Faculty Profile

Jodi Duryea

Title
Principal Lecturer
Department
Hospitality and Tourism Management
College
College of Merchandising, Hospitality and Tourism

    

Education

Certificate, University of North Texas, 2008.
Major: Hospitality
MS, Texas A&M Corpus Christi, 2006.
Major: Occupational and Vocational Training
Certificate, Notter International School of Confectionery Arts, 2004.
Major: Basic Chocolate with Ewald Notter
Certificate, Notter International School of Confectionary Arts, 2001.
Major: Chocolate Obsession II
Certificate, Culinary Institute of America at Greystone, 1997.
Major: Ingredients, Flavor Dynamics and Techniques of Evaluation
AAS, Culinary Institute of America, 1991.
Major: Culinary Arts
BA, State University of New York at Albany, 1986.
Major: History

Current Scheduled Teaching*

HMGT 3470.001, Global Kitchen : A Culinary Journey, Spring 2023
HMGT 3470.301, Global Kitchen : A Culinary Journey, Spring 2023
HMGT 1470.001, Introduction to Professional Food Preparation, Spring 2023
HMGT 1470.301, Introduction to Professional Food Preparation, Spring 2023
HMGT 1470.303, Introduction to Professional Food Preparation, Spring 2023
HMGT 1470.304, Introduction to Professional Food Preparation, Spring 2023
HMGT 4980.001, Experimental Course, Fall 2022 Syllabus
HMGT 4980.301, Experimental Course, Fall 2022 Syllabus
HMGT 1470.001, Introduction to Professional Food Preparation, Fall 2022 Syllabus
HMGT 1470.302, Introduction to Professional Food Preparation, Fall 2022 Syllabus
HMGT 1470.304, Introduction to Professional Food Preparation, Fall 2022 Syllabus
HMGT 1470.305, Introduction to Professional Food Preparation, Fall 2022 Syllabus

* Texas Education Code 51.974 (HB 2504) requires each institution of higher education to make available to the public, a syllabus for undergraduate lecture courses offered for credit by the institution.

