Deborah J. Pearce

Associate Professor of Technology and Occupational Sciences

Office: 217-A Jacobetti Complex
Phone: (906) 227-1410
E-mail: dpearce@nmu.edu

Biographical Profile

Associate Professor Deborah Pearce is beginning her first year as full-time faculty in the hospitality management program this fall (2007). Professor Pearce has had a long and rewarding career in the hospitality industry and returned to the university world to earn her baccalaureate degree in hospitality management here at Northern Michigan University, where she was the recipient of the Outstanding Graduating Senior Award in 2003. She went on to earn her Masters of Science in Training and Development from NMU in 2005. During her studies, Professor Pearce worked in the classroom as a paraprofessional, graduate assistant and then as adjunct faculty. 

Professor Pearce is also a 1977 triple honors graduate of The Culinary Institute of America, including the second highest scholastic achievement, Culinary Teachers' Award for excellence in operational studies and the Outstanding Student Award. After graduation from the Culinary Institute, she had an adventuresome culinary career in the resort areas of the Caribbean, including the United States Virgin Islands and Haiti.

While in the US Virgin Island, she held the position of treasurer in that ACF local chapter, The Virgin Island Culinary Association (VICA), for four years. She is a currently a member of the Upper Michigan chapter of the American Culinary Federation (ACF).

Professor Pearce believes in a student-based teaching method: a learning experience that is mutually beneficial to the student, the instructor and the university. She has found a hands-on method works to maintain student interest, and allows her to share her passion for the industry.

Courses Taught

HM 100: Food Selection & Preparation
HM 112: Introduction to the Hospitality Industry
HM 116: Professional Baking I
HM 125: Professional Baking II
HM 115: Professional Cooking I
HM 120: Professional Cooking II
HM 295: Baking Basics
HM 295: Pastry Techniques

Education

  • O.A.S., The Culinary Institute of America
  • B.S., M.S., Northern Michigan University