Ken Burgoin

Ken Burgoin

Professor, Culinary Management, Valencia College

An accomplished chef with 36 years of cooking experience in multiple facets of the industry.  Ken began his professional career at Southern New Hampshire University.  Ken’s journey brought him through the food service businesses of private college dining services at St. Anslems College, Bedford Country Club Banquet service, Sole proprietorship restaurants Lord Jeffrey’s American Continental, and Edibles Etc.’s off Premise Corporate Catering.  He came to Florida to work for Disney starting at their food-processing center working his way through Magic Kingdoms Tony’s Italian Restaurant, Yacht and Beach’s seafood restaurant  Ariel’s and the Grand Floridians 5 star Victoria and Alberts.  While continuing to work in the industry he started to teach at Valencia as an adjunct in 1998.  This turned into a full time position and he has been with Valencia for 20 years in Culinary Education.  He has exposed students to culinary education on a national and international level with trips to the Nations Restaurant Food shows in Chicago and helped open doors to internship education in Florence Italy with The University of Firenze.  He is currently Chairing the Culinary and Pastry programs as they move to their new location downtown.

B14. Engaging Advisory Boards and Industry Professionals in Assessment Practices

Salon 10

Industry experts and advisory boards can be a critical component of your assessment process. In this panel session faculty and deans who have fully integrated advisory board members into their assessment decision-making will share strategies for engaging an advisory board and successes from their A.S. degree programs. Attendees will have the opportunity to develop first […]

Long-Term Impact

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