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.
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.
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.
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.
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 color, design, flavor, texture and creativity are factors in the evaluative process.
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 color, design, flavor, texture and creativity are factors in the evaluative process.
The course explores the visual arts of Asia from prehistory to 21st century, with foremost emphasis on China and Japan, and some references to India, Korea, Tibet and Southeast Asia. Lectures will explore the representative works of painting, sculpture, architecture, calligraphy, ceramics and other crafts and decorative arts. In order to examine the historical significance of Asian art and culture from a global perspective, one lecture will be devoted to the mutual influences of Western and Chinese/Japanese art and aesthetics. Throughout our studies, a special emphasis will be given to the issues of technique and materials, socio-political conditions, art market and patronage, and religious and philosophical currents specific to each period and culture.
The course explores the visual arts of Asia from prehistory to 21st century, with foremost emphasis on China and Japan, and some references to India, Korea, Tibet and Southeast Asia. Lectures will explore the representative works of painting, sculpture, architecture, calligraphy, ceramics and other crafts and decorative arts. In order to examine the historical significance of Asian art and culture from a global perspective, one lecture will be devoted to the mutual influences of Western and Chinese/Japanese art and aesthetics. Throughout our studies, a special emphasis will be given to the issues of technique and materials, socio-political conditions, art market and patronage, and religious and philosophical currents specific to each period and culture.
The Garden is a project that teaches students and faculty about the excitement and nuance of growing flowers and vegetables for the Culinary and Pastry labs at NYC College of Technology. We encourage involvement and volunteers from all departments at the college.
The Garden is a project that teaches students and faculty about the excitement and nuance of growing flowers and vegetables for the Culinary and Pastry labs at NYC College of Technology. We encourage involvement and volunteers from all departments at the college.
American Culinary Federation (ACF) Student Club is dedicated to sharing professional knowledge and skill with both members and nonmembers. Our mission is to provide opportunities that further the culinary education and experience of our students. We seek to support life-long learning, professional success, development of culinarian community and futures. As a club we will organize events to promote culinary arts through demonstrations, culinary competitions and developing industry connections. To aid in this mission we will do fundraising and provide volunteers to support achieving these goals. The Club will be participating in community service events and holiday meal preparation for community-based organizations. We hope to make meaningful contributions to the hospitality industry.
American Culinary Federation (ACF) Student Club is dedicated to sharing professional knowledge and skill with both members and nonmembers. Our mission is to provide opportunities that further the culinary education and experience of our students. We seek to support life-long learning, professional success, development of culinarian community and futures. As a club we will organize events to promote culinary arts through demonstrations, culinary competitions and developing industry connections. To aid in this mission we will do fundraising and provide volunteers to support achieving these goals. The Club will be participating in community service events and holiday meal preparation for community-based organizations. We hope to make meaningful contributions to the hospitality industry.
