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SPE 1330 (Ef­fec­tive Speak­ing) is de­signed to achieve two broad aims. First, we seek to ad­vance your knowl­edge of the pub­lic speak­ing process. We will ac­com­plish this aim through a com­bi­na­tion of writ­ten as­sign­ments that are de­signed to pre­pare you for pub­lic speak­ing sit­u­a­tions. Sec­ond, the course is de­signed to strengthen your skills as a speaker. Your skills will be ad­vanced through the ac­tive par­tic­i­pa­tion in a se­ries of speak­ing as­sign­ments. Your skills and knowl­edge will grow as the se­mes­ter un­folds. As a part of this process, you should begin to de­velop a pos­i­tive at­ti­tude to­ward pub­lic speak­ing and your skills as a speaker. Fol­low­ing the com­ple­tion of the course, we en­cour­age you to build on your un­der­stand­ing of the pub­lic speak­ing process so that you can con­tinue to de­velop as a speaker.

SPE 1330 (Effective Speaking) is designed to achieve two broad aims. First, we seek to advance your knowledge of the public speaking process. We will accomplish this aim through a combination of written assignments that are designed to prepare you for public speaking situations. Second, the course is designed to strengthen your skills as a speaker. Your skills will be advanced through the active participation in a series of speaking assignments. Your skills and knowledge will grow as the semester unfolds. As a part of this process, you should begin to develop a positive attitude toward public speaking and your skills as a speaker. Following the completion of the course, we encourage you to build on your understanding of the public speaking process so that you can continue to develop as a speaker.

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 De­part­ment’s NYC Culi­nary Guide to Restau­rants and Food Shops on Open Lab.

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 Department’s NYC Culinary Guide to Restaurants and Food Shops on Open Lab.

Brook­lyn is a col­lec­tion of neigh­bor­hoods and lo­ca­tion, a mi­cro­cosm of the world. This se­mes­ter, in Telling Brook­lyn Sto­ries, we will ex­plore Brook­lyn through archives at the Brook­lyn His­tor­i­cal So­ci­ety, our own ex­pe­ri­ences walk­ing through the City Tech vicin­ity, our speak­ing and lis­ten­ing, writ­ing and read­ing, as well as through re­search and dis­cus­sion on the new Open­Lab dig­i­tal plat­form.

Brooklyn is a collection of neighborhoods and location, a microcosm of the world. This semester, in Telling Brooklyn Stories, we will explore Brooklyn through archives at the Brooklyn Historical Society, our own experiences walking through the City Tech vicinity, our speaking and listening, writing and reading, as well as through research and discussion on the new OpenLab digital platform.