GS112 Philosophy & Religion – LOGIC

GS112 Philo; Wednesday July 30; room 19-1002

• Logic

Next class: August 13 (no class next week: mid-term exam)

211-211 Gastronomy – Safety & Sanitation

211-211 Gastronomy; Wednesday July 30; room 19-1001

1. safety (being careful)
2. sanitation (being clean)

Next class: make-up on Wednesday, August 6 @ 9:00 & 11:15

Elementary French 1 (group 1)

Elementary French 1; Monday July 28th; room

1. ask each student to write numbers on the board
2. review être (to be)
3. 10 new adjectives: bien; bon; facile; difficile; cher; bon-marché; fatigué; chaud; froid; très
4. 10 new nouns: la maison; la rue; le parc; le magasin; la classe; la voiture; le train; l’avion (le); la moto; le métro

Next class: quiz about numbers 0 to 100 + vocabulary

117-144 English Writing 1 – Introducing Yourself

117-144 English Writing 1; group 1; Monday July 28th; room 19-1002

211-211 Gastronomy – ORGANIZING THE KITCHEN

211-211 Gastronomy; July 22; room 19-1001

• kitchen utensils and equipment
• kitchen layout considerations: safety and efficiency
• next class: principles of cooking

117-144 English Writing 1 – MY FRIEND

117-144 English Writing 1; July 21st; room 19-1002

• write about your friend
• Ask 8 questions to your friend and write down the answers.
• Don’t forget:
  • 3rd person singular (he & she) always “s” at the end of the verb; “he likes“, “she eats“
  • Start your sentence with a capital letter.
  • End your sententce with a full stop mark.
• homework: write 2 additional sentences and add them to your paragraph; send it by e-mail to Ajarn Martin before next class (write your name; student ID; date; name and code of the course; title and paragraph)

GS112 Philosophy & Religion

GS 122 Philiosophy & Religion; July 16; room 19-1002

1. review of stoicism
2. existentialism
   • recent philosophy (WWII)
   • main figure: Jean-Paul Sartre (French)
   • uniqueness of individuals
   • both atheists and theists can be existentialist
   • we have freedom of choice; but with freedom comes responsabilities
   • don’t follow mindlessly the herd
3. announcement: final exam in 2 months on September 10, 2008

download handout: existentialism

211-211 Gastronomy – producing food (farming)

211-211 Gastronomy; July 16; room 19-1001

1. 4 steps in feeding man: producing food (farming); preparing food (cooking); serving food; eating food
2. 4 major factors/components needed for the production of food: sun/light/warmth; water; oxygen; soil
3. the variations in these factors according to the geographical areas creates distinct food regions
4. farming (where food is produced): plants and animals are domesticated to produce food in a more convenient way and to increase both the quantity and quality of food
5. types of farm: orchard; vineyard; dairy farm; fish farm; poultry farm; cattle farm; plantations; etc…
6. food production in Thailand: Thailand produces plenty of food, even for exportation – crops such as rice and maize; fruits; and livestock

Next class: preparing food – the kitchen

Download gastronomy handout

116-271 French 1 – group 2 (review of class with Ajarn Steven)

116-271 French 1 – group 2; July 15; room 19-1002

Very large class for a language course.  Students who can join group 1, please do.

1. introduction on the new instructor: Edwin Martin
2. review of French alphabet
3. special sounds: an; am; on; om; in; im; etc…
4. week days and months + seasons

next class: numbers (counting)

117-144 English Writing 1 – months, days & capitalization

117-144 English Writing 1; Tuesday, July 15, 2008; room 19-1006/2

1. today’s date
2. week days and months of the year
3. capitalization
4. alphabet in small and capital letters

