Tiffany Tse’s Profile

My Courses
Confectionery 1 HMGT4973 Fa 2021
A course for students to explore the techniques behind creating wedding cakes and amenities with cold sugar, chocolate pulled and blown sugar. And more sugar.
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-D448-32521Thursday AM
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 responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.
HMGT 1102: Intro to Food Service Management/Fall 2017
A two-part foundation for food and beverage management, focusing on culinary math and procurement methods. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields, and inventory methods. Current market and procurement trends are explore, with an emphasis on product identification.
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