Gion Sun’s Profile

Student
Active 1 month, 4 weeks ago
Gion Sun
Bio

Currently a Guest Service Agent with the desire to learn new skills and grow in order to become an asset to any industry that takes me. My skills are in Opera Cloud, Customer Service, and Food & Beverage.

My Courses

Gothic Lit and Visual Culture, Fall 2017

Gothic Lit and Visual Culture, Fall 2017

Students critically read, analyze, and write about the popular genre of the Gothic. As represented in both literary and visual terms, in both Europe and the United States beginning in the late-18th century to today. Key concepts include horror, haunting, madness, and monsters.

Specialty Cakes S19

Specialty Cakes S19

Contemporary and classical cake production encompassing advanced techniques including construction, finishing and decorating cakes based on a weekly theme or technique. Elements of flavor, texture, creativity, design and color are factors of the evaluative process.

International Desserts Fall 2018

International Desserts Fall 2018

This course provides an opportunity to explore the flavors and preparations of international desserts. With practical application and research, students will discover authentic flavor combinations using ingredients of the regions. Techniques, flavor, texture and structure will be discussed in an evaluative process. Students will simulate a pastry shop and rotate into a management position production chef with responsibilities that include organizing, scheduling, sanitation and evaluating staff performance.

ENG1101-CL61 FreshmanCompFYLC, FA2015

ENG1101-CL61 FreshmanCompFYLC, FA2015

We will open our minds and explore our senses to reveal our place in the world and how our own experiences differ from those of others. Using Brooklyn as our campus, students will develop personal and career-specific skills. Classes will include on-line and in-person group discussions, written and oral communication, food tastings, field trips, and the exploration of literature.

HMGT2305-D448-28097

HMGT2305-D448-28097

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.

My Projects

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My Clubs

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