Previous Scheduled Teaching*

HMGT 3470.001, Global Kitchen : A Culinary Journey, Spring 2022 Syllabus SPOT
HMGT 3470.301, Global Kitchen : A Culinary Journey, Spring 2022 SPOT
HMGT 1470.001, Introduction to Professional Food Preparation, Spring 2022 Syllabus SPOT
HMGT 1470.301, Introduction to Professional Food Preparation, Spring 2022 SPOT
HMGT 1470.303, Introduction to Professional Food Preparation, Spring 2022 SPOT
HMGT 1470.304, Introduction to Professional Food Preparation, Spring 2022 SPOT
HMGT 4980.001, Experimental Course, Fall 2021 Syllabus SPOT
HMGT 4980.301, Experimental Course, Fall 2021 SPOT
HMGT 1470.001, Introduction to Professional Food Preparation, Fall 2021 Syllabus SPOT
HMGT 1470.302, Introduction to Professional Food Preparation, Fall 2021 SPOT
HMGT 1470.304, Introduction to Professional Food Preparation, Fall 2021 SPOT
HMGT 1470.305, Introduction to Professional Food Preparation, Fall 2021 SPOT
HMGT 1470.001, Introduction to Professional Food Preparation, Spring 2021 Syllabus SPOT
HMGT 1470.301, Introduction to Professional Food Preparation, Spring 2021
HMGT 1470.303, Introduction to Professional Food Preparation, Spring 2021
HMGT 1470.306, Introduction to Professional Food Preparation, Spring 2021
HMGT 1470.001, Introduction to Professional Food Preparation, Fall 2020 Syllabus SPOT
HMGT 1470.302, Introduction to Professional Food Preparation, Fall 2020
HMGT 1470.303, Introduction to Professional Food Preparation, Fall 2020
HMGT 1470.304, Introduction to Professional Food Preparation, Fall 2020
HMGT 1470.305, Introduction to Professional Food Preparation, Fall 2020
HMGT 1470.306, Introduction to Professional Food Preparation, Fall 2020
HMGT 4980.001, Experimental Course, Spring 2020 Syllabus
HMGT 1470.001, Introduction to Professional Food Preparation, Spring 2020 Syllabus
HMGT 1470.301, Introduction to Professional Food Preparation, Spring 2020
HMGT 1470.303, Introduction to Professional Food Preparation, Spring 2020
HMGT 1470.304, Introduction to Professional Food Preparation, Spring 2020
HMGT 3470.001, Global Kitchen : A Culinary Journey, Fall 2019 Syllabus SPOT
HMGT 3470.301, Global Kitchen : A Culinary Journey, Fall 2019
HMGT 1470.001, Introduction to Professional Food Preparation, Fall 2019 Syllabus SPOT
HMGT 1470.302, Introduction to Professional Food Preparation, Fall 2019
HMGT 1470.304, Introduction to Professional Food Preparation, Fall 2019
HMGT 1470.305, Introduction to Professional Food Preparation, Fall 2019
CMHT 2790.701, Career Development, Spring 2019 Syllabus SPOT
HMGT 1470.001, Introduction to Professional Food Preparation, Spring 2019 Syllabus SPOT
HMGT 1470.301, Introduction to Professional Food Preparation, Spring 2019
HMGT 1470.302, Introduction to Professional Food Preparation, Spring 2019
HMGT 1470.303, Introduction to Professional Food Preparation, Spring 2019
HMGT 3470.001, Global Kitchen : A Culinary Journey, Fall 2018 Syllabus SPOT
HMGT 3470.301, Global Kitchen : A Culinary Journey, Fall 2018 SPOT
HMGT 1470.001, Introduction to Professional Food Preparation, Fall 2018 Syllabus SPOT
HMGT 1470.302, Introduction to Professional Food Preparation, Fall 2018 SPOT
HMGT 1470.304, Introduction to Professional Food Preparation, Fall 2018 SPOT
HMGT 1470.305, Introduction to Professional Food Preparation, Fall 2018 SPOT
HMGT 1470.001, Introduction to Professional Food Preparation, Spring 2018 Syllabus SPOT
HMGT 1470.002, Introduction to Professional Food Preparation, Spring 2018 Syllabus SPOT
HMGT 1470.301, Introduction to Professional Food Preparation, Spring 2018 SPOT
HMGT 1470.302, Introduction to Professional Food Preparation, Spring 2018 SPOT
HMGT 1470.303, Introduction to Professional Food Preparation, Spring 2018 SPOT
HMGT 1470.305, Introduction to Professional Food Preparation, Spring 2018 SPOT
HMGT 1470.001, Introduction to Professional Food Preparation, Fall 2017 Syllabus SPOT
HMGT 1470.002, Introduction to Professional Food Preparation, Fall 2017 Syllabus SPOT
HMGT 1470.302, Introduction to Professional Food Preparation, Fall 2017 SPOT
HMGT 1470.303, Introduction to Professional Food Preparation, Fall 2017 SPOT
HMGT 1470.304, Introduction to Professional Food Preparation, Fall 2017 SPOT
HMGT 1470.305, Introduction to Professional Food Preparation, Fall 2017 SPOT
HMGT 1470.001, Introduction to Professional Food Preparation, Spring 2017 Syllabus SPOT
HMGT 1470.002, Introduction to Professional Food Preparation, Spring 2017 Syllabus SPOT
HMGT 1470.301, Introduction to Professional Food Preparation, Spring 2017 SPOT
HMGT 1470.302, Introduction to Professional Food Preparation, Spring 2017 SPOT
HMGT 1470.303, Introduction to Professional Food Preparation, Spring 2017 SPOT
HMGT 1470.305, Introduction to Professional Food Preparation, Spring 2017 SPOT
HMGT 1470.001, Introduction to Professional Food Preparation, Fall 2016 Syllabus SPOT
