Courses Taught

My expertise in beverage management, high impact educational practices and place-based learning provide a unique combination of knowledge, skills and values that make me qualified to teach courses throughout the hospitality curriculum. Having completed my own internship with the Walt Disney Company, it is fitting that I am the teacher of this internship experience. I include extensive use of the OpenLab teaching and learning platform in my teaching, my OpenLab course sites can be found here. 

HMGT 1101, Perspectives in Hospitality Management, 2011-2021, Lead Instructor 2011-2021

An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the hospitality industry, basic terminology, management concepts, career path explorations and the department’s mission and culture. Writing Intensive, 3 cl hrs, 3 cr

• Sample syllabi: 2021
• Sample lesson: Getting to Know You, 2019; Grad Panel; Leader Panel
• See examples of student learning in Section 17 of this PARSE

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HMGT 2305, Dining Room Operation, 2002-2011, taught prior to 2019, Lead Instructor 2005-2014

Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service. Writing Intensive 1.5 cl hrs, 4.5 lab hrs, 3 cr

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HMGT 2402, Wine and Beverage Management, 2007-Present, Lead Instructor 2007- Present

Historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures including jargon particular to the beverage trade. Basic understanding of geographic, historic, economic and cultural aspects of beverages. Wines – still, sparkling and fortified – are the focus of study. Beers, sake and spirits are introduced. Reinforcement of cost controls and legal responsibilities. 3 cl hrs, 3 cr

• Sample syllabi: Fall 2020; Fall 2019
• Sample lesson plan: Service slides, Service activity; 
• See examples of student learning using the following links:
  • Retail Shop Assignment: Retail Shop Analysis Melendez*, Retail Shop Analysis Brito; 
    
  • Winery Visit Assignment: Winery Visit Anna*; Winery Visit Bernard
  • *Note: Melendez and Anna both currently work in the beverage industry.

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HMGT 4802, Hospitality Management Internship, taught prior to 2019

Work experience in the hospitality field, defined as part-time, supervised employment. Each student is responsible for getting and keeping an appropriate supervisory position for the required period: a minimum of 120 hours for a minimum of eight weeks. Measurable career objectives and related readings are defined in the initial meeting.

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HMGT 4959, Internship Project, Walt Disney World College Program, 2003-present, Lead Instructor 2003-Present

The hospitality management department is a designated recruitment site for the internationally respected work/study program presented by Disney. Selected students earn 12 college credits through a balanced learning, living and earning environment in Orlando, Florida, supported by online coursework. 500+ internship hrs, 12 credits

• Sample syllabi: 2023
• See examples of student learning using the following links: Reflection McLeod, Reflections of Training,  Students express their thoughts on equitypost

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HMGT 4997, Wines of the New World, 2010- Presenet –Wrote and Proposed Course, Lead Instructor 2007-present

This course provides an in-depth evaluation of “New World” viticulture and vinifcation. Wine-making methods, service, laws and regulations of the major wine regions of North America, Australia, New Zealand, Chile, Argentina and South Africa will be studied. Students will taste and evaluate wines. 2 cl hr, 2 cr

• Sample syllabi: 2024, 2021 Hybrid, 2019
• See examples of student learning using the following links: Assignment 2019, Wine making team 4 2019,
• Note: this course is supported by a grant from the Julia Child Foundation. See “grants” in the scholarship section of this PARSE for more information.

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HMGT 4998, Responsible Beverage Service, 2018, Course Leader 2017-present

Through a case study approach, this course focuses on industry standards for responsible beverage service. Provides students the opportunity for industry-recognized certification in responsible alcoholic beverage service. 1 cl hr, 1 cr

• Sample syllabi: 2019, 2021 virtual
• Sample lesson plan: Intoxication Lecture, Liqour License, Incident Form, Quiz

 

Course Leader, course taught by adjuncts

HMGT 4995, Wines of France, Wrote and Proposed Course, Lead Instructor 2007-present

This course provides an in-depth evaluation of France’s viticulture and vinifcation. Wine-making methods, service and laws and regulations of the major wine regions of France will be studied. Students will taste and evaluate wines. 2 cl hr, 2 cr

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HMGT 4996, Wines of Italy, Wrote and Proposed Course, Lead Instructor 2007-present

This course provides an in-depth evaluation of Italy’s viticulture and vinifcation. Wine-making methods, service, laws and regulations of the major wine regions of Italy will be studied. Students will taste and evaluate wines. 2 cl hr, 2 cr

Teaching Responsibilites

I teach. I develop curriculum. I mentor.

Upon joining City Tech my teaching responsibilities included only HMGT 2305, Dining Room Operation. It is here I began exploring my understanding of teaching and learning practices from my mentor Julia Jordan. A well thought out course, I soon made it my own by tapping into my extensive industry experience in fine dining and banquet management that matured while working at the Plaza Hotel. I was, however, sure to maintain the most significant learning practices of reflection, peer evaluation, and writing intensity that has kept Dining Room Operation a critical course of the hospitality curriculum for many years. Even now, after not leading the course for 14 years, much of the course content reflects my input.

Identifying the developing needs of the beverage industry, it was important to update our beverage curriculum. I wrote three new elective courses to increase our student’s exposure to wine industry standards, Wines of France, Wines of Italy, and Wine of the New World. Each runs on an annual cycle, includes place-based learning, critical analysis, and interaction with industry professionals. Through the years, alumni can trace the foundation of the advanced education opportunities to their beverage coursework.

I have taught eight courses, providing me with the opportunity to work with first-year through senior students. I teach two writing intensive courses and internship courses. I am currently the course leader for six courses. Please see the course descriptions, writing intensive designations, and course leader notes below.

I teach lab classes that require specific attention to planning and coordination that is far more intense than lecture courses. For instance, the beverage courses require research and selection of beverages to meet the SLOs of the specific course, distribution and requisition of beverages, solicitation of donations to enhance the limited budget for labs, and conducting inventory. This is in addition to, not in lieu of, preparing content for learning activities.

In addition to my own course work, I mentor and coordinate with full and part-time faculty teaching the courses I coordinate. They range in experience from new to well-established teachers and hospitality industry icons. I seek to support their development of effective teaching practices and work to ensure consistency in achieving the learning objectives of a course while respecting their academic freedom.