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The HMGT de­part­ment has a large amount of pro­fes­sional kitchen equip­ment for sale at bar­gain prices. All funds raised will go di­rectly to­ward schol­ar­ships for HMGT stu­dents. This site will show pho­tos and de­scrip­tions of these items.

The HMGT department has a large amount of professional kitchen equipment for sale at bargain prices. All funds raised will go directly toward scholarships for HMGT students. This site will show photos and descriptions of these items.

Re­sources for un­der­stand­ing gen­er­a­tive AI in Hos­pi­tal­ity Man­age­ment class­rooms at City Tech.

Resources for understanding generative AI in Hospitality Management classrooms at City Tech.

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 in the culi­nary arts field in­clud­ing the use of local sea­sonal prod­ucts and the ap­pli­ca­tion of sci­en­tific tech­niques to ex­per­i­ment with food prepa­ra­tion. Em­pha­sis on cre­atively syn­the­siz­ing food sci­ence, vi­sual arts, fla­vor nu­ances, man­age­ment and per­for­mance.

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 in the culinary arts field including the use of local seasonal products and the application of scientific techniques to experiment with food preparation. Emphasis on creatively synthesizing food science, visual arts, flavor nuances, management and performance.

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 in the culi­nary arts field in­clud­ing the use of local sea­sonal prod­ucts and the ap­pli­ca­tion of sci­en­tific tech­niques to ex­per­i­ment with food prepa­ra­tion. Em­pha­sis on cre­atively syn­the­siz­ing food sci­ence, vi­sual arts, fla­vor nu­ances, man­age­ment and per­for­mance.

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 in the culinary arts field including the use of local seasonal products and the application of scientific techniques to experiment with food preparation. Emphasis on creatively synthesizing food science, visual arts, flavor nuances, management and performance.

Learn­ing Com­mu­nity: To­gether we will de­velop an un­der­stand­ing of what it means to be an in­no­va­tor in the hos­pi­tal­ity in­dus­try. Using re­flec­tion to bet­ter iden­tify what is im­por­tant to the in­di­vid­ual and the com­mu­nity, stu­dents will in­cor­po­rate the prin­ci­ples dis­cov­ered into an ex­plo­ration of ca­reer op­por­tu­ni­ties. Mod­els of val­ues and ethics will be con­sid­ered, and hands on learn­ing will be prac­ticed in the learn­ing en­vi­ron­ment.

Learning Community: Together we will develop an understanding of what it means to be an innovator in the hospitality industry. Using reflection to better identify what is important to the individual and the community, students will incorporate the principles discovered into an exploration of career opportunities. Models of values and ethics will be considered, and hands on learning will be practiced in the learning environment.