Hospitality Labs

As part of my major in Hospitality and Event Management, I have had the honor and privilege of being taught my education through hands-on experience in laboratories for both culinary and luxury hotels.

Culinary Fundamentals: HOSP 2350

I spent a semester developing my skills in a professional kitchen and learning the fundamental knowledge needed to excel in culinary. I had the ultimate privilege by being taught by Dr Mark Traynor, as well as guest teaching by other culinary professionals. In this lecture and lab course we were taught techniques such as: sautéing, roasting, simmering, sous vid, and frying, braising, and others. The technique would be explained in depth in the lecture and then we would demonstrate understanding of it by cooking 2-4 dishes in that styles in a high-end lab that was designed to be a mock industry kitchen.

Lodging Operations: HOSP 2500

I spent a semester learning about the functions and operations of hotels with a emphasis on the guest cycle under the teaching of Professor Imran Rahman. I was also given the privilege of working hands on in The Laurel Hotel. The Laurel Hotel focuses on personal interactions and hyper individualized experiences for the guest who stay with them and in my 10 weeklong lab I was cycled through Housekeeping, Front Desk, and Valet to learn how to achieve that at every level. In those positions I shadowed trained professionals and joined them in performing their duties and was eventually given the freedom to work by myself.