I graduated from Brooklyn College with an accounting degree. I am currently exploring the hospitality industry because I grew up enjoying good food and have many friends and family in the culinary industry. I hope to open my own business someday.
This interdisciplinary course examines the imagery of medical practice, the role of visuality in shaping medical knowledge, artistic representations of the healthy and ailing body, and the emergence and increasing dependence on visual technologies. The course is designed as a lecture course of three modules that focus on the medical body, disease and illness, and treatment and healing. Students will acquire skills to better analyze images, and will attain greater awareness of variables in cultural values that underlie medical practice across history.
Prof. Goodlad Leads students through an historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures including jargon particular to the beverage trade.
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 department’s mission and culture.
Selected Hospitality Management students take part in an exchange program with students from Universite d’Evry during the month of June. This project presents first hand, the business of tourism, hotel management, cuisine and culture to our hospitality students at City Tech. During these 3 weeks our students are based in Paris and have had visits and conferences that included the Hotel de Ville, Rungis Market, Hotel George V, Patisserie Lenotre, Moet et Chandon in Champagne, Restaurant Le Grand Colbert, La Coupole and Le Vefour. Culture is investigated through the everyday experiences of living in Paris. Cuisine is formerly practiced in several culinary schools and informally experienced through day to day market shopping, tastings and restaurant dining. Each year students work on various walking tour assignments and have presented historic and cultural tours of various sites in Paris.
The Garden is a project that teaches students and faculty about the excitement and nuance of growing flowers and vegetables for the Culinary and Pastry labs at NYC College of Technology. We encourage involvement and volunteers from all departments at the college.
Spoons Across America Club is dedicated to helping spread culinary knowledge. Spreading that knowledge to our friends, families, students and children. We want to continue Spoons Across Americas mission of influencing healthy eating habits for children. Celebrating the connection to local farmers and the important tradition of sharing meals around the family table. Helping spread that mission we focus on fundraising and providing Volunteers for the Non-Profit organization to support our mission.
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