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An introductory course designed to explore the basic tools, techniques and principles of drawing. The course also covers projection systems, plans, elevations, sections, oblique, isometric, one point perspective and two point perspective views. Students learn to further render forms and texture through analysis of light and shadow and by utilizing the 5-value system.

An introductory course designed to explore the basic tools, techniques and principles of drawing. The course also covers projection systems, plans, elevations, sections, oblique, isometric, one point perspective and two point perspective views. Students learn to further render forms and texture through analysis of light and shadow and by utilizing the 5-value system.

A course for students to explore the techniques behind creating wedding cakes and amenities with cold sugar, chocolate pulled and blown sugar. And more sugar.

A course for students to explore the techniques behind creating wedding cakes and amenities with cold sugar, chocolate pulled and blown sugar. And more sugar.

Dept. of Hospitality Management

Dept. of Hospitality Management

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.

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.

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 responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.

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 responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.