HMGT 1470.002, Introduction to Professional Food Preparation, Fall 2016 Syllabus SPOT
HMGT 1470.302, Introduction to Professional Food Preparation, Fall 2016 SPOT
HMGT 1470.303, Introduction to Professional Food Preparation, Fall 2016 SPOT
HMGT 1470.304, Introduction to Professional Food Preparation, Fall 2016 SPOT
HMGT 1470.305, Introduction to Professional Food Preparation, Fall 2016 SPOT
HMGT 1470.001, Introduction to Professional Food Preparation, Spring 2016 Syllabus SPOT
HMGT 1470.002, Introduction to Professional Food Preparation, Spring 2016 Syllabus SPOT
HMGT 1470.301, Introduction to Professional Food Preparation, Spring 2016 SPOT
HMGT 1470.302, Introduction to Professional Food Preparation, Spring 2016 SPOT
HMGT 1470.303, Introduction to Professional Food Preparation, Spring 2016 SPOT
HMGT 1470.305, Introduction to Professional Food Preparation, Spring 2016 SPOT
HMGT 1470.001, Introduction to Professional Food Preparation, Fall 2015 SPOT
HMGT 1470.002, Introduction to Professional Food Preparation, Fall 2015 SPOT
HMGT 1470.302, Introduction to Professional Food Preparation, Fall 2015 SPOT
HMGT 1470.303, Introduction to Professional Food Preparation, Fall 2015 SPOT
HMGT 1470.304, Introduction to Professional Food Preparation, Fall 2015 SPOT
HMGT 1470.305, Introduction to Professional Food Preparation, Fall 2015 SPOT
HMGT 1470.001, Introduction to Professional Food Preparation, Spring 2015 Syllabus
HMGT 1470.002, Introduction to Professional Food Preparation, Spring 2015 Syllabus
HMGT 1470.301, Introduction to Professional Food Preparation, Spring 2015
HMGT 1470.302, Introduction to Professional Food Preparation, Spring 2015
HMGT 1470.303, Introduction to Professional Food Preparation, Spring 2015
HMGT 1470.305, Introduction to Professional Food Preparation, Spring 2015
HMGT 1470.001, Introduction to Professional Food Preparation, Fall 2014 Syllabus
HMGT 1470.002, Introduction to Professional Food Preparation, Fall 2014 Syllabus
HMGT 1470.302, Introduction to Professional Food Preparation, Fall 2014
HMGT 1470.303, Introduction to Professional Food Preparation, Fall 2014
HMGT 1470.304, Introduction to Professional Food Preparation, Fall 2014
HMGT 1470.305, Introduction to Professional Food Preparation, Fall 2014
HMGT 4980.001, Experimental Course, Summer 5W2 2014 Syllabus
HMGT 1470.001, Introduction to Professional Food Preparation, Spring 2014 Syllabus
HMGT 1470.002, Introduction to Professional Food Preparation, Spring 2014 Syllabus
HMGT 1470.003, Introduction to Professional Food Preparation, Spring 2014 Syllabus
HMGT 1470.001, Introduction to Professional Food Preparation, Fall 2013 Syllabus
HMGT 1470.002, Introduction to Professional Food Preparation, Fall 2013 Syllabus
HMGT 1470.302, Introduction to Professional Food Preparation, Fall 2013
HMGT 1470.303, Introduction to Professional Food Preparation, Fall 2013
HMGT 1470.304, Introduction to Professional Food Preparation, Fall 2013
HMGT 1470.305, Introduction to Professional Food Preparation, Fall 2013
HMGT 4980.001, Experimental Course, Summer 5W2 2013 Syllabus
HMGT 4980.301, Experimental Course, Summer 5W2 2013
HMGT 1470.001, Introduction to Professional Food Preparation, Spring 2013 Syllabus
HMGT 1470.002, Introduction to Professional Food Preparation, Spring 2013 Syllabus
HMGT 1470.301, Introduction to Professional Food Preparation, Spring 2013
HMGT 1470.302, Introduction to Professional Food Preparation, Spring 2013
HMGT 1470.303, Introduction to Professional Food Preparation, Spring 2013
HMGT 1470.305, Introduction to Professional Food Preparation, Spring 2013
HMGT 1470.001, Introduction to Professional Food Preparation, Fall 2012 Syllabus
HMGT 1470.002, Introduction to Professional Food Preparation, Fall 2012 Syllabus
HMGT 1470.302, Introduction to Professional Food Preparation, Fall 2012
HMGT 1470.303, Introduction to Professional Food Preparation, Fall 2012
HMGT 1470.304, Introduction to Professional Food Preparation, Fall 2012
HMGT 1470.305, Introduction to Professional Food Preparation, Fall 2012
HMGT 4980.001, Experimental Course, Summer 5W2 2012 Syllabus
HMGT 4980.301, Experimental Course, Summer 5W2 2012
HMGT 1470.001, Introduction to Professional Food Preparation, Spring 2012 Syllabus
HMGT 1470.002, Introduction to Professional Food Preparation, Spring 2012 Syllabus
HMGT 1470.301, Introduction to Professional Food Preparation, Spring 2012
HMGT 1470.302, Introduction to Professional Food Preparation, Spring 2012
HMGT 1470.303, Introduction to Professional Food Preparation, Spring 2012
HMGT 1470.305, Introduction to Professional Food Preparation, Spring 2012
HMGT 1470.001, Introduction to Professional Food Preparation, Fall 2011 Syllabus
HMGT 1470.002, Introduction to Professional Food Preparation, Fall 2011 Syllabus
HMGT 1470.302, Introduction to Professional Food Preparation, Fall 2011
