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HEA 2110 – Human Sexuality

HEA 2110 – Human Sexuality

Human Services|2110|Spring

This class examines knowledge and attitudes towards human sexual behavior.

This class examines knowledge and attitudes towards human sexual behavior.

HMGT4965IntlCuisineFALL2016

HMGT4965IntlCuisineFALL2016

Hospitality Man...|4965|Fall 2016

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 […]

Garde Manger

Garde Manger

Hospitality Man...|HMGT 4963|Fall 2016

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 co […]

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 co […]

ARTH1108 Art of Asia, Fall 2016

ARTH1108 Art of Asia, Fall 2016

Humanities|ARTH1108|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 […]

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 […]

HMGT4967CulinaryImprov, 2016

HMGT4967CulinaryImprov, 2016

Hospitality Man...|48601|Spring 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 […]

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 […]

HMGT 4989-Culinary Tourism-Spring 2016

HMGT 4989-Culinary Tourism-Spring 2016

Hospitality Man...|HMGT 4989|Spring 2016

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 […]

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 […]

English 1101-D359 Fall 2013

English 1101-D359 Fall 2013

English|ENG1101|Fall 2013

This course focuses on effective essay writing and basic research techniques, including use of the library. Demanding readings are assigned for classroom discussion and as a basis for essay writing. As part of a […]

This course focuses on effective essay writing and basic research techniques, including use of the library. Demanding readings are assigned for classroom discussion and as a basis for essay writing. As part of a […]

Dining Room MON A.M. Spring 2014

Dining Room MON A.M. Spring 2014

Hospitality Man...|HMGT2305|Spring 2014

HMGT 2305

HMGT 2305

HMGT 1102 Fall 2013

HMGT 1102 Fall 2013

Hospitality Man...|HMGT 1102|Fall 2013

A two-part foundation for food and beverage management culinary math and procurement methods. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields and […]

A two-part foundation for food and beverage management culinary math and procurement methods. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields and […]