Certified Executive Chef
Certified Culinary Educator
Foodservice Management Professional
Chef Melinda McIsaac is an alumna of the Academy of Culinary Arts (2005) and holds a master of arts in adult and community education, a master of education in business and workforce development, and a bachelor of science in hospitality management from 亚色影库.
With an industry résumé that includes experience in multiple culinary environments from four-star hotels to family-owned restaurants, McIsaac focused the majority of her food service career on catering, private banquet facilities, and corporate food service operations.
Her employment history includes positions in the banquet facilities at the historic near Philadelphia; the in Indiana, Pennsylvania; and for the .
McIsaac successfully grew her career as she succeeded in positions as first cook, banquet cook, sous chef, and executive chef manager.
In her current position at 亚色影库, Chef McIsaac instructs first-year students in theory and laboratory classes in the Culinary Arts program. The classes she has taught include Careers in the Culinary Arts, Introduction to Computers, American Cuisine, Personal and Professional Development, Hospitality Mathematics, Nutrition, Introduction to Hospitality Business Computer Accounting Applications, and American Table Service.
Chef is an avid believer in lifelong learning. Her most recent accomplishments include earning the credentials of Certified Culinary Educator through the and the Foodservice Management Professional certification through the .
She recently completed the 亚色影库 Business and Workforce Development MEd program, where she took courses with an emphasis on technology, including Web Design, Utilizing Technology for Education, and Training with Technology.
Chef McIsaac enjoys helping students find their way to success and encouraging their continued education and self-growth through many different outlets.