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This course will ex­am­ine urban tourism as a ve­hi­cle of urban re­newal and eco­nomic re­gen­er­a­tion. The roles of gov­ern­ment, busi­ness, and the com­mu­nity will be ex­plored as well as is­sues of de­vel­op­ment, man­age­ment, the en­vi­ron­ment and so­cial eq­uity. New York City and Brook­lyn will be eval­u­ated as mod­els for the de­vel­op­ment, chal­lenges and op­por­tu­ni­ties of urban tourism.

This course will examine urban tourism as a vehicle of urban renewal and economic regeneration. The roles of government, business, and the community will be explored as well as issues of development, management, the environment and social equity. New York City and Brooklyn will be evaluated as models for the development, challenges and opportunities of urban tourism.

“The Art of Food” is a Learn­ing Com­mu­nity stu­dents in Prof Garcelon’s Culi­nary I (Weds AM sec­tion), Prof Jacus’s Bak­ing & Pas­try I (Weds AM sec­tion), and Prof Cheng’s His­tory of Pho­tog­ra­phy (Mon sec­tion) classes. 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!

“The Art of Food” is a Learning Community students in Prof Garcelon’s Culinary I (Weds AM section), Prof Jacus’s Baking & Pastry I (Weds AM section), and Prof Cheng’s History of Photography (Mon section) classes. 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!

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.

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.

Stu­dents de­velop and apply math­e­mat­i­cal, log­i­cal, crit­i­cal think­ing, and sta­tis­ti­cal skills to solve prob­lems in real-world con­texts. They ac­quire skills in the fields of al­ge­bra, geom­e­try, prob­a­bil­ity, sta­tis­tics, and math­e­mat­i­cal mod­el­ing.The course in­cor­po­rates op­por­tu­ni­ties within the class­room to de­velop stu­dents’ read­ing, writ­ing, oral, and lis­ten­ing skills in a math­e­mat­i­cal con­text.

Students develop and apply mathematical, logical, critical thinking, and statistical skills to solve problems in real-world contexts. They acquire skills in the fields of algebra, geometry, probability, statistics, and mathematical modeling.The course incorporates opportunities within the classroom to develop students’ reading, writing, oral, and listening skills in a mathematical context.

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.

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.