What subjects do you teach/have you taught? I’ve taught Baking Ingredients and Equipment Technology, Baking and Pastry Techniques, Basic and Classical Cakes, and Baking…

Education: Associate Degree, Johnson & Wales University, Providence, RI. Professional Experience: Pastry Chef Instructor, Cesar Ritz Colleges Culinary Arts Academy, Lucerne, Switzerland.

Education: BA, Sonoma State University, Rohnert Park, CA. AA, Napa Valley College, Napa, CA. Certified TIPS Trainer.

Education: MST, Pace University, Pleasantville, NY. BS, State University of New York, College at Cortland, Cortland, NY.

Info about Dr. Deirdre Murphy, Professor—Liberal Arts at The Culinary Institute of America.

Education: MHRTA, BS, University of South Carolina, Columbia, SC. Professional Experience: Adjunct Instructor, Columbia College, Chicago, IL.

Education: BPS, AOS, CIA, Hyde Park, NY. AA, AA, The Culinary Institute of the Pacific, Honolulu, HI.

Education: MAT, BS summa cum laude, University of New Hampshire, Durham, NH. Professional Experience: Mathematics Instructor, Jefferson Community College, Louisville, KY.

Education: AOS, CIA, Hyde Park, NY. AAS, Nassau Community College, Garden City, NY. Professional Experience: Featured Chef, Stonewall Kitchen Cooking School, York, ME.

Education: Institute of Culinary Education, New York City. ServSafe Certification, National Restaurant Association. Professional Experience: Freelance Private Executive Chef, New York City.

Education: MBA, Sustainable Systems, Green Mountain College, Poultney, VT. BS, Culinary Education, State University of New York, Empire State College, Saratoga Springs, NY.

Education: AOS, CIA, Hyde Park, NY. Certificate in Baking and Pastry Arts, CIA, St. Helena, CA. Diploma, Tokyo Sushi Academy, Tokyo, Japan.