ambar ubiera’s Profile
My Courses
ARTH 1102 History of Art: Renaissance to Modern
Survey of Western Art from 1300 to the Present
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.
Art! Camera! Food! FYLC Spring 2018
The Art! Camera! Food! Learning Community for HMGT students to explore the ever increasing art of gastronomy through the lens of digital media. This website is for students in Prof Zimmerman’s Culinary I (Weds AM section), Prof Warner’s Baking & Pastry I (Weds AM section), and Prof Cheng’s History of Photography (Mon section) classes. Faculty: Thalia Warner (HMGT), Tracy Zimmerman (HMGT), and Sandra Cheng (ARTH) This learning community explores the “art” in the culinary arts. Can we look at food in aesthetic terms of art, beauty, and taste? Can we appreciate food like a work of art? Our learning community is comprised of first-year Hospitality students in Culinary Arts I or Baking and Pastry I, join together in the History of Photography with a focus and a lens on food as art. Increase the scope of your learning by enrolling in this exciting and ground breaking learning community. Meet and work with …… Connect with faculty across disciplines. Discover the interconnectedness of disciplines within the college and the worlds you will work in. Gain a new ‘lens’ from which to view your chosen course of study! Image credit: Brittany Wright, citrus gradient. wrightkitchen.com
Internship with the Walt Disney Company, Orlando Florida
Practical application of techniques for decorative production of classical buffet. Industry standards such aspic, chaud froid, en croûte, timbales, pâtés, galantines garnitures may be included. Elements of color, design, flavor, texture and creativity are factors in the evaluative process.
My Projects
Thomas Ahrens International Work/Study Programs—-Paris
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.
FYLC – First Year Learning Communities
Welcome to the First Year Learning Communities Open Lab project page. If you are interested in joining the Reflective Writing Project or just learning more about events, resources and information related to the FYLCs at City Tech please request membership!
The CUNY Service Corps will mobilize CUNY students, faculty and staff to work on projects that improve the short and long-term civic, economic and environmental sustainability of New York City and of its residents and communities. The program’s goals are three-fold: for students to make a meaningful difference through service while gaining valuable real-world work experience, earning a wage, and where appropriate, receiving college credit; for faculty members and staff, through their work with students in the program, to have additional opportunities to apply their expertise to addressing many of the city’s key challenges; and for residents, communities, and project sponsors to realize concrete benefits as a result of CUNY Service Corps projects.
Thomas Ahrens International Work/Study Programs II– Paris
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.
My Clubs
American Culinary Federation (ACF) Student Club is dedicated to sharing professional knowledge and skill with both members and nonmembers. Our mission is to provide opportunities that further the culinary education and experience of our students. We seek to support life-long learning, professional success, development of culinarian community and futures. As a club we will organize events to promote culinary arts through demonstrations, culinary competitions and developing industry connections. To aid in this mission we will do fundraising and provide volunteers to support achieving these goals. The Club will be participating in community service events and holiday meal preparation for community-based organizations. We hope to make meaningful contributions to the hospitality industry.
Recent Activity
ambar ubiera joined the group Art! Camera! Food! FYLC Spring 2018
