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At the CIA, students benefit from a curriculum developed by an international faculty composed of experts in their fields. CIA faculty and staff members were a vital part of the American teams that won three consecutive world championships at the international Culinary Olympics and the Culinary World Cup.
The college’s faculty and administrators have won numerous honors and awards, and have written many highly acclaimed culinary texts, including The Professional Chef®, The Professional Chef’s® Techniques of Healthy Cooking, Baking and Pastry: Mastering the Art and Craft, An American Bounty, The Professional Chef’s® Knife Kit, Garde Manger: The Art and Craft of the Cold Kitchen, At Your Service, Culinary Math, and Exploring Wine.
For a legend of professional certifications, please see below. For full bios, please visit www.ciachef.edu.
|
Board of Trustees
|
Trustees Emeriti
|
Honorary Trustees
|
| Jon Luther |
William C. Anton |
Paul Bocuse |
| |
Chairman of the Board |
|
Chairman Emeritus |
Christopher (Kit) Goldsbury |
| Richard Mazer |
Donald Axleroad |
Barron Hilton |
| |
Vice Chairman |
Frank Arthur Banks ‘57 |
William N. Hulett |
| Roy Yamaguchi ‘76 |
Robert Berenson |
I. Pano Karatassos ‘60 |
| |
Secretary |
Jeffrey P. Berlind |
J. Willard Marriott, Jr. |
| Robert A. Muh |
Richard Bradley |
John J. Profaci |
| |
Treasurer |
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Chairman Emeritus |
James D. Robinson III |
| Raymond Bickson |
August J. Ceradini, Jr. |
Allan Schuman |
| Elizabeth Blau |
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Chairman Emeritus |
Charles E. Williams |
| Ralph Brennan |
Lee A. Cockerell |
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| Fred Carl, Jr. |
Dr. John J. Connolly |
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| Carla Cooper |
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Chairman Emeritus |
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| Tim Curci ‘87 |
Walter Conti |
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| Lori Daniel ‘79 |
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Chairman Emeritus |
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| Lorna Donatone |
John N. Daly |
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| Alice Elliot |
Marcel Desaulniers ‘65 |
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| Philip Jones |
Sebastian J. DiMeglio |
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| Thomas A. Keller |
James Doherty |
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| John C. Metz, Jr. ‘92 |
Frank J. Fahrenkopf, Jr. |
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| Michael Mina ‘89 |
John R. Farquharson |
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| Charlie Palmer ‘79 |
Daniel A. Gescheidle |
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Chairman Emeritus |
Burton Hobson |
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| Ted Rich |
Michael Kaufman |
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| Steve Romaniello |
Abigail Kirsch |
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| Harold Rosser |
Peter Kleiser |
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| Marc J. Sarrazin |
Ted J. Kleisner |
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| Dr. Joel M. Spiro |
Takeshi Kohjima |
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| Joseph Wender |
Charles La Forge |
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Richard Lavin |
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Dr. Barbara Lawrence |
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Ronald N. Magruder |
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Tony May |
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Charles Merinoff II |
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M. Cameron Mitchell ‘86 |
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| |
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Chairman Emeritus |
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| |
John L. Patten |
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Margaret E. Happel Perry |
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Alan R. Plassche |
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Chairman Emeritus |
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Melinda R. Rich |
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Richard J. Ripp ‘55 |
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Harris H. Rusitzky |
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Chairman Emeritus |
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Arno B. Schmidt |
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John L. Sharpe |
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Richard Smucker |
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Arnym Solomon ‘69 |
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Rodney Stoner ‘65 |
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| |
Donald G. Tober |
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| |
Nick Valenti |
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| |
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Chairman Emeritus |
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| |
Joseph W. Vannucci |
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| |
Kevin Zraly |
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President and Cabinet
| Dr. L. Timothy Ryan ‘77, CMC, AAC |
| |
President |
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EdD, University of Pennsylvania |
| |
MBA, BS, University of New Haven |
| |
AOS, The Culinary Institute of America |
| Susan Cussen |
| |
Associate Vice President—Branch Campuses |
| |
MBA, State University of New York at Albany |
| |
BS, State University of New York at Oneonta |
| Greg Drescher |
| |
Vice President—Strategic Initiatives and Industry Leadership |
| Mark Erickson ‘77, CMC |
| |
Provost |
| |
MBA, Marist College |
| |
