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ClaireMenck

Teaching Experience

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Academic Director, The International Culinary School at the Art Institute of Wisconsin (2012 - Present)
  • 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

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• 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.


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Copyright 2016.  JC Menck.
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  • Home
  • CV
    • Education
    • Teaching >
      • Teaching Philosophy
    • Management
    • Accolades
    • Civic Engagement
  • Research
    • Publications + Presentations
  • Creatives
  • Media
  • Contact