Tiffany Tse’s Profile
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.
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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.
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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 […]
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, […]
Recent Activity
Tiffany Tse wrote a new blog post Molten chocolate packages Jacques Torres style, vanilla cheeseccake and exotic fruit mousse in the group Tiffany Chung Ki Tse's ePortfolio
Tiffany Tse wrote a new blog post Sugar making! in the group Tiffany Chung Ki Tse's ePortfolio
