Karen Goodlad is an Associate Professor in the Department of Hospitality Management at CUNY’s New York City College of Technology specializing in food and beverage management. Recently she has taught Wine and Beverage Management, Wines of the New World, Perspectives in Hospitality Management, and Dining Room Operation. As the Faculty Advisor to the Walt Disney World College Program, she is provided the opportunity to facilitate students’ academic and professional development as they engage in place-based learning activities, a practice she values highly. In addition to her joy of teaching she is often found advising students, ensuring they know they can knowledgably plan their personal path toward graduation.
Finding it important to continually increase and share her understanding of teaching and learning practices, she has worked as the Director of the Living Lab General Education Seminar and is a Faculty Co-coordinator of First Year Learning Communities. In these roles, she works with full and part-time faculty focused on incorporating high-impact educational practices, open pedagogy, place-based learning and assessment practices into their pedagogy.
Goodlad’s scholarship explores similarities and differences between student and faculty perceptions of academic performance, classroom behavior and social interactions in first-year learning communities: “Comparing Faculty and Student Perception of Academic Performance, Classroom Behavior, and Social Interactions in Learning Communities” published in College Teaching. Her research also extends to faculty member’s perceived impact of the Living Lab Model of Pedagogy, specifically placed-based learning, on general education learning outcomes. “Place-Based Learning across the Disciplines: A Living Laboratory Approach to Pedagogy¸” is published in Insight: A Journal of Scholarly Teaching.
She is a Certified Specialist of Wine with the Society of Wine Educators. This certification is evidence of her extensive knowledge of wine and beverages but also her ability to effectively teach this complex subject.
She has served two terms on the board of directors of Les Dames d’Escoffier, the premier international organization of women leaders in food, fine beverage and hospitality. She finds pleasure in working on various committees throughout the organization including a four-year commitment as Co-Chair of the Scholarship Committee whereby she helped further the organization’s mission in support of education, advocacy and philanthropy.
It is through all her work that she seeks to provide endless opportunities for students to pursue their passions and attain their goals.
Through this Portfolio you will find:
- A Blog of teaching, scholarly, and professional interests
- Examples of teaching excellence
- Evidence of my dedication to service
- How my scholarly activity has guided my teaching
Note about cover photos:
Madeira: I had the privilege of tasting this Madeira during the Wine Media Guild Dinner in June 2012, I graciously thank the generous members of the Guild for sharing this and other gems with me and a student during their awards dinner. Yes, at the time this wine was opened it was just shy of 125 years old and drank well with notes of dried apricots and stewed peaches.
Curious: During a place-based learning opportunity with my HMGT1101 students I took a moment to reflect on what was happening, they were discussing what it meant to be a tourism provider in Brooklyn, they were curious about what that really meant. As I stood before the words of Walt Whitman’s poem, Crossing Brooklyn Ferry, the word “curious” jumped out at me. Curious about their new adventures, they sure are!