- B.S., Delaware Valley College of Science and Agriculture, 1973
- M.A., Temple University, 1984
- Ed.D., Temple University, 1992
My teaching philosophy
I have almost four decades of professional experience in food regulatory areas, poultry processing, commercial baking, and business start-ups. And for most of that time, I’ve taught as well.
While each position offered its unique and enjoyable aspects, my most genuine enjoyment has been (and continues to be) during those moments when I am teaching a person a new skill which enables that person to grow beyond what he or she perceived as fixed personal boundaries.
The privilege of teaching is to have a positive impact on our next generation of leaders and entrepreneurs.
I design classes that challenge students while providing them not only with the mechanics of the subject, but with the various ways that information can be applied and used to develop knowledge and wisdom. Each of us has a unique background that partially forms the lens through which we view particular situations. The more knowledge we individually possess and have at our disposal to apply to any given problem, the more likely we will make more informed and knowledgeable decisions.
It is through this process of accumulated knowledge and experience that we are able to develop our most competent and enduring leaders—and that’s my goal as a teacher of young people.