BS, University of New Haven |
| |
AOS, The Culinary Institute of America |
| Dr. Victor A. L. Gielisse, CMC, AAC, CFBE |
| |
Vice President—Advancement and Business Development |
| |
DBA, MBA, BS, California Coast University |
| Maria Krupin |
| |
Vice President—Finance |
| |
MS, New Jersey Institute of Technology |
| |
BBA, Pace University |
| Dr. Kathleen Merget |
| |
Associate Vice President and Dean—Student Affairs |
| |
PhD, MA, Fordham University |
| |
MA, Marist College |
| |
BS, State University of New York at Cortland |
| Richard Mignault |
| |
Vice President—Administration and Shared Services |
| |
BA, The University of Western Ontario, Canada |
| Dr. Jackie Nealon |
| |
Vice President—Enrollment Management |
| |
EdD, University of Pennsylvania |
| |
MA, Seton Hall University |
| |
BA, Adelphi University |
| Dr. Michael Sperling |
| |
Vice President—Academic Affairs |
| |
PhD, MS, University of Massachusetts at Amherst |
| |
BA, University of Pennsylvania |
| Rick Tietjen |
| |
Chief of Staff |
| |
MBA, Capella University |
| |
BS, Marist College |
| Rose Wang |
| |
Vice President—Marketing and Strategy |
| |
MBA, Wharton School, University of Pennsylvania |
| |
BA, Smith College |
New York Campus Faculty and Staff
Academic Deans
| Dr. Denise Bauer |
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Associate Dean—Liberal Arts |
| |
PhD, MA, New York University |
| |
BA, Dickinson College |
| Dr. Annette Graham ‘88 |
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Associate Dean—Business Management |
| |
PhD, The Pennsylvania State University |
| |
MS, Purdue University |
| |
BBA, Morehead State University |
| |
AOS, The Culinary Institute of America |
| Marc Haymon ‘81, CMB, CHE |
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Associate Dean—Baking and Pastry Arts |
| |
AOS, The Culinary Institute of America |
| Cynthia Keller ‘83, PC II, CHE |
| |
Associate Dean—Culinary Arts |
| |
AOS, The Culinary Institute of America |
| Bruce Mattel ‘80, CHE |
| |
Senior Associate Dean—Culinary Arts |
| |
AOS, The Culinary Institute of America |
| Ted Russin |
| |
Associate Dean—Culinary Science |
| |
MSc, McGill University, Canada |
| |
BSc, University of Manitoba, Canada |
| |
BA(Hons), University of Winnipeg, Canada |
| |
Certificate, Pierre Radisson Collegiate, Canada |
| Carolyn M. Tragni, CHE |
| |
Dean—Academic Engagement and Administration |
| |
MA, Long Island University |
| |
BS, Mercy College |
| Thomas Vaccaro ‘85, CMB, CEPC, CHE |
| |
Dean—Baking and Pastry Arts |
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AOS, The Culinary Institute of America |
| Howie Velie, CEC |
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Associate Dean—Culinary Arts |
| Brendan Walsh ‘80 |
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Dean—Culinary Arts |
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AOS, The Culinary Institute of America |
Administration
| Betsy Carroll |
| |
Director—Assessment and Institutional Research |
| |
MBA, Binghamton University |
| |
BA, University of Rochester |
| Crystal DeCarolis |
| |
Director—Center for Career and Academic Advising |
| |
BS, Johnson & Wales University |
| Emily Franco |
| |
Director—Cornell School of Hotel Administration-The Culinary Institute of America Alliance |
| |
BS, Cornell University School of Hotel Administration |
| Jon Grennan |
| |
Director—Library and Information Services |
| |
MLS, Indiana University |
| |
BA, University of Oklahoma |
| Maura King |
| |
Director—Compliance |
| |
JD, Fordham University School of Law |
| |
BA, University of Scranton |
| Chet Koulik |
| |
Registrar |
| |
MA, Indiana University of Pennsylvania |
| |
BS, The Pennsylvania State University |
| Waldy D. Malouf, Jr. ‘75 |
| |
Senior Director—Food and Beverage Operations |
| |
AOS, The Culinary Institute of America |
| Joseph Morano, PHR |
| |
Senior Director—Faculty Relations |
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Title IX/Age Discrimination Act Coordinator |
| |
JD, Brooklyn Law School |
| |
BA, Syracuse University |
| |
Certificate, Fairleigh Dickinson University |
| Sharon Zraly |
| |
Director—Accreditation and Institutional Liaison |
| |
MA, Manhattanville College |
| |
BA, State University of New York at Albany |
Faculty—Baking and Pastry Arts
| Mark Ainsworth ‘86, PC III, CEC |
| |
Professor—Culinary Arts |
| |
BA, Communications, University of South Carolina |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Gilles Ballay |
| |
Assistant Professor—Baking and Pastry Arts |
| |
Le Certificat d’Aptitude Professionnelle, École Supérieure de Cuisine Française—Ferrandi, France |
| |
Apprenticeship, Michel Blin Pastry Shop, France |
| Didier Berlioz, CHE |
| |
Lecturing Instructor—Baking and Pastry Arts |
| |
Brevet of Professional Studies; Certificate of Professional Abilities, Cuisine Classique; Brevet d’Etudes du Premier Cycle, Lycée Technique d’Hôtellerie et de Tourisme Nice, France |
| Kate Cavotti, CMB |
| |
Professor—Baking and Pastry Arts |
| |
BA, Speech Pathology, Denison University |
| |
AAS, Hotel & Restaurant Management, New York City Technical College |
| Richard J. Coppedge, Jr., CMB |
| |
Professor—Baking and Pastry Arts |
| |
BS, Food Service Management; AS, Culinary Arts, Johnson & Wales University |
| Kristin Egan ‘04, CHE |
| |
Lecturing Instructor—Baking and Pastry Arts |
| |
BS, Hotel Restaurant Management, Drexel University |
| |
AOS, Baking and Pastry Arts, The Culinary Institute of America |
| Stephen J. Eglinski, CMB |
| |
Associate Professor—Baking and Pastry Arts |
| Peter Greweling, CMB |
| |
Professor—Baking and Pastry Arts |
| |
AOS, Culinary Arts, New England Culinary Institute |
| George B. Higgins ‘78, CMB |
| |
Professor—Baking and Pastry Arts |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Rowan Johnson ‘00, CHE |
| |
Lecturing Instructor—Baking and Pastry Arts |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Todd R. Knaster, CMB |
| |
Associate Professor—Baking and Pastry Arts |
| |
Certificate, Pastry Arts, New York Restaurant School |
