Antonio Quezada’s Profile
My Courses
The Art of Vegetarian Cuisine Spring 2018
Vegetarian cuisine focusing on culinary and dessert preparations utilizing grains, beans, plant proteins, vegetables, and dairy. Through classical and contemporary cooking techniques and styles, meal preparations will concentrate on balanced menus using plant-based ingredients that fit into three classifications: vegan, lacto and lacto-ovo vegetarian diets
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.
Mat 1272 Statistics D955, Summer 2019
An introduction to statistical methods and statistical inference. Topics include descriptive statistics, random variables, distributions, sampling estimation and inference, t-tests, Chisquare tests and correlation.
HMGT 4702 Hospitality Services Marketing Management
Hospitality Services Markaeting Management
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Antonio Quezada wrote a new blog post Week 14 final practical in the group The Art of Vegetarian Cuisine Spring 2018
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