This special topics course offers an interdisciplinary approach to investigating our built environment using a case study focused on a specific place each semester. This course combines physical examination with information research and data collection using methodologies developed in multiple disciplines. Students from a variety of departments engage in on-site exploration and in-depth research of a location in New York City.
This special topics course offers an interdisciplinary approach to investigating our built environment using a case study focused on a specific place each semester. This course combines physical examination with information research and data collection using methodologies developed in multiple disciplines. Students from a variety of departments engage in on-site exploration and in-depth research of a location in New York City.
Contemporary and classical cake production encompassing advanced techniques including construction, finishing and decorating cakes based on a weekly theme or technique. Elements of flavor, texture, creativity, design and color are factors of the evaluative process.
Contemporary and classical cake production encompassing advanced techniques including construction, finishing and decorating cakes based on a weekly theme or technique. Elements of flavor, texture, creativity, design and color are factors of the evaluative process.
An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the hospitality industry, basic terminology, management concepts, career path explorations and the department’s mission and culture.
An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the hospitality industry, basic terminology, management concepts, career path explorations and the department’s mission and culture.
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.
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.
This is an advanced course in communication skills, including the expository essay and the research essay. It is expected that students in ENG1121 will:
• Read and listen critically and analytically, including identifying an argument’s major assumptions and assertions and evaluating its supporting evidence.
• Write clearly and coherently in varied, academic formats (such as formal essays, research papers, and reports) using standard English and appropriate technology to critique and improve one’s own and others’ texts.
• Demonstrate research skills using appropriate technology, including gathering, evaluating, and synthesizing primary and secondary sources.
• Support a thesis with well-reasoned arguments, and communicate persuasively across a variety of contexts, purposes, audiences, and media.
• Formulate original ideas and relate them to the ideas of others by employing the conventions of ethical attribution and citation.
This is an advanced course in communication skills, including the expository essay and the research essay. It is expected that students in ENG1121 will:
• Read and listen critically and analytically, including identifying an argument’s major assumptions and assertions and evaluating its supporting evidence.
• Write clearly and coherently in varied, academic formats (such as formal essays, research papers, and reports) using standard English and appropriate technology to critique and improve one’s own and others’ texts.
• Demonstrate research skills using appropriate technology, including gathering, evaluating, and synthesizing primary and secondary sources.
• Support a thesis with well-reasoned arguments, and communicate persuasively across a variety of contexts, purposes, audiences, and media.
• Formulate original ideas and relate them to the ideas of others by employing the conventions of ethical attribution and citation.
Selected Hospitality Management students take part in an exchange program with students from Universite d’Evry during the month of June. This project presents first hand, the business of tourism, hotel management, cuisine and culture to our hospitality students at City Tech. During these 3 weeks our students are based in Paris and have had visits and conferences that included the Hotel de Ville, Rungis Market, Hotel George V, Patisserie Lenotre, Moet et Chandon in Champagne, Restaurant Le Grand Colbert, La Coupole and Le Vefour. Culture is investigated through the everyday experiences of living in Paris. Cuisine is formerly practiced in several culinary schools and informally experienced through day to day market shopping, tastings and restaurant dining. Each year students work on various walking tour assignments and have presented historic and cultural tours of various sites in Paris.
Selected Hospitality Management students take part in an exchange program with students from Universite d’Evry during the month of June. This project presents first hand, the business of tourism, hotel management, cuisine and culture to our hospitality students at City Tech. During these 3 weeks our students are based in Paris and have had visits and conferences that included the Hotel de Ville, Rungis Market, Hotel George V, Patisserie Lenotre, Moet et Chandon in Champagne, Restaurant Le Grand Colbert, La Coupole and Le Vefour. Culture is investigated through the everyday experiences of living in Paris. Cuisine is formerly practiced in several culinary schools and informally experienced through day to day market shopping, tastings and restaurant dining. Each year students work on various walking tour assignments and have presented historic and cultural tours of various sites in Paris.
Selected Hospitality Management students take part in an exchange program with students from Universite d’Evry during the month of June. This project presents first hand, the business of tourism, hotel management, cuisine and culture to our hospitality students at City Tech. During these 3 weeks our students are based in Paris and have had visits and conferences that included the Hotel de Ville, Rungis Market, Hotel George V, Patisserie Lenotre, Moet et Chandon in Champagne, Restaurant Le Grand Colbert, La Coupole and Le Vefour. Culture is investigated through the everyday experiences of living in Paris. Cuisine is formerly practiced in several culinary schools and informally experienced through day to day market shopping, tastings and restaurant dining. Each year students work on various walking tour assignments and have presented historic and cultural tours of various sites in Paris.
Selected Hospitality Management students take part in an exchange program with students from Universite d’Evry during the month of June. This project presents first hand, the business of tourism, hotel management, cuisine and culture to our hospitality students at City Tech. During these 3 weeks our students are based in Paris and have had visits and conferences that included the Hotel de Ville, Rungis Market, Hotel George V, Patisserie Lenotre, Moet et Chandon in Champagne, Restaurant Le Grand Colbert, La Coupole and Le Vefour. Culture is investigated through the everyday experiences of living in Paris. Cuisine is formerly practiced in several culinary schools and informally experienced through day to day market shopping, tastings and restaurant dining. Each year students work on various walking tour assignments and have presented historic and cultural tours of various sites in Paris.
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