AUBURN UNIVERSITY
Educational Experiences
Major: Hospitality Management · Focus: Culinary Science · Minor: Business Administration
At Auburn University, I studied Hospitality Management with a focus in Culinary Science and a minor in Business Administration. My education has brought together the cooking and business sides of hospitality, giving me more to consider beyond the food itself. My coursework has covered food preparation, service, and management, helping me connect what happens in the kitchen with the responsibilities of running a business.
Coursework
Advanced Culinary
Refining cooking techniques with a strong emphasis on sustainable kitchen practices, including reducing food waste, making full use of ingredients, and planning menus around seasonal availability. Bringing those practices into dishes with careful attention to flavor, texture, presentation, and consistency during service.
Culinary Fundamentals
Building a foundation in classical French cooking, with an emphasis on stocks, mother sauces, and the techniques behind them. Developing knife skills, braising, roasting, and sautéing while learning how proper preparation, heat control, and seasoning shape the finished dish.
Global Gastronomy
In Global Gastronomy, we looked at food through its history and cultural background. I liked getting beyond how a dish is made and learning more about where it comes from and why it matters to the people who prepare it. It gave me more to think about when working with food from different places and a better appreciation for the traditions behind it.
Baking and Pâtisserie
Baking and Pâtisserie pushed me to be more precise with measurements, preparation, and technique. The order in which things were done mattered, and it made me pay closer attention to each step instead of just the finished result. It helped me build patience and consistency in the kitchen and better understand how small adjustments can affect what I’m making.