Michelle Mai’s Profile

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INTERNATIONALFALL2019

INTERNATIONALFALL2019

4965|Fall 2019

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 […]

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 […]

Candies and Bonbons

Candies and Bonbons

HMGT 4977|Fall 2019

HMGT elective for pastry focused majors,
Exploration of all styles of candy making and chocolate work.

HMGT elective for pastry focused majors,
Exploration of all styles of candy making and chocolate work.

HMGT2303 D436 Culinary Arts 2 FL18

HMGT2303 D436 Culinary Arts 2 FL18

Hospitality Man...|HMGT2303|Fall 2018

Culinary Terminology and Techniques in a Production Setting.

Culinary Terminology and Techniques in a Production Setting.

HMGT2305-D455-60462

HMGT2305-D455-60462

Hospitality Man...|HMGT2305-D455-60462|Fall 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 […]

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 Dias Section D405

HMGT1101 Dias Section D405

Hospitality Man...|HMGT|Fall 2017

An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the […]

An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the […]