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This course surveys the history of photography from its beginnings in the early nineteenth century to the present. We will examine the use of photography for aesthetic, documentary, and “scientific” purposes, stylistic shifts in photography related to aesthetic concerns, and varying interpretations of subject matter based on social and cultural concerns at specific moments in history. We will also consider the relationship between photography and the visual arts in general, which culminates with the primacy of photography as a medium by the late twentieth century.

This course surveys the history of photography from its beginnings in the early nineteenth century to the present. We will examine the use of photography for aesthetic, documentary, and “scientific” purposes, stylistic shifts in photography related to aesthetic concerns, and varying interpretations of subject matter based on social and cultural concerns at specific moments in history. We will also consider the relationship between photography and the visual arts in general, which culminates with the primacy of photography as a medium by the late twentieth century.

Prof. Goodlad Leads students through an historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures including jargon particular to the beverage trade.

Prof. Goodlad Leads students through an historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures including jargon particular to the beverage trade.

Our focus is on the production of plated desserts for the Janet Lefler dining room. Our method is grounded in professionalism. Our underlying theme is enjoyment of the prcess in order to encourage learning. This is an intermediate level pastry course in the Hospitality dept that builds on fundamental skills learned in Baking I.

Our focus is on the production of plated desserts for the Janet Lefler dining room. Our method is grounded in professionalism. Our underlying theme is enjoyment of the prcess in order to encourage learning. This is an intermediate level pastry course in the Hospitality dept that builds on fundamental skills learned in Baking I.