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A History of Art and Architecture from the Prehistoric Era to the Present

A History of Art and Architecture from the Prehistoric Era to the Present

“The Art of Food” is a Learning Community students in Prof Garcelon’s Culinary I (Weds AM section), Prof Jacus’s Baking & Pastry I (Weds AM section), and Prof Cheng’s History of Photography (Mon section) classes. This learning community explores the “art” in the culinary arts. Can we look at food in aesthetic terms of art, beauty, and taste? Can we appreciate food like a work of art? Our learning community is comprised of first-year Hospitality students in Culinary Arts I or Baking and Pastry I, join together in the History of Photography with a focus and a lens on food as art. Increase the scope of your learning by enrolling in this exciting and ground breaking learning community. Meet and work with …… Connect with faculty across disciplines. Discover the interconnectedness of disciplines within the college and the worlds you will work in. Gain a new ‘lens’ from which to view your chosen course of study!

“The Art of Food” is a Learning Community students in Prof Garcelon’s Culinary I (Weds AM section), Prof Jacus’s Baking & Pastry I (Weds AM section), and Prof Cheng’s History of Photography (Mon section) classes. This learning community explores the “art” in the culinary arts. Can we look at food in aesthetic terms of art, beauty, and taste? Can we appreciate food like a work of art? Our learning community is comprised of first-year Hospitality students in Culinary Arts I or Baking and Pastry I, join together in the History of Photography with a focus and a lens on food as art. Increase the scope of your learning by enrolling in this exciting and ground breaking learning community. Meet and work with …… Connect with faculty across disciplines. Discover the interconnectedness of disciplines within the college and the worlds you will work in. Gain a new ‘lens’ from which to view your chosen course of study!

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.

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.

An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the hospitality industry, basic terminology, management concepts, career path explorations and the department’s mission and culture.

An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the hospitality industry, basic terminology, management concepts, career path explorations and the department’s mission and culture.

This course includes selected biological concepts, including the chemical basis of life, cell structure and division, a broad survey of the major systems of human body with a special emphasis on human health and disease, human evolution and ecology. This course is designed to provide a working knowledge of life science to students who do not plan to continue in sciences that will be helpful in making informed decisions on health and environment.

This course includes selected biological concepts, including the chemical basis of life, cell structure and division, a broad survey of the major systems of human body with a special emphasis on human health and disease, human evolution and ecology. This course is designed to provide a working knowledge of life science to students who do not plan to continue in sciences that will be helpful in making informed decisions on health and environment.