Sihan’s Profile

Student
Active 1 month, 1 week ago
Sihan
Major Program of Study
Liberal Arts & Sciences

My Courses

WinesoftheNewWorldF22

WinesoftheNewWorldF22

This course provides an in-depth evaluation of “New World” viticulture and vinification. Wine making methods, service, laws and regulations of the major wine regions of North America, Australia, New Zealand, Chile, Argentina and South Africa will be studied. Students will taste and evaluate wines. Supported by a grant from the Julia Child Foundation, student will make wine at Red Hook Winery. Prerequisite: HMGT 2402

ARCH1101.470: Introduction to Architecture

ARCH1101.470: Introduction to Architecture

The study of architecture begins by developing a visual literacy of the built environment. Using New York City as a living laboratory, students explore concepts of design, composition, and construction in the context of the city by sketching and writing about their direct experience of buildings. Accompanying lectures focus on freehand drawing techniques, concepts of composition, writing about buildings and their construction, and reading architectural drawings. As a co-requisite of Design Foundations and a pre-requisite of Building Technology and architecture history, students are exposed to various styles of architecture and methods of construction found in the city. Along with developing graphic skills, students will build the basic foundation to talk, write, and graphically express architecture and its construction.

EL 021W/D844  Second Language Writing Fall 2018

EL 021W/D844 Second Language Writing Fall 2018

This is a course in English for Academic Purposes for non-native English students. It focuses on college writing and general education, as well as the CATW writing proficiency.

HMGT1101spring2019

HMGT1101spring2019

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.

Intro to Food Service Management Spring 19

Intro to Food Service Management Spring 19

A two-part foundation for food and beverage management, focusing on culinary math and procurement methods. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields, and inventory methods. Current market and procurement trends are explore, with an emphasis on product identification.

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