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Course Outlines    All outlines are in Adobe PDF format

HMGT 1101 — Perspectives in Hospitality Management »
HMGT 1102 — Introduction to Food and Beverage Management »
HMGT 1103 — Food Sanitation and Safety Principles »
HMGT 1105 — Lodging Operations Management »
HMGT 1203 — Culinary Arts I »
HMGT 1204 — Baking and Pastry Arts I »
HMGT 2303 — Culinary Arts II »
HMGT 2304 — Baking and Pastry Arts II »
HMGT 2305 — Dining Room Operation »
HMGT 2402 — Wines and Beverage Management »
HMGT 2405 — Hospitality Marketing »
HMGT 3501 — Hospitality Workforce Management in a Global Marketplace »
HMGT 3502 — Hospitality Research Seminar »
HMGT 3601 — Hospitality Management Legal Environment »
HMGT 3602 — Hospitality Management Accounting and Finance »
HMGT 4702 — Hospitality Services Marketing & Management »
HMGT 4802 — Hospitality Management Internship »
HMGT 4951 — Lodging Operations Management »
HMGT 4952 — Hospitality and Tourism Enterprise Development »
HMGT 4961 — Contemporary Cuisine »
HMGT 4963 — Garde Manger »
HMGT 4965 — International Cuisine »
HMGT 4968 — The Art of Vegetarian Cuisine »
HMGT 4971 — Deluxe Desserts »
HMGT 4972 — Specialty Cakes »
HMGT 4973 — Confectionary Arts »
HMGT 4975 — International Desserts »
HMGT 4977 — Candies and Bonbons »
HMGT 4978 — Artisanal Bread »
HMGT 4989 — Culinary Tourism »
HMGT 4992 — Menu Planning and Design »
HMGT 4990 — Sustainable Food Systems »
HMGT 4993 — Nutrition for Food Service Professionals »
HMGT 4995 — Wines of France »
HMGT 4996 — Wines of Italy »
HMGT 4997 — Wines of the New World »
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