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This is a course in effective essay writing and basic research techniques, including effective research by accessing the resources and materials of the City Tech Library. Readings are assigned for classroom discussion and as a basis for essay writing. Simultaneously, we will focus on language enhancement. This co-requisite focuses on reading comprehension; critical thinking; the structured writing process; rhetorical awareness, writing in diverse genres, grammar, mechanics and cross-cultural rhetoric and communication; listening and spoken communicative competence.

This is a course in effective essay writing and basic research techniques, including effective research by accessing the resources and materials of the City Tech Library. Readings are assigned for classroom discussion and as a basis for essay writing. Simultaneously, we will focus on language enhancement. This co-requisite focuses on reading comprehension; critical thinking; the structured writing process; rhetorical awareness, writing in diverse genres, grammar, mechanics and cross-cultural rhetoric and communication; listening and spoken communicative competence.

Students are guided through 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.

Students are guided through 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.

A two-part foundation for food and beverage management, focusing on culinary math and procurement methods. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields, and inventory methods. Current market and procurement trends are explore, with an emphasis on product identification.

A two-part foundation for food and beverage management, focusing on culinary math and procurement methods. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields, and inventory methods. Current market and procurement trends are explore, with an emphasis on product identification.