Jean F. Claude’s Profile
Caribbean Studies/Culinary Arts
Prof. Jean F. Claude began his training at New York City College of Technology, earning both an A.A.S. and BT degree in Hospitality Management. After many years in the industry working for several multinational corporations, some of which include Marriott International, Walt Disney World, Russian Tea Room, Ogden Aviation Services. He returned to teach at the college as a full-time professor in 2001. He earned a Master of International Business Management degree with an emphasis on cross-cultural management from Webster University.
An ardent competitor and a gold medal winner, Prof. Claude is the vice president of the Société Culinaire Philanthropique, inductee to the Académie Culinaire de France, active member of the American Culinary Federation and the International Culinary Tourism Association. In 2018, Professor Claude received the Certificate of Special U.S Congressional Recognition of outstanding and invaluable service to the community and Citations by the New State Assembly and the Brooklyn Borough President for his leadership and devotion to the students of the City University of New York, the State of New York and his service to the Haiti Community.
My Courses
Overview of legal implication of acts by hospitality professional, employees, guests and visitors. Analysis of rights, responsibilities and risk management of hospitality industry establishments. Discussion of historical and current liability, governmental regulations, predictability and probability in the environment.
Overview of legal implication of acts by hospitality professional, employees, guests and visitors. Analysis of rights, responsibilities and risk management of hospitality industry establishments. Discussion of historical and current liability, governmental regulations, predictability and probability in the environment.
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 in the culinary arts field including the use of local seasonal products and the application of scientific techniques to experiment with food preparation. Emphasis on creatively synthesizing food science, visual arts, flavor nuances, management and performance.
My Projects
City Tech’s Source for Academic Affairs Information
My Clubs
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Recent Activity
Jean F. Claude wrote a new blog post Welcome, Students! in the group HMGT 3601Legal Environment
Jean F. Claude wrote a new blog post Student Survey in the group HMGT 3601Legal Environment
