Dr. Charles Allen Baker-Clark

Associate Professor
Department of Hospitality and Tourism Management

 

B-3-257
Mackinac Hall
  Grand Valley State University
 1 Campus Drive
 Allendale, MI 49401

 TEL:  (616) 331-3125
 FAX:  (616) 331-3115
 E-mail: 
bakercc@gvsu.edu


EDUCATION:

Associate degree in Culinary Arts, Grand Rapids Community College
B. S. in Psychology, Quincy College
M.S. in Education, Western Illinois University
M.S. in Foodservice Management, Michigan State University
Ph.D. in Higher, Adult and Lifelong Education, Michigan State University


TEACHING AREAS/INTERESTS:

Professor Baker-Clark mentors students in the area of Food and Beverage Management.

HTM 175 - International Food and Culture
HTM 250 - Food Production and Kitchen Management (formerly HTM 112)
HTM 318 - Responsible Beverage Management

EXPERIENCE:

Dr. Baker-Clark joined the HTM faculty in 2002.  He has a doctorate in higher, adult and lifelong education from Michigan State University.  Charles’ dissertation consisted of a biographical analysis of the lives of Julia Child, James Beard and Elizabeth David.  This was later expanded into a published book, Profiles from the Kitchen.

In 2003, Charles developed a study abroad program in Italy for the Department.  In this program, students spend four weeks in northern Italy where they learn about food and culture as well as international tourism.  In May 2011, the eighth group of students departed with Charles and Lisa Sisson to participate in this interesting and challenging learning opportunity.

RESEARCH/PUBLICATIONS/PRESENTATIONS:

"The Use of Participants's Reflective Essays in Planning a Faculty-Led, Short-Term Study Abroad Program" was submitted to Frontiers: The Interdisciplinary Journal of Study Abroad.

Current research projects in which Charles is engaged include assessing personal changes resulting from participation in a faculty-led study abroad program, student learning through participation in service learning projects and personal narratives of people involved with local food traditions.  Charles is engaged in learning and teaching about the intersection of food and culture.

PROFESSIONAL AND COMMUNITY SERVICE:

  • Member, Association for the Study of Food and Society
  • Member, the Foodways Division of the American Folklore Society
  • Member, the Culinary Historians of Chicago
  • Member, the Southern Foodways Alliance
  • Founding Board Member, the Greater Midwest Foodways Alliance

 

Page last modified March 24, 2014