cstewart’s Profile
Food history, history of cookbooks and etiquette guides
AA Culinary Arts, Culinary Institue of America
BA English,Caldwell College
MA LIberal Studies, CUNY Grad Center
Professional Chef
Writer
My Courses
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.
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 components and cooking techniques. Application of classical and contemporary cooking techniques, creative menu planning, plate design, cultural research, proper sanitation techniques and nutritional analysis of menus.
HMGT1101PerspectivesSPRING2018
An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the hospitality industry, basic terminology, management concepts, career path explorations and the department’s mission and culture.
This course focuses on the practical application of foundational culinary terminology and techniques used in a professional kitchen. Emphasis is on proper use of knives, equipment and utensils in a safe and sanitary manner. Individual and team skills development; organization, timing, recipe structure, and flavoring are focuses in addition to the development of professional attitude and demeanor.
My Projects
City Tech’s Source for Academic Affairs Information
FYLC – First Year Learning Communities
Welcome to the First Year Learning Communities Open Lab project page. If you are interested in joining the Reflective Writing Project or just learning more about events, resources and information related to the FYLCs at City Tech please request membership!
This is a Working Space for Faculty who participate in First Learning Learning Communities. This site is a private website open to FYLC Faculty.
City Tech Academic Integrity Committee
Welcome to the City Tech’s Academic Integrity Committee site! Here you will find the policies, information, and helpful resources.
Welcome! “A Living Laboratory: Revitalizing General Education for a 21st Century College of Technology” is a major grant-funded project centered on the idea of using City Tech and its location as a “living lab.” Visit our site to learn more – and if you are a member of the OpenLab community, you can also get involved by joining the project.
My Clubs
The mission of the Ambassadors Club is to provide opportunities for student officers to learn and hone leadership skills, with an emphasis on event planning and event management. The Club will apply the skills they have acquired, and act as good will ambassadors for the college and the HMGT department. The Ambassadors will assist in the planning of, and be present at, selected events sponsored by the HMGT Department, with the intent of fostering and supporting a welcoming and professional environment.
Recent Activity
cstewart edited the file: Kaalyah’s part 2 purchasing and ethics project in HMG1102Fall2019
cstewart edited the file: Ethics Project in HMG1102Fall2019
