This week we’re shining the spotlight on Professor Krondl’s Culinary Tourism course (HGMT 4989). This course facilitates students exploration of the concept of culinary tourism, and highlights its impact on the tourism industry. The first thing you notice about this course site is that it is easily navigable.
In Prof. Michael Krondl’s section of HMGT 1102 – Introduction to Hospitality Management, students can easily find the course syllabus, assignments, and readings. But most exciting about the site is the space it offers for students to blog about their visits to Smorgasburg and the Chelsea Market, complete with descriptions of the venues and mouth-watering photographs of the food.
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In Profs. Karen Goodlad and Robert Dagorn’s course, students are learning about the art and science of wine making, blending, and tasting. They have recently made two visits to Red Hook Winery, where they were able to take part in the wine-making process and create their own blends to pair with a particular meal.
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A group of Hospitality Management students is participating in an exchange program with students from Universite d’Evry in Paris for the month of June. They’re taking turns writing “Paris Correspondent” blog posts reflecting on their activities each day, including plenty of photographs!
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Students in Prof. Claire Stewart’s Culinary Improvisation course are reflecting on their cooking techniques and the foods they use for weekly improvisational challenges in the kitchen. We were impressed with the detailed descriptions of their process, accompanied by photographs they took themselves.
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