Donald Brizes

Associate Professor

JWU Faculty Since 2005

Professor Don Brizes

Contact Info

Email
don.brizes@jwu.edu
Phone
804-995-0415
Campus
Charlotte

About Donald

Donald Brizes received his master’s degree in secondary education from The University of Akron (UA). He joined the Charlotte Campus in 2005 from Pittsburgh, Pa., where for 6 years he was the Director of Continuing Education at the Pennsylvania Culinary Institute.

In addition, Brizes taught in the associate degree program at UA and was executive chef at the Martin University Center, a public restaurant and banquet facility on campus. Brizes spent more than 27 years working in the Cleveland-Akron area restaurant and hotel industry. Brizes holds a bachelor’s degree in education and an associate degree in hotel restaurant management.

Brizes serves as the food safety liaison for the Charlotte Campus. In this capacity, he inspects all labs and on-campus food service facilities; he also teaches, trains and advises all campus food operations on the proper and safe handling of food. Since 2006, he has served on the university and culinary arts outcomes assessment committees.

Education

  • M.S.Ed., Secondary Education, University of Akron
  • B.S., Technical Education, University of Akron

I teach, train and advise all on-campus food operations on the proper and safe handling of food. I also serve as the lead instructor and contact person for FSM1165 The Food Safety Manager.

Courses

  • CUL1100 Introduction to Culinary skills and Techniques
  • CUL1210 Breakfast & Lunch Cafe
  • FSM2045 Introduction to Menu Planning and Cost Control
  • FSM1165 The Food Safety Manager
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Professional Affiliations

Plant Based Nutrition certification, eCornell University, April 2020
NC Food Service Advisory Committee since 2019

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Honors And Awards

  • American Culinary Federation, North Carolina Chapter "Chef Educator of the Year" 2012


Q&A with Donald

At JWU, education is not confined to the four walls of the classroom. You’re not going to spend four years with your nose buried in a book, learning theories you may never get a chance to apply — you’re going to get out there and apply them, be it through internships, group projects, leadership opportunities, competitions and more.

How Did You Get Started?

My first job in the restaurant industry was a dish washing position at a Chinese restaurant in Cuyahoga Falls, Ohio in 1978. I have had many many jobs in the hospitality industry over the last 40 years.

What College Do You Teach In?

College of Food Innovation & Technology (CFIT)