French 1 – l’alphabet et les presentations

117-144 French 1; room 19-1002; lundi 14 Juillet 2008

• les presentations
  • bonjour
  • je m’apelle Emma
  • je suis Thailandais / Thailandaise
  • j’ai dix-huit ans
  • je suis etudiant / je suis etudiante
• l’alphabet
  • avoir
  • bonjour
  • chambre
  • demain
  • enchante
  • fleur
  • garcon
  • huit
  • inde
  • journal
  • kilo
  • lit
  • mercredi
  • novembre
  • oui
  • professeur
  • quatre
  • reception
  • sept
  • thailande
  • un / une
  • vendredi
  • wc
  • xylophone
  • yaourt
  • zero
• next class (Monday 21 July): l’alphabet (review); les mois de l’annee (months of the year); les jours de la semaine (days of theweek); compter jusqu’a mille (count up to one thousand)

117-144 English Writing 1 – Days & Months

117-144 English  Writing 1; Monday 14 July 2008; room 19-1002

1. Miss  Jutamas Hiruntanapas writes today’s date on the whiteboard, Monday 14th  July 2008
2. Miss Natkamon Nithimongkonsub writes the months of the year, January, February, March, April, May, June, July, August, September, October, November, December
3. Mr. Narongchai Chudat writes the days of the week, Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday

IHT310 Internship: objectives

Friday July 11; room next to Sky Lounge

• structure of internship course
• objectives of internship:
  • management skills
  • career development
• next class with group B in 2 weeks (July 25)

117-124 Information Technology: computer hardware

Friday July 11, room 19-1002

• computer computes
• information in binary form
• CPU; memory; bus; motherboard; peripherals
• next time: show pictures of various components.

117-144 English Writing 1: split in 2 groups

117-144 English Writing 1; Tuesday 08 July, 2008; room 19-1006/2

Today we have divided the class into 2 groups of 20 students.  This will make it possible to better participate in the class.  Group 1 meets on Monday @ 8:30am in room 19-1002 and group 2 meets on Tuesday @ 11:15am in room 19-1006/2.

group 1

5108100003	Miss Pronnapa Yongyut	1
5108100009	Miss Prapatsara Kongsatitporn	1
5108100010	Miss Sasithon Pornprasit	1
5108100019	Miss Chompoonut Laorprechawasin	1
5108100020	Miss Kittimawan Kittikul	1
5108100022	Miss Sirinthip Tagosee	1
5108100023	Miss Teeranan Shianchantuk	1
5108100026	Mr. Satit Yodsane	1
5108100034	Miss Nattaporn Tongchaipairoj	1
5108100037	Miss Sujitra Khamphata	1
5108100041	Miss Ussanee Wiwattanasit	1
5108100044	Miss Sattakotchom Chankrut	1
5108100047	Miss Miss Natkamon Nithimongkonsub	1
5108100048	Miss Pornchalai Puttawong	1
5108100050	Miss Jutamas Hiruntanapas	1
5108100052	Miss Supanee Suponnalert	1
5108100067	Miss Rati Hongpong	1
5108100068	Mr. Korkiet Yingsaksakun	1
5108100070	Mr. Narongchai Chudat	1
5108100092	Mr. Surasak Jantaramanee	1

group 2

5108100002	Miss Anisha Chabada	2
5108100004	Miss Hatsaya Sichompoo	2
5108100021	Miss Jeerapa Sritong	2
5108100053	Mr. Sathaporn Yaowapin	2
5108100054	Miss Suvadee Phanuratsmee	2
5108100055	Miss Sudarat Kanwpannarai	2
5108100058	Mr. Pramot Bodeeset	2
5108100061	Miss Wararak Thongthap	2
5108100062	Miss Natdaporn Pensri	2
5108100064	Mr. Kasemchai Thawornwunnakij	2
5108100066	Tayyab Muhammad	2
5108100069	Miss Patchnee Naksawas	2
5108100076	Miss Niwaporn Jomhong	2
5108100088	Miss Sirorut Jamjumras	2
5108100090	Miss Sompatsorn Kongyingyos	2
5108100094	Miss Natta Kwonmongkol	2
5108100100	Miss Thomthong Kitisomprayoonkul	2
5108100101	Mr. Tossapol Pattanasatiean	2
5108100107	Miss Kittima Thawanruk	2
5108100118	Miss Rui Chen	2

Welcome to your philo & religion class!

