Robert Walljasper’s Profile

Faculty
active 2 days ago
Robert Walljasper
Title
Assistant Professor
Department
Hospitality Management
Office Location
N221
Academic interests

Culinary Arts, Garde Manger, Food Culture and Heritage, Competitions, ACF Club

Work Phone
718.260.5253

My Courses

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.

The Art of Vegetarian Cuisine

The Art of Vegetarian Cuisine

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

Office of the Provost

Office of the Provost

City Tech’s Source for Academic Affairs Information

Undergraduate Research

Undergraduate Research

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.

ID Book Chapter Workshops

ID Book Chapter Workshops

ID Book Chapter Workshops

Student Ready Department

Student Ready Department

As a committee we are working on evaluate and change student advisement with the goal of increased retention and graduation rates.

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.

New Faculty Orientation 2014-2015

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.