Jean F. Claude’s Profile

Faculty
Active 12 months ago
Jean F. Claude
Title
Professor
Department
Hospitality Management
Office Location
N200
Academic interests

Caribbean Studies/Culinary Arts

Bio

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.

Work Phone
718-260-5645

My Courses

HMGT 3601Legal Environment

HMGT 3601Legal 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.

HMGT 3601 OER

HMGT 3601 OER

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.

HMGT4967CulImprovSP2020

HMGT4967CulImprovSP2020

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

Office of the Provost

Office of the Provost

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My Clubs

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