Chinelle Ann Hooper’s Profile

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Confectionery Spring 2020

Confectionery Spring 2020

HMGT 4973|Spring 2020

a course for students to explore the techniques behind creating a showpiece out of chocolate and sugar.

Artisanal Breads Spring 2020

Artisanal Breads Spring 2020

HMGT 4978|Spring 2020

This course will provide the practical application of advanced bread baking techniques focusing on hearth breads. The students using a variety of flours, grains and sours will produce hand-shaped artisanal breads […]

Candies and Bonbons

Candies and Bonbons

HMGT 4977|Fall 2019

HMGT elective for pastry focused majors, Exploration of all styles of candy making and chocolate work.

Culinary Tourism Fall 2018

Culinary Tourism Fall 2018

Hospitality Man...|HMGT 4989|Fall 2018

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 […]

HMGT 2402 Goodlad F18

HMGT 2402 Goodlad F18

Hospitality Man...|2402|Fall 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.

HMGT2305-E545-46337

HMGT2305-E545-46337

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 […]

ARTH1100 WRITING INTENSIVE History of Photography F2017

ARTH1100 WRITING INTENSIVE History of Photography F2017

Humanities|ARTH1100|Fall 2017

“Making any statement of your feelings is risky. It’s just like making pictures.” – Joel Meyerowitz This course surveys the history of photography from its beginnings in the early nineteenth century to the pre […]