Trishana Brown’s Profile
1 to 3 (of 3)
cstewart
24153|Spring 2020
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 […]
cstewart
Hospitality Man...|4965|Fall 2018
Course Description Building upon the foundation of previous culinary courses, students will gain a general understanding of international cuisines by exploring traditional and indigenous ingredients, flavor […]
R Abreu
Hospitality Man...|HMGT2305-E545-46337|Spring 2018
Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on […]
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