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
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.
Students develop and apply mathematical, logical, critical thinking, and statistical skills to solve problems in real-world contexts. They acquire skills in the fields of algebra, geometry, probability,
statistics, and mathematical modeling.The course incorporates opportunities within the classroom to develop students’ reading, writing, oral, and listening skills in a mathematical context.
An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the hospitality industry, basic terminology, management concepts, career path explorations and the department’s mission and culture.
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.