GS.112 Fundamentals of Philosophy and Religion; Wednesday 2 July 2008; room 19-1002

• distribution of course syllabus + discussion
• everyone introduces him/herself, including religious background
• next class: stoicism

intro to gastronomy class

211-211 Gastronomy lecture, room 19-1001, July 2, 2008

• class is divided into 2 groups (group A student ID 500802018 to 5108100058; group B student ID 5108100062 to 5108100120)
• today group A has lab with Ajarn Bruno (kitchen) andgroup B has lecture with Ajarn Martin (room 19-1001)
• student uniform: students without complete uniform are not allowed in class and attendance is not counted; necktie must be pulled up, first button of the shirt must be closed
• course syllabus is distributed and discussed
• definition of gastronomy: knowldge of the stomach – study of everything that relates to feeding man
• next week group A has class with Ajarn Martin (11:15 – 13:45) and group B with Ajarn Bruno (8:30 – 13:45)

Welcome to English Writing 1 class!

117-144 English Writing 1 lecture, July 1, 2008, room 19-1006/2

• course syllabus is distributed and discussed
• students are asked to write a short profile of themselves (10 sentences)
• 15 min. break (some students come back very late from break, some don’t even come back!)
• vocabulary exercise: ask every students in turn to come to the white board and write 1 word related to the class room + same exercise but must be a verb

Internship class practical arrangement

IHT310 Internship: no class today… the class has been moved to Friday at 11:15 in room 19-702.  The class has been split into 2 groups.  This week, only group A must come to class.  Next week group B must come.

Welcome to Information Technology class!

117-124 Information Technology; 27-June-08; room 19-1002

1. introduce the instructor
2. distribute course outline + discuss
3. attendance: request e-mail address + invite to join Yahoo Group in order to be able to download files, such as handouts, course outline, grades, etc… as well as view announcements from instructors… this is your first IT practice
4. what is information technology: information is data in a form that can be understood and used for decision-making; technology is the means/media/structure used to store, retrieve, and share the information
5. students are encouraged to bring their notebook if they have onew since many computer in class are not working; wireless internet is available to teh students free of charge (complete the form to request access to teh network)
6. ASSIGNMENT: become a member of Yahoo group, as soon as you receive the e-mail from Yahoo.

LAST CHANCE TO SUBMIT YOUR GASTRONOMY ASSIGNMENTS!

211-211 Gastronomy

Students who have not yet submitted some assignments can still do so before Friday, June 13, 2008.  See the file here to check if you have received points for your assignments (homework).

Salad Competition (211-211)

211-211 Gastronomy; project presentations; Wednesday, June 4th; room next to Sky Lounge

Today is competition time!  Seven groups are presenting their original salad recipe.  A jury of 4, namely Miss Dao, Ajarn Kris, Ajarn James and Ajarn Steven, evaluated the beautiful creations of the students: 10 points for presentation; 10 points for the taste; 10 points for freshness; and 10 points for originality.

Group A won the contest with a total points of 136!  This group has the priviledge to name their salad and have it placed of the menu of Sky Lounge!

Congratulations to every groups!  All salads were beatifully prepared and presented.

