Tim O''Donnell
- Courses2
- Reviews2
- School: Metropolitan Community College
- Campus:
- Department: Culinary Arts
- Email address: Join to see
- Phone: Join to see
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Location:
5300 N 30th St
Omaha, NE - 68111 - Dates at Metropolitan Community College: April 2012 - August 2012
- Office Hours: Join to see
Biography
Metropolitan Community College - Culinary Arts
Executive Chef and Clinical Chef Instructor at Purdue University Northwest
Higher Education
Timothy
O'Donnell
Greater Chicago Area
Experienced Higher Education Instructor with a demonstrated history of teaching classes in Culinary and Pastry Arts, Hospitality, Food & Beverage Management and with significant experience in Curriculum Development, Accreditation, and Leadership. Experienced Executive Chef with significant industry experience in Fine Dining, Country Clubs, Hotels, and Catering.
Experience
Purdue University Northwest
Executive Chef and Clinical Chef Instructor
• Instruct Lecture and Lab Classes in Basic to Advanced Culinary and Pastry Arts
• Subject expertise in Culinary Arts, Food & Beverage Management, Tourism & Hospitality
• Executive Chef & Clinical Instructor for 120-Seat, Student-Run Fine Dining Restaurant
• Food, Supplies & Equipment Budgeting and Ordering
• Curriculum Development in alignment with ACF and ACPHA accreditation standards
• Developed a Culinary and Hospitality Study-Abroad Program
• Developed Emphasis/Minor Degree Option: Culinary Arts Management
• Developed Culinary Apprentice Program
• Supervised Culinary/Hospitality Staff and Graduate AssistantsMetropolitan Community College
Full-Time Faculty Chef Instructor
• Instruct Lecture and Lab Classes in Basic to Advanced Culinary Arts, Food Safety and Nutrition
• Adjunct Faculty Coordinator
• Curriculum Development and Instructor Support
• Developed Culinary Foundations Courses in Alignment with ACF Accreditation
• Developed International Cuisine Course
• Developed American Regional Cuisine Course
• Developed Culinary Study-Abroad Program
• Developed Nutritionally-Focused Culinary Lab for Nutrition Course
• Developed and Produce a Series of Online Videos on Core Culinary Skills
• Coached ACF Regional and National Award-Winning Culinary Team
• Instruct Various Lecture and Lab Classes in Basic and Advanced Culinary Arts
• Curriculum Development and Instructor Support
• Developed Culinary Foundations Courses in Alignment with ACF Accreditation
• Developed International Cuisine Course
• Developed American Regional Cuisine Course
• Developed Culinary Study-Abroad Program
• Developed Nutritionally-Focused Culinary Lab for Nutrition Course
• Developed and Produce a Series of Online Videos on Core Culinary Skills
• Participate in Institute Functions & Events
• Excellence in Education Award, 2011
• Heart of Metro Award for Service to Community, 2013
Education
Purdue University Northwest
Master of Business Administration - MBA
Business Administration and Management, General
Purdue University Northwest
Executive Chef and Clinical Chef Instructor
• Instruct Lecture and Lab Classes in Basic to Advanced Culinary and Pastry Arts • Subject expertise in Culinary Arts, Food & Beverage Management, Tourism & Hospitality • Executive Chef & Clinical Instructor for 120-Seat, Student-Run Fine Dining Restaurant • Food, Supplies & Equipment Budgeting and Ordering • Curriculum Development in alignment with ACF and ACPHA accreditation standards • Developed a Culinary and Hospitality Study-Abroad Program • Developed Emphasis/Minor Degree Option: Culinary Arts Management • Developed Culinary Apprentice Program • Supervised Culinary/Hospitality Staff and Graduate AssistantsJohnson & Wales University
Bachelor's degree
Culinary Arts
