cstewart’s Profile

Faculty
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Goodlad HMGT 1101 Fall 2016

Prof. Karen Goodlad
Hospitality Man...|HMGT 1101|Fall 2016

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 […]

HMGT1101fall2017

Prof. Karen Goodlad
Hospitality Man...|HMGT 1101|Fall 2017

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 […]

HMGT1102IntroF&B, Fall2020

HMGT1102IntroF&B, Fall2020

cstewart
HMGT1102|Fall 2020

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 […]

Culinary Tourism Spring 2020

Culinary Tourism Spring 2020

Michael Krondl
HMGT 4989|Spring 2020

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 […]

HMGT4967CulImprovSP2020

HMGT4967CulImprovSP2020

cstewart
24153|Spring 2020

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 […]

Intro to Foodservice Management Spring 2020

Intro to Foodservice Management Spring 2020

Michael Krondl
1102|Spring 2020

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, […]

HMG1102Fall2019

HMG1102Fall2019

cstewart
HMGT1102|Fall 2019

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 […]

INTERNATIONALFALL2019

INTERNATIONALFALL2019

cstewart
4965|Fall 2019

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 […]

HMGT1101PerspectivesSPRING2018

HMGT1101PerspectivesSPRING2018

cstewart
Hospitality Man...|HMGT 1101|Spring 2018

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 […]

CULIMPROVspring2019

CULIMPROVspring2019

cstewart
36251|Spring 2019

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 […]

HMGT1102IntroFoodBevFall2017

HMGT1102IntroFoodBevFall2017

cstewart
Hospitality Man...|HMGT1102|Fall 2017

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 […]

HMGT1102FALL2018

cstewart
Hospitality Man...|HMGT1102|Fall 2018

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 […]