ANNOUNCEMENT: no class tomorrow, but Friday at 11:15 in room 19-602 (last class)

Nutrition – food maintaining life and good health (211-211)

211-211 Gastronomy lecture; Tuesday June 3rd; room 19-602

SUMMARY

• macro- and micro-nutrients
• calorie
• food pyramid

NEXT CLASS

• tommorrow: project – present your salad
• Friday (NOT THURSDAY – CHANGE OF TIME!): last lecture on sanitation + review

ANNOUNCEMENT

• Thursday June 5th class moved to Friday 6th at 11:15; room 19-602!
• FINAL EXAM is on June 10th at 9am in building 15; room 15-504

Internship Final Report (IHT.310)

IHT.310 Internship in Hotel & Tourism; Monday June 2nd; room 19-602

SUMMARY

• final report is evaluated S or U
• min/max pages restriction: 10 pages > analyze and synthesize the information; don’t give me ALL the information you can find
• prensented in a portfolio with cover page indicating your full name and students ID; course name and code; place of internship and start/end date of internship
• report must be organized in 5 distinct sections ([1] place of employment; [2] job description; [3] observatrions; [4] your evaluation of the coop; and [5] conclusion); typed on A4 paper; with page number, table of content and appendix to store internship documentation
• documents to submit along with the report (placed after the report in the portfolio): [1] internship agreement; [2] internship certificate; [3] timesheets; [4] weely evaluation sheets; [5] final evaluation form; [6] your evaluation form of the company (coop); [7] your resume; [8] transcript
• report must be submitted at least 1 month before applying for graduation
• for more infromation visit: http://hotelmag.siam.edu/current-students/internship/

Napkin Folding Exercise (IHT 310 make-up class)

IHT 310 Internship (make-up class); Friday May 29; room next to Sky Lounge
napkin folding: bishop’s hat; lotus; cone; paradis bird
next class: final internship report

Principles of Cooking (lecture 211-211)

211-211 Gastronomy lecture (make-up class); Thursday May 29; room next to Sky Lounge
SUMMARY

• the components of our food: [1] water; [2] proteins; [3] starches; [4] fats
• what happens to these 4 components when they are heated: water evaporates; proteins coagulates; starches caramelize; and fats melts
• cooking methods can be categorized into 3 groups: [1] dry-heat cooking using air or fat (e.g. frying, grilling, broiling, baking, roasting); [2] moist-heat cooking using water or steam (e.g. boiling, poaching, simmering, steaming); and [3] combination cooking method using a combination of dry-heat and moist-heat cooking methods (e.g. braising and stewing); the teacher demonstrated caramelization by melting some sugar in a pan, and also coagulation by making a simple bechamel sauce
• various heat transfer include: [1] conduction, [2] convection and [3] radiation

EQUIPMENT & PREPARATION
U-shape table and chairs
white board on wheels
1 workstation with gas stove and pan with spatula (butter; sugar; water flour)

NEXT
Nutrition
DON’T FORGET
Term project: prepare an original salad recipe to be presented on June 4.

cooking Eggs Benedict (Gastronomy Lab)

211-211 Gastronomy LAB; Wednesday, May 28 at 11:15; room next to Sky Lounge

SUMMARY

• attendance (everyone was in full chef uniform – congratulations!)
• Ajarn Martin demonstrated how to preprare Egg Benedict
• grill split muffins
• griddle canadian bacon
• poach eggs
• prepare sauce hollandaise (au bain-marie)
• present nicely on plate: muffin, a slice of bacon, spinach, poached egg, sauce hollandaise on top
• students repeated the entire recipe succesfully (poaching teh egg and making the sauce was the most difficult)

EQUIPMENT, UTENSILS AND BUDGET

1. 6 work stations
2. 2 gas stove
3. 1 griddle
4. 1 electric stove
5. 6 cutting board; 6 nkives; 6 whisks; 6 plates; 6 bowls; 6 sugar pots; 6 salt pots
6. budget of 1,000 B for about 30 students (muffins, 35 B pack of 4; Canadian Bacon, 35 B/100g; I used 22g-slice of bacon; frozen spinach, 59 B/500g-pack; butter, 75 B/227g)

