Martin Benitez’s Profile

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Active 1 year, 7 months ago
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hmgt2402 fall 2015

Prof. Karen Goodlad
Hospitality Man...|2402|Fall 2015

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.

HMGT4901-D484-33741

HMGT4901-D484-33741

R Abreu
Hospitality Man...|HMGT4901|Fall 2017

An overview of restaurant concepts, core values and standard operating procedures including: financial controls, planning, forecasting, legal compliance, and human resources management. Current trends, marketing […]

HMGT4965IntlCuisineFALL2017

HMGT4965IntlCuisineFALL2017

cstewart
Hospitality Man...|4965|Fall 2017

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 […]

Garde Manger

Garde Manger

Robert Walljasper
Hospitality Man...|HMGT 4963|Fall 2016

Practical application of techniques for decorative production of classical buffet. Industry standards such aspic, chaud froid, en croûte, timbales, pâtés, galantines garnitures may be included. Elements of co […]

Culinary Tourism Spring 2017

Culinary Tourism Spring 2017

Michael Krondl
Hospitality Man...|HMGT 4989|Spring 2017

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 […]

HMGT4967CulinaryImprov, 2016

HMGT4967CulinaryImprov, 2016

cstewart
Hospitality Man...|48601|Spring 2016

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 […]

English 1101-D359 Fall 2013

Laura Westengard
English|ENG1101|Fall 2013

This course focuses on effective essay writing and basic research techniques, including use of the library. Demanding readings are assigned for classroom discussion and as a basis for essay writing. As part of a […]

HMGT 1102 Fall 2013

John Akana
Hospitality Man...|HMGT 1102|Fall 2013

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