I have been teaching in the field of culinary arts since 1973.  My first teaching experience was in Louisville where I designed the curriculum, developed the program and launched the first Culinary Arts program for high school students in Kentucky. Since then I have taught in the post-secondary and college level. 

I served as Assistant Dean and Dean of the Business Technology Division for a total of 7 years. In addition, I coordinated faculty development at CSTCC for 4 years. 

The American Culinary Federation of Greater Cincinnati elected me to be the first woman president and honored me with the Culinary Educator and Chef of the Year awards.  I served at chair of the American Culinary Federation Educational Institute for 3 years.
 

Education
B.S. University of Kentucky
M.Ed Xavier University

Courses Taught:
HRM 2801  Food Service Sanitation
HRM 2811  Survey of Hospitality Careers
HRM 2828  Nutritional Cooking
CUL 2831   Culinary Theory
HRM 2854  Food Production
DT 1207     Food and Culture
HRM 2805 Food and Beverage Supervision
HRM 2808 Dining Room & Beverage Service
HRM 2804 Catering and Banquets

Professional Organizations:
American Culinary Federation
International Association of Culinary Professionals