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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.

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 culi­nary walk­ing tour. Stu­dents will co-cre­ate the Hos­pi­tal­ity Man­age­ment De­part­ment’s NYC Culi­nary Guide to Restau­rants and Food Shops on Open Lab.

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 culinary walking tour. Students will co-create the Hospitality Management Department’s NYC Culinary Guide to Restaurants and Food Shops on Open Lab.

A sur­vey of lit­er­a­ture, in­tro­duc­ing com­mon themes in sev­eral gen­res of Amer­i­can and British lit­er­a­ture.

A survey of literature, introducing common themes in several genres of American and British literature.