Culinary Arts Instructor Receives National Certification
Tuesday, March 03, 2009
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Posted by: Leah Burger
Instructor receives national certification
Fiona McKenzie, graduate of SCC, '07 and culinary instructor at Sandhills Community College, recently received the Foodservice Management Professional (FMP) certification from the National Restaurant Association. She is an instructor in the Baking and Pastry Arts and Culinary Arts programs. Shown are Chelsea Thomas, Anika Crockam, Fiona McKenzie and Michael Klem in McKenzie's Baking I class.
Fiona McKenzie, culinary instructor at Sandhills Community College, recently received the Foodservice Management Professional (FMP) certification from the National Restaurant Association. This certification distinguishes restaurant and foodservice unit-level managers who achieve the high level of knowledge, experience, leadership and professionalism the industry most desires.
McKenzie is also a Certified Hospitality Educator through the American Hotel and Lodging Educational Institute, a Certified Chef de Cuisine through the American Culinary Federation and holds a Certificate of Cookery, which she earned by completing a four-year chefs apprenticeship in Australia. She also graduated from the very program she now teaches at the college.
McKenzie prepares graduates of the Baking and Pastry Arts program for employment as pastry or bakery assistants, pastry chefs and assistant pastry chefs in restaurants, hotels, independent, wholesale or retail bakeries or pastry shops.
The graduates of the Culinary Technology program typically find employment as line cooks, station chefs, or assistant chefs in full-service restaurants, hotels, resorts, clubs, catering operations, contract food services, or at health care facilities. Most typically advance to positions such as sous-chefs, executive chefs or food service managers.
For more information about the degree or certificate programs in Baking and Pastry Arts or Culinary Technology, please contact McKenzie at mckenzief@sandhills.edu or 246-4115.
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