Yovelsi Ortuno’s Profile
Student
1 to 4 (of 4)
Prof. Karen Goodlad
2402|Spring 2020
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.
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cstewart
24153|Spring 2020
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 […]
markh
HMGT 4973|Spring 2020
a course for students to explore the techniques behind creating a showpiece out of chocolate and sugar.
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R Abreu
HMGT2305-D548-32510|Fall 2019
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 […]
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