Isabella’s Profile

Student
active 6 days, 21 hours ago
Isabella
Major Program of Study
Hospitality Management

My Courses

INTERNATIONALFALL2019

INTERNATIONALFALL2019

Course Description Building upon the foundation of previous culinary courses, students will gain a general understanding of international cuisines by exploring traditional and indigenous ingredients, flavor components and cooking techniques. Application of classical and contemporary cooking techniques, creative menu planning, plate design, cultural research, proper sanitation techniques and nutritional analysis of menus.

ENG 2400-D551 (Films from ”Literature”), Fall 2019

ENG 2400-D551 (Films from ”Literature”), Fall 2019

This course will allow students to examine the relationship between film and their literary sources. Through classroom discussions and out-of-class assignments, students will analyze classic and contemporary literary texts and their cinematic versions. Students will examine the relationship between film and literature, with specific focus on the techniques used in fiction, drama and film and the influences of censorship and society. Students will focus on the similarities and differences of literary works adapted into films.

ENG2002 Intro. to Lit: Drama, Spr2019

ENG2002 Intro. to Lit: Drama, Spr2019

A course exploring the art and elements of drama Drama avatar credit: “”Ach Leiber! Raccoons!” by Sean McCann

1101 LC02 PerspectivesFall2016

1101 LC02 PerspectivesFall2016

BRIDGING INTRODUCTIONS – HOSPITALITY AND FOOD AND BEVERAGE MANAGEMENT This learning community will build a bridge connecting the various foundations taught in these two introductory management classes. Connections will be made as students investigate their career options and widen their scope of industry knowledge. Students will learn how to establish a professional electronic profile and simulate a career exploration search.

HMGT 1102-Introduction to Food Service Management/Fall 2016

HMGT 1102-Introduction to Food Service Management/Fall 2016

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.

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