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.
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.
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.
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.
“The Art of Food” is a Learning Community students in Prof Garcelon’s Culinary I (Weds AM section), Prof Jacus’s Baking & Pastry I (Weds AM section), and Prof Cheng’s History of Photography (Mon section) classes. This learning community explores the “art” in the culinary arts. Can we look at food in aesthetic terms of art, beauty, and taste? Can we appreciate food like a work of art? Our learning community is comprised of first-year Hospitality students in Culinary Arts I or Baking and Pastry I, join together in the History of Photography with a focus and a lens on food as art. Increase the scope of your learning by enrolling in this exciting and ground breaking learning community. Meet and work with …… Connect with faculty across disciplines. Discover the interconnectedness of disciplines within the college and the worlds you will work in. Gain a new ‘lens’ from which to view your chosen course of study!
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