Tiayana’s Profile
Principles and practice of identification, comparison, and evaluation of selected foods, ingredients, techniques, and equipment for recipe formulation, menu planning, and preparation. Examination of current trends […]
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FIRST YEAR LEARNING COMMUNITY fall 2015: âThe Art of Foodâ HMGT 1203 or 1204 + ARTH1100
âThe Art of Foodâ is a Learning Community students in Prof Garcelon’s Culinary I (Weds AM section), Prof Jacus’s Baking & Pastry I (Weds AM section), and Prof Cheng’s History of Photography (Mon section) cla […]
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ARTH1100 TuTh History of Photography F2015
”Black and white is the vision of hope and despair. This is what I want in my photographs.” â Robert Frank This course surveys the history of photography from its beginnings in the early nineteenth century to t […]
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Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on […]
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