Julissa’s Profile

Student
active 4 months, 3 weeks ago
Julissa
Major Program of Study
Hospitality Management

My Courses

ENG 2150

ENG 2150

Course Description (course catalogue): Introduction to the writings of selected women writers, both major authors and less well-known women writers. A variety of genres including essays, fiction, poems, and plays will be explored. Our Course: Together, we will study the world of women through the eyes of women scholars and creative writers. We will also explore female identity as construed and designed by male authors in an attempt to understand their impact on the perception of girls and women. In doing so, we will examine the evolution of female identity, the current status and perception of the global woman, and the future prospects of girls and women worldwide, as the female identity transitions nationally and internationally. This class is both reading and writing intensive and will address the following socially sensitive topics: representations of girls and women on reality television; racial matters; sex/sexuality/sexual orientation; violence; politics; Class and the culture of power; and gender roles/expectations, among other areas of social concern.

ENG 2400 Fall 19

ENG 2400 Fall 19

Films from Literature

HMGT2402 WineBev Spring 2019

HMGT2402 WineBev Spring 2019

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 geographic, historic, economic and cultural aspects of beverages. Wines – still, sparkling and fortified – are the focus of study. Beers, sake and spirits are introduced. Reinforcement of cost controls and legal responsibilities.

HMGT2305-E600-65532

HMGT2305-E600-65532

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 responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.

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