Teaching

Teaching Experience

Associate Professor,
National University (2022 - Present)

Teaching in Master's and Doctoral programs at the School of Business and Economics. Instruction in the following programs: Master of Business Administration, Master in Human Resource Management, Doctor of Philosophy in Organizational Leadership, Doctor of Philosophy in Business Administration, and Doctor of Business Administration.
Courses taught include:
- Doctoral Student Experience, Virtual Leadership & Team Management
- Building Virtual Teams & Trust, Legal & Other Implications in Virtual Organizations
- Changing Times - Business in the 21st Century, Managing People & Teams
- Managerial Decision Making
- Operations Management, Strategic Planning
- Theory & Practice of Organizational Leadership
- Communicating Change
- Leader Versus Coach/Consultant
- Executive Leadership
- Business Leadership & Strategy
- Leadership In Organizations
- Project Monitoring & Control
- Management, Leadership & Team Building in Project & Program Environment
- Multiple Project Management
- Doctoral Studies in Business

Visiting Professor,
Keller Graduate School & DeVry University (2007- 2020)

Teaching online Master's and Bachelor's level courses in the business and hospitality management programs.
Courses Taught Include:
- Senior & Graduate Business Capstone
- Foundations of Hotel Management
- Tourism Management
- Hospitality Management.
Subject Matter Expert (SME) for instruction design of hospitality and business online courses.

Academic Director,
The International Culinary School at the Art Institute of Wisconsin (2012 - 2015)

Increased annual sales by 100% in 2012, an annual profit of 20% in 2013, and grew student base from 0 to over 400 students.
Hired, trained, and managed 15+ chef instructors and set up an inventory management program that all 42 schools adopted.
Managed Labor Costs to Target 19%% by auditing all classes, improved the training of instructors, and provided weekly feedback to assist with implementing proper changes.
Maintained food costs to a budget of 28% by introducing inventory management and negotiating lower pricing with distributors.
Reduced Waste from 20%% to 10% by instituting inventory management changes.
Hired and trained a dedicated inventory manager.
Instituted trash audits. Monitored instructors for proper food handling.
Received three corporate audits scored at 90% or higher.
All food inspections received 100%, A rating.
Designed and opened a student restaurant, AIRMKE (Art Institute Restaurant Milwaukee),
and was responsible for scheduling all students.
Founding director of two AOS and one BA program in culinary and baking & pastry arts
programs and HACCP program for sous vide education.
Worked as a representative in the community with Core El Centro, assisted with local
community gardens, and helped raise $50,000 for student scholarship organizations
(ACF, FAB).
Represented the Art Institute on the Food Network and liaison with local press.

Adjunct Professor,
Marquette University (2012 - 2013)

Founding Faculty Chef-Instructor,
New England Culinary Institute (2006-2009)

Collaborated with a team of 35 faculty members to co-create B.A. in Culinary Arts program.
Developed curriculum and course materials for B.A. financial management and marketing courses.
Implemented the Sustainability in Financial Management path for B.A. programs.
Designed and taught courses for A.O.S. and B.A. level students, including:
- Financial Management
- Marketing
- Labor Management
- Operations Management
- Economics of Sustainability.

Subject Matter Expert,
New England Culinary Institute/ Embanet (2006-2007)

Designed courses for undergraduate level hospitality majors in marketing, and corporate planning and purchasing.