I was a full-time faculty member at the Culinary Institute of America in Hyde Park, NY. At the Culinary, I taught three semesters of FIN401 - Financial Management for the Bachelors' program, and four blocks of HOSP242 - Menu Development for the Associates Degree program. The following are brief descriptions of each course:

• FIN401 - Financial Management - Classic introductory corporate finance class. Format: lectures, case work, and labs.
• HOSP242 - Menu Development - Menu composition, design, and analysis from the business perspective. Format: lectures and case work.

During my studies at Cornell, I have had the opportunity to be a graduate or teaching assistant for 12 courses - a total of over 30 course-semesters for which I have aassisted professors and students at Cornell:

FOOD & BEVERAGE OPERATIONS

• HADM4401 - Restaurant Entrepreneurship (7 semesters)
• HADM4403 - Specialty Food & Beverage Operations: Guest Chefs (3 semesters)
• HADM4430 - Introduction to Wines (3 semesters)
• HADM4431 - Food and Wine Pairing Principles & Promotion (2 semester)
• HADM4437 - The Anheuser Busch Seminar in Quality Brewing & Fine Beer (3 semesters)
• HADM6606 - Restaurant Revenue Management (2 semesters)
• HADM7703 - Operations Management (1 semester)

FINANCE RELATED

• HADM2221 - Managerial Accounting (2 semesters)
• HADM6624 - Reporting & Analysis of Financial Statements (6 semesters)
• HADM7723 - Corporate Finance (1 semester)
• HADM7724 - Managerial Accounting (3 semesters)

As both a graduate and a teaching assistant, I have had the distinct pleasure to work with professors:
Linda Canina, Jim Hessford, Sherri Kimes, W. Michael Lynn, Stephen Mutkoski, Giuseppe Pezzotti, Gordon Potter, and Chef Bob White.