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HMGT1101 Dias Section D405

Lynda Dias
Hospitality Man...|HMGT|Fall 2017

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 […]

HMGT2402fall19

Prof. Karen Goodlad
2402|Fall 2019

Prof. Goodlad Leads students through an introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures including jargon particular to the beverage trade is reinforced.

HMGT2305-D100-65525

R Abreu
HMGT2305-D100-65525|Spring 2019

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 […]

ENG 1101 (D382) Comp 1, fall 2017

Professor Sean Scanlan
English|ENG1101|Fall 2017

This is a course in effective essay writing and basic research techniques, including the use of the library. College-level readings are assigned for classroom discussion and essay writing. In addition, we will […]

HMGT1203 D420 Culinary 1 FL18

HMGT1203 D420 Culinary 1 FL18

Tracy Zimmermann
Hospitality Man...|HMGT 1203|Fall 2018

Foundations of Culinary Arts

ENG1121 English Composition 2, SP2018 D469

Jessica Penner
English|ENG1121|Spring 2018

This is an advanced course in communication skills, including the expository essay and the research essay. It is expected that students in ENG1121 will: • Read and listen critically and analytically, including i […]