Isabella’s Profile

Student
active 3 months, 4 weeks ago
Use the search and filters to find a Course.
1 to 7 (of 7)
Culinary Tourism Spring 2020

Culinary Tourism Spring 2020

Michael Krondl
HMGT 4989|Spring 2020

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 […]

INTERNATIONALFALL2019

INTERNATIONALFALL2019

cstewart
4965|Fall 2019

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 […]

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

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

Patrick Corbett
ENG 2400|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 […]

ENG2002 Intro. to Lit: Drama, Spr2019

Prof. Suzanne Miller
ENG2002|Spring 2019

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

1101 LC02 PerspectivesFall2016

1101 LC02 PerspectivesFall2016

Lina Romasanta
Hospitality Man...|HMGT1101/1102/Eng1101|Fall 2016

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. […]

HMGT 1102-Introduction to Food Service Management/Fall 2016

Michael Krondl
Hospitality Man...|1102|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, […]

HMGT2305-D445-60462

HMGT2305-D445-60462

R Abreu
Hospitality Man...|HMGT2305-D445-60462|Spring 2018

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 […]