NEXT

• lecture tomorrow, Thursday May 29, on principles of cooking

IHT408 Convention Lab

IHT408 Convention lab; Wednesday May 28; room next Sky Lounge

Today: preparation of Gastronomy lab; setting up of the room and equipment

organizing the kitchen

211-211 Gastronomy lecture; room 19-602; Tuesday May 27, 2008

summary

1. kitchen must be organized in order to be efficient and safe
2. layout: the kitchen is divided into areas, called work stations, for each specific task; similar work stations are grouped together into work sections, such as the hot-foods section
3. equipment and utensils: pots, pans, colander, fridge, freezer, deep-fryer, gas range, mixer, etc.
4. staples: foods that are used everyday in the kitchen and that must always be on stock, such as salt, sugar, oils, spices, etc.

announcements

1. make-up classes on May 29 and June 5 at 11:15
2. project presentation on June 4: prepare an original salad + write the recipe on paper; you will be evaluate on [1] presentation (must look good); [2] taste; [3] freshness; and [4] originality
3. review on June 5

keeping the job

IHT 310 Internship lecture; Monday May 26; 11:15; room 19-1004

• challenges of a new job
• types of boss: participative; authoritarian; democratic; lassez-faire
• be professional: keep your private life at home; dress and groom appropriately; avoid pollitics
• keep learning
• communicate well: written; verbal and visual means of communication were discussed
• keep stress under control: have enough rest; have a hobby; be organized; keep your work area attractive

next lecture: internship final report

on stand-by for ATTA seminar attendees

211-211 Gastronomy LAB; Sky Lounge; 11:15-13:45

• change of program today: no Eggs Benedict but service for ATTA delegates
• Ajarn Martin has kept students who had full uniform for service today
• the other students must come tommorrow at the 11:15 make-up class for service again, in full uniform (hair net; black skirt; black shoes; whiite shirt; necktie or bowtie)
• make-up class tommorrow (for April 29 cancelled class)

flower decoration and restaurant mise-en-place

IHT408 Convention Management LAB; May 31, 2008; Sky Lounge + 19-804

• group A with Ajarn Martin; group B with Ajarn Kris for service lab
• today we prepared the 8th floor to receive guests who attended the seminar on the 19th floor organized by ATTA (Association of Thai Travel Agents)
• some students helped Ajarn Muay with flower arrangements, others helped setting up tables in the restaurant; others still helped in the kitchen

CORRECTION for 211-211 Gastronomy term project

The project for Gastronomy class is not about Thai herbs, but is creating an original recipe of a salad, as announced at the beginning of the semester.  Thus cancel the Thai herbs project.  I forgot that I already gave you a term project.  If you have any questions, leave a comment below or e-mail me.

Thailand – a paradise for gastronomy students

211-211 Gastronomy lecture; May 20, 2008; room 19-602 (attendance: 25)

Summary

1. Thailand produces food in great quantity and variety due to [1] a lot of cultivable space; [2] a good climate; [3] high quality strains of agricultural products; and [4] more recently use of technology.
2. Thailand major crops include: rice (50% of farm holding are paddy lands); tapioca, cassava; rubber; maize; sugar-cane; mung-beans; etc.  Fruits grown in Thailand include bananas; pineapple; guavas; coconuts; rambutan; longan; mangosteen; mangos; jujube; etc. It is important to know the harvest season of fruits in Thailand, since that is when they are cheapest and of best quality.
3. Thailand livestock includes: cattle (buffalo; ox; cows; pigs); poultry (chicken; duck)

Assignments

1. Find a photo + the Thai name for the following crops: cassava; tapioca; sugar-cane; mung-bean; soya bean; castor seed; peanuts. Homework is due next Tuesday and can be made in groups of 4 to 5 students. Send your work in Ms Word or Ms PowerPoint format to edwinrwm@gmail.com.
2. Write a report on Thai herbs and present it on June 4, 2008.  The report should simply list 10 Thai herbs of your choice, showing its name in English and in Thai, along with a photo and its use in local cuisine (cooking) + 1 recipe.  Prepare [1] a written report + [2] a visual presentation such as transparencies or PowerPoint slides.

