Abigail’s Profile Student Toggle navigation

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 in­for­ma­tion re­search and data col­lec­tion using method­olo­gies de­vel­oped in mul­ti­ple dis­ci­plines. Stu­dents from a va­ri­ety of de­part­ments en­gage in on-site ex­plo­ration and in-depth re­search of a lo­ca­tion in New York City. Fac­ulty from Hos­pi­tal­ity Man­age­ment and So­cial Sci­ences will be teach­ing the course this se­mes­ter and will thus focus the course ma­te­r­ial through the lens of psy­cho­log­i­cal/so­cial sci­ence and hos­pi­tal­ity and tourism.

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 information research and data collection using methodologies developed in multiple disciplines. Students from a variety of departments engage in on-site exploration and in-depth research of a location in New York City. Faculty from Hospitality Management and Social Sciences will be teaching the course this semester and will thus focus the course material through the lens of psychological/social science and hospitality and tourism.

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 will con­cen­trate on bal­anced menus using plant-based in­gre­di­ents that fit into three clas­si­fi­ca­tions: vegan, lacto and lacto-ovo veg­e­tar­ian diets

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 will concentrate on balanced menus using plant-based ingredients that fit into three classifications: vegan, lacto and lacto-ovo vegetarian diets

Course De­scrip­tion Build­ing upon the foun­da­tion of pre­vi­ous culi­nary courses, stu­dents will gain a gen­eral un­der­stand­ing of in­ter­na­tional cuisines by ex­plor­ing tra­di­tional and in­dige­nous in­gre­di­ents, fla­vor com­po­nents and cook­ing tech­niques. Ap­pli­ca­tion of clas­si­cal and con­tem­po­rary cook­ing tech­niques, cre­ative menu plan­ning, plate de­sign, cul­tural re­search, proper san­i­ta­tion tech­niques and nu­tri­tional analy­sis of menus.

Course Description Building upon the foundation of previous culinary courses, students will gain a general understanding of international cuisines by exploring traditional and indigenous ingredients, flavor components and cooking techniques. Application of classical and contemporary cooking techniques, creative menu planning, plate design, cultural research, proper sanitation techniques and nutritional analysis of menus.