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Melissa Manske Conrad N. Hilton College 4450 University Dr., Room 227 Houston, TX 77204-3028

Teaching and Supervisory Experience Conrad N. Hilton College, University of Houston, Houston TX August 2019 – Present Culinary Lecturer  Culinary Lecturer for HRMA 1422: Food Service Production and Operations o Undergraduate lecturer teaching kitchen management and culinary techniques to students in the Hotel & Restaurant Management Program o Development of course material including teaching labs, lectures, classroom material, and demonstrations o Management of the Sysco Teaching Kitchen Laboratory Spring Branch Independent School District, Houston TX August 2013 – May 2019 Culinary Instructor, Guthrie Center for Excellence • Full-time culinary instructor teaching Chef-Training (Practicum), Culinary Arts I, Culinary Arts 2, and Practicum in Café Operations (Grades 9-12) • Developing lesson plans, scope and sequence, and culinary curriculum to meet Texas TEKS standards • Developed curriculum and lessons using innovative technology such as Camtasia and bulb digital portfolio software • Collaborated with Chef/Teaching Partners to lead students in production, catering and serving district wide events for the PTA, Spring Branch Administration, and district organizations • Coached/Co-Coached students to State Qualifiers in ProStart competition in the years 2014 – 2016, 2019 • Chef/Instructor for Chef-Training Culinary Program in a venture course co-taught by SBISD and the Art Institute of Houston (2011, 2012) • Demonstrated and led students in grades 10 - 12 in culinary laboratory sessions in basic skill development including kitchen safety, knife skills, classical cooking techniques including sauté, panfry, braise, roast, stew, grill, deep fry and overall professional development in the culinary industry. The Art Institute of Houston, Houston TX January 2010- present Adjunct Instructor, Culinary Arts August 2013 - present • Instructor for culinary courses in Concepts and Theories of Culinary Techniques, American Regional Cuisine, Catering and Event Management, Culinary Capstone, Exploring Wines in the Culinary Arts • Adjunct instructor for The Art Institute Online systems in which Brightspace software is integrated in interactive courses with students from different parts of the US. Experience in Camtasia software. Assistant Department Director, Culinary Arts June 2012 -August 2013 • Assistant Manager in supervising a department of 30 Chefs and Culinary Instructors that teaches a student body of 650 culinary students in higher education • Assist with department requisitions, ordering and procurement of ingredients and products for classroom instruction • Management of quality assurance procedures for all culinary labs • Daily training of new culinary faculty in departmental procedures and policies • Daily academic advising, course registration and counseling of the culinary student body • Maintenance of a teaching course load of 3 courses each semester (quarter)


Chef/Instructor, Culinary Arts January 2010 – June 2012 • Instructor for multiple culinary courses including: Concepts & Theories of Culinary Techniques, American Regional Cuisine, A La Carte Kitchen, Management by Menu, Food & Beverage Operations, Catering & Event Management, Hospitality Marketing, Leadership & Organizational Development, Innovations & Entrepreneurship, Exploring Wines in the Culinary Arts, Culinary Capstone, Senior Seminar, and Global Strategic Management o For all courses, developed course syllabus, lesson plans, lecture materials, grading rubrics, administration of grades. Arranged for tutoring time outside of class. o Developed corporate course curriculum for Management by Menu - accessible to all culinary faculty in the Art Institute system.

Industry Experience Recipes For Success, Houston TX 2011 - 2013 Chef/Volunteer Coordinator, Small Bite Fundraising Events Volunteer and Coordinate Service for the Small Bite Recipe Events with Houston-area chefs and Art Institute Students in Production and Serving The Beaumont Country Club, Beaumont TX 2009 - 2010 Banquet Chef / Pastry Chef • Plan and execute all pastry and bake shop items. • Kitchen management in the absence of the Executive Chef including schedule writing, food procurement for banquet and restaurant needs, inventory/food cost and end of month department financials, trained all new employees in all kitchen stations, execution of banquet and catering events. The Culinary Institute of America at Greystone, St. Helena CA 2008 - 2009 Student Culinary Assistant • Assisted Chef-Instructors on execution of high-end conferences such as "Healthy Kitchens, Healthy Lives" and "Flavor Quality of American Menus" as well as smaller, on campus events such as Open Houses. Responsibilities included basic preparation, organization, plating and service of menu items. Morrison Management Specialists, The Compass Group 2005 - 2008 Patient Foodservice Manager (2007 - 2008), Park Plaza Hospital, Houston TX • Implementation and organization of new "Catering To You" foodservice program, a customer service- focused concept of personalized patient care with foodservice. • Re-organized patient foodservice department to incorporate new job descriptions and schedules • Trained and certified team members with patient interaction on customer service, hospital sanitation and JCAHO procedures, modified diets for patient care. • Trained hospital administration, physicians and nursing staff on Catering To You system. Morrison Management Specialists, The Compass Group Retail Marketing Manager (2005 - 2007), The University of Texas Medical Branch, Galveston TX • Managed 7 student foodservice dining concepts. • Implemented Morrison Retail Standards, Starbucks Coffee Standards, and Seattle's Best Coffee Standards for individual locations • Implemented sushi concept in the Harris College of Nursing Dining Facility • Advanced Store Training for Starbucks Coffee/Seattle's Best Coffee Brands -traveled to


several Morrison hospital locations in TX to assist in set up of new coffee service standards

Houston Livestock Show and Rodeo, Houston TX 2005, seasonal Dining Room Manager, The Boardroom Restaurant • Management of front of the house standards, service procedures, scheduling and team of 12 wait staff in Members-Only VIP dining establishment Education The Culinary Institute of America at Greystone, St. Helena CA Certificate in Accelerated Culinary Arts

2009

The University of Houston, Conrad N. Hilton College, Houston TX MHM, Hospitality Management Concentration: Restaurant and Beverage Management

2005

Texas Christian University, Fort Worth TX B.S. Food Management, Minor: Business

2002

Publication Manske, M., & Cordua, G. (2005). Understanding the sommelier effect. International Journal of Contemporary Hospitality Management,17(7), 569-576. Awards, Memberships and Certifications SBISD Guthrie Center Teacher of the Year, 2017 – 2018 School Year TEA CTE Review Committee, Hospitality & Tourism, 2014 - 2015 TEA Certified Educator, Trade and Industry Grades (8-12) Chefs Advisory Board, Recipes For Success, 2011 - 2013 Level One Certification, Court of Master Sommeliers ServSafe Manager Certification and Certified ServSafe Proctor and Instructor Food Manager Certification, City of Houston


Profile for Hilton College - University of Houston

Melissa Manske  

Melissa Manske