![]() ![]() Miller was a Professor of Hospitality and Service Management at the CIA. Currently, he is a lecturer in food and beverage management at the Nolan School of Hotel Administration, SC Johnson College of Business. Miller is a graduate of the Culinary Institute of America (CIA) SUNY Empire State College and University of Nevada, Las Vegas, where he holds a Master’s of Hospitality Administration. ![]() for organizations such as Four Seasons Resorts and Hotels, Wyndham Hotel, Marriott, and several independent companies. He has worked around the country, including Las Vegas San Francisco New York City Hawaii Santa Barbara Philadelphia and Washington, D.C. ![]() They’ll break down some of the emerging flavors in craft brewing, how you can discover the ultimate beer for your taste buds, and how you can match the perfect beer to your favorite dish.īEER ESSENTIALS Cornell Certificate Programĭouglass Miller has over 30 years of industry experience in restaurants, hotels, resorts, and education. Join us for a one-hour session featuring Douglass Miller, a lecturer at Cornell University’s Peter and Stephanie Nolan School of Hotel Administration Michael Wille, an Associate Professor of Culinary Arts at the Culinary Institute of America and Ari Sanders, the Director of Tavern Operations at Fullsteam Brewery. Is it OK to braise a turkey in pilsner? Which dark ale should you add to a beef carbonnade? Understanding the different flavors and complexities of beer can help turn a holiday meal into an unforgettable experience. Restaurants all over the country are incorporating beer into their menus, but with the holidays quickly approaching, many people are thinking about their own menus and what they’ll serve to family and friends. But what if you prefer a crisp lager over a fruity riesling? Certain beers pair just as well with food as wine does: Hefeweizen goes nicely with haddock, for instance, while IPAs are a fine complement to spicy food. Spend 10 minutes every week in quick review of your notes, and you will retain most of what you have learned.Open a restaurant menu and you will often find a specific wine suggested to pair with a particular dish. Reflection will help prevent ideas from being inert and soon forgotten. Then, verify what you have said.ĭraw out opinions from your notes and use them as a starting point for your own reflections on the course and how it relates to your other courses. Summarizing clarifies meanings and relationships, reinforces continuity, and strengthens memory.Ĭover the Note Taking Area, using only your jottings in the Cue Column, say over the facts and ideas of the lecture as fully as you can, not mechanically, but in your own words. Write legibly.Īs soon after as possible, summarize these facts and ideas concisely in the Cue Column. This format provides the perfect opportunity for following through with the 5 R’s of note-taking:ĭuring the lecture, record in the main column as many meaningful facts and ideas as you can. Summaries: Sum up each page of your notes in a sentence or two. Soon after the lecture, reduce your notes to concise jottings as clues for Reciting, Reviewing, and Reflecting. Note-Taking Area: Record lecture as fully and as meaningfully as possible.Ĭue Column: As you’re taking notes, keep cue column empty. Sexual Harassment / Discrimination Policy.Acadian History Lecture: Transaction Error.Acadian History Lecture: Transaction Canceled.Acadian History Lecture: Successful Transaction. ![]()
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