The Next Big Sip was a hit.
Category: Uncategorized
Wine Blending Reflection, Fall 2019
This entry was originaly posted in "WineoftheNewWorldF19" on October 7, 2019
I like the way the students expressed their struggles and reflected on what they accomplished. As this pair questioned their results they had a chance to look back on their notes in search of validation for their outcome.
Note taking is so important during the scientific process and palate fatigue can be exhausting. So, it is possible that you presented the wrong blend but it is also possible that after tasting so much wine that your palate was playing tricks on you. Either way, you conducted the process with academic integrity and teamwork. Well done.
Opening My Classroom To Industry Professionals
Open Pedagogy on the OpenLab has so many benefits. One of these benefits is making students work “real” and not just a class assignment. During the Spring 2017 Wine and Beverage Management course as student’s work was recognized as impactful by an industry professional. Malika Ikramova’s Retail Wine Assignment was conducted at Slope Cellars and impressed the company so much that they took the time to comment on her experiential learning blog post. Read about what she learned here: https://openlab.citytech.cuny.edu/hmgt2402s17/2017/03/15/slope-cellars/#comment-76
Place-based Learning, HMGT1101
Place-base learning is a central part of my teaching practice. In HMGT 1101, Perspectives in Hospitality Management, I take my students to visit the Carlyle Hotel. Here they meet a number of different hotel executives and receive a tour of the hotel.
Student reflections are of particular interest to the learning process and can be seen following this link. Thought the formal student learning outcomes of “Explore the roles and responsibilities of key executives and department heads in the hospitality industry.” and “Differentiate hotel classifications.” are met through this site visit the less tangible, more college ready outcomes often portray how a student is growing as a learner and future hospitality professional. Below is one reflection which shows personal growth and confidence, all reflections can be read here:
“Normally I don’t wear suits, but we had to dress professional to visit the Carlyle. The trip over there in the train was different for me, I felt like people stared at me less, I also felt a bit more respected, some people said “excuse me sir” I have never been called sir in a train station, then being around a lot of men in suits or women dress professional I felt like I was one of them and also felt like I was important with a job title or with a good paying job. Overall it was a fantastic experience being to hotel rooms that I’ll probably never be able to afford and seeing the luxury people pay thousands of dollars for.”
Women in Wine Leadership Symposium, 2016
So much to learn, so much to share, so much to still do.
Blending Community, Philanthropy and Education in the News
As the Co-principle Investigator of the Julia Child Foundation for Gastronomy and the Culinary Arts Grant with Lynda Dias, since 2012 we have been awarded $7000 annually ($5000 in 2012) to create learning opportunities that include place-based learning at an urban winery. This grant impacts between 130 to 170 students annually. It is estimated that 70% of the 2017 graduates were impacted by this grant funding.
The reach of this project has extended out of City Tech. The Bridge, whose “focus is on the breakthrough companies, entrepreneurs and trends that have made Brooklyn a worldwide brand and a growing economic center” has over 2000 twitter followers and 1500 Instagram followers. In 2017 they published an article about innovative teaching practices and included this project. The New York Daily News showcased the student wine making project in their 2016 college showcase edition.
About the assignment, in the Wines of the New World class we apply proven high-impact educational practices whereby students actively participate in the wine making process. They have the opportunity to punch down the cap, taste recently harvested grapes, evaluate stems and seeds for ripeness, taste active fermenters and barrel samples as well. Students then create two proprietary blends, both a red and white wine. The collaborative learning project we call “Blending Community, Philanthropy, and Education” impacts the learning of student in the department’s dining room operation course as well. The dining room students learn about and served the wines in the college’s Janet Lefler Dining Room.
o 2016: https://openlab.citytech.cuny.edu/new-world-wines-f16/
o 2015: https://openlab.citytech.cuny.edu/new-world-wines-f15/category/team-two/
o 2014: https://openlab.citytech.cuny.edu/new-world-wines-14/
o 2013: https://openlab.citytech.cuny.edu/new-world-wines-13/
o 2012: https://openlab.citytech.cuny.edu/wines-of-the-new-world/
AAC&U Publishes Information about HMGT1101 FYLC
This was a fun interview and I am truly honored that the AAC&U was interested in how we bring Gen Ed into all our classrooms.
All About OpenLab
Though I did not make the final cut of this short video piece about OpenLab published by Columbia Teacher’s College my projects did!
OpenLab on “Seen in NY” https://vialogues.com/vialogues/play/14491
Sharing My Learning With Students
I find it valuable to model writing and share my learning with students. Here is an example of how I share my experiences with students in my Wine and Beverage Management course. Dundee Hills, Oregon, Pinot Noir Country and So Much More.
WWLS October 13
https://plus.google.com/photos/114823003542613788919/albums/5933272783998781361?banner=pwa
