The most amazing thing about my topic is that when you’re out late and you’re surrounded by a tremendous amount of people and there aren’t any restaurants open. That’s when the food vendors come in place. So many varieties of food to choose from. The fun part of it is sitting on a near by stoop and munching down the delicious late night meal.
Principles and practice of identification, comparison, and evaluation of selected foods, ingredients, techniques, and equipment for recipe formulation, menu planning, and preparation. Examination of current trends in the culinary arts field including the use of local seasonal products and the application of scientific techniques to experiment with food preparation. Emphasis on creatively synthesizing food science, visual arts, flavor nuances, management and performance.
Multi Semester:
This is an online repository for HMGT 3502 and is intended to span beyond a single semester. Any student is welcome to join, participate, etc.
Goal One:
To help students who have completed 10 weeks of the course to self evaluate their academic performance to gain an introspective understanding of the impact of their diligence, time management, organizational skills, research skills, and other academic abilities on their learning outcomes for HMGT 3502.
Goal Two:
To help students entering HMGT 3502 learn from the real world experience of their peers, by reading comments, helpful suggestions, warnings, tricks, tips and “hacks” created by their peers.
FOR FALL 2015 STUDENTS. The analysis of the structural and aesthetic elements of a play script necessary for theatrical realization, and an appreciation of stylistic approaches to plays from various historical and theatrical genres.