HMGT 1470.303, Introduction to Professional Food Preparation, Fall 2011
HMGT 1470.304, Introduction to Professional Food Preparation, Fall 2011
HMGT 1470.305, Introduction to Professional Food Preparation, Fall 2011
SMHM 1470.001, Introduction to Professional Food Preparation, Spring 2011 Syllabus
SMHM 1470.002, Introduction to Professional Food Preparation, Spring 2011 Syllabus
SMHM 1470.302, Introduction to Professional Food Preparation, Spring 2011
SMHM 1470.303, Introduction to Professional Food Preparation, Spring 2011
SMHM 1470.304, Introduction to Professional Food Preparation, Spring 2011
SMHM 1470.305, Introduction to Professional Food Preparation, Spring 2011
SMHM 1470.001, Introduction to Professional Food Preparation, Fall 2010 Syllabus
SMHM 1470.002, Introduction to Professional Food Preparation, Fall 2010 Syllabus
SMHM 1470.302, Introduction to Professional Food Preparation, Fall 2010
SMHM 1470.303, Introduction to Professional Food Preparation, Fall 2010
SMHM 1470.304, Introduction to Professional Food Preparation, Fall 2010
SMHM 1470.305, Introduction to Professional Food Preparation, Fall 2010
SMHM 4980.701, Experimental Course, Summer 8W1 2010
SMHM 1470.001, Introduction to Professional Food Preparation, Spring 2010
SMHM 1470.002, Introduction to Professional Food Preparation, Spring 2010
SMHM 1470.302, Introduction to Professional Food Preparation, Spring 2010
SMHM 1470.303, Introduction to Professional Food Preparation, Spring 2010
SMHM 1470.304, Introduction to Professional Food Preparation, Spring 2010
SMHM 1470.305, Introduction to Professional Food Preparation, Spring 2010
SMHM 1470.001, Introduction to Professional Food Preparation, Fall 2009
SMHM 1470.002, Introduction to Professional Food Preparation, Fall 2009
SMHM 1470.302, Introduction to Professional Food Preparation, Fall 2009
SMHM 1470.303, Introduction to Professional Food Preparation, Fall 2009
SMHM 1470.304, Introduction to Professional Food Preparation, Fall 2009
SMHM 1470.305, Introduction to Professional Food Preparation, Fall 2009
SMHM 1470.001, Introduction to Professional Food Preparation, Spring 2009
SMHM 1470.002, Introduction to Professional Food Preparation, Spring 2009
SMHM 1470.302, Introduction to Professional Food Preparation, Spring 2009
SMHM 1470.303, Introduction to Professional Food Preparation, Spring 2009
SMHM 1470.304, Introduction to Professional Food Preparation, Spring 2009
SMHM 1470.305, Introduction to Professional Food Preparation, Spring 2009
SMHM 1470.001, Introduction to Professional Food Preparation, Fall 2008
SMHM 1470.002, Introduction to Professional Food Preparation, Fall 2008
SMHM 1470.302, Introduction to Professional Food Preparation, Fall 2008
SMHM 1470.303, Introduction to Professional Food Preparation, Fall 2008
SMHM 1470.304, Introduction to Professional Food Preparation, Fall 2008
SMHM 1470.305, Introduction to Professional Food Preparation, Fall 2008
SMHM 1470.001, Introduction to Professional Food Preparation, Spring 2008
SMHM 1470.002, Introduction to Professional Food Preparation, Spring 2008
SMHM 1470.302, Introduction to Professional Food Preparation, Spring 2008
SMHM 1470.303, Introduction to Professional Food Preparation, Spring 2008
SMHM 1470.304, Introduction to Professional Food Preparation, Spring 2008
SMHM 1470.305, Introduction to Professional Food Preparation, Spring 2008
SMHM 1470.001, Introduction to Professional Food Preparation, Fall 2007
SMHM 1470.002, Introduction to Professional Food Preparation, Fall 2007
SMHM 1470.302, Introduction to Professional Food Preparation, Fall 2007
SMHM 1470.303, Introduction to Professional Food Preparation, Fall 2007
SMHM 1470.304, Introduction to Professional Food Preparation, Fall 2007
SMHM 1470.305, Introduction to Professional Food Preparation, Fall 2007
SMHM 1470.002, Introduction to Professional Food Preparation, Spring 2007
SMHM 1470.003, Introduction to Professional Food Preparation, Spring 2007
SMHM 1470.004, Introduction to Professional Food Preparation, Spring 2007
SMHM 1470.302, Introduction to Professional Food Preparation, Spring 2007
SMHM 1470.303, Introduction to Professional Food Preparation, Spring 2007
SMHM 1470.304, Introduction to Professional Food Preparation, Spring 2007
SMHM 1470.002, Introduction to Professional Food Preparation, Fall 2006
SMHM 1470.304, Introduction to Professional Food Preparation, Fall 2006
SMHM 2550.001, Restaurant Operations I, Fall 2006
SMHM 4250.001, Restaurant Operations II, Fall 2006
SMHM 1470.002, Introduction to Professional Food Preparation, Spring 2006
SMHM 1470.304, Introduction to Professional Food Preparation, Spring 2006
SMHM 2550.001, Restaurant Operations I, Spring 2006
SMHM 4250.001, Restaurant Operations II, Spring 2006
SMHM 2550.001, Restaurant Operations I, Fall 2005
SMHM 4250.001, Restaurant Operations II, Fall 2005

