Prof. Karen Goodlad’s Profile
Wine and Beverage: Service: Hospitality
An Assistant 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 Dining Room Operation, Wine and Beverage Management and Perspectives in Hospitality Management. In addition to her joy of teaching she is often found working with students as the Faculty Advisor to the Walt Disney World College Program Campus Representatives.
Finding it important to continually increase her understanding of the teaching and learning practices, she works as the Co-director of General Education for the Title V Grant, A Living Laboratory. Here she facilitates seminars for full-time and part-time faculty focused on Incorporating High Impact Educational Practices, Place Based Learning and Assessment Measures.
As an industry professional, Prof. Goodlad has become a Certified Specialist of Wine with the Society of Wine Educators where she is also a member. This certification is evidence of her passion for expanding her own knowledge about wine and beverages but also her desire to effectively teach the subject.
Prof. Goodlad is a member of the board of directors of Les Dames d’Escoffier the premier international organization of women leaders in food, beverage and hospitality. Here she finds pleasure in working on various committees throughout the organization and is the Co-Chair of the Scholarship Committee whereby she can help 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.
This course provides an in-depth evaluation of “New World” viticulture and vinification. 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. Supported by a grant from the Julia Child Foundation, student will make wine at Red Hook Winery. Prerequisite: HMGT 2402
Learning Community: Together we will develop an understanding of what it means to be an innovator in the hospitality industry. Using reflection to better identify what is important to the individual and the community, students will incorporate the principles discovered into an exploration of career opportunities. Models of values and ethics will be considered, and hands on learning will be practiced in the learning environment.
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.
We will open our minds and explore our senses to reveal our place in the world and how our own experiences differ from those of others. Using Brooklyn as our campus, students will develop personal and career-specific skills. Classes will include on-line and in-person group discussions, written and oral communication, food tastings, field trips, and the exploration of literature.
Prof. Goodlad Leads students through an historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures including jargon particular to the beverage trade.
WAC encourages courses throughout the college to incorporate formal and informal writing into the course practices and requirements. Avatar retrieved from Bridgeline Digital, Creative Commons License
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Brought to you by the Department of Hospitality Management; find relevant links, tutorials and source materials related to food and beverage management, procurement and purchasing.
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