Institute for the Culinary Arts and Horticulture Studies Area

James E. Trebbien, Dean of Culinary Arts, Hospitality, and Horticulture; Executive Director, Institute for the Culinary Arts, A.A., Metropolitan Community College; B.S., Mankato State University; C.C.E., C.C.A., American Culinary Federation

Elizabeth Augustyn, Hospitality and Restaurant Leadership Instructor, B.S., University of Nebraska at Kearney; M.A., Bellevue University

Steve Bell, Culinary Arts and Management Instructor, A.O.S., Culinary Institute of America; B.A., Marist College

Kristina Engler, Horticulture, Land Systems, and Management Instructor, B.A., College of Saint Benedict; M.L.A., M.U.R.P., University of Minnesota; LEED BD+C

JoAnne Garvey, Culinary Arts and Management Instructor, A.A.S., Indiana Vocational Technical College; B.A., Calumet College of St. Joseph; C.E.C., American Culinary Federation

Janet Mar, Culinary Arts and Management Instructor, baking, pastry, sugar, and chocolate certificates, San Francisco Baking Institute; Ewald Notter Pastry School and the French Pastry School; A.A.S., Metropolitan Community College; B.S., Simmons College; Ph.D., University of Pittsburgh; food science certificate, University of Nebraska–Lincoln

Todd Morrissey, Horticulture, Land Systems, and Management Instructor, B.S., M.S., University of Nebraska–Lincoln

Tim O’Donnell, Culinary Arts and Management Instructor, B.S., Johnson and Wales University; C.E.C., A.C.E., American Culinary Federation

Brian O’Malley, Culinary Arts and Management Instructor, B.A., New England Culinary Institute

Donna Rankin, Horticulture, Land Systems, and Management Instructor, B.S., M.S., Murray State University

Oystein Solberg, Culinary Arts and Management Instructor, Norwegian culinary diploma, Steinkjer VGS

Joellen Zuk, Hospitality and Restaurant Leadership Instructor, B.S., University of Nebraska at Omaha