Ahsan Fauntleroy’s Profile

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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 […]

HMGT4967CulImprovSP2020

HMGT4967CulImprovSP2020

cstewart
24153|Spring 2020

Principles and practice of identification, comparison, and evaluation of selected foods, ingredients, techniques, and equipment for recipe formulation, menu planning, and preparation. Examination of current trends […]

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 […]

HMGT2402 WineBev Fall 2018

HMGT2402 WineBev Fall 2018

Adrian Murcia
Hospitality Man...|HMGT 2402|Fall 2018

Course Description Historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures, including jargon particular to the beverage trade. Basic understanding of […]

HMGT2305-D455-60462

HMGT2305-D455-60462

R Abreu
Hospitality Man...|HMGT2305-D455-60462|Fall 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 […]

ENG1121

ENG1121

Courtney
English|Spring 2017

English Composition II