burnett-frances-735x450.jpg
After my career working as a pastry chef/baker with hotel chains, retail bakeries and grocery stores, I changed my career to teaching.“

Bio

After my career of working as a pastry chef/baker with hotel chains, retail bakeries and grocery stores, I changed my career to teaching. I have taught at JWUs Charlotte Campus since 1993.

Courses include Advanced Cake Decorating; Introduction to Cake Decorating; Contemporary Dessert Plating; Breads and Rolls; French Classical Tortes and Pastries; Marzipan, Chocolates, and Petit Fours; Introduction to Baking & Pastry (Culinary; Advanced Applications in Plated Desserts (Culinary); Food Safety and Sanitation Management; Food and Beverage Cost Control; and Introduction to Menu Planning and Cost Controls.

In addition, I am a member of the American Culinary Federation (ACF), Retail Bakers Association (RBA), American Hotel & Lodging Educational Institute (AHLEI) and the International Food Safety Council.

I am a certified Master Baker, a certified ACF Executive Pasty Chef with the ACF, a certified Food Safety instructor/proctor with the Educational Foundation of the National Restaurant Association (NRA) and an AHLEI Certified Hospitality Educator (CHE). I also serve as a site facilitator for certifications and evaluator/judge with the RBA.

Previously I served as JWU Charlotte’s food safety and sanitation officer liaison and chair of the Food Safety & Sanitation Committee.

Areas of Expertise

  • Hospitality
  • Food safety
  • Pastry arts
  • Cake decorating
  • Plated desserts

Certifications

  • Retail Bakers Association, Certified Master Baker
  • ACF Certified Executive Pastry Chef
  • American Hotel & Lodging Educational Institute (AH&LEI), Certified Hospitality Educator (CHE)
  • National Registry Food Safety Professionals, Administrator & Food Safety Manager