CURRICULUM VITAE OF
Michael Cheng

Chaplin School of Hospitality & Tourism Management
Florida International University
3000 N.E. 151st Street, HM 158
North Miami, FL 33181
305-919-4506
michael.cheng@fiu.edu


EDUCATION

Degree

Institution

School

Date

Ph.D. Iowa State University College of Human Sciences 2012
M.S. University of Nebraska-Lincoln College of Education and Human Sciences 1995
B.S. University of Nebraska-Lincoln College of Education and Human Sciences 1993

EMPLOYMENT RECORD AT FIU

Title

Department

Dates

Associate Professor and Director, Food and Beverage Program Chaplin School of Hospitality and Tourism Management 2015 - Present

EXPERIENCE

Employer

Title

Department

Dates

Florida International University Associate Professor and Director, Food and Beverage Program Chaplin School of Hospitality and Tourism Management 2015 - Present
Southwest Minnesota State University Chair and Professor Culinology and Hospitality Management 2005 - 2014
Metropolitan Community College Assistant Dean Math, Science and Health Careers 2004 - 2005
Metropolitan Community College Program Director Culinary Arts and Management 1999 - 2004
Treat America Food Services Food Service Manager 1996 - 1999
University of Nebraska-Lincoln Assistant Food Service Manager 1995 - 1996

PUBLICATIONS IN DISCIPLINE

Published or Accepted Refereed Journal Publications


Cheng, M., Bosselman, R. (2016). An Evaluation of the Research Chefs Association’s Bachelor of Science in Culinology Core Competencies, Journal of Hospitality and Tourism Education. 28 (3) 127*141.

Cheng, M., Ogbeide, C. & Hamouz, F. (2011). The Development of Culinary Arts and Food Science into a New Academic Discipline – Culinology®, Journal of Culinary Science and Technology. 9 (1) 17-26.

Bissett, B. L., Cheng, M., Brannan, R. G. (2010). A Qualitative Assessment of Culinary Science Competencies Defined by the Research Chef’s Association, Journal of Culinary Science and Technology. 7 (4) 285-293.

Bissett, R. L., Cheng, M., Brannan, R. G. (2010). A Quantitative Assessment of the Research Chefs Association Core Competencies for the Practicing Culinologist, Journal of Food Science Education. 9 (1) 11-18.

WORKS IN PROGRESS

Submitted Refereed Journal Publications


REFEREED PRESENTATIONS

Cheng, M. (2014-2015). Copper Skillet Culinary Competition, International Association of Conference Centres. Miami, Florida, USA, 04/15/2015.

Cheng, M. (2014-2015). The Intersecting Worlds of the Food Scientist and the Chef, 2nd Annual Molecular Gastronomy Workshop at University College Cork, Ireland. Cork, IRL, 06/18/2014.

Cheng, M., Amin, S. A., Chong, L. C. (2014-2015). From Idea to Protocept in Record Time: Culinology® 4.0: The Next Wave in Asia., Research Chefs Association Annual Conference and Culinology Expo. Portland, Oregon, USA, 03/20/2014.

Cheng, M. (2014-2015). Blendability: Healthy Alternatives to Ground Protein Products, Research Chefs Association Annual Conference and Culinology Expo. Portland, Oregon, USA, 03/21/2014.

Cheng, M., Traynor, M. (2013-2014). Culinology 4.0 in the U.S. and abroad - Closing the Gap between the Culinary Gold Standard and the Commercialization Process, Minnesota Institute of Food Technologists . Minneapolis, Minnesota, USA, 11/19/2013.

PROFESSIONAL HONORS AND AWARDS

  • Award (Service) - Finalist, Vilcek Prize for Creative Promise in the Culinary Arts, Vilcek Foundation (April 9, 2010)
  • Award (Service) - President's Award, Research Chefs Association (March 14, 2002)
  • Award (Service) - President's Award, Research Chefs Association (March 10, 2005)
  • Honor (Research) - Best Scientific Research Poster, Research Chefs Association (March 7, 2013)
  • Award (Research) - Cochran Fellowship Program – Latin America and Caribbean, Gastronomy Education. ($171,000), USDA Foreign Agricultural Service. (April 25, 2016)
  • Award (Research) - Cochran Fellowship Program – Latin America and Caribbean, Post Harvest Loss and Food Systems Management. ($80,000), USDA Foreign Agricultural Service. (June 20, 2016)
  • Award (Other) - Citi Foundation Community Progress Makers Fund to establish Food FIU, a community focused food hub in North Miami. ($500,000). PI: Emily Gresham, Co-PI: Michael Cheng, Citi Foundation (May 1, 2016)

