Associate Professor of Culinary Arts
Business, Mathematics & Technologies
10:00 am-3:00 pm
Office located at the Jefferson School Center, 233 4th Street NW in the Starr Hill neighborhood of downtown Charlottesville.
Jefferson School: J129A
HRI 190 - Hotel Restaurant Management InternshipSupervises on-the-job training in selected business, industrial or service firms coordinated by the college. Credit/practice ratio not to exceed 1:5 hours. May be repeated for credit. Variable hours. 1-5 credits Department consent required. Credit/practice ratio not to exceed 1:5 hours. May be repeated for credit. 3 credits
HRI 206 - International CuisineIntroduces the concepts of cultural differences and similarities and the preparation of the food specialties of the major geographical areas of the world. Focuses on emerging cuisines as they become popular. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. 3 credits Prerequisite: HRI 207 AND HRI 158. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. 3 credits
HRI 224 - Recipe and Menu ManagementPresents a comprehensive framework for creating and evaluating recipes and menus for commercial and non-commercial food service operations. Requires students to use microcomputer software to design recipes, recipe files, and menus. Teaches students menu engineering analysis and methods for optimizing menu contribution margin. Lecture 3 hours per week. 3 credits Prerequisite: HRI 106 AND HRI 158. Lecture 3 hours per week. 3 credits