Younjoo Cho’s Profile

Student
active 9 months ago
Younjoo Cho
Major Program of Study
Hospitality Management

My Courses

HMGT 2402 Wine Bev Spring 2020

HMGT 2402 Wine Bev Spring 2020

Course Description Historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures, including jargon particular to the beverage trade. Basic understanding of geographic, historic, economic and cultural aspects of beverages. Wines – still, sparkling and fortified – are the focus of study. Beers, sake and spirits are introduced. Reinforcement of cost controls and legal responsibilities.

CULIMPROVspring2019

CULIMPROVspring2019

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.

The Art of Vegetarian Cuisine HMGT 4968 Sp 2019

The Art of Vegetarian Cuisine HMGT 4968 Sp 2019

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

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