| William McCarrick, CHE |
| |
Lecturing Instructor—Baking and Pastry Arts |
| |
AAS, Culinary Arts, Academy of Culinary Arts |
| Zachary Miller |
| |
Lecturing Instructor—Baking and Pastry Arts |
| Dianne Rossomando ‘95 |
| |
Associate Professor—Baking and Pastry Arts |
| |
Certificate, Baking and Pastry Arts, The Culinary Institute of America |
| Rudolf Spiess |
| |
Lecturing Instructor—Baking and Pastry Arts |
| |
Baker-Konditor Diploma, Association of Master Bakers and Pastry Chefs, Switzerland |
| Jürgen Temme, CMB |
| |
Associate Professor—Baking and Pastry Arts |
| |
Community College for Professions, Trade and Economics, Germany |
| |
Apprenticeship, Bakery Schulte-Woestmann, Germany |
| Joseph Utera, CMB, CEPC |
| |
Professor—Baking and Pastry Arts |
| |
MEd, Education, Instructional Design; BS, Business, Western Governors University |
| |
AOS, Pastry Arts, Johnson & Wales University |
| |
Certificate, Computer Programming and Analysis, Valencia Community College |
| Melissa Walnock ‘01, CHE |
| |
Lecturing Instructor—Baking and Pastry Arts |
| |
BPS, Baking and Pastry Arts Management; AOS, Culinary Arts, The Culinary Institute of America |
| Stéphane Weber, CMB |
| |
Associate Professor—Baking and Pastry Arts |
| |
Certificat, Aptitude Professionnelle, Jean-Ferandi, France |
| |
Apprenticeship, Jean Jeudon, France |
| Hans J. Welker, CMB |
| |
Associate Professor—Baking and Pastry Arts |
| |
Master’s degree, F.U.U. Gemeinnuetzige Fortbildung Schule, Germany |
| |
Apprenticeship, Café Brenner, Germany |
Faculty—Business Management
| Dr. Patrick Bottiglieri, CHA |
| |
Professor—Business Management |
| |
EdD, Higher Education Leadership, Nova Southeastern University |
| |
MS, BS, Hotel/Tourism Industries Management, Rochester Institute of Technology |
| |
AAS, Hotel Management, Sullivan County Community College |
| Anthony J. Chando |
| |
Assistant Professor—Business Management |
| |
MBA, Marketing; MS, Management, Long Island University |
| |
BS, Business Administration, Fordham-Marymount College |
| Laura Dreesen |
| |
Associate Professor—Business Management |
| |
MS, Education; BS, Business Finance, State University of New York at New Paltz |
| Lynne Eddy, RDN, FAND, CHE |
| |
Associate Professor—Business Management |
| |
MS, Nutrition, Case Western Reserve University |
| |
BS, Nutrition, University of Cincinnati |
| Gerard Fischetti ‘78, CCM |
| |
Associate Professor—Business Management |
| |
MS, Service Management, Rochester Institute of Technology |
| |
BS, Hospitality Management, Florida International University |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Raimundo Gaby, Jr. ‘97 |
| |
Associate Professor—Business Management |
| |
ABD, Education, Columbia University |
| |
MS, Adult Learning, Teachers College, Columbia University |
| |
BPS, Culinary Arts Management; AOS, Culinary Arts, The Culinary Institute of America |
| Bill Guilfoyle |
| |
Associate Professor—Business Management |
| |
MBA, Marketing, Pace University |
| |
BA, English Literature, State University of New York at New Paltz |
| Pierre LeBlanc |
| |
Associate Professor—Business Management |
| |
BS, Foodservice Manager, Institut de Tourisme et d’Hotellerie du Quebec, Canada. |
| Denise Mazzei ‘96 |
| |
Assistant Professor—Business Management |
| |
BA, Conflict Management and Corporate Negotiation Strategy, Vassar College |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Stephanie Murphy, CPA |
| |
Associate Professor—Business Management |
| |
MBA, Accounting, Bernard Baruch College |
| |
BA, Accounting, State University of New York at Stony Brook |
| Alisa Neuneker, CHE |
| |
Associate Professor—Business Management |
| |
MHRTA, BS, Hotel, Restaurant, Tourism Administration, University of South Carolina |
| Cameron F. Rabe, CPA, CHE |
| |
Assistant Professor—Business Management |
| |
MBA, Professional Accounting, Rutgers University Graduate School of Management |
| |
BA, Cultural Studies, University of California, Santa Cruz |
| John J. Stein ‘80, CFBE |
| |
Associate Professor—Business Management |
| |
BS, Hospitality Management, Florida International University, Miami, FL |
| |
AOS, Culinary Arts, The Culinary Institute of America |
Faculty—Culinary Arts
| Pierre Baran, CHE |
| |
Lecturing Instructor—Culinary Arts |
| |
Le Certificat d’Aptitude Professionnelle, École Supérieure de Cuisine Française, France |
| David J. Barry ‘95, CHE |
| |
Associate Professor—Culinary Arts |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Elizabeth E. Briggs, CHE |
| |
Professor—Culinary Arts |
| |
BPS, Psychology, State University of New York, Empire State College |
| |
AAS, Culinary Arts, New Hampshire Vocational Technical College |
| David J. Bruno ‘88, PC III, CEC, CHE |
| |
Associate Professor—Culinary Arts |
| |
AOS, Culinary Arts, Certificate, The Culinary Institute of America |
| Dominick Cerrone |
| |
Associate Professor—Culinary Arts |
| |
AAS, Electrical Technician, Hudson Valley Community College |
| Shirley Shuliang Cheng |
| |
Professor—Culinary Arts |
| |
MS, Hospitality Administration, Johnson & Wales University |
| |
BA, English Literature, Sichuan University, China |
| |
AOS, Culinary Arts, Sichuan Culinary Institute, China |
| Paul DelleRose ‘94, CHE |
| |
Associate Professor—Culinary Arts |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Joseph De Paola ‘94 |
| |
Assistant Professor—Culinary Arts |
| |
BA, History, Niagara University |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Joseph W. DiPerri ‘77 |
| |
Associate Professor—Culinary Arts |
| |
BPS, Culinary Arts Instruction, State University of New York, Empire State College |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Anita Olivarez Eisenhauer |
| |
Professor—Culinary Arts |
| |
BS, Educator in Culinary Arts, State University of New York, Empire State College |
| Mark Elia |
| |
Assistant Professor—Culinary Arts |
| Joseba Encabo, CHE |
| |
Associate Professor—Culinary Arts |
| |
Diploma, San Sebastian Culinary Institute, Spain |
| |
