Chris Raghubir’s Profile
My Courses
Prof. Goodlad Leads students through an introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures including jargon particular to the beverage trade is reinforced.
Art! Camera! Food! FYLC Spring 2018
The Art! Camera! Food! Learning Community for HMGT students to explore the ever increasing art of gastronomy through the lens of digital media. This website is for students in Prof Zimmerman’s Culinary I (Weds AM section), Prof Warner’s Baking & Pastry I (Weds AM section), and Prof Cheng’s History of Photography (Mon section) classes. Faculty: Thalia Warner (HMGT), Tracy Zimmerman (HMGT), and Sandra Cheng (ARTH) This learning community explores the “art” in the culinary arts. Can we look at food in aesthetic terms of art, beauty, and taste? Can we appreciate food like a work of art? Our learning community is comprised of first-year Hospitality students in Culinary Arts I or Baking and Pastry I, join together in the History of Photography with a focus and a lens on food as art. Increase the scope of your learning by enrolling in this exciting and ground breaking learning community. Meet and work with …… Connect with faculty across disciplines. Discover the interconnectedness of disciplines within the college and the worlds you will work in. Gain a new ‘lens’ from which to view your chosen course of study! Image credit: Brittany Wright, citrus gradient. wrightkitchen.com
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 responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.
My Projects
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My Clubs
American Culinary Federation (ACF) Student Club is dedicated to sharing professional knowledge and skill with both members and nonmembers. Our mission is to provide opportunities that further the culinary education and experience of our students. We seek to support life-long learning, professional success, development of culinarian community and futures. As a club we will organize events to promote culinary arts through demonstrations, culinary competitions and developing industry connections. To aid in this mission we will do fundraising and provide volunteers to support achieving these goals. The Club will be participating in community service events and holiday meal preparation for community-based organizations. We hope to make meaningful contributions to the hospitality industry.
Chris's Friends
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