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Sonia Lisboa-Ochoa

she/her

Reference Librarian

Sonia Lisboa-Ochoa

she/her

Email Me

Contact:

845-451-1757

My Guides

Concept Building, Proving, Prototyping (MFBS-545)

Advanced Beverage Management (MWBM-520)

Advanced Cooking: Japanese Cuisine (ADVC-301J)

African American Chefs and Southern Foodways ~ Special Topics Course (SPTC-301 AAC)

African Cuisines Concentration

Anti-Black Racism: Strengthening Our Voices for Change ~ Special Topics Course (SPTC-300 ABR)

Applied Food Studies

Articles & Databases

Asian Cuisine Concentration

Baking & Pastry Arts

Books & Library Catalog

Business Fundamentals (MFBS-500)

Business Planning (MGMT-407)

CIA Texas Library

College Writing

Cuisines and Cultures of the Mediterranean (CULA-311)

Cuisines of Africa and the African Diaspora Lecture Series

Culinary Science

Culinary Strategy and Food System Innovation (MSFS-550)

Design Thinking for Food (MFBS-520)

Differentiation, Branding, and Packaging (MFBS-555)

Entrepreneurial Innovation and Business for Wine and Beverage (MWBM-570)

Ethical Leadership in the Food Business (MFBS-530)

Exploring Hudson Valley and New York Food Systems (MSFS-501B)

Exploring San Francisco Bay Area Food Systems (MSFS-501A)

Faculty Publications & Scholarship

Faculty Resources & Services

Faculty Resources & Services (MPS)

Feasting and Fasting in Latin America (LART-330)

Finding Recipes

Food Business Management & Leadership

Food Business MPS ~ Overview of Library Resources

Food Business Playbook ~ Capstone (MFBS-580)

Food History (APFS-310)

Food in Film (LART-317)

Food Movement Voices: How to Create Change (MSFS-560)

Food Product Identification, Selection, And Procurement (HMFB 115)

Food Product/Concept Track ~ Food Business MPS

Foundations of Hospitality Management (HMFB-110)

Global Cuisines & Cultures Program

Global Wine Business Operations (MWBM–500/ADWN-507)

Graduate Seminar and Capstone Project (MWBM-580)

Group Leadership Program

Hispanic Heritage Month Films

Hospitality Management

Human Resources Management (MGMT-210)

Humanities: Arts, Film & Literature

Interlibrary Loan

Introduction to Food Systems (APFS-110)

Introduction to Gastronomy

Introduction to Hospitality (MGMT 100)

Introduction to Latinx in the United States (LART-336)

Italian Cuisine Concentration

Japanese Cuisine Concentration

Justice, Ethical Leadership & Truth (LART-260)

Language Learning Resources

Latin American Cuisine Concentration

Leadership & Ethics (MGMT-410)

Leadership, Engagement + Impact (MSFS-570)

Legal Strategies + Challenges for the Restaurateur (MFBS 540)

Library & Research Overview

Literature & Composition (LITC-200)

Local, Regional, and Global Food Systems (MSFS-510)

Manufacturing, Co-Packing, Supply Chain, and Legal Contracts (MFBS-565)

Market Research, Data & Statistics

Marketing + Brand Strategies for The Restaurateur (MFBS-560)

Mediterranean Cuisine Concentration

MPS Writing & Research

Omnivore OneSearch Help Guide

Online Textbooks

Operations + Management Strategies for the Restaurateur (MFBS 550)

Primary Sources

Principles of Design (BAKE-200)

Productive Procrastination - Library Resources

Professionalism & Life Skills (FRSH-100)

Race, Class + Justice from the Field to the Table (MSFS-520)

Racial Justice & Equity

Real Estate, Capitalization + Partnership Strategies for The Restaurateur (MFBS-570)

Residency One – Orientation and Cohort Formation (MCUL-501A)

Resources for the Master's Degree Programs

Sales, Marketing and Distribution (MFBS-575)

Science Fundamentals (MTSC-115)

Science of Food (CUSC-120)

Science of Food Systems (MFBS-510)

Spain: Food and Cultures (LART-313)

Spirits, Fermented, and Non-Alcoholic Beverages (ADWN 506)

Spirits, Fermented, and Non-Alcoholic Beverages (MWBM-550)

Strategic Management in a Business Environment (MGMT-355)

Sustainability + Climate Change (MSFS-500)

Sustainable Agriculture (MSFS-530)

Sustainable Diets and Public Health (MSFS-540)

Sustainable Food Systems (BPSE-351)

Sustainable Food Systems MPS (MSFS) - Overview of Library Resources

Systems Thinking Seminar (MSFS-505)

Tastings, Forum and Framing of Capstone Project (MWBM-501B)

The History and Culture of Cuisine and Restaurants (MCUL-500)

The Hudson Valley ~ Farms & Food, History & Culture

The New World - Southern Hemisphere (MWBM-530)

The New World–Northern Hemisphere (MWBM-510)

The Old World--Northern Countries of Europe (MWBM-540)

The Old World--Southern and Eastern Europe (MWBM-560)

Viticulture and Viniculture (MWBM-501A)

Wine & Beverage Management: Overview of Library Resources

Wine & Beverage Studies - Wine & Food Pairing

Women in the Culinary Professions

Women’s Hospitality Initiative

My Subject Specialties

No subject specialties have been selected.

The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu