Assistant Professor and Culinary Coordinator  - Culinary Arts

Phone:  443-518-4930
Office:  DH 245

Courses Taught:
CMGT-101, Introduction to Culinary Arts

CMGT-110, Culinary Supervision
CMGT-135, Baking and Pastries
HMGT-120, Food Preparation I
HMGT-220, Food Preparation II
HMGT-225, Hospitality Purchasing and Cost Control

Professional Information:
Gregory has t
wenty five years experience in all phases of cooking, food preparation, on- and off-premise catering.   He also has ten years experience in culinary education and six years experience in horticulture. Gregory joins HCC as a fulltime faculty member in the Fall 2008 semester.

Education and Certifications:
Hospitality and culinary courses, Baltimore International College, Baltimore, MD;
Certified Hospitality Educator (CHE)
ACF Northeast Conference, Educators symposium; 
Carroll Community College, Carroll County, Maryland
Culinary Institute of America, Hyde Park, NY
Associate Degree in Occupational Studies (Culinary Arts)
ACF Member
Holder of two Bronze medals from culinary salons
Certified Executive Chef (CEC)
Current Serve Safe Certification
Certified professional horticulturist (CPH)