Biography
I attended the Sumter County Career Center during high school and graduated as a completer of the Culinary Arts Program which helped me to understand the importance of career education. I then attended Johnson & Wales University where I received my Associates in Baking and Pastry and a Bachelors in Food Service Management. I received my Master's in Instruction and Curriculum from Grand Canyon University. I am more than ecstatic to be back at Sumter Career and Technology Center as an instructor in my favorite subject of Culinary Arts.
Classes Taught
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This Culinary Arts course is designed to qualify students for job entry into food service industry, food production and/or post high school education. With a combination of subject matter and kitchen lab activities students will learn the technical knowledge and skills needed for entry-level positions.
Our Culinary Arts students have the opportunity to acquire marketable and leadership skills through commercial lab experiences. In order to enhance the curriculum, we have integrated Family and Consumer Sciences student organization, Family Careers, and Community Leaders of America (FCCLA).
- BUILDING A CAREER
- COST CONTROL
- NUTRITION
- BAKING AND PASTRY
- SALAD AND GARNISHES
- PURCHASE AND INVENTORY
- MEAT, POULTRY, SEAFOOD
- MARKETING
- WORK-BASED LEARNING (January-May)
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This Culinary Arts course is designed to qualify students for job entry into food service industry, food production and/or post high school education. With a combination of subject matter and kitchen lab activities students will learn the technical knowledge and skills needed for entry-level positions.
Our Culinary Arts students have the opportunity to acquire marketable and leadership skills through commercial lab experiences. In order to enhance the curriculum, we have integrated Family and Consumer Sciences student organization, Family Careers, and Community Leaders of America (FCCLA).
- INTRODUCTION TO CULINARY WORLD
- RESTAURANT AND FOOD SERVICE INDUSTRY
- FOOD SAFETY AND WORKPLACE SAFETY
- PROFESSIONALISM AND UNDERSTANDING STANDARD RECIPES
- FOOD SERVICE EQUIPMENT AND TECHNIQUES
- STOCKS, SAUCES AND SOUPS
- COMMUNICATION AND MANAGEMENT
- FRUITS AND VEGETABLES
- CAREER SEARCH
- POTATOES AND GRAINS