Leo Arenas’s Profile

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HMGT4968 The Art of Vegetarian Cooking, SP2020

HMGT4968 The Art of Vegetarian Cooking, SP2020

HMGT4968|Spring 2020

Vegetarian cuisine focusing on culinary and dessert preparations utilizing grains, beans, plant proteins, vegetables, and dairy. Through classical and contemporary cooking techniques and styles, meal preparations […]

Gothic Lit and Visual Culture, Fall 2017

Gothic Lit and Visual Culture, Fall 2017

English|ENG 3407.D618|Fall 2017

Students critically read, analyze, and write about the popular genre of the Gothic. As represented in both literary and visual terms, in both Europe and the United States beginning in the late-18th century to […]

HMGT4965FALL2018

HMGT4965FALL2018

Hospitality Man...|4965|Fall 2018

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 […]

HMGT2402 WineBev Fall 2018

HMGT2402 WineBev Fall 2018

Hospitality Man...|HMGT 2402|Fall 2018

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 […]

ENG1101 Writing is the voice that expresses the Essence of Who You are

ENG1101 Writing is the voice that expresses the Essence of Who You are

English|ENG 1101

Effective essay writing and basic research techniques are essential tools for every college student. English 1101 is a composition course where you will develop writing, library and research skills by […]

HMGT2305-D445-60462

HMGT2305-D445-60462

Hospitality Man...|HMGT2305-D445-60462|Spring 2018

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 […]

HMGT1101 LC01 Perspectives in Hospitality Management Spring 16

HMGT1101 LC01 Perspectives in Hospitality Management Spring 16

Hospitality Man...|HMGT1101/1102|Spring 2016

BRIDGING INTRODUCTIONS – HOSPITALITY AND FOOD AND BEVERAGE MANAGEMENT This learning community will build a bridge connecting the various foundations taught in these two introductory management classes. […]

HMGT 1102 – Introduction to Food Service Management/Spring 2016

HMGT 1102 – Introduction to Food Service Management/Spring 2016

Hospitality Man...|1102|Spring 2016

A two-part foundation for food and beverage management, focusing on culinary math and procurement methods. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, […]