Instructors need to teach students the finer points of coffee and tea. Students will become valued employees who can revamp menus and increase customer service.

By John Laloganes, M.Ed., Level III Sommelier, Kendall College 

For the past 18 years, it has been my belief and practice that engaged students become more proactive and purposeful and ultimately more stimulated during the learning process. Once students become more active, they become more open to learning—most are able to relate to and retain the content more effectively than passive students.