Juane S. St.Brice’s Profile
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 […]
HMGT 4702 Hospitality Services Marketing Management
Hospitality Services Markaeting Management
- OpenOpen
- OEROpen Educational Resource
In this elective Hospitality Management course, students learn to prepare many styles of candies and bonbons working with advanced confectionery techniques. Although our goal is to produce candies, students learn […]
- OpenOpen
The Art of Vegetarian Cuisine Spring 2017 HMGT 4968
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 […]
- OpenOpen
Recent Activity
Juane S. St.Brice wrote a new blog post Chocolate Bark & Candied Fruits in the group HMGT4977 Candies and Bon Bons
Juane S. St.Brice deleted the file: Tempering Dark Chocolate from HMGT4977 Candies and Bon Bons