Diploma, Professional Business Administration School, Spain |
| Michael A. Garnero |
| |
Associate Professor—Culinary Arts |
| |
AA, Business Administration, Seattle Central Community College |
| Lynne Gigliotti ‘88 |
| |
Associate Professor—Culinary Arts |
| |
AOS, Culinary Arts; Certificate, The Culinary Institute of America |
| Carol Hawran ‘93, CHE |
| |
Assistant Professor—Culinary Arts |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Stephen J. Johnson ‘94 |
| |
Assistant Professor—Culinary Arts |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Sean Kahlenberg ‘04 |
| |
Lecturing Instructor—Culinary Arts |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Morey Kanner ‘84 |
| |
Associate Professor—Culinary Arts |
| |
BS, Psychology, State University of New York at New Paltz |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| |
AA, Liberal Arts, Ulster County Community College |
| Thomas Kief ‘78 |
| |
Professor—Culinary Arts |
| |
BS, Marketing, Marist College |
| |
AA, Liberal Arts, University of Cincinnati |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Joseph F. Klug ‘82, CHE |
| |
Assistant Professor—Culinary Arts |
| |
BPS, Culinary Arts Instruction, State University of New York, Empire State College |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| John Kowalski ‘77 |
| |
Professor—Culinary Arts |
| |
BPS, Culinary Education, State University of New York, Empire State College |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Dwayne LiPuma ‘86 |
| |
Assistant Professor—Culinary Arts |
| |
BS, Environmental Science, University of New Mexico |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| James Maraldo |
| |
Associate Professor—Culinary Arts |
| |
BS, Liberal Arts, State University of New York at New Paltz |
| |
AA, Liberal Arts, New York City Community College |
| Hubert J. Martini, CEC, CCE, AAC |
| |
Assistant Professor—Culinary Arts |
| |
Certificate, Lycée Technique Hôtelier de Strasbourg, France |
| |
Apprenticeship, Hotel-Restaurant “Pax,” France |
| Martin Matysik, CHE |
| |
Lecturing Instructor—Culinary Arts |
| |
MBA, Catering and Hospitality Management, Canterbury University, England |
| |
Higher National Diploma, Bournemouth University, England |
| Xavier Mayonove |
| |
Lecturing Instructor—Culinary Arts |
| |
Certificate of Professional Studies, Hospitality; Diploma of Professional Education, Hospitality, L’école Hôteliers de Haute-Corse, France |
| David McCue ‘93, CHE |
| |
Associate Professor—Culinary Arts |
| |
BA, Sociology, University of Scranton |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Darryl J. Mosher, CHE |
| |
Assistant Professor—Culinary Arts |
| |
MS, Sustainable Food Systems, Green Mountain College |
| |
BS, Mathematics, State University of New York at Oneonta |
| |
Certificate, Business Strategy/Decision Making, Rensselaer Polytechnic Institute |
| Robert Mullooly ‘93 |
| |
Associate Professor—Culinary Arts |
| |
BPS, Culinary Education, State University of New York, Empire State College |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Lance Nitahara ‘08, PC III, CEC, CPC, CHE |
| |
Lecturing Instructor—Culinary Arts |
| |
BPS, Culinary Arts Management; AOS, Culinary Arts, The Culinary Institute of America |
| |
AA, Culinary Arts; AA, Baking and Pastry Arts, The Culinary Institute of the Pacific |
| Tony Nogales ‘88, PC III, CEC, CHE |
| |
Associate Professor—Culinary Arts |
| |
BS, Culinary Education, State University of New York, Empire State College |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Michael Pardus ‘81 |
| |
Professor—Culinary Arts |
| |
BS, Restaurant Management, Johnson & Wales University |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Robert A. Perillo ‘86, CHE |
| |
Assistant Professor—Culinary Arts |
| |
BPS, Culinary Education, State University of New York, Empire State College |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| William Phillips ‘88 |
| |
Associate Professor—Culinary Arts |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Katherine M. Polenz ‘73 |
| |
Professor—Culinary Arts |
| |
BPS, Culinary Education, State University of New York, Empire State College |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Jason Potanovich ‘96, CHE |
| |
Lecturing Instructor—Culinary Arts |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Heinrich Rapp |
| |
Associate Professor—Culinary Arts |
| |
Graduate, St. Gallen Hotel/Restaurant School, Switzerland |
| |
Apprenticeship in Switzerland |
| John Reilly ‘88, CEC, CHE |
| |
Associate Professor—Culinary Arts |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Theodore Roe ‘91 |
| |
Assistant Professor—Culinary Arts |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Gabriel Ross |
| |
Lecturing Instructor—Culinary Arts |
| |
BA, Philosophy, Dartmouth College |
| Giovanni Scappin |
| |
Assistant Professor—Culinary Arts |
| |
Diploma, Culinary Arts, Recoaro Terme Culinary Institute, Italy |
| Eric L. Schawaroch ‘84, CHE |
| |
Associate Professor—Culinary Arts |
| |
BPS, Culinary Education, State University of New York, Empire State College |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Thomas Schneller |
| |
Associate Professor—Culinary Arts |
| George Shannon, CEC, CHE |
| |
Lecturing Instructor—Culinary Arts |
| |
AS, Business Administration, Thomas Nelson College |
| Rudy Speckamp, CMC, CHE |
| |
Assistant Professor—Culinary Arts |
| |
Humanistisches Gymnasium, Germany |
| |
Berufsschule, Germany |
| |
Apprenticeship, Hotel-Sanatorium Eichwald, Germany |
| Scott Swartz ‘89, CEC |
| |
Associate Professor—Culinary Arts |
| |
BS, Hotel/Restaurant Management, University of New Haven |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Bryan Tobias, PC III, CEC, CHE |
| |
Lecturing Instructor—Culinary Arts |
| Alberto Vanoli |
| |
Assistant Professor—Culinary Arts |
| |
Professional Qualification in Gastronomy, Guinta Regionale-Assessorato all’Istruzióne, Italy |
| |
Certificate, CESCOT-Confesercenti, Italy |
| Gerard Viverito, CEC |
| |
