Mary Kiernan

Education

• MBA, Whitman School of Management, Syracuse University, Syracuse, NY
• B.S., Florida International University, Miami, FL
• AOS Culinary Art, Culinary Institute of America, Hyde Park, NY

Specialization

• Culinary arts

Teaching

Teaching Interests

• Teaching interests include the business aspects of foodservice operations, food safety, and global cuisines.

Notable Courses

World palates - this course breaks down the globe into regions of cuisine. It explores how foods travel over time and how they change and influence cultures.,

Currently Teaching

• NSD 114 - Food Safety and Quality Assurance
• NSD 216 - Food Service Operations
• NSD 315 - Food Systems Management
• FST 304 - Farm to Fork

Certifications, Workshops or Seminars

• Lab Instructor - FST 312: Emergency Food Systems, Syracuse university. Hosted Dr. Bellows class to prepare food for Hendrick's Chapel food pantry. Each semester Dr. Bellows has a mystery box of produce delivered. I lead the students in the preparation of what is in the box. They learn how to make very relevant food that is nutritious and filling. The students also package and deliver the food the food pantry on campus.

Active Research

Research Interests

• Creative interests include travel, Western pleasure horseback riding, and scuba diving.

Presentations

• Kiernan, M.A., 2018. Menu Development. In Pro Start Boot Camp.
• Kiernan, M.A., 2018. Practical Exam Evaluator Mentor Training. In National Convention. ACF.
• Kiernan, M.A., 2017. Eating the Rainbow. In Syracuse University. BMS Child Lab.
• Kiernan, M.A., 2017. Practical Exam Evaluator Training & Practical Exam Administrato. In Niagara Culinary.
• Kiernan, M.A., 2016. Menu Development. In Pro Start Boot Camp.
• Kiernan, M.A., 2014. Getting Pickled and Preserved. In Northeast Regional Conference. ACF.
• Kiernan, M.A., 2013. How to handle the CSA. In Wellness workshop.
• Kiernan, M.A., 2011. Developed and facilitated fundamentals of culinary arts to prepare area chefs for certification. In American Culinary Federation Certification Workshops.

Consulting

• ServSafe Trainer, Syracuse. As a certified instructor/proctor, I can teach ServSafe training for professionals. I work with industry businesses to deliver these trainings 2 to 3 times per year. ​

Active Service

Professional Service

• Board of Advisors, Tompkins Cortland Community College - Hotel and Restaurant Management, Dryden, NY, Meet once per year to provide guidance, industry insight, and support to strengthen curriculum, create student opportunities, and partnerships within the community.. (active since: 2022)
• Board of Advisors, Institute of Technology at Syracuse Central, Syracuse, NY, We meet twice per academic year to review and make recommendations regarding the culinary arts program.. (active since: 2020)
• American Academy of Chefs Fellow (active since: 2017)
• Board of Advisors, Onondaga Community College Advisory Board Member, Syracuse, We meet each spring to review the academic activities and discuss future programming and community needs.. (active since: 2015)
• American Culinary Federation, NY121 – past President, Chair of the Board, Chair of Membership (NY121); have held a variety of chair positions National American Culinary Federation Activity: Inclusion and Diversity Committee Member National Internal Audit Committee (2014-16) Written and practical exam administrator Practical exam evaluator and trainer. (active since: 1997)

Public

• Rider Coach, Motor Cycle Safety Foundation (active since: 2017)

Honors, Awards, and Recognition

• Promotion to Teaching Faculty, Falk College (received: 2024)
• Evan Weissman Memorial Faculty of the Year Award for Teaching Excellence, Falk College (received: 2025)
• Presidential Medallion, National American Culinary Federation

Memberships

• American Academy of Chefs (AAC)
• American Culinary Federation (ACF)

Licensures and Certifications

• Certified Culinary Medicine Professional, American College of Culinary Medicine. "The Certified Culinary Medicine Professional (CCMP) program provides foodservice professionals at any level with a unique combination of nutritional knowledge and improved healthy culinary skills so that they can effectively incorporate healthy options into menus to help consumers." 45-credit curriculum comprised of 10 hands-on modules, 10 additional modules and online activities, conference participation, final capstone project. The modules range from basic macro and micro nutrient understanding to recipe modification, various diets, allergies and intolerances, condition and disease states, and food across the lifespan. In addition there are specialized topics of sports nutrition, myths/fads, and food safety and sanitation.. (since: 2024)
• CCE - Certified Culinary Educator, American Culinary Federation. (since: 2014)
• CCC - Chef de Cuisine, American Culinary Federation. (since: 2007)
• Professional Chef II, Immersion Course, Culinary Institute of America, Hyde Park, NY. (since: 2007)