Next

Tomorrow lab: eggs Benedict… please bring your chef uniform, wear your long hair inside the hat (hygiene rule)!

practice for future interns

IHT 310 Internship at 2pm, room next to Sky Lounge (make-up for April 7)

• mise-en-place and floor plan
• butter preparation
• napkin folding

F&B assists Sky Lounge

IHT305 Food and Beverage Control lab, May 16, Sky Lounge

• split into 2 groups of 15 students
• group A (460810052 – 490810072) clean and organize Sky Lounge, the room next to Sky Lounge and the kitchen
• next 2 classes: [1] standard recipe (15 points) + [2] menu engineering (15 points)

Waldorf salad: the making!

211-211 Gastronomy lab: preparing a Waldorf salad

• attendance: 27 (most of the students are in uniform – excellent!)
• setting up of 6 work tables with all the ingredients and utensils: 1 for the instructor and 5 for the students
• Ajarn Martin demonstrates how to prepare the Waldorf salad.  The ingredients are: apples; celery; grapes; cashew nuts; mayonnaise and lemon
• students prepare the salad in groups and present it nicely on the plate
• clearing of the tables

VOCABULARY TO REMEMBER: apple; celery; grape; mayonnaise; cashew nut; knife; cutting board; peel; to peel; to dice; dice

NEXT: bakery lab on Tuesday May 20 at 8:30am + lecture at 11:15am

GOOD JOB EVERYONE!

store room 19-804 gets a facelift

IHT408 Convention lab on Wednesday May 14 (attendance 10/15)

• GROUP 1: with Ajarn Kris Mouton for service lab
• GROUP 2: with Ajarn Edwin Martin.  Excellent job today of re-organizing and tidying up room 19-804. A good organization is key to quality service and high productivity. All students worked as a team and completed the job by 10:30am.  Full mark for everyone present.

farming – the 1st step in feeding man

211-211 Gastronomy lecture of Tuesday May 13; room 19-602

Chapter 3 – Producing food:

1. reading of a few paragraphs and explanation of what farming is and its importance to humanity
2. watching videos: [1] about the vineyard in Tuscany, Italy + [2] about why farming matters (England)
3. vocabulary to remember: farm; farming; dairy; orchard; vineyard; cattle; to breed; to harvest; fish; pig; beef; chicken; shrimp; seafood; crab; fruit; vegetable; egg; grape; wine; crops; barley; oat; commodity; livestock

tomorrow: lab – making Waldorf salad (8th floor); next class will discuss the food produced in Thailand

NOTE: homework 1 received today can still earn full mark

job interview without stress

IHT.310 Internship lecture of Monday, May 12, 2008. Attendance: 5 students (some other students were having final exam of Accounting 2 with Ajarn Thomas).

Today we have reviewed career planning + resume, and then discussed how to prepare for a job interview and leave a good impression during the interview. Handouts are available on http://groups.yahoo.com/group/siam_university_inter_hotel.

ANNOUCEMENTS:

1. no class next Monday, May 19 (Holiday)
2. next 2 lectures on May 26 and June 2nd.
3. make-up classes on May 16 (practice lab with group A); May 23rd (practice lab with group B); May 30 (practice lab with group C); and June 6 (practice lab with group D).
4. revised course syllabus available for download here; it conains the list of students in each group (A to D)

next class: Friday May 16 for group A and Monday May 26 with everyone

“We are out of Waldorf…”

211-211 Gastronomy class of May 7, 2008 in room 19-602 (attendance: 26)

After watching the video extract from Fawlty Towers, gastronomy students know that it is not possible to “be out of Waldorf” since the Waldorf is a hotel in New York City, and not a salad ingredient.

After watching the video and having a short break, we have completed the handouts of chapter 2, reading the stories of the pizza, croissant, potatoes, tomatoes, and bananas.  Vocabulary to remember and know: peasant; tomato; dough; flour; yeast; pastry; cheese; lettuce; mushroom; beef; olive; wine; brandy; ingredient; peach.

