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Our focus is on the production of plated desserts for the Janet L… See More

Our focus is on the production of plated desserts for the Janet Lefler dining room. Our method is grounded in professionalism. Our underlying theme is enjoyment of the prcess in order to encourage learning. This is an intermediate level pastry course in the Hospitality dept that builds on fundamental skills learned in Baking I.

With New York City as a world food culture laboratory, students w… See More

With New York City as a world food culture laboratory, students will explore the concept of culinary tourism and its economic impact on the tourism industry. Students will create, market and conduct their own NYC culinary walking tour. Students will co-create the Hospitality Management Department’s NYC Culinary Guide to Restaurants and Food Shops on Open Lab.

HMGT 2308 Professional Alliances 2 cl hrs, 2 cr The critical role… See More

HMGT 2308 Professional Alliances 2 cl hrs, 2 cr The critical role of networking in the hospitality industry and its relation to individual professional development and career goals are explored. Focus on interviewing techniques, preparation of resume and cover letter, development of e-portfolio, and the essentials of business etiquette Prerequisites: HMGT 1105, HMGT 1202