Associate Professor—Culinary Arts |
| |
BS, Hospitality Management, University of Maryland |
| |
AOS, Culinary Arts, Scottsdale Culinary Institute |
| Gregory Zifchak ‘80 |
| |
Associate Professor—Culinary Arts |
| |
AOS, Culinary Arts, The Culinary Institute of America |
Faculty—Culinary Science
| Suki Hertz, RD |
| |
Associate Professor—Culinary Science |
| |
MS, Clinical Nutrition, New York University |
| |
BA, Geography, University of Colorado |
| |
Certificate, Culinary Arts, New York Restaurant School |
| J. J. Lui, MCGB, CHE |
| |
Lecturing Instructor—Culinary Science |
| |
MBA, Further Education Management, King’s College University of London, England |
| |
BSc, International Culinary Arts, Thames Valley University, England |
| |
Diploma, Teaching in the Lifelong Learning Sector, City & Guilds of London Institute, England |
| Allison Righter, RDN |
| |
Lecturing Instructor—Culinary Science |
| |
MS, Public Health, John Hopkins Bloomberg School of Public Health |
| |
BS, Public Health Studies and History of Science, John Hopkins University |
| Jennifer Stack ‘03, RDN, CDE |
| |
Associate Professor—Culinary Science |
| |
MS, Nutrition, New York University |
| |
BS, Dietetics, Bowling Green State University |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Jonathan A. Zearfoss, CEC, CCE, CCP |
| |
Professor—Culinary Science |
| |
AB, English, College of William and Mary |
Faculty—Hospitality and Service Management
| Rory Brown ‘06, CSW |
| |
Lecturing Instructor—Hospitality and Service Management |
| |
MS, Hospitality and Tourism Management, University of New Orleans |
| |
BPS, Culinary Arts Management; AOS, Culinary Arts, The Culinary Institute of America |
| Kenneth Carlson ‘74 |
| |
Professor—Hospitality and Service Management |
| |
BS, Vocational Education, State University of New York, College of Technology at Utica-Rome |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Alex Cutler ‘08 |
| |
Lecturing Instructor—Hospitality and Service Management |
| |
BA, Anthropology, The University of Florida |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Ezra Eichelberger |
| |
Professor—Hospitality and Service Management |
| |
BS, Speech, Southern Illinois University |
| John W. Fischer ‘88 |
| |
Professor—Hospitality and Service Management |
| |
MS, Educational Technology, Walden University |
| |
BA, Psychology, Swarthmore College |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Charles A. Garibaldi ‘84 |
| |
Lecturing Instructor—Hospitality and Service Management |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Steven Kolpan, CWE |
| |
Professor—Wine Studies and The Charmer Sunbelt Group Endowed Chair in Wine and Spirits |
| |
BA, Philosophy, State University of New York at New Paltz |
| Vincenzo Lauria |
| |
Associate Professor—Hospitality and Service Management |
| |
Diploma di Maturità Professionale per Operatore Turistico, Istituto Professionale di Stato per il Commercio |
| |
Certified Sommelier, Sommelier Society of America |
| Bruce W. Lavender ‘82 |
| |
Lecturing Instructor—Hospitality and Service Management |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Douglass D. Miller ‘89, CSS |
| |
Professor—Hospitality and Service Management |
| |
MS, Hospitality Administration, University of Nevada at Las Vegas |
| |
BPS, Gastronomy, State University of New York, Empire State College |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Philip Papineau |
| |
Assistant Professor—Hospitality and Service Management |
| |
BA, Media Communications, Worcester State College |
| Mauro M. Sessarego |
| |
Associate Professor—Hospitality and Service Management |
| |
MS, Hospitality Management, Rochester Institute of Technology |
| |
BPS, State University of New York, Empire State College |
| |
Nautical Engineering, Istituto Tecnico Nautico, Italy |
| Carleen von Eikh |
| |
Lecturing Instructor—Hospitality and Service Management |
| |
BFA, Dramatic Art/Dance, University of California, Berkeley |
| Michael Weiss, CWE |
| |
Professor—Wine Studies and The Charmer Sunbelt Group Endowed Chair in Wine and Spirits |
| |
BS, Wine Education, State University of New York, Empire State College |
| |
CEGEP, Liberal Arts, Dawson College, Canada |
Faculty—Liberal Arts
| Regina Dahlgren Ardini |
| |
Associate Professor—English as a Second Language |
| |
MS, TESOL, State University of New York at New Paltz |
| |
BA, English, Fordham University, Bronx, NY |
| Bonita Bogush |
| |
Associate Professor—Liberal Arts |
| |
MEd, Adult Education; BS, Secondary Mathematics; Post-Baccalaureate Certificate, Distance Education, The Pennsylvania State University |
| James V. Brady |
| |
Associate Professor—Liberal Arts |
| |
MA, Psychology; MA, Educational Psychology; BA, Psychology, Marist College |
| Vivian C. Cadbury |
| |
Associate Professor—Writing and Communications |
| |
MA, English Literature; BA, English, University of Illinois at Chicago |
| Lina Castellanos Hermberg |
| |
Associate Professor—Foreign Language |
| |
MEd, Language Arts, Carthage College |
| |
Licenciature en Español e Inglés, Universidad Pedagógica Nacional, Colombia |
| Dr. Maureen Costura |
| |
Associate Professor—Liberal Arts |
| |
PhD, Anthropology; MA, Archeology, Cornell University |
| |
BA, History, Dickinson College |
| David Flynn |
| |
Associate Professor—Liberal Arts |
| |
MIA, Political and Economic Development, Columbia University School of International and Public Affairs |
| |
BA, Political Science and Honors majors, Sociology minor, Hunter College, City University of New York |
| Dr. Beth Forrest |
| |
Associate Professor—Liberal Arts |
| |
PhD, MA, BA, History, Boston University |
| Anne M. Henry |
| |
Associate Professor—Writing and Communications |
| |
MA, BA, Literature, State University of New York at New Paltz |
| Dr. Richard P. Horvath |
| |
Professor—Writing and Communications |
| |
PhD, English Literature and Humanities, Stanford University |
| |
MA, English Literature, University of Rochester |
| |
AB, English Literature, Dartmouth College |
