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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.

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.

Hospitality Services Markaeting Management

Hospitality Services Markaeting Management

This course will examine urban tourism as a vehicle of urban renewal and economic regeneration. The roles of government, business, and the community will be explored as well as issues of development, management, the environment and social equity. New York City and Brooklyn will be evaluated as models for the development, challenges and opportunities of urban tourism.

This course will examine urban tourism as a vehicle of urban renewal and economic regeneration. The roles of government, business, and the community will be explored as well as issues of development, management, the environment and social equity. New York City and Brooklyn will be evaluated as models for the development, challenges and opportunities of urban tourism.

In this course, practical application of the foundations of pastry terminology and techniques in the professional pastry kitchen are learned. As a continuation from Baking I, the proper use of pastry bag, equipment and utensils in a safe and sanitary manner are practiced. Individual and team skills development, organization, timing, recipe structure, ingredients and flavoring are also reviewed. There is weekly production of pastry for dining room service including presentation techniques for banquet and a la carte.

In this course, practical application of the foundations of pastry terminology and techniques in the professional pastry kitchen are learned. As a continuation from Baking I, the proper use of pastry bag, equipment and utensils in a safe and sanitary manner are practiced. Individual and team skills development, organization, timing, recipe structure, ingredients and flavoring are also reviewed. There is weekly production of pastry for dining room service including presentation techniques for banquet and a la carte.

Write and program a short interactive fiction game.

Write and program a short interactive fiction game.