Summary of Teaching and

Related Responsabilities
Winter 2014
Course

#s

Semester

Culinary Cultures of the World

CMDI 2046
March - April

64

Demo and lecture, co-taught with Chef Gibson

1 hour demo and 1 hour student presentations
based on different culinary regions

Caf Production
HOSF 1184
March - April

23

Lab
Hands on student instruction and production
of food to be sold in Chef on the Run

Culinary Nutrition Skills

Cultures I
HOSF 1249
January - February

9 + 23

Lab
4 hour lab, facilitation of lab instruction based
on previous demo. Topics reflect different
culinary regions and cooking methods.

Culinary Nutrition Skills

Cultures II
HOSF 1250
March - April

9 + 23

Lab
4 hour lab, facilitation of lab instruction based
on previous demo. Topics reflect different
culinary regions and cooking methods.
Also oversaw project group work from another
Nutrition course for 1 lab re recipe comparison
and testing

27 + 26

Lab
Hands on student instruction and production
of food, recipes based on various nutritional
issues such as diabetes and obesity, gluten
intolerance, vegan and vegetarian diets

Quantity Cooking for

Nutritional Issues
HOSF 2042
January - February
March - April

Responsibilities

Spring 2014
Course
Food for Special Events
CMDI 2047
May - June

Semester

24 + 24

Demo/Lecture
Interim three hour demo format for HOSF 2047,
bridging the gap between the previous and revised
manuals.

24

Lab
7 week, 7 hour lab, including demos for new culinary
techniques.

H119 Recipe Development

Manual Revision
May-June

Responsibilities

HOSF 1249 Culinary Cultures

HOSF 2039 Culinary Nutrition for Life
Discussions with coordinator and faculty re program
outcomes and current curriculum
Revisions made to recipes
Recipe testing

Fall 2014
Course

Semester

Responsibilities

Foundations
HOSF 1202
September - October

24

Lab
4 hour lab, facilitation of lab instruction based
on previous demo. Topics reflect fundamental
cooking techniques and skills anchored in French
classical cuisine.

Essentials
HOSF 1203
October - December

24

Lab
4 hour lab, facilitation of lab instruction based
on previous demo. Topics are a continuation of the
cooking techniques and skills learned in HOSF 1202.

Food for Special Events

HOSF 2047
September - October

Food for Special Events

HOSF 2047
October - December

96

Demo/Lecture with Chef Gibson

Revised three hour format for HOSF 2047, initial run.
On line demo quizzes, 3 hour cooking
demo for HOSF 2047 and 2048

24

Lab
Revised lab manual for HOSF 2047, initial run.
7 week, 7 hour lab, including demos for new culinary
techniques.

96

Demo/Lecture with Chef Gibson

Revised three hour format for HOSF 2047.
On line demo quizzes, 3 hour cooking
demo for HOSF 2047 and 2048

24

Lab
Revised lab manual for HOSF 2047.
7 week, 7 hour lab, including demos for new culinary
techniques.