| Dr. Robert J. Johnson, Jr. |
| |
Professor—Liberal Arts |
| |
PhD, History, City University of New York |
| |
JD, New York Law School |
| |
MA, History, Hunter College |
| |
BA, Social Studies, Niagara University |
| Dr. Deirdre Murphy |
| |
Professor—Liberal Arts |
| |
PhD, American Studies, University of Minnesota |
| |
MA, BA, English, University of Massachusetts at Amherst |
| |
One-Year Diploma, University of Kent at Canterbury, U.K. |
| Michael J. Nothnagel |
| |
Associate Professor—Liberal Arts |
| |
MAT, Mathematics Education; BS, Mathematics Education, University of New Hampshire |
| Antonella Piemontese, CHE |
| |
Associate Professor—Foreign Language |
| |
MFA, Drawing and Painting, School of Visual Arts |
| |
BFA, Drawing and Painting, State University of New York, College at Purchase |
| Dr. Nilsa Rodríguez-Jaca |
| |
Professor—Foreign Language |
| |
PhD, MA, Spanish and Latin American Literatures and Cultures, State University of New York at Albany |
| Willa Y. Zhen, CHE |
| |
Associate Professor—Liberal Arts |
| |
ABD, Anthropology, University of London, England |
| |
MA, Anthropology, University of Sussex, England |
| |
BA, International Relations and Chinese Studies, University of the Pacific |
California Campus Faculty and Staff
Academic Deans and Administration
| Thomas Bensel ‘76 |
| |
Managing Director—California Campus |
| |
AOS, The Culinary Institute of America |
| Adam Busby, CMC, CHE |
| |
General Manager—Greystone |
| |
Canadian Interprovincial Seal Diploma and Journeyman Certification, |
| |
Algonquin College of Applied Arts, Canada |
| Diana Delonis ‘97, CHE |
| |
Director—Education Support |
| |
BA, Michigan State University |
| |
AOS, The Culinary Institute of America |
| Jennifer Purcell ‘96, CHE |
| |
Director—Education |
| |
ABD, The George Washington University |
| |
MS, University of Massachusetts at Amherst |
| |
BPS, AOS, The Culinary Institute of America |
Faculty
| Robert Bath, MS, CHE |
| |
Professor—Wine and Beverage Studies |
| |
BS, Business Administration, California Polytechnic University |
| William M. Briwa ‘80, CEC |
| |
Professor—Culinary Arts |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Geralyn Brostrom, CWE |
| |
Adjunct Instructor—Wine and Beverage Studies |
| |
MBA, Marketing; BS, Management, Widener University |
| |
Certificate, Court of Master Sommeliers |
| |
Level III Certificate, Wine & Spirit Education Trust |
| Aaron Brown, CB, CHE |
| |
Associate Professor—Baking and Pastry Arts |
| |
AA, Culinary Arts, Western Culinary Institute |
| Almir Da Fonseca, CEC |
| |
Professor—Culinary Arts |
| |
Culinary Arts, Senace Culinary School/Le Cordon Bleu, Brazil |
| |
Apprenticeship, Chef Jacques Arpi, Charron, France |
| Sanna Delmonico, RDN, CHE |
| |
Lecturing Instructor—Nutrition and Food Safety |
| |
MS, Human Nutrition, Louisiana State University |
| |
BS, Dietetics, San Francisco State University |
| Joseph De Quattro |
| |
Adjunct Instructor—Liberal Arts |
| |
MFA, Creative Writing and Literature, Bennington College |
| |
BA, English, University of Maine |
| Christie Dufault, ACWP, CHE |
| |
Associate Professor—Wine and Beverage Studies |
| |
BA, French and Art, Simmons College |
| Stephen L. Durfee, CEPC |
| |
Professor—Baking and Pastry Arts |
| |
AB, American Studies, Hamilton College |
| |
Certificate, Pastry and Baking, Peter Kump’s New York Cooking School |
| Kathleen Escamilla |
| |
Adjunct Instructor—Liberal Arts |
| |
MS, Education; MA, Humanities, Dominican University of California |
| |
BA, Anthropology, University of South Florida |
| William P. Heubel, CHE |
| |
Assistant Professor—Culinary Arts |
| |
AOS, Culinary Arts, California Culinary Academy |
| Paul Irving, CHE |
| |
Assistant Professor—Culinary Arts |
| |
BA, Literature and Creative Writing, University of California, Santa Cruz |
| |
AA, Hotel and Restaurant Management, City College of San Francisco |
| Steven E. Isaac ‘97, CMB, CEPC, CHE |
| |
Assistant Professor—Baking and Pastry Arts |
| |
AOS, Baking and Pastry Arts, The Culinary Institute of America |
| Robert Jörin, CMB, CEPC, CCE, CHE |
| |
Professor—Baking and Pastry Arts |
| |
Bakery Pastry Chef, Wirtefachschule, Switzerland |
| |
Apprenticeship, Konditorei-Restaurant Bräm, Switzerland |
| Tod M. Kawachi, CHE |
| |
Assistant Professor—Culinary Arts |
| |
Certificate, Food Sciences, Seattle Community College |
| Lars Kronmark, CWP |
| |
Professor—Culinary Arts |
| |
Chef College, Restaurationsindustriens Laerlingeskole, Denmark |
| |
Apprenticeship, Grande Café, Denmark |
| Sarah Linkenheil, CHE |
| |
Lecturing Instructor—Culinary Arts |
| |
Apprenticeship, Albrecht-Dürer Berufsschule, Germany |
| Kelly M. Mills |
| |
Assistant Professor—Culinary Arts |
| |
Degree, Culinary Arts, British Columbia Vocational School, Canada |
| Sally Camacho Mueller |
| |
Lecturing Instructor—Baking and Pastry Arts |
| |
AOS, Culinary Arts, California Culinary Academy |
| Rebecca B. Peizer ‘00, CEC, CHE |
| |
Associate Professor—Culinary Arts |
| |
BA, Communication and Media Studies, State University of New York at Geneseo |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| |
Level 2 Fundamentals Diploma, International Sommelier Guild |
| Dustin Rogge ‘00, CHE |
| |
Assistant Professor—Hospitality and Service Management |
| |
BPS, Culinary Arts Management; AOS, Culinary Arts, The Culinary Institute of America |
| |
Higher Wine Certificate, Wine & Spirit Education Trust |
| Nancy Willis, CHE |
| |
Adjunct Instructor—Art and Design |
| |
MFA, Painting, San Francisco Art Institute |
| |
BFA, Fine Arts, University of Cincinnati |
| Michael K. Wolf, CHE |
| |
Assistant Professor—Hospitality and Service Management |
| |
BA, Marketing, California State University |
| Thomas B. H. Wong ‘86, CEC, CHE |
| |
Professor—Culinary Arts |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| |
Certificate, Culinary Arts, Kapiolani Commmunity College |
| Ken Woytisek, CEC, CCE, CHE |
| |
Professor—Culinary Arts |
| |
BA, Special Education, Tusculum College |
Texas Campus Faculty and Staff
