Teaching Experience
Academic Director, The International Culinary School at the Art Institute of Wisconsin (2012 - Present)
Adjunct Professor, Marquette University (2012 - Present)
Visiting Professor, DeVry Undergraduate & Keller Graduate School (2007- Present).
Subject Matter Expert, Keller Graduate School (2008- Present).
Subject Matter Expert, New England Culinary Institute/ Embanet (2006-2007).
Chef-Instructor, New England Culinary Institute (2006-2009).
- Taught Kitchen Management and Career Development, and Culinary Capstone.
- Developed 2 associates programs, and 1 bachelor program.
Adjunct Professor, Marquette University (2012 - Present)
- T aught Organization Behavior in the School of Business.
Visiting Professor, DeVry Undergraduate & Keller Graduate School (2007- Present).
- Online instruction at the graduate and undergraduate level. Courses in business and hospitality management .
- Lead instructor for the Senior level capstone course.
Subject Matter Expert, Keller Graduate School (2008- Present).
- Designed courses for undergraduate level hospitality majors in operations and management.
Subject Matter Expert, New England Culinary Institute/ Embanet (2006-2007).
- Designed courses for undergraduate level hospitality majors in marketing, and corporate planning and purchasing.
Chef-Instructor, New England Culinary Institute (2006-2009).
- Designed and taught courses for undergraduate level students in culinary arts.
- Lesson planning.
- Traditional classroom and kitchen instruction delivery.
- Courses included: menu engineering, operations management, financial management, economics, sustainability, labor management, meat fabrication, banquets and catering, marketing, and leadership.
Teaching Topics + Course/Program Developments
• Professor (graduate level), Keller Business School (2007 - Present).
Hotel and Restaurant Management.
• Professor (undergraduate level), DeVry University (2007 - Present).
Foundations of Hotel Management, Tourism Management, Casino Management, Senior Project.
• Guest Lecturer in Food Systems, Gender & Disaster; Tulane University (2010).
• Guest Lecturer in Social Media and Disaster; Tulane University (2010).
• Online Course Development, DeVry University (2008).
Special Events Management.
• Online Course Development, Embanet/New England Culinary Institute, (2008).
Marketing for the Hospitality Industry & Corporate Purchasing and Finance.
• Chef-Instructor (undergraduate level), New England Culinary Institute (2006 - 2009).
Hospitality courses developed and taught: Financial Management, Marketing, Labor Management, Operations Management, Economics of Sustainability, Menu Engineering, Banquets & Catering, Corporate Finance, and Meat Fabrication.
Hotel and Restaurant Management.
• Professor (undergraduate level), DeVry University (2007 - Present).
Foundations of Hotel Management, Tourism Management, Casino Management, Senior Project.
• Guest Lecturer in Food Systems, Gender & Disaster; Tulane University (2010).
• Guest Lecturer in Social Media and Disaster; Tulane University (2010).
• Online Course Development, DeVry University (2008).
Special Events Management.
• Online Course Development, Embanet/New England Culinary Institute, (2008).
Marketing for the Hospitality Industry & Corporate Purchasing and Finance.
• Chef-Instructor (undergraduate level), New England Culinary Institute (2006 - 2009).
Hospitality courses developed and taught: Financial Management, Marketing, Labor Management, Operations Management, Economics of Sustainability, Menu Engineering, Banquets & Catering, Corporate Finance, and Meat Fabrication.
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