Khylton10’s Profile

Student
active 2 months, 3 weeks ago
Khylton10
Major Program of Study
Hospitality Management

My Courses

HMGT 4702 Hospitality Services Marketing Management

HMGT 4702 Hospitality Services Marketing Management

Hospitality Services Markaeting Management

CULIMPROVspring2018

CULIMPROVspring2018

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 in the culinary arts field including the use of local seasonal products and the application of scientific techniques to experiment with food preparation. Emphasis on creatively synthesizing food science, visual arts, flavor nuances, management and performance.

Culinary Tourism Spring 2018

Culinary Tourism Spring 2018

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 culinary walking tour. Students will co-create the Hospitality Management Department’s NYC Culinary Guide to Restaurants and Food Shops on Open Lab.

HMGT4965IntlCuisineFALL2017

HMGT4965IntlCuisineFALL2017

Course Description Building upon the foundation of previous culinary courses, students will gain a general understanding of international cuisines by exploring traditional and indigenous ingredients, flavor components and cooking techniques. Application of classical and contemporary cooking techniques, creative menu planning, plate design, cultural research, proper sanitation techniques and nutritional analysis of menus.

HMGT2305 E545 SP17

HMGT2305 E545 SP17

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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