Academic Directors and Administration
| Alain Dubernard, CMB, CHE |
| |
Department Chair—Baking and Pastry Arts |
| |
Diploma, Instituto Tecnológico y de Estudios Superiores de Monterrey, Mexico |
| |
Escuela Panamericana de Hoteleria, Mexico |
| April Goess ‘03, CHE |
| |
Director—Education |
| |
BPS, AOS, The Culinary Institute of America |
| Sergio Remolina, CHE |
| |
Director—Latin Studies |
| |
Diploma, Le Cordon Bleu, France |
| Fernando Salazar |
| |
Managing Director |
Faculty
| Michael Becquet |
| |
Adjunct Instructor—Business Management |
| |
MBA, Business Administration; BS, Human Services, University of Phoenix |
| |
AOS, Culinary Arts, National Cooking Institute |
| Samantha Burgess, CHE |
| |
Lecturing Instructor—Hospitality and Customer Service |
| |
BA, Communications with a Concentration in Public Relations, The University of Texas at San Antonio |
| Patrick Clark, CHE |
| |
Associate Professor—Culinary Arts |
| |
AOS, Culinary Arts, California Culinary Academy |
| Clint Daily |
| |
Adjunct Instructor—Business Management |
| |
MS, BS, Food Science and Technology, Texas A&M University |
| |
AOS, Culinary Arts, Johnson & Wales University |
| JiYoung Daily ‘04 |
| |
Adjunct Instructor—Business Management |
| |
BS, Financial Economics, Binghamton University, State University of New York |
| |
AOS, Baking and Pastry Arts, The Culinary Institute of America |
| |
Certificate, Baking and Pastry Arts, Notter School of Pastry Arts |
| Louis Dominquez |
| |
Adjunct Instructor—Business Management |
| |
MEd, Secondary Mathematics Education, Our Lady of the Lake University |
| |
BS, Mathematical Studies with minor in Engineering, St. Mary’s University |
| Dr. Homer C. Emery, RS |
| |
Adjunct Instructor—Culinary Science |
| |
PhD, Environmental Science; MES, Environmental Science; MPA, Public Administration, University of Oklahoma |
| |
BS, Biology, Northeastern State College |
| Melissa Fritz, CEPC, CHE |
| |
Lecturing Instructor—Baking and Pastry Arts |
| |
BS, Food Service Management; AS, Baking and Pastry, Johnson & Wales University |
| Michael S. Katz ‘93, CEC, CFSM, CHE |
| |
Assistant Professor—Culinary Arts |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Jerry Reed ‘13 |
| |
Adjunct Instructor—Liberal Arts |
| |
MS, Aeronautical Sciences, Embry-Riddle Aeronautical University, Germany |
| |
BS, Psychology, Virginia Polytechnic Institute and State University |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Julia Rosenfeld |
| |
Adjunct Instructor—Writing and Communications |
| |
BA, Communications, Glassboro State College |
| Paul R. Sartory ‘78 |
| |
Professor—Culinary Arts |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Brannon Soileau ‘91, CHE |
| |
Assistant Professor—Culinary Arts |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Jarrod Stringer |
| |
Adjunct Instructor—Writing and Communications |
| |
ABD, English, University of Texas, Arlington |
| |
MA, English, University of Texas, San Antonio |
| |
BA, Philosophy, Austin College |
| Roland Treviño |
| |
Adjunct Instructor—Business Management |
| |
MS, Mathematics with a Concentration in Statistics, University of Texas at San Antonio |
| |
BS, Mathematics with a Concentration in Statistics, University of Texas at Dallas |
| Hinnerk von Bargen, CHE |
| |
Professor—Culinary Arts |
| |
Master Chef Diploma, Hotelschool, Germany |
| |
Apprenticeships, Hotel Tietjens Hütte, Germany; Parkhotel Grüner Jäger, Germany |
| Justin Ward ‘88, CEC, CHE |
| |
Lecturing Instructor—Culinary Arts |
| |
BS, Hospitality Management, The International Culinary School at The Art Institute of Atlanta |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Carole Wong, DWS, CSW |
| |
Adjunct Instructor—Hospitality and Service Management |
| |
BS, Human and Organizational Development; BS, Economics, Vanderbilt University |
| |
Diploma in Wines and Spirits, Wine & Spirit Education Trust |
Singapore Campus Faculty and Staff
Administration
| Eve Felder ‘88, CEC, CHE |
| |
Managing Director |
| |
MS, Rochester Institute of Technology |
| |
BS, College of Charleston |
| |
AOS, The Culinary Institute of America |
Faculty
| Dr. Jovina Ang |
| |
Adjunct Instructor—Liberal Arts |
| |
PhD, Business Management, Singapore Management University |
| |
MBA, Business Administration, Macquarie University |
| |
Master of Commerce, Marketing; BS, Optometry, University of New South Wales, Australia |
| Jorg Behrend |
| |
Lecturing Instructor—Culinary Arts |
| |
Master Chef Diploma, Hotelschool, Germany |
| |
Apprenticeship, Hotel Schaperkrug, Germany |
| Dr. Chan Seet Meng |
| |
Adjunct Instructor—Business Management |
| |
DBA, Business Administration, University of Western Australia |
| |
MBA, Business Administration (Accountancy), Nanyang Technological University, Singapore |
| |
BA, Business Administration, National University of Singapore |
| Dr. Chue Kah Loong |
| |
Lecturing Instructor—Liberal Arts |
| |
EdD, Education, National Institute of Education, Singapore |
| |
MA, Mathematics, University of California, Berkeley |
| |
BS, Mathematics, University of Warwick, England |
| Gypsy Gifford ‘99, CHE |
| |
Lecturing Instructor—Culinary Arts |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Iris Goh |
| |
Adjunct Instructor—Business Management |
| |
MBA, Human Resource Management, University of Southern Queensland, Australia |
| |
BA, Business Administration, National University of Singapore |
| Hoa Peng Sum |
| |
Adjunct Instructor—Business Management |
| |
MA, Education and Human Development, The George Washington University |
| |
Bachelor’s Degree, Electrical Engineering, National University of Singapore |
| Timothy Kao |
| |
Adjunct Instructor—Culinary Arts |
| |
BS, Chemical Engineering, National University of Singapore |
| |
Diplôme de Cuisine, Le Cordon Bleu, Australia |
| Zainal Abiddin Kassim |
| |
Adjunct Instructor—Business Management |
| |
MA, Hospitality Administration, University of Nevada, Las Vegas |
| |
BS, Hospitality and Tourism Management, University of South Australia |
