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ClaireMenck

Teaching Experience

Visiting Professor,
Keller Graduate School & DeVry University (2007- Present)
  • Online instruction at the graduate and undergraduate level. Courses in business and hospitality management .
  • Lead instructor for the graduate & undergraduate capstone courses (MGMT600 & BUSN460).
  • Subject Matter Expert
Academic Director,
The International Culinary School at the Art Institute of Wisconsin (2012 - 2015)
  • Developed 2 associates programs, and 1 bachelor program.
  • Hired and trained 10 culinary and academic instructors.
  • ​Grew program to 150+ students.
  • Taught Kitchen Management and Career Development, and Culinary Capstone.
Adjunct Professor,
Marquette University (2012 - 2013)
  • Taught Organization Behavior in the School of Business.
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.
​Subject Matter Expert, 
New England Culinary Institute/ Embanet (2006-2007)
  • Designed courses for undergraduate level hospitality majors in marketing, and corporate planning and purchasing.
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  • Home
  • CV
    • Education
    • Teaching >
      • Teaching Philosophy
    • Management
    • Accolades
    • Civic Engagement
  • Research
    • Publications + Presentations
  • Creatives
  • Media
  • Contact