pilar salcedo’s Profile

Student
Active 4 years, 5 months ago
pilar salcedo
Academic interests

to become a chef

My Courses

ARTH 1102 History of Art: Renaissance to Modern

ARTH 1102 History of Art: Renaissance to Modern

Survey of Western Art from 1300 to the Present

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.

ENG 2000 Perspectives in LIterature Fall 2015

ENG 2000 Perspectives in LIterature Fall 2015

This course will introduce you to reading and writing across genres. The course will focus on readings that explore concepts of identity in America and the ways in which race, class, gender, sexuality, and ethnicity intersect to shape one’s experience, sense of self and understanding of the world. Through an analysis of contemporary American literary texts, and situating them in their historical, political and social contexts, we will examine the relationship between literary narratives and larger political and social movements. To do so, we will supplement our analysis of the literary texts with theoretical inquiry and historical research to develop a fuller understanding of the social and cultural significance of each work.

HMGT4967CulinaryImprov, 2016

HMGT4967CulinaryImprov, 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 in the culinary arts field including the use of local seasonal products and the application of scientific techniques to experiment with food preparation. Emphasis on creatively synthesizing food science, visual arts, flavor nuances, management and performance.

My Projects

Thomas Ahrens International Work/Study Programs—-Paris

Thomas Ahrens International Work/Study Programs—-Paris

Selected Hospitality Management students take part in an exchange program with students from Universite d’Evry during the month of June. This project presents first hand, the business of tourism, hotel management, cuisine and culture to our hospitality students at City Tech. During these 3 weeks our students are based in Paris and have had visits and conferences that included the Hotel de Ville, Rungis Market, Hotel George V, Patisserie Lenotre, Moet et Chandon in Champagne, Restaurant Le Grand Colbert, La Coupole and Le Vefour. Culture is investigated through the everyday experiences of living in Paris. Cuisine is formerly practiced in several culinary schools and informally experienced through day to day market shopping, tastings and restaurant dining. Each year students work on various walking tour assignments and have presented historic and cultural tours of various sites in Paris.

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