Christine Amarosa Neugebauer CEC AAC MBA Objective: . Statement of teaching philosophy: My Motivation: Teaching Methods or Strategies:

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1 Christine Amarosa Neugebauer CEC AAC MBA 126 Station Road Glen Mills, Pa Cell phone or Objective: To obtain teaching position within a prestigious college or university in order to continue to share my expertise and passion for Culinary, Food Service and Hospitality with students. Statement of teaching philosophy: I believe that each student needs to be treated as a unique individual. The educational atmosphere should be one where a student can grow and mature intellectually, emotionally, physically and socially. A teacher is a leader who encourages and motivates students to learn. Students are our future leaders. My approach to learning is humanistic as well as behavioral with constructivism. My goal is to prepare and mentor and inspire Hospitality, Food and Beverage Management and Culinary students with passion and encouragement so that they may pursue their goals or dreams and to treat all students equally regardless of gender, race, culture, ability or disability. My Motivation: Thirty years in the Hospitality industry has made a deep impression on my life. I have enjoyed the minute by minute challenges and have much to share with my students just as my mentors have shared with me. Teaching Methods or Strategies: To continue to meet the needs of a diversified group of students by redeveloping the presentation of course curriculum as needed. Continuous development of assessments and evaluations in order to analyze the student s comprehension and knowledge of course specific material as well as their ability to apply the lessons learned. Perform continuous comparison of competencies to learning objectives. Many students have diverse educational needs that must be addressed. Teaching is achieved through differentiated methods of instruction and a classroom technique which must be modified to meet each student s needs. It is important to integrate student participation into the classrooms. Demonstrations are often needed help to develop a student s understanding of the material which is taught, this could be implemented through hands on, video, webinars and pictures online, Live, Chat, Skype, or active whiteboard applications. No book can replace the value of teacher/student communication in the classroom. Student learning disabilities, untraditional students, life challenges and physical disabilities must be considered when teaching Hospitality. This industry is conducive to hiring a diversified group of employees. Education should be a level playing field. All students should have access to the same information and grade transparency. Teaching Materials: Utilization of speech, audio, visual and hands on learning techniques while utilizing demonstrations in the kitchen lab and classroom lectures. There should be continuous focus on the objectives of the hospitality program while integrating the use of technology in order to prepare students for an ever-changing industry. Present usage of myeclassonline in order to share information with students, promote grade transparency and provide a testing center. I have been using this program for five years and presently accept all homework and research assignments through the dropbox system. Application of humanistic learning An active learning example for the kitchen lab : Give the students the opportunity to develop their own practical test: Give the students a rubric of guidelines to follow and have them design plates of components using specific proteins, and sauces and allow them to develop their own flavor profile. This will help them to learn to plan and follow through with the organization of the plan. It includes creativity, recipe development, and conversions, and time management. The Students feel good about themselves when positive reinforcement is given and they

2 have an attractive edible end product. I ll ask them to taste their food with me and critique the flavor, promoting self-evaluation. Education: South University, Pittsburgh Pennsylvania Online, October 2009-July 2011 Masters Business Administration, Hospitality and Tourism Management Marketing and Global Operations GPA 4.0 Johnson & Wales University, Providence, Rhode Island B.S. Food Service Management - Distinguished Honors, Dean's List A.S. Culinary Arts - Cum Laude, Silver Key Society Externship Walt Disney World EDMC Art Institute Certified Chef Educator Training Online Educational Psychology (32 hrs ACF ) May 2014 Focus on; styles of learning, motivating students, learning disabilities, behavior, cultural differences 2014 Online Art Institute Faculty Assessment and Evaluations Certification(32 hrs ACF) December 2012 Online Ethics 2011 Online Art Institute Faculty Culinary Curriculum Development and Planning Certification (32 hrs ACF) 2009 Advanced Certifications Certified Serve Safe instructor and proctor present American Academy of Chefs Fellow Present Certified Executive Chef, American Culinary Federation Present Certified Chef De Cuisine, Certified Working Chef American Culinary Federation Certified National Serve Safe Food Sanitarian, Pennsylvania and Philadelphia Present ACF Management, Supervision Certified Present ACF Nutrition Certified Present ACF Regional Conferences, attended yearly for continuing education Professional Experience American Culinary Federation Accreditation Committee Perform Assessments of Secondary Schools for ACF accreditation Adjunct Culinary Management Instructor, International Culinary Art Institute of Philadelphia 2006-Present Teaching experience includes: 4 hour lectures, interaction and demonstrations with students in the kitchen labs, diningroom and classroom as well as developing online ecompanion assignments, webliography, power-points, dropboxes and testing and an online grade book. Preparation of course material and revision of existing lesson plans, daily food orders, kitchen lab assignments, and final assessments as well as student advisement and meeting the needs of those with learning disabilities. Other student learning enhancement includes: purposeful integration of webinars in the classroom in order to teach new technology concepts, enlisting guest speakers to share industry expertise in the classroom, spearheading an Internship, developed with Children s Hospital of Philadelphia Ketogenic diet department Classes taught include: Sustainable Purchasing and Cost Control Facilities Planning and Design Food and Beverage Operations Management Culinary Marketing Food and Beverage Quick Service Food Operations Hospitality Personnel Management Event Management Management Supervision and Career Development Internships and Fellowship Advisement,Extracurricular Student Special Functions Intro to the Foodservice Industry Introduction to Baking - Lab Kitchen Skills for the Bakeshop -Lab

