Deven Guerrero’s Profile

Student
Active 5 years, 10 months ago
Deven Guerrero
Display Name
Deven Guerrero
Major Program of Study
Hospitality Management
Academic interests

Culinary Arts

My Courses

CULIMPROVspring2018

CULIMPROVspring2018

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.

HMGT 1101 – Perspectives in Hospitality Management – FA15

HMGT 1101 – Perspectives in Hospitality Management – FA15

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.

HMGT 4702 Hospitality Services Marketing Management

HMGT 4702 Hospitality Services Marketing Management

Hospitality Services Markaeting Management

HMGT 2304

HMGT 2304

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, equipment and utensils in a safe and sanitary manner are practiced. Individual and team skills development, organization, timing, recipe structure, ingredients and flavoring are also reviewed. There is weekly production of pastry for dining room service including presentation techniques for banquet and a la carte.

HMGT2402Wine&BevMgmtFall2017

HMGT2402Wine&BevMgmtFall2017

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 geographic, historic, economic and cultural aspects of beverages. Wines – still, sparkling and fortified – are the focus of study. Beers, sake and spirits are introduced. Reinforcement of cost controls and legal responsibilities.

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