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 culinary walking tour. Students will co-create the Hospitality Management Department’s NYC Culinary Guide to Restaurants and Food Shops on Open Lab.
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 culinary walking tour. Students will co-create the Hospitality Management Department’s NYC Culinary Guide to Restaurants and Food Shops on Open Lab.
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, product yields, and inventory methods. Current market and procurement trends are explore, with an emphasis on product identification.
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, product yields, and inventory methods. Current market and procurement trends are explore, with an emphasis on product identification.
An examination of contemporary issues surrounding modern food systems in the context of sustainability. Explorations will include the social, political, and environmental factors that affect urban and rural food systems, and the roles that both the hospitality industry and social policy play in these systems. The course will respond to current topics and issues.
An examination of contemporary issues surrounding modern food systems in the context of sustainability. Explorations will include the social, political, and environmental factors that affect urban and rural food systems, and the roles that both the hospitality industry and social policy play in these systems. The course will respond to current topics and issues.
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, product yields, and inventory methods. Current market and procurement trends are explore, with an emphasis on product identification.
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, product yields, and inventory methods. Current market and procurement trends are explore, with an emphasis on product identification.
WAC encourages courses throughout the college to incorporate formal and informal writing into the course practices and requirements.
Avatar retrieved from Bridgeline Digital, Creative Commons License
WAC encourages courses throughout the college to incorporate formal and informal writing into the course practices and requirements.
Avatar retrieved from Bridgeline Digital, Creative Commons License
This is a collaborative space for use by Living Laboratory Associate Fellows participating in the General Education Seminar, part of City Tech’s Title V grant-funded initiative A Living Laboratory.
This seminar will concentrate on incorporating general education outcomes into our courses focusing on Kuh’s High Impact Educational Practices, place based learning, open pedagogy and assessment practices.
This is a collaborative space for use by Living Laboratory Associate Fellows participating in the General Education Seminar, part of City Tech’s Title V grant-funded initiative A Living Laboratory.
This seminar will concentrate on incorporating general education outcomes into our courses focusing on Kuh’s High Impact Educational Practices, place based learning, open pedagogy and assessment practices.
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