3 Portfolio Development Guidance class for new Culinary students to acclimate them with support staff and online learning as well as career development Application & Use of Equipment -Lab Sanitation Purchasing and Menu Planning Culinary Skills 1 Lab- proper cooking techniques for starches and vegetables preparation of Classical Sauces Dining Room Operations Petit Passion Restaurant Lab Sub Culinary Skills 2 curriculum includes classic and contemporary sauces, classic cooking techniques, sauté, broil, grill poach, steam, plating concepts, carry-over cooking and timing- Lab Nutrition Lab and lecture Supervision American Regional Cuisine Lab A complete focus on the regions of the United States and the history of the regional cuisines Management Experience Executive Chef Catered events, range from in size, provided at any location, any menu.cuisines include American Regional, French Nouvelle, Classical French, Country Imaginative, Italian, Polynesian, Fine Gourmet Dining and Mass Production including Desserts and Wedding Cakes.Member of opening teams of two Casino Hotels and years of experience in menu planning and cost control, including sustainable products and farm to table through a personal garden and occasional restaurant consulting. Teaching Experience Culinary and Hospitality Management Instructor Sept present The International Culinary School at the Art Institute of Philadelphia 2300 Market Street, Philadelphia Pa. Garnet Valley Adult Education Culinary Advisory Council Committee Chairperson, Program Instructor and coordinator for adult cooking classes, development of curriculum and class instructor The Learning Studio Malvern Pa. Culinary Program Instructor Full planning of curriculum and class instruction Barnes and Noble Cooking Demonstrations to promote Chefs of Delaware County Cookbook, participated as a recipe contributor Philadelphia ACF, C - Cap Program Martin Luther King High School, helping students in inner city schools, to learn Culinary Arts. Atlantic County Community College - Guest Chef Speaker West Chester East High School - Adult Education Taught Culinary Classes Chef Experience Christine Marie s Catering- Executive Chef and Owner 1990 Present (Now Seasonal) Glen Mills, Pa Off Premise Catering, Full Service Catering Service as well as drop off prepared foods, home meal replacements, desserts and wedding cakes. Fine dining and simple fare, additional information available at Blue Bell Country Club, Blue Bell Pa. - Consulting Chef Lowered food cost by 10%, ordered food, restructured scheduling, production kitchen reorganization, revised menus by costing and analyzing Thyme Catering, Media, Pa. Executive Chef June February 1996, Medium Size Off Premise Catering Service, Working Executive Chef, Party Supervisor, menu planning, costing, training and development Peach Tree and Ward Catering: Willow Grove, Pa March Lead Catering Party Chef for Off Premise Events Large off premise Catering Company, Philadelphia Main Line Society, events up to 800 Provided training seminars for Executive Chef and Party Chefs, Cooks, and Servers etc.

