richardburen’s Profile

Student
active 2 years, 6 months ago
richardburen
Major Program of Study
Hospitality Management

My Courses

HEA 2110 – Human Sexuality

HEA 2110 – Human Sexuality

This class examines knowledge and attitudes towards human sexual behavior.

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.

Garde Manger

Garde Manger

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.

ARTH1108 Art of Asia, Fall 2016

ARTH1108 Art of Asia, Fall 2016

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.

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

Ursula C. Schwerin Library

Ursula C. Schwerin Library

The Ursula C. Schwerin Library seeks to fulfill the educational mission of the college and to support all students, faculty, and staff to succeed in their academic pursuits. The library offers research resources and services for the City Tech community. Click the Project Site link on the right to explore this space and the library website (http://library.citytech.cuny.edu) to learn more!

HOSPITALITY GARDEN

HOSPITALITY GARDEN

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.

My Clubs

ACF Student Club

ACF Student Club

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.