Issac Tavarez’s Profile
Confectionery 1 HMGT4973 Fa 2021
A course for students to explore the techniques behind creating wedding cakes and amenities with cold sugar, chocolate pulled and blown sugar. And more sugar.
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Prof. Goodlad Leads students through an introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures including jargon particular to the beverage trade is reinforced.
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”A study of human values in the literature of western culture.”
HMGT2305-D448-32521Thursday AM
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 […]
ENG1121 Composition II, E105 + E120, Spring 2019
English 1121: Composition II, Sections E105 and E120, Spring 2019, Instructed by Holly Melgard
Art! Camera! Food! FYLC Spring 2018
The Art! Camera! Food! Learning Community for HMGT students to explore the ever increasing art of gastronomy through the lens of digital media. This website is for students in Prof Zimmerman’s Culinary I (Weds AM […]
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HMGT2303 D436 Culinary Arts 2 FL18
Culinary Terminology and Techniques in a Production Setting.
ENG1101 D318, Fall2017, Garcia
English 1101 is a course in effective essay writing and basic research techniques, including the use of the library. The goal is to prepare students not only for success in academic writing but also for effective […]
Recent Activity
Issac Tavarez wrote a new blog post Chocolate Hat Stand in the group Issac Tavarez’s ePortfolio
Issac Tavarez wrote a new blog post Wedding Cake Sampler in the group Issac Tavarez’s ePortfolio