HOMEWORK: find the recipe + 1 photo for beef stroganoff; beef wellington; caesar salad; chicken marengo; eggs benedict; and waldorf salad.  Please e-mail to Ajarn Martin by next Wednesday, May 14 (edwin.m@siamu.ac.th).

TERM PROJECT: invent/create your own original recipe for a salad with whatever ingredients you want; 4-person group; to be presented on Tuesday 3 June; 10 points; the best salad voted by the jury will be entitled to name the salad and put it on the menu of Sky Lounge.

organization (again) of pantry room 19-804

IHT408 Convention lab

group 1 (ID 470810032 to 5008100013; attendance: 11; late: 7) with Ajarn Martin for re-organization of pantry room 19-804

• cleaning of coffee machine: Wassana + Porntip
• bakery machines area + drinks area: Kamal + Wipawan
• glasses (remove price tags, put in racks): Sakchai + Phedcharaporn
• cleaning griddles: Atiwan + Varattaya + Issriyaporn
• help Ajarn Lek: Matsupa

Group 2 with Ajarn Kris for service lab.

origins of common international dishes

211-211 Gastronomy class of Tuesday May 6, 2008. Attendance: 25. Classroom: 19-1001.

All handouts and the course syllabus are available online: http://groups.yahoo.com/group/siam_university_inter_hotel/ > Files > 211-211 Gastronomy. You need to be a member of the forum and log in in order to download a file.  Membership is free.

Today we have read Chapter 2, from Beef Stroganoff to Waldorf salad.  We found out that it is useful to know some French for this course, as many French words are used in Gastronomy, such as Hollandaise sauce and Maitre d’hotel.  On the right: picture of Egg Benedict (yummy!!!).

Tomorrow, we will finish chapter 2 + watch a video: Fawlty Towers, Waldorf Salad episode.

Announcement: Dr. Bongkosh has added a bakery lab on Tuesday morning at 8:30 in kitchen 19-803.  No time conflict with Intensive English, since Ajarn James has cancelled the class on Tuesday morning.  Therefore you have Gastronomy class on Tuesday 8:30-11:00 in the kitchen + 11:15-13:45 in kitchen/classroom 19-1002 + Wednesday 11:15-13:45 in classroom 19-1002.

11 adjectives + oral test

116-272 French 2 class on Friday 2 May.

• using 11 adjectives in masculine/feminine mode in sentences… grand/e; petit/e; long/ue; court/e; facile; difficile; chaud/e; froid/e; beau/belle; bien; bon/ne; mauvais/e; tres
• oral test (10 points): translate 4 words (verbs + adjectives) french-engl-french

IHT305 F&B Control introduction lab

first lab of IHT305 Food and Beverage Control… 10/29 attendance… we met in room next to sky lounge (8th floor)… introduction… 5 steps in food cost control: purchasing; storing; preparing; serving; pricing & accounting…

211-211 Gastronomy introduction class

first gastronomy class… introduction to the course… final exam only 30 points… exams will be in multiple choice format… what is gastronomy?  relates to food and culture… factors influencing food and dishes in different part of the world include climate; economy; religion and culture or even technology… the course will discuss every steps in the process of feeding humans, such as food production, food preparation, and food consumption (eating)… it will also discuss some famous dishes (e.g. pizza, som tam, etc.) and commonly used ingredients (e.g. onions, potatoes, etc.) and their origins

1st French 2 Class

• review of French 1 final exam correct answers
• list of 11 verbs and 11 adjectives to memorize by the end of this week

FRENCH CLASS: some verbs

• 11 verbs + 11 adjectives
• verbs list: avoir, faire, etre, parler, manger, etudier, habiter, fermer, aller, boire, ouvrir
• adjectives list: difficile; facile; petit; grand; chaud; froid; court; long; beau/belle; bein; bon; mauvais; tres

Today we have conjugated all the verbs in the list and have started using them in simple sentences.  We ended the lesson with question and answer: Que fais-tu?  Que bois-tu?  Ou vas-tu?