Jodie’s Profile
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 […]
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HMGT4992 Nutrition for Food Service Professionals, SP2019
Relationship of food to health from the perspective of the culinary professional. Discussion of the basic elements of nutrition as it relates to menu development, role of restaurants, and diverse cultural […]
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The Art of Vegetarian Cuisine HMGT 4968 Sp 2019
Vegetarian cuisine focusing on culinary and dessert preparations utilizing grains, beans, plant proteins, vegetables, and dairy. Through classical and contemporary cooking techniques and styles, meal preparations […]
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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 […]
Recent Activity
Jodie wrote a new blog post How to minimize exposures to Hormone disrupters in the group HMGT4992 Nutrition for Food Service Professionals, SP2019
Jodie wrote a new blog post Week 10: Desserts and Cake in the group The Art of Vegetarian Cuisine HMGT 4968 Sp 2019
