Aleann McIntyre’s Profile
To graduate with Honors with a high GPA and finish a four year program in less than two years.
My name is Aleann McIntyre, I was born in the sunny State of Florida and raised in the beautiful Caribbean Island of Trinidad and Tobago. My family has always motivated me to do my best. My parents, both having been trained as Nursesā Aides, shifted and settled in other career paths; my father an Auto Technician and my mother a Director in finance. This showed me that I didn’t have to limit my achievements and live within a one career box that society created.
Pastry therefore, is not my only field interest. Goals I have also chosen to achieve are to travel and learn of the worldās food and spices. I also wish to be inventive and create new recipes, and be a bass guitarist. I have a certificate as a Pharmacy technician assistant and have been a banquet server and a pastry chef assistant at Cipriani Wall St. I am artistic, curious, outspoken, honest, genuine and Kind. These strengths allow me to express parts of who I am, and gives my work an expression of self, within my career.
My Courses
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.
An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the hospitality industry, basic terminology, management concepts, career path explorations and the departmentās mission and culture.
With New York City as a world food culture laboratory, students will explore the concept of culinary tourism and its economic impact on the tourism industry. Students will create, market and conduct their own NYC culinary walking tour. Students will co-create the Hospitality Management Departmentās NYC Culinary Guide to Restaurants and Food Shops on Open Lab.
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.
a course for students to explore the techniques behind creating a showpiece out of chocolate and sugar.
My Projects
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