The Daily OrangeWeb editor teaches classroom miles away via Skype
By Mollie Teeter
Posted: 11/9/09, 4:06 AM EST Section: Feature
When Dana Clark goes to class, her desk is a kitchen counter, her assignment is a recipe and her pencil is a spatula. Her teacher is the head chef of the kitchen.
Clark, a junior in Syracuse University's College of Human Ecology, is majoring in hospitality management. Students in the major learn about guest relations, marketing, sports arena management, event planning and restaurant operations, according to the department's Web site.
"The department gives students the freedom to decide what path they want to continue on, whether it be events, lodging or food and beverage," Clark said. "I came to college wanting to be a baker, and I loved that I could take classes that were mainly restaurant-focused."
The hospitality management major starts with two required culinary classes: HPM 214: Menu Development, a food science class taught in the fall dealing with the cooking process, and HPM 216: Restaurant and Food Service Operations, a class offered once a year on food selection, preparation and service.
"We learn about all types of service styles, different aspects of food, food allergies and how to deal with them, and more," Clark said. "It's sort of a mix of everything else the students in the major learn, meshed together."
In HPM 216, the first eight weeks of lab are spent learning to cook different components of a meal.
"One week we did sauces, another we made desserts," Clark said. "I know we made gyoza once, and I still use that recipe."
The next two weeks are spent learning technical skills, such as how to properly set tables, serve food, work a beverage station and even fold a napkin in different styles.
The students spend the final five weeks of lab serving lunches they prepare to guests in a mock restaurant in Room 226 of Lyman Hall. Each week, the students rotate responsibilities around the restaurant. Jobs include serving positions, kitchen jobs such as cooking and dishwashing, and working the beverage station.
Clark, a junior in Syracuse University's College of Human Ecology, is majoring in hospitality management. Students in the major learn about guest relations, marketing, sports arena management, event planning and restaurant operations, according to the department's Web site.
"The department gives students the freedom to decide what path they want to continue on, whether it be events, lodging or food and beverage," Clark said. "I came to college wanting to be a baker, and I loved that I could take classes that were mainly restaurant-focused."
The hospitality management major starts with two required culinary classes: HPM 214: Menu Development, a food science class taught in the fall dealing with the cooking process, and HPM 216: Restaurant and Food Service Operations, a class offered once a year on food selection, preparation and service.
"We learn about all types of service styles, different aspects of food, food allergies and how to deal with them, and more," Clark said. "It's sort of a mix of everything else the students in the major learn, meshed together."
In HPM 216, the first eight weeks of lab are spent learning to cook different components of a meal.
"One week we did sauces, another we made desserts," Clark said. "I know we made gyoza once, and I still use that recipe."
The next two weeks are spent learning technical skills, such as how to properly set tables, serve food, work a beverage station and even fold a napkin in different styles.
The students spend the final five weeks of lab serving lunches they prepare to guests in a mock restaurant in Room 226 of Lyman Hall. Each week, the students rotate responsibilities around the restaurant. Jobs include serving positions, kitchen jobs such as cooking and dishwashing, and working the beverage station.
Viewing Comments 1 - 1 of 1
Melissa Tinklepaugh
posted 11/11/09 @ 7:08 PM EST
The headline goes with a different article in the print edition. Where is that article on the MAG 500 course?
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