4 Special coordinator for large Gala Affairs held in conjunction with George Perrier, Emeril Lagasse, Paul Prudomme, Bob Bowersox, Jack s Firehouse Pace One Restaurant and Country Inn: Thornton Pa May March 1991 Executive Chef for restaurant and catering operations, reduced food cost and labor costs Catering consisted of onsite and off premise events as well as food to go Showboat Hotel and Casino - Atlantic City New Jersey January 1987-May 1990 Mr. Kelley's Gourmet Restaurant Chef de Cuisine Showboat management opening team Restaurant Chef of Mr. Kelly s: French Nouvelle converted to American Cuisine. Responsible for all pre-opening planning stages, training staff, interviewing, and setting up all guidelines and standards for the restaurant and consolidating the initial opening Showboat food order for nine restaurants and the development of the training manuals for most of these restaurants. Additional duties included; Rounds Chef for nine hotel restaurants. Responsibilities included the redevelopment of the menu to American Regional Cuisine. Continued as Chef of Mr. Kelly s restaurant achieving Best of Atlantic City ratings Caesars Boardwalk Regency Hotel Casino - Atlantic City, New Jersey August January 1987 Le Posh, Specialty Chef de Cuisine, Chef Tournade, Chef of Bacchanal Restaurant Restaurant Chef Le Posh, Transitioned menu from French Classical to Nouvelle Cuisine with American Regional flair Harrah's At Trump Plaza Hotel and Casino - Atlantic City, New Jersey April August 1985 Ivana's Assistant Restaurant Chef Opening Team Nouvelle Cuisine, Top Gourmet Restaurant in Atlantic City Du Pont Estates Oyster Harbor- Osterville, Mass. Summer of 1982, 1983 Private Chef- Summer Seasonal Position, menu planning, purchasing and service of all daily meals, guests fluctuated daily 2-50 Professional Organizations D.V.C.A. American Culinary Federation, Philadelphia member 1992 present Previous Board Positions include: Secretary, Newsletter Editor Developed Constant Contact Communications Platform for Association, Developed digital newsletter and other digital communications and marketing Recording Secretary, Membership Chair and Committee person, President s Charity Ball Committee, North East Regional Conference Event Management Team:Volunteer Coordinator, Registration Committee, Educational Presentations, such as Deer Butchering Demo, Nutritional Cooking, Caviar verses Cavianne and Oktoberfest Dinner Assist South Jersey Chef s ACF Association Academy Dinner Assistant Chef, Cooking Presentations at local restaurants March of Dimes Philadelphia Celebrity Chefs Fundraiser Present coordinator of DVCA-ACF Philly Celebrity Chef s table and live auction participant South Jersey ACF Chapter, Assistant Chef, Chain De Rotisseries Dinner 1987 International Food Service Executives Association(Johnson & Wales Chapter) Awards and Honors Service and Dedication Award ACF Philadelphia 2013 Induction into the American Academy of Chefs, American Culinary Federation 2006 Certified Executive Chef, American Culinary Federation 2000 Present Previously Certified as CWC and Chef de Cuisine Chef of the Year Award, American Culinary Federation of Philadelphia 2000 D.V.C.A. President s Award 1996 First Prize Originality in Seafood 117 th Annual Salon of Culinary 1985 Society Culinaire Philanthropique Educational Enhancement ACF North East Regional Conference Johnson & Wales University 2014 ACF North East Regional Conference Verona New York 2013 ACF North East Regional Conference Hershey Pennsylvania 2011

5 ACF North East Regional Conference Cincinnati Ohio 2010 ACF North East Regional Conference Toronto 2008 ACF National Conference Philadelphia 2006 ACF North East Regional Conference Rhode Island 2005 Volunteer Activities Brain Health Fair Nutritional Cooking Seminar(American Brain Health organization) 2014 Philadelphia Art Institute Teen Chef Scholarship Judge Chichester School District Chefs Move to Schools Nutrition event 2012 Central Montco Technical High School Advisory Committee Philadelphia Community College Advisory Board Shine Committee member and caterer - Fundraiser for the Chester County Cancer Center Friends of Camp Sunset Hill President and founder Present Nonprofit organization organized to promote environmental education, and educate the public about the need for open space for the future needs of the youth of Delaware County Girl Scouts of South Eastern Pa, Outstanding Leader Award 2005 Garnet Valley Service Unit Manager , Managed Leadership of 48 troops, and over 500 registered girls, Adult member and volunteer, event management Girl Scouts of Southeastern Pa. Troop Leader 12 years Girl Scouts of South Eastern PA, Council Delegate