Prof. Robert Walljasper’s Profile
Faculty
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Prof. Robert Walljasper
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 […]
Professor Louise Hoffman
Hospitality Man...|HMGT 4968|Spring 2016
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 […]
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