| Dr. Jaime Koh |
| |
Adjunct Instructor—Liberal Arts |
| |
PhD, Cultural Studies in Asia, National University of Singapore |
| |
Master of Letters with Merit, Peace and Conflict Studies, National University of Singapore |
| |
BA, History, National University of Singapore |
| Mary Leadbetter |
| |
Adjunct Instructor—Liberal Arts |
| |
JD, Duke University School of Law |
| |
BA, History, University of North Carolina |
| |
Diploma, Asian Art, University of London, England |
| Valerie Lefaix |
| |
Adjunct Instructor—Foreign Language |
| |
Master’s Degree, Business and Marketing, Le Havre Business School |
| |
Diploma, Teaching French as a Foreign Language, Alliance Française de Paris, France |
| Leong Siew Theng |
| |
Adjunct Instructor—Business Management |
| |
MBA, Business Administration, University of Miami |
| Peter Loh |
| |
Lecturing Instructor—Liberal Arts |
| |
MBA, Business Administration, Indiana University |
| |
BS, Computer Engineering, Florida Institute of Technology |
| Sonal Manek |
| |
Adjunct Instructor—Nutrition |
| |
MS, BS, Food and Nutrition, University of Bombay, India |
| |
Advanced Certificate, Teaching and Learning in Higher Education, National Institute of Education, Singapore |
| Pang Kiah Jee |
| |
Adjunct Instructor—Business Management |
| |
Master’s Degree, Educational Studies, University of Sheffield, England |
| |
Graduate Diplomas, Personnel Management, Training and Development Management, Singapore Institute of Management |
| |
Bachelor’s Degree, Business Administration, National University of Singapore |
| Yvonne Ruperti ‘96, CHE |
| |
Adjunct Instructor—Baking and Pastry Arts |
| |
BA, Art History, Vassar College |
| |
AA, Liberal Arts and Social Sciences, Dutchess Community College |
| |
Certificate, Baking and Pastry Arts, The Culinary Institute of America |
| Michael Sanson ‘96 |
| |
Assistant Professor—Culinary Arts |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Bjorn Shen |
| |
Adjunct Instructor—Business Management |
| |
Advanced Master’s Degree, Marketing; Bachelor’s Degree, International and Hotel and Tourism Management, The University of Queensland, Australia |
| |
Certificates, Cuisine de Base, Pâtissiere de Base, Le Cordon Bleu Institute of Culinary Art, Australia |
| Jeremy Sim |
| |
Adjunct Instructor—Hospitality and Service Management |
| |
MA, Gastronomy, University of Adelaide and Le Cordon Bleu, Australia |
| |
Bachelor’s Degree, Gastronomy, University of South Australia and Le Cordon Bleu |
| |
Diploma, Hospitality Management, Temasek Polytechnic, Singapore |
| John Storm |
| |
Adjunct Instructor—Hospitality and Service Management |
| |
BS, Hotel and Restaurant Management, University of Houston |
| |
AOS, Professional Chef Studies, State University of New York at Cobleskill |
| Geoffrey Tai |
| |
Adjunct Instructor—Business Management |
| |
MBA, Business Administration, University of South Australia |
| |
Diploma, Hotel Operations Management, Les Roches, Switzerland |
| Dr. Tudor Vladescu |
| |
Adjunct Instructor—Liberal Arts |
| |
PhD, Philology; MA, Cultural Anthropology; BA, Romanian and English Language and Literature, University of Bucharest, Romania |
| Mitchelle Waaras |
| |
Lecturing Instructor—Liberal Arts |
| |
MA, English Literature, The Maharaja Sayajirao University, India |
| |
BEd, Education, St. Xavier’s College, Institute of Education, India |
| |
BA, English, St. Xavier’s College, Gujarat University, India |
| Michael Wille ‘89 |
| |
Lecturing Instructor—Culinary Arts |
| |
MA, Hospitality Administration, University of Las Vegas |
| |
BA, Journalism, San Francisco State University |
| |
AOS, Culinary Arts, The Culinary Institute of America |
| Bernice Wilson |
| |
Lecturing Instructor—Liberal Arts |
| |
MEd, Teaching, Learning and Research, University of Sheffield, U.K. |
| |
BS, Business Administration, Colorado State University |
| |
AAS, Culinary Arts, California Culinary Academy |
| Wong Nee Tat |
| |
Adjunct Instructor—Business Management |
| |
MBA, Business Administration; Master’s Degree, Social Science; BS, Business Administration, National University of Singapore |
| Dr. Xiang Ning |
| |
Adjunct Instructor—Liberal Arts |
| |
Doctorate of Technology in Technical Physics, Tampere University of Technology, Finland |
| |
PhD, Physical Chemistry, Chinese Academy of Sciences, China |
| |
BSc, Applied Physics, Dalian University of Technology, China |
| Jeannie Yang |
| |
Adjunct Instructor—Liberal Arts |
| |
MA, Economics, University of Western Australia |
| |
Advanced Diploma, Economics, The Australian National University |
| |
BA, Economics and Sociology, National University of Singapore |
| Yong Kit Mun |
| |
Adjunct Instructor—Business Management |
| |
MBA, Business Administration, National University of Singapore |
| |
Bachelor’s Degree, Engineering, Nanyang Technological University, Singapore |
| |
Diploma, Civil Engineering, Singapore Polytechnic |
Legend of Certifications
AAC
ACWP
CB
CCE
CCM
CCP
CDE
CEC
CEPC
CFBE
CFSM
CHA
CHE
CMB
CMC
CPA |
American Academy of Chefs
Advanced Certified Wine Professional
Certified Baker
Certified Culinary Educator
Certified Club Manager
Certified Culinary Professional
Certified Diabetes Educator
Certified Executive Chef
Certified Executive Pastry Chef
Certified Food and Beverage Executive
Certified Food Service Manager
Certified Hotel Administrator
Certified Hospitality Educator
Certified Master Baker
Certified Master Chef
Certified Public Accountant |
CPC |
Certified Pastry Culinarian |
| CSS |
Certified Specialist of Spirits |
| CSW |
Certified Specialist in Wine |
| CWE |
Certified Wine Educator |
| CWP |
Certified Wine Professional |
| DWS |
Diploma in Wine and Spirits |
| FAND |
Fellow of the Academy of Nutrition and Dietetics |
MCGB
MS
PC II
PC III
PHR
RD
RDN
RS |
Master Chef of Great Britain
Master Sommelier
ProChef Level II
ProChef Level III
Professional in Human Resources
Registered Dietitian
Registered Dietition Nutritionist
Registered Sanitarian |
|
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