OTHER PROFESSIONAL ACTIVITIES AND PUBLIC SERVICE

Professional Activities

  • Reviewer for "'Top chefs' cognitive structure: What do they think when creating new dishes?". 2014 - 2014
  • Reviewer for "Competency Profiles of Casino Hotel Chefs: A Study Examining Casino Chefs' Functional Kitchens and Managerial Experience". 2015 - 2015
  • Reviewer for "Pattern of Breast Feeding Practices in a Selected Rural Area of Bangladesh". 2015 - 2015
  • Faculty reviewer for American Council on Education - Alameda USCG Occupation Review. 2015 - 2015
  • Reviewer for "Evaluation of Process Conditions and their Optimization for Baking of an Indian Dairy Product - Chhana Podo". 2015 - 2015
  • Reviewer for "Impact of Baking Time and Temperature on Nutrient Content and Sensory Quality of Sweet Potatoes". 2015 - 2015
  • Reviewer for "What stops front-line creative employees to implement ideas", International Journal of Hospitality Management. 2015 - 2015
  • Faculty reviewer for American Council on Education - Fort Lee, VA military courses review. 2015 - 2015
  • ServSafe instructor - Aventura Hospital and Medical Center. 2015 - 2015
  • Reviewer for "What stops front-line employees to implement ideas", International Journal of Hospitality Management. 2015 - 2015
  • Reviewer for "Nutrition in Health and Disease: A Kuwaiti Societal Perspective Representing the Gulf Cooperation Council Countries", Journal of Nutritional Health and Food Engineering. 2015 - 2015
  • Reviewer for "Research Study on an Applied Interdisciplinary Product Development Course for College Sophomores", Journal of Food Science. 2015 - 2015
  • Reviewer for "Effect of Component Quality on Sensory Characteristics of Meal", Journal of Food Science. 2015 - 2015
  • Reviewer for "Like a Father or Brother? Mentoring Relationship with Chefs - From a Cultural Perspective", J of International Hospitality Management. 2015 - 2015
  • Faculty reviewer for American Council on Education - National Restaurant Association ServSafe Course Review. 2015 - 2015
  • Chair, Review Panel for George Brown College program, invited by Postsecondary Education Quality Assessment Board. 2016 - 2016
  • PhD Thesis Proposal Defense Examiner, Taylor's University. 2016 - 2016
  • Reviewer for "Development of Innovative Formulations of Olive-Based Pâtés as Substitutes for Table Olives", Journal of Food Science. 2016 - 2016
  • Faculty reviewer for American Council on Education - Starbucks Review. 2016 - 2016
  • Faculty reviewer for American Council on Education - Walmart Review. 2016 - 2016
  • Faculty reviewer for American Council on Education - YUM Brands Review. 2016 - 2016
  • Faculty reviewer for American Council on Education - AHLA Review. 2016 - 2016
  • Reviewer for "Young Adults’ and Industry Experts’ Subjective and Objective Knowledge of Beer and Food Pairings", J of Culinary Science and Technology. 2016 - 2016
  • Reviewer for "Gastrodiplomacy" in Flavour. 2016 - 2016
  • Judge, 2016/2017 Florida Collegiate DECA State Career Development Conference. 2016 - Nov 13, 2016
  • Chair, Clinical Faculty Promotion Committee, Chaplin School of Hospitality & Tourism Management. 2016 - Nov 1, 2016
  • Panel Speaker, StartUP FIU & Miami-Dade Beacon Council: Innovation Showcase. 2016 - Nov 15, 2016
  • Coordinator, Pulse Innovation Miami, American Pulse Association. 2016 - Oct 22, 2016
  • Panel speaker, StartUP FIU speaker series. 2016 - Aug 11, 2016
  • Board Member-at-large, Research Chefs Association. 2018 - Present
  • Editor-in-chief, Journal of Culinary Science & Technology. 2018 - Present

Service to the University

  • ACTUATE Steering Committee - Member. 2015 - 2017
  • University Curriculum Committee - Member. 2015 - Present

PROFESSIONAL MEMBERSHIPS

  • Institute of Food Technologists - Member - (2005 - Present )
  • Council on Hotel, Restaurant, and Institutional Education (CHRIE) - Member - (2000 - Present )

COURSES TAUGHT

  • Introductory Commercial Food Production
  • Hospitality Pathway to Success
  • Independent Studies
  • Foodservice Trends and Challenges
  • Restaurant Development

AREAS OF EXPERTISE

  • Culinology competencies
  • Curriculum development
  • Event planning
  • Food Product Development
  • Hospitality Management competencies
  • Instructional design
  • Restaurant and Foodservice Management