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Research Interests: Culinary Education and Training |
| E-mail: chefcarl@purdue.edu |
| Phone: (765) 494-9887 |
| Fax: (765) 494-0327 |
| Office: Stone Hall, Room 152E |
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Biography
Education
Professional Certification
Professional Experience
Courses Taught
Recent Publications
Academic Grants
Honors and Awards
Professional Affiliations
BIOGRAPHY
After more than 11 years as HTM Chef Instructor and Special Events Chef to the University’s President, Dr. Behnke joined the HTM faculty as an Assistant Professor in August, 2009. His duties include teaching courses related to foodservice operations and conducting research in hospitality education. Dr. Behnke received his Associate’s and Bachelor’s degrees from the Culinary Institute of America, after which he earned his M.S. in Hospitality and Tourism Management and his Ph.D. in Curriculum and Instruction from Purdue. Between the various degrees, Carl worked as a cook/chef with companies such as Hyatt Hotels, the PGA tour, and Purdue in diverse locations such as New Orleans, Las Vegas, and Switzerland
EDUCATION
PROFESSIONAL CERTIFICATION
- Certified Executive Chef (CEC), American Culinary Federation
- Certified Culinary Educator (CCE) American Culinary Federation
- ServSafe Certified, National Restaurant Association
PROFESSIONAL EXPERIENCE
- Assistant Professor, HTM Department, Purdue University, 2009-present
- Chef Instructor, HTM Department, Purdue University
1998-2009
- Executive Chef, Flossmoor Country Club, Flossmoor, IL
1994-1996
- Executive Chef, Tournament Players Club Summerlin, Las Vegas, NV
1991-1994
- Sous Chef, Tournament Players Club at Avenel, Potomac, MD
1989-1991
- Staggiare, Buffet de la Gare, Neuchatel, Switzerland
1988-1989
- Executive Banquet Chef, Historic Inns of Annapolis, Annapolis, MC
1986-1988
- Roundsman Cook, Hyatt Regency, New Orleans, LA
1985-1986
- Garde Manger Chef, Esther's, New Orleans, LA
1985
COURSES TAUGHT
- HTM 29100 Quantity Food Production Lecture
- HTM 29101 Quantity Food Production Lab
- HTM 39200 Classical Cuisine
- HTM 39000, HTM 39800 Cuisine and Culture Study Abroad Programs
(various destinations)
- HTM 39900 Introduction to Wine
- HTM 52200 Foodservice Equipment
RECENT PUBLICATIONS
- Behnke, C. (2005) Teaching higher order concepts using the debating technique.
Chef Educator Today
- Behnke, C. and Ghiselli, R. (2004) A comparison of educational delivery technique in a foodservice training environment. Journal of Teaching in Travel and Tourism.
Conference Proceedings
- Adler, H., Behnke, C., and Lu, Y. (2008) The international component to hospitality education: study abroad programs. 26th Annual EuroCHRIE conference, Dubai
Professional Presentations
- Memorable Thanksgiving Meals, Menus and Tips 11/08 – Presentation at the Tippecanoe County Public Library
- Impact Assessment: Internet-delivered Culinary Education 2/08 – Foodservice Educators Network International (FENI) Conference Poster Session
- Developing a Study Abroad Program at your School 2/08 – Roundtable session host at Foodservice Educators Network International (FENI) Conference
- Food and Food Culture in the United States 8/07 – Presentation to Chinese delegates from the Jinling Hotel group
- Lafayette Community & Family Resource Center (CFRC) 6/07 – Tour and presentation on Culinary Arts to at-risk youth
- Memorable Thanksgiving Meals, Menus and Tips 11/06 – Presentation to the Lafayette Rotarians and Kiwanis group
- Madison County 4-H Fundraiser with Red Gold 10/06 – Lead culinary demonstrator
- Food and Food Culture in the United States 8/06 – Presentation to Chinese delegates from the Jinling Hotel group
- Seafood Cooking 7/06 – Culinary demonstration with Dr. Charlie Santerre for WLFI TV-18
- Fox59 Holiday Cooking Demonstration 12/05 – Cooking demonstration for Indianapolis Fox television station
- Madison County 4-H Fundraiser with Red Gold 10/05 – Lead culinary demonstrator
- Taste of Tippecanoe 6/04 – Ice Carving demonstration
- Arnett Clinic 4/04 – Cooking demonstration on Healthy Food
- Behnke, C. and Ghiselli, R. 8/2003 I-CHRIE conference presentation. A Comparison of Educational Delivery Techniques in a Foodservice Training Environment.
