Faculty Profile

Jodi Duryea

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

    

    

      


                          

            
Curriculum Vitae

            

              Click Here to View Faculty CV
            

          

        
                          

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

                    HMGT 4980.301, Experimental Course, Fall 2022 Syllabus SPOT
                    

                    HMGT 1470.001, Introduction to Professional Food Preparation, Fall 2022 Syllabus SPOT
                    

                    HMGT 1470.302, Introduction to Professional Food Preparation, Fall 2022 Syllabus SPOT
                    

                    HMGT 1470.304, Introduction to Professional Food Preparation, Fall 2022 Syllabus SPOT
                    

                    HMGT 1470.305, Introduction to Professional Food Preparation, Fall 2022 Syllabus SPOT
                    

                    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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