Tammy Lam’s Profile Student Toggle navigation

This Aca­d­e­mic ESL writ­ing course is de­signed to en­gage stu­dents on many lev­els: from com­pos­ing to civics and multi-modal­i­ties of learn­ing in mul­ti­lin­gual class­rooms. Stu­dents read ar­ti­cles that re­flect the lat­est dis­course in urban Amer­ica and they blog their re­sponses, views and re­ac­tions. Top­ics in­clude con­tem­po­rary is­sues in sus­tain­abil­ity, urban farm­ing, roof-top gar­dens, health and fi­nan­cial is­sues, as well as com­mu­nity ac­tivism. Pro­jects in­clude web re­search, shared read­ing/writ­ing with the paired read­ing class, pre­sen­ta­tions, sur­veys and out­side civic re­lated ini­tia­tives, in­ter­views and vis­its.

This Academic ESL writing course is designed to engage students on many levels: from composing to civics and multi-modalities of learning in multilingual classrooms. Students read articles that reflect the latest discourse in urban America and they blog their responses, views and reactions. Topics include contemporary issues in sustainability, urban farming, roof-top gardens, health and financial issues, as well as community activism. Projects include web research, shared reading/writing with the paired reading class, presentations, surveys and outside civic related initiatives, interviews and visits.

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.

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.

Multi Se­mes­ter: This is an on­line repos­i­tory for HMGT 3502 and is in­tended to span be­yond a sin­gle se­mes­ter. Any stu­dent is wel­come to join, par­tic­i­pate, etc. Goal One: To help stu­dents who have com­pleted 10 weeks of the course to self eval­u­ate their aca­d­e­mic per­for­mance to gain an in­tro­spec­tive un­der­stand­ing of the im­pact of their dili­gence, time man­age­ment, or­ga­ni­za­tional skills, re­search skills, and other aca­d­e­mic abil­i­ties on their learn­ing out­comes for HMGT 3502. Goal Two: To help stu­dents en­ter­ing HMGT 3502 learn from the real world ex­pe­ri­ence of their peers, by read­ing com­ments, help­ful sug­ges­tions, warn­ings, tricks, tips and “hacks” cre­ated by their peers.

Multi Semester: This is an online repository for HMGT 3502 and is intended to span beyond a single semester. Any student is welcome to join, participate, etc. Goal One: To help students who have completed 10 weeks of the course to self evaluate their academic performance to gain an introspective understanding of the impact of their diligence, time management, organizational skills, research skills, and other academic abilities on their learning outcomes for HMGT 3502. Goal Two: To help students entering HMGT 3502 learn from the real world experience of their peers, by reading comments, helpful suggestions, warnings, tricks, tips and “hacks” created by their peers.

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.

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.

http://​websupport1.​citytech.​cuny.​edu/​Faculty/​fmasiello/​index.​htm D550 Fri­days 11:30 – 2:00 This course will allow stu­dents to ex­am­ine the re­la­tion­ship be­tween film and their lit­er­ary sources. Through class­room dis­cus­sions and out-of-class as­sign­ments, stu­dents will an­a­lyze clas­sic and con­tem­po­rary lit­er­ary texts and their cin­e­matic ver­sions. Stu­dents will ex­am­ine the re­la­tion­ship be­tween film and lit­er­a­ture, with spe­cific focus on the tech­niques used in fic­tion, drama and film and the in­flu­ences of cen­sor­ship and so­ci­ety. Stu­dents will focus on the sim­i­lar­i­ties and dif­fer­ences of lit­er­ary works adapted into films.

http://websupport1.citytech.cuny.edu/Faculty/fmasiello/index.htm D550 Fridays 11:30 – 2:00 This course will allow students to examine the relationship between film and their literary sources. Through classroom discussions and out-of-class assignments, students will analyze classic and contemporary literary texts and their cinematic versions. Students will examine the relationship between film and literature, with specific focus on the techniques used in fiction, drama and film and the influences of censorship and society. Students will focus on the similarities and differences of literary works adapted into films.