I enjoy applying a wide variety of strategies to my classroom instruction. The traditional format of lecture is supplemented with PowerPoints and visual information to engage the students. I have found that most students, regardless of age, enjoy using technology as part of the learning process. The majority of students I work with have very challenging schedules, so I integrated an online classroom platform to provide the students with access to material 24-hours a day. I use case studies to help students apply solutions to actual problems. I also use interactive projects that require the students to use their personal knowledge, textbook, and outside information to create an event. Hands-on learning is one of the most effective forms of teaching that I use. I have developed a restaurant lab that the students run once a week. This not only helps solidify the material but also gives those students without much real-world experience a better working knowledge of the industry.
I understand that each learning experience is unique to each student, so so I try to cover as many learning styles as possible.
Over the last ten years, I have engaged a diverse group of adults that include traditional and nontraditional students, various ethnic and economic groups, students that are changing careers or learning new skills, and many students over 55 years of age. Each class, group and individual student required a different combination of teaching styles to improve their learning outcomes. Currently I am teaching online Hospitality Purchasing and Cost Control along with Menu Design and Layout in an 8 week format using Blackboard.
Recently taught a customer service lab for a fine dining restaurant. The class utilized face-to-face instruction, e-learning, on the job coaching, and self-directed learning environments to teach and train adults how to manage dining room operations. Students improved their skills and developed new skills in customer service, daily operations and staff management.
Each training session has a diverse population mostly made up of 18-50 year olds and operates every 4-weeks.
Utilized e-learning for communication of weekly expectations and daily feedback, distribution of classroom materials and testing to measure learning outcomes.
Development of training materials, organize new concepts into manageable learning, created a daily assessment of skills and prove hands-on training to help student learn the basics of restaurant operations.
Mentor students in their externship as required to complete their Associates Degree.
Courses taught also include: Human Resources, Purchasing, Menu Design and Accounting both online and onground.
Teach hospitality classes that are a required part of the associate’s degree program for culinary science, pastry arts, and/or hotel, restaurant management.
I will offer a free 30 minute lesson as a way get to know the student and the students needs to find a perfect fit.
University of Phoenix - Phoenix, Arizona 2011.
M.A. in Education, concentration in Adult Education
Purdue University - .West Lafayette, Indiana 1991
B.A. in Liberal Arts, concentration in Communications.
PROFESSIONAL TRAINING & CERTIFICATIONS
Manage First (Facilitator Certification), 2009.
ServeSafe Certification, 2008.
ServeSafe Alcohol Certification (Proctor) , 2013
National Restaurant Association (faculty member), 2013
Disney Approach to Leadership, 2013
Disney Approach to Quality Customer Service, 2013
Adjunct Instructor: Associate of Applied Science in Culinary Arts Program,
The Chef’s Academy (TCA), 2008 - 2012
Courses that I was approved to teach:
COM 1100 INTRODUCTION TO WRITING 2009-2010
SPC 1010 INTRODUCTION TO SPEECH 2009-2010
FS 2050 PURCHASING AND COST CONTOLS 2008-2012
FS 2120 SMALL BUSINESS/ENTRAPURTNAISHIP 2009-2012
FS 1100 PUBLIC RELATIONS AND EMPLOYEE SUPERVISION 2009-2012
FS 2080 FOOD AND BEVERAGE MANAGEMENT 2008-2012
CD 1100 JOB SEARCH AND INTERVIEW TECHNIQUES 2010-2012
FS 1090 DINING ROOM MANAGEMENT 2008-2012
FS 2070 WINE, BEER, AND BEVERAGE MANAGEMENT 2010-2012
Adjunct Instructor: Hospitality Department,
Ivy Tech Community College – Central Indiana, 2012 - Present
Courses that I am currently approved to teach:
HOSP 108 HUMAN RELATIONS MANAGEMENT 2012-2014
HOSP 201 HOSPITALITY PURCHASING AND COST CONTROL 2012-CURRENT
HOSP 203 MENU DESIGN AND LAYOUT 2012- CURRENT
HOSP 207 CUSTOMER SERVICE 2012-2016
Throughout my career I have worked in various aspects of education as a district and building substitute teacher (in elementary and secondary education) and as an Instruction Assistant (for emotionally handicapped fourth and fifth graders). I am comfortable working with both Associate and BA students in various management related disciplines. I have also enjoyed introductory, remedial, and general studies types of courses. It is refreshing and challenging to be able to work with new students.
• During my time with Ivy Tech Hospitality Department I have also actively participated in various support programs designed to facilitate faculty and student improvement. I am currently a member of The National Restaurant Association and have been involved with the students by chaperoning trips to Chicago to the NRA Food Show.
• I have also been responsible for developing my own measures of evaluating student learning and improving student learning outcomes. I teach and work effectively with a diverse student population that ranges in ethnic, age, and economic backgrounds.
• During my graduate work I developed a website that my students were able to use to access class material. I furthered this research in my graduate Action Research Project to include numerous types of media that would appeal to different learners. I am looking forward to continuing this research because of the success I have already documented.
reading lessons close by? Here's a selection of teacher ads that you can check out.
Superprof can also suggest Academic tutoring to help you.
Learning isn't a problem, Test prep for all!
Taking Homework help has never been easier: you're going to learn new skills.
|at her home||at your home||By webcam|
|1 hour||Not available||$30||$30|
|5 hours||Not available||$135||$150|
|10 hours||Not available||$270||$300|