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Re­sources for un­der­stand­ing gen­er­a­tive AI in Hos­pi­tal­ity Man­age­ment class­rooms at City Tech.

Resources for understanding generative AI in Hospitality Management classrooms at City Tech.

This course will pro­vide the prac­ti­cal ap­pli­ca­tion of ad­vanced bread bak­ing tech­niques fo­cus­ing on hearth breads. The stu­dents using a va­ri­ety of flours, grains and sours will pro­duce hand-shaped ar­ti­sanal breads from around the world. Stu­dents will re­search ar­ti­sanal bread trends and cre­ate an orig­i­nal bread recipe.

This course will provide the practical application of advanced bread baking techniques focusing on hearth breads. The students using a variety of flours, grains and sours will produce hand-shaped artisanal breads from around the world. Students will research artisanal bread trends and create an original bread recipe.

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.

This course pro­vides an op­por­tu­nity to ex­plore the fla­vors and prepa­ra­tions of in­ter­na­tional desserts. With prac­ti­cal ap­pli­ca­tion and re­search, stu­dents will dis­cover au­then­tic fla­vor com­bi­na­tions using in­gre­di­ents of the re­gions. Tech­niques, fla­vor, tex­ture and struc­ture will be dis­cussed in an eval­u­a­tive process. Stu­dents will sim­u­late a pas­try shop and ro­tate into a man­age­ment po­si­tion pro­duc­tion chef with re­spon­si­bil­i­ties that in­clude or­ga­niz­ing, sched­ul­ing, san­i­ta­tion and eval­u­at­ing staff per­for­mance.

This course provides an opportunity to explore the flavors and preparations of international desserts. With practical application and research, students will discover authentic flavor combinations using ingredients of the regions. Techniques, flavor, texture and structure will be discussed in an evaluative process. Students will simulate a pastry shop and rotate into a management position production chef with responsibilities that include organizing, scheduling, sanitation and evaluating staff performance.

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

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