* Texas Education Code 51.974 (HB 2504) requires each institution of higher education to make available to the public, a syllabus for undergraduate lecture courses offered for credit by the institution.

Published Publications

Published Intellectual Contributions

Textbook
Duryea, J. L. (2019). Cooking for Hospitality Industry. Entire book. (1st), 508. Dubuque, Iowa: Kendall Hunt.
,
Overall
Summative Rating
Challenge and
Engagement Index
Response Rate

out of 5

out of 7
%
of
students responded
  • Overall Summative Rating (median):
    This rating represents the combined responses of students to the four global summative items and is presented to provide an overall index of the class’s quality. Overall summative statements include the following (response options include a Likert scale ranging from 5 = Excellent, 3 = Good, and 1= Very poor):
    • The course as a whole was
    • The course content was
    • The instructor’s contribution to the course was
    • The instructor’s effectiveness in teaching the subject matter was
  • Challenge and Engagement Index:
    This rating combines student responses to several SPOT items relating to how academically challenging students found the course to be and how engaged they were. Challenge and Engagement Index items include the following (response options include a Likert scale ranging from 7 = Much higher, 4 = Average, and 1 = Much lower):
    • Do you expect your grade in this course to be
    • The intellectual challenge presented was
    • The amount of effort you put into this course was
    • The amount of effort to succeed in this course was
    • Your involvement in course (doing assignments, attending classes, etc.) was
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