Professor of Technology and Occupational Sciences
Office: 208-D Jacobetti Complex
Professor Christopher Kibit has been at NMU since August 2001, and is currently teaching in the growing hospitality management program. Certified as a culinary educator by the American Culinary Federation and as a hospitality educator by the American Hotel and Resort Association Educational Foundation, he has been teaching at various educational levels since 1990. Having more than 30 years of industry experience, with a variety of hospitality organizations from quick-serve restaurants to country clubs and independent upscale restaurants, national chain hotels, large convention hotels, and as the personal chef for three presidents of a Big Ten university, Chef Kibit brings those experiences into both the lab and lecture classes he teaches. Whether the course is cost control, bar and beverage management or professional cooking, Chef Kibit helps students apply the necessary skills and knowledge to advance in their careers. He regularly attends regional and national industry conventions and seminars to network and to remain current regarding skills and knowledge.
Professor Kibit believes that the School of Technology and Applied Sciences’ strength as a hospitality management program is its curriculum that merges management theory with practical, hands-on, project-based learning. His experience with many hospitality management and culinary programs in the U.S. is that they usually focus on one or the other. NMU’s hospitality management program covers a broad spectrum of issues, with a strong kitchen/lab emphasis and many project-based learning activities.
HM 111: Foodservice Sanitation
HM 115: Professional Cooking I
HM 116: Baking I
HM 120: Professional Cooking II
HM 125: Baking II
HM 210: Supervision in the Hospitality Industry
HM 214: Food and Labor Cost Control
HM 226: Purchasing for the Hospitality Industry
HM 310: Menu Analysis and Design
HM 330: Beverage and Bar Management
HM 450: Hospitality Operations and Design
HM 480: Current Issues in the Hospitality Industry