Serena Ngai’s Profile
My Courses
HMGT 2402 Wine Bev Spring 2020
Course Description Historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures, including jargon particular to the beverage trade. Basic understanding of geographic, historic, economic and cultural aspects of beverages. Wines – still, sparkling and fortified – are the focus of study. Beers, sake and spirits are introduced. Reinforcement of cost controls and legal responsibilities.
You write to become a more effective person — across the board. We will write a LOT in this course, and we will listen to what was said. Let the power begin.
Confectionery 1 HMGT4973 Fa 2021
A course for students to explore the techniques behind creating wedding cakes and amenities with cold sugar, chocolate pulled and blown sugar. And more sugar.
ENG 1141: Intro to Creative Writing, Fall 2020
This introductory course in creative writing includes exercises to identify and engage your creative voice, discussions of craft and technique, readings aimed to build critical reading and workshopping skills, and discussion of language and style.
HMGT 2405 Hospitality Marketing
Dept. of Hospitality Management
My Projects
A forum for club members to communicate , feature all the exciting guests, and what they’ve prepared for the demo.
My Clubs
The mission of the Ambassadors Club is to provide opportunities for student officers to learn and hone leadership skills, with an emphasis on event planning and event management. The Club will apply the skills they have acquired, and act as good will ambassadors for the college and the HMGT department. The Ambassadors will assist in the planning of, and be present at, selected events sponsored by the HMGT Department, with the intent of fostering and supporting a welcoming and professional environment.
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
