Diamond’s Profile
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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This course will provide the practical application of advanced bread baking techniques focusing on hearth breads. The students using a variety of flours, grains and sours will produce hand-shaped artisanal breads […]
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 […]
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This course provides an in-depth evaluation of “New World” viticulture and vinification. Wine making methods, service, laws and regulations of the major wine regions of North America, Australia, New Zealand, Chi […]
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HMGT2303 D436 Culinary Arts 2 FL18
Culinary Terminology and Techniques in a Production Setting.
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, […]
SUSTAINABILITY IN HOSPITALITY – This learning community will introduce the 21st Century relevance of sustainability in the hospitality industry and incorporating the concept connecting the various foundations […]
Recent Activity
Diamond wrote a new blog post Student Blend Requisition in the group WineoftheNewWorldF19
Diamond wrote a new blog post Sommelier Speak in the group WineoftheNewWorldF19
