Course Description Building upon the foundation of previous culinary courses, students will gain a general understanding of international cuisines by exploring traditional and indigenous ingredients, flavor components and cooking techniques. Application of classical and contemporary cooking techniques, creative menu planning, plate design, cultural research, proper sanitation techniques and nutritional analysis of menus.
Course Description Building upon the foundation of previous culinary courses, students will gain a general understanding of international cuisines by exploring traditional and indigenous ingredients, flavor components and cooking techniques. Application of classical and contemporary cooking techniques, creative menu planning, plate design, cultural research, proper sanitation techniques and nutritional analysis of menus.
Multi Semester:
This is an online repository for HMGT 3502 and is intended to span beyond a single semester. Any student is welcome to join, participate, etc.
Goal One:
To help students who have completed 10 weeks of the course to self evaluate their academic performance to gain an introspective understanding of the impact of their diligence, time management, organizational skills, research skills, and other academic abilities on their learning outcomes for HMGT 3502.
Goal Two:
To help students entering HMGT 3502 learn from the real world experience of their peers, by reading comments, helpful suggestions, warnings, tricks, tips and “hacks” created by their peers.
Multi Semester:
This is an online repository for HMGT 3502 and is intended to span beyond a single semester. Any student is welcome to join, participate, etc.
Goal One:
To help students who have completed 10 weeks of the course to self evaluate their academic performance to gain an introspective understanding of the impact of their diligence, time management, organizational skills, research skills, and other academic abilities on their learning outcomes for HMGT 3502.
Goal Two:
To help students entering HMGT 3502 learn from the real world experience of their peers, by reading comments, helpful suggestions, warnings, tricks, tips and “hacks” created by their peers.
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 in the culinary arts field including the use of local seasonal products and the application of scientific techniques to experiment with food preparation. Emphasis on creatively synthesizing food science, visual arts, flavor nuances, management and performance.
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 in the culinary arts field including the use of local seasonal products and the application of scientific techniques to experiment with food preparation. Emphasis on creatively synthesizing food science, visual arts, flavor nuances, management and performance.
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.
Participate in a tour and conduct research on a selected sight on the Brooklyn Water Front and collect digital images (still or moving) of that location to be used in promotional videos encouraging tourists to visit the promoted destination.
Participate in a tour and conduct research on a selected sight on the Brooklyn Water Front and collect digital images (still or moving) of that location to be used in promotional videos encouraging tourists to visit the promoted destination.
Electronic Persona Profile:
Reflect on who you are as a student, industry professional and future industry leader. Then write a profile. Think about your:
• Academic experience and academic goals
• Career experience and career goals
• Personal strengths
• Personal interested that enhance your professional attributes
Electronic Persona Profile:
Reflect on who you are as a student, industry professional and future industry leader. Then write a profile. Think about your:
• Academic experience and academic goals
• Career experience and career goals
• Personal strengths
• Personal interested that enhance your professional attributes
Spoons Across America Club is dedicated to helping spread culinary knowledge. Spreading that knowledge to our friends, families, students and children. We want to continue Spoons Across Americas mission of influencing healthy eating habits for children. Celebrating the connection to local farmers and the important tradition of sharing meals around the family table. Helping spread that mission we focus on fundraising and providing Volunteers for the Non-Profit organization to support our mission.
Spoons Across America Club is dedicated to helping spread culinary knowledge. Spreading that knowledge to our friends, families, students and children. We want to continue Spoons Across Americas mission of influencing healthy eating habits for children. Celebrating the connection to local farmers and the important tradition of sharing meals around the family table. Helping spread that mission we focus on fundraising and providing Volunteers for the Non-Profit organization to support our mission.
![Perspective in Hospitality Management HMGT 1101 [E503 / 24744] Spring 2014](
https://openlab.citytech.cuny.edu/wp-content/uploads/group-avatars/4583/699efb017c923a2c71d39b7848969105-bpfull.jpg )
