

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.

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