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Colin Roche

Professor,  College of Culinary Arts

Contact Information
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I believe the fundamental goal of teaching is to foster learning. Learning takes place in many different circumstances and contexts. The process of learning is unique to the individual. “

Bio

Chef Colin Roche, PhD, MBA, CEC, CCE, FMP, CHE, has been in the hospitality field for 35+ years and has multiple degrees in this discipline.

He is also an award-winning educator who is a member of numerous professional organizations including the American Culinary Federation (ACF); Florida Writers Association; International Council on Hotel, Restaurant and Institutional Education (CHRIE); Florida Restaurant & Lodging Association (FRLA); the National Registry of Food Safety Professionals; and the National Restaurant Association (NRA).

An avid writer and outdoorsman, he has written extensively on a wide variety of subjects and has been published in various food magazines and newspapers. He is also co-author of the book “Culinary Educators’ Teaching Tools & Tips” (Kendall Hunt, 2014). He also lectures and consults for schools and businesses across the United States and has appeared in both video and television programs as a content expert, including NBC Channel 6’s “South Florida Today” and ESPN’s “Super Bowl Countdown” broadcasts.

His area of research interests include culinary and hospitality education, tertiary education (teaching, learning, pedagogy, and assessment), and the scholarship of teaching and learning (SOTL).

Areas of Expertise

  • Higher Education Leadership
  • Business/Hospitality Administration
  • Hospitality Management

Certifications

  • ACF Certified Culinary Educator (CCE)
  • ACF Certified Executive Chef (CEC)
  • National Restaurant Association Educational Food Service Management Professional (FMP)
  • American Hotel & Lodging Association Educational Certified Hospitality Educator (CHE)
  • ACF Approved Certification Evaluator (ACE)
  • National Registry of Food Safety Professionals, Food Safety Manager

Publications

  • Kendall Hunt, “Culinary Educators’ Teaching Tools & Tips,” (2014)

Courses Taught

  • FSM 2025: Food & Beverage Cost Control
  • FSM 2045: Intro to Menu Planning & Cost Control 
  • FSM 2045: Intro to Menu Planning & Cost Control
  • TAP 15: Talent Advancement Program
  • FSM 2045: IntroMenu Planning & Cost Control
  • FSM 2045: IntroMenu Planning & Cost Control
  • CUL 3010: Intro to Culinary Instruction