Marlie’s Profile

Student
Active 4 years, 10 months ago
Marlie
Major Program of Study
Hospitality Management

My Courses

FIRST YEAR LEARNING COMMUNITY: ”The Art of Food” HMGT1203/1204 & ARTH1100

FIRST YEAR LEARNING COMMUNITY: ”The Art of Food” HMGT1203/1204 & ARTH1100

“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!

Wine & Beverage Management, Spring 15

Wine & Beverage Management, Spring 15

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

HMGT2402s16

HMGT2402s16

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

HMGT 4702 Hospitality Services Marketing Management

HMGT 4702 Hospitality Services Marketing Management

Hospitality Services Markaeting Management

HMGT4965IntlCuisineFALL2016

HMGT4965IntlCuisineFALL2016

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.

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