Office Address: 229C DeVos Center
Professor Baker-Clark mentors students in the area of Food and Beverage Management.
HTM 175 - International Food and Culture
HTM 213 - Intro to Food and Beverage Management
HTM 250 - Food Production and Kitchen Management
HTM 318 - Responsible Beverage Management
A.A., Grand Rapids Community College
B.S., Quincy College
M.S., Western Illinois University
M.S., Michigan State University
Ph.D., Michigan State University
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 2013, the tenth group of students departed with Charles to participate in this interesting and challenging learning opportunity.
"The Use of Participant'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.