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This course is de­signed to be an his­tor­i­cal study of the plas­tic arts and tra­di­tional ar­chi­tec­ture pro­duced by the in­dige­nous African so­ci­eties of an­cient Egypt, Ethiopia, and the coun­tries of Cen­tral, East and South­ern Africa.

This course is designed to be an historical study of the plastic arts and traditional architecture produced by the indigenous African societies of ancient Egypt, Ethiopia, and the countries of Central, East and Southern Africa.

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.

Veg­e­tar­ian cui­sine fo­cus­ing on culi­nary and dessert prepa­ra­tions uti­liz­ing grains, beans, plant pro­teins, veg­eta­bles, and dairy. Through clas­si­cal and con­tem­po­rary cook­ing tech­niques and styles, meal prepa­ra­tions will con­cen­trate on bal­anced menus using plant-based in­gre­di­ents that fit into three clas­si­fi­ca­tions: vegan, lacto and lacto-ovo veg­e­tar­ian diets

Vegetarian cuisine focusing on culinary and dessert preparations utilizing grains, beans, plant proteins, vegetables, and dairy. Through classical and contemporary cooking techniques and styles, meal preparations will concentrate on balanced menus using plant-based ingredients that fit into three classifications: vegan, lacto and lacto-ovo vegetarian diets