Bernhard Schrag

Associate Instructor,  College of Culinary Arts

Contact Information
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My interests include farm-to-table cuisine and introducing students to current practices and food trends.“

Bio

I began my career in 1977 with a chef’s apprenticeship in Thun, Switzerland. In 1991 I graduated from the Griffith University in Brisbane with a degree in Adult & Vocational Education while also teaching professional cookery for the Mt. Gravatt College of Technical and Further Education (TAFE).

After returning to New Zealand in 1992, I taught professional cookery at the Waikato Institute of Technology in Hamilton as a Senior Academic Staff member. Highlights during my tenure were managing the Toque d’Or Student Team at Culinary competitions in Wellington and Auckland, as well as earning bronze and silver awards for margarine sculptures at the National Salon Culinaire in Auckland. After graduating with a diploma in Computer Education, I was seconded to the Centre for Learning Technology of the Waikato Institute of Technology as an instructional designer for online courses.

In 2002 I graduated from the University of Southern Queensland with a Graduate Diploma in Open and Distance Learning and a post-graduate certificate in flexible learning. I moved to the USA with my wife Jane and our children Jesse, Samuel and Bonnie at the end of November 2003.

I am also an international certified ski instructor and an avid fly fisherman. I joined JWU in 2004 and teach culinary and pastry classes. I also teach meat fabrication. My interests include farm-to-table cuisine and introducing students to current practices and food trends.

Areas of Expertise

  • Culinary arts
  • Pastry arts
  • Meat-cutting 
  • Computer Education

Certifications

  • Gewerbeschule Thun, Culinary Arts (KochLehre)

Sample Courses

  • CUL 1345: Foundations of Baking & Pastry
  • CUL 1035: Culinary Fundamentals
  • CUL 1055: Cooking in Today’s Restaurant: Breakfast & Lunch
  • CUL 1135: Purchasing, Production Identification & Protein Fabrication