- Jasper County Fair 7/03 – Presentation on Healthy Snacks for Children
- CFS Home and Family Conference 6/03 – Presentation on the topic of the Art of Food
- Taste of Tippecanoe 6/03 – Culinary demonstrations for Tippecanoe County Arts Federation Fundraiser
- Purdue Housing and Food Service Administrative Staff Retreat 1/03 – Presented program on culinary culture and working with a chef
- Lunch and Learn 2002-2005 - Lead presenter for an ongoing, public cooking seminar offered nine times per year.
- Center for the Advancement of Foodservice Education (CAFÉ) 7/03 – Seminar presenter on the principles of successful presentations within foodservice education.
- Foodservice Educators Network International (FENI) 7/02 – Co-host of a weekend continuing education seminar for Midwestern foodservice educators. Lead presenter of a program on global gastronomy.
- USDA: Latin American / Caribbean Trade Mission 6/02 – Lead presenter of Value-Added Food: a presentation on the potential uses of American value-added food products in extant foodservice operations in South America. Co-presenter on a culinary demonstration of Southern Cooking.
- Culinary Competitions for Students 2/02 – Presentation to secondary school hospitality educators
- USDA: South American Foodservice Exchange 5/01 – Value-Added Food: a presentation on the potential uses of American value-added food products in extant foodservice operations in South America.
- NY State Restaurant Show 2/01 – Panelist on “Straight Talk on Bioengineered Foods” presentation.
- Midwest Regional CHRIE Conference 2/00 - Sauces Made Simple: a presentation on the art of sauce making designed to reduce the mystery and fear of sauces.
- Teachers on Teaching 1/00 - Co-chaired a presentation to Purdue faculty on the use of Problem-Based Learning as a teaching technique.
- Midwest Regional CHRIE Conference 2/99 - The Art of Sugar: a demonstration of the techniques of pulled sugar work.
- March of Dimes Culinary Stars Auction 11/98 – Culinary Demonstrator.
ACADEMIC GRANTS
- Undergraduate Instructional Equipment Grant for the HTM lab (2007)
- Global Partners Grant – Study Abroad opportunities in China (2006)
- Instructional Equipment Grant for the HTM lab (2004)
- Instructional Computing Equipment Grant (2004)
- Gillespie International Studies Grant (2004)
- Gillespie International Studies Grant (2003)
HONORS AND AWARDS
- Study Abroad, Innovative Program Award, 4/09
- Grand Prize, Faculty advisor, Sara Lee Innovation Award Competition 4/07
- First Prize, IIQEST Ethical Essay Contest - 8/99
- Julius Wile Scholastic Achievement Award, 11/97
- Jacob Rosenthal Leadership Award, 11/97
- CIA Student Leader Award - 10/97
- CIA President's Scholarship - 9/97
- First Prize, Tropicana Juices Contest - 8/97
- First Prize, Sugar Foods Snack Mix Contest - 4/97
- First Prize, Smucker's Melba Sauce Contest - 3/97
- Recipient, Chaine des Rotisseurs Scholarship - 1/97
- Finalist, Idaho Bean Contest - 9/96
PROFESSIONAL AFFILIATIONS
- ACF, American Culinary Federation, 2006
- CHRIE, International Council on Hotel, Restaurant and Institutional Education, 2004
- Member, ETA SIGMA DELTA - International Hospitality Management Honor Society, 1997
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