diana’s Profile
In this course, practical application of the foundations of pastry terminology and techniques in the professional pastry kitchen are learned. As a continuation from Baking I, the proper use of pastry bag, […]
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Course Description Historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures, including jargon particular to the beverage trade. Basic understanding of […]
HMGT Culinary Arts II Prof Riley Spring 2017
A continuation of Culinary I
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Prof. Goodlad leads students through 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 […]
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HMGT 1101, Section E500, Spring 2016 – Prof. Cleveland
An overview of the history, likely direction and organizational structure of the hospitality industry and its role in the local, national and international economy. Examination of the nature and scope of this […]
