Prof. Robert Walljasper’s Profile
Culinary Arts, Garde Manger, Food Culture and Heritage, Competitions, ACF Club
My Courses
HMGT4965 International Cuisine
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.
The Art of Vegetarian Cuisine Spring 2018
Vegetarian cuisine focusing on culinary and dessert preparations utilizing grains, beans, plant proteins, vegetables, and dairy. Through classical and contemporary cooking techniques and styles, meal preparations will concentrate on balanced menus using plant-based ingredients that fit into three classifications: vegan, lacto and lacto-ovo vegetarian diets
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.
Vegetarian cuisine focusing on culinary and dessert preparations utilizing grains, beans, plant proteins, vegetables, and dairy. Through classical and contemporary cooking techniques and styles, meal preparations will concentrate on balanced menus using plant-based ingredients that fit into three classifications: vegan, lacto and lacto-ovo vegetarian diets
My Projects
City Tech’s Source for Academic Affairs Information
This site showcases OER at City Tech and shares information for the community to learn more and get involved.
Realizing the value of the research experience at the undergraduate level, this project is committed to fostering research opportunities for City Tech students. Faculty and students can use this project as a place to share announcements about research opportunities, as well as a place to offer information about the experiences students and faculty have had in their research endeavors. A handbook on effective mentoring, developed by the Undergraduate Research Committee, is currently available for download.
Introduction to Open Educational Resources
Self-paced introductory OER training module for City Tech faculty.
This is a private space for activity and discussion among OER Fellows.
My Clubs
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.
New Faculty Orientation 2014-2015
This is a private group for new hires participating in the New Faculty Seminar series for the 2014-2015 academic year. The members of the group are composed of the seminar leaders as well as the faculty. This group will be used as the main communication site between all participants and facilitators and as a repository for the documents made available throughout the seminar series.
