BS in Food Management, Texas Christian University; MHM in Hospitality Management, University of Houston; Accelerated Culinary Arts Certificate, The Culinary Institute of America
- Classical Culinary Techniques
- Kitchen Management
- Back-of-the-House Banquet and Event Management
- Safety and Sanitation
Career Highlights: Brings 18 years of food management, culinary experience and culinary teaching to the classroom, including culinary skills, food procurement and cost controls, banquet production, and employee management and retention; industry experience includes banquet production, inventory control, purchasing, menu writing, bakeshop development and management; classroom experience includes nine years teaching culinary education and management, curriculum development and administration of a culinary academic program.