AquillePierre’s Profile

Student
Active 5 years, 10 months ago
AquillePierre
Display Name
AquillePierre
Major Program of Study
Hospitality Management
Academic interests

Culinary Arts, Wine and Beverage, Tourism, Food Studies.

My Courses

Goodlad HMGT 2402 Spring 2018

Good­lad HMGT 2402 Spring 2018

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.

CULIMPROVspring2019

CULIMPROVspring2019

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.

Wine of the New World F18

Wine of the New World F18

This course pro­vides an in-depth eval­u­a­tion of “New World” viti­cul­ture and vini­fi­ca­tion. Wine mak­ing meth­ods, ser­vice, laws and reg­u­la­tions of the major wine re­gions of North Amer­ica, Aus­tralia, New Zealand, Chile, Ar­gentina and South Africa will be stud­ied. Stu­dents will taste and eval­u­ate wines. Sup­ported by a grant from the Julia Child Foun­da­tion, stu­dent will make wine at Red Hook Win­ery. Pre­req­ui­site: HMGT 2402

My Projects

Thomas Ahrens International Work/Study Programs—-Paris

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.

Thomas Ahrens International Work/Study Programs II– Paris

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

ACF Student Club

ACF Stu­dent Club

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.

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