Professor, Hotel, Culinary Arts
EducationMS, Education, SUNY Oswego, 1987
BS, Resource Management, University of Maryland, 1979
Two years of intensive, non-degree culinary training:
New England Culinary Institute, Montpelier, VT - emphasis on French cuisine
Rhode Island School of Design, Providence, RI - emphasis on culinary fundamentals and institutional food service
CoursesHOT119 - Elements of Baking
HOT132 - Sanitation Techniques for Food Service
HOT225 - Commercial Baking I
HOT226 - Commercial Baking II
HOT259 - American Baking and Pastry
HOT260 - International Baking and Pastry
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