Name: KLAUS G



KLAUS TENBERGEN, Ed.D.

Curriculum Vita

Education:

2010 Doctor of Education (Ed.D.) California State University - Fresno, California.

2005 Masters in Science of Management (M.S.M.), Cardinal Stritch University, Milwaukee, Wisconsin.

2002 Bachelor of Arts (B.A.) Kendall College, Evanston, Illinois.

1987 Bäckermeister, Masters Degree in Bakery Management, Erste Deutsche Bäckerfachschule, Olpe, Germany.

Certifications:

2000 & 2007 Certified Executive Pastry Chef (CEPC), American Culinary Federation.

2007 Master Certified Food Executive (MCFE), International Food Service Executives Association.

ServSafe® Food Safety Instructor, National Restaurant Association Educational Foundation.

Manage First Program™ Instructor, National Restaurant Association Educational Foundation.

2003 Professional Baker (ASBPB), American Society of Baking.

1999 Certified Master Baker (CMB), The Retailer’s Bakery Association, McLean, VA.

1993 Master Baker (MB), South African Wheat Board, Pretoria, South Africa.

Awards

2010 “Faces of Diversity Award”, National Restaurant Association (NRA) and PepsiCo Foodservice, National Finalist.

“Outstanding Advisor Award”, California State University, Fresno, Recipient.

2007 “Provost’s Promising New Faculty Award”, California State University, Fresno.

2005 “On Baking” Best Professional Cookbook of the World, Prestigious Gourmand International, Sweden, selected from 4,000 books from over 60 countries.

Fellowships:

2008 United States Department of Agriculture (USDA), Hispanic Serving Institutions (HSI) National Program, E. (Kika) de la Garza Science Fellowship Program.

2007 - present Coleman Foundation Inc. Fellowship.

Professional Development:

2010 Leadership Fresno Class 27

Teaching and Professional Experience:

My teaching in higher education requires a complex and multidimensional knowledge of the content of the courses I taught, as well as the knowledge of how to teach it.

2006 - present Culinology® Program Director, California State University Fresno, Department of Food Science and Nutrition.

2006 - present Assistant Professor, California State University Fresno, Department of Food Science and Nutrition.

Courses taught at CSU Fresno:

• CULG 50 Food & Culinary Science I

• CULG 55 Food & Culinary Science II

• CULG 152 Techniques for Healthful Cooking

• FN 229 Seminar

• FSC 190 Independent Study

• FSM 60 ServSafe

• FSM 133 Quantity Food Production

• FSM 193 Supervised Work Experience

• FSM 162T The Culture of Trinidad and Tobago – Agriculture, Cuisine and People.

1997 - present President and Founder “Knead-2-Know Consulting, Ltd.”

1988 - 2006 Department Chair – A.A.S Baking and Pastry Arts Kendall College, School of Culinary Arts, Chicago, Illinois.

Courses taught at Kendall College, A.A.S Baking & Pastry:

• BPA 100 Intro to Bread Baking

• BPA 101 Baker’s Math Skills

• BPA 104 Product ID

• BPA 106 Safety Equipment Knowledge

• BPA 130 Art for Baking & Pastry Apps

• BPA 144 Intro to Pastry

• BPA 111 Culinary Basics

• BPA 150 Retail, Merchandising, Catering

• BPA 170 Advanced Baking & Pastry

• BPA 180 Breakfast Pastry

• BPA 202 Hotel/Restaurant Dessert Production

• BPA 260 Ice Cream & Frozen Desserts

• BPA 266 Healthful & Special Needs Baking

1993 - 2000 Tischlein Deck Dich, LTD. Founder, Pretoria, South Africa Catering, Import & Export.

1997 - 1998 The Bistro Thabong LTD., President, Peoria, Illinois. Fine Dining Restaurant.

1989 - 1996 Der Zuckerbäcker (Pty) Ltd. Director, Pretoria, South Africa Bakery. Confectionary, Coffee Shop, and Restaurant/Bar.

1995 - 1996 American Embassy In-House Caterer, Pretoria, South Africa.

Media:

2011 “Taste of the Valley” with Andreas Borgeas, ABC 30

“Hey Kids let’s cook” with Kathy Powers, PBS

2010 - present Radio Host, “Flavors of the Valley” 90.7 KFSR, Full Spectrum Radio, a weekly radio program that focuses on the San Joaquin Valley’s epicurean culture.

Professional Activities:

2011 - present Fresno Unified School District, Member of the Carl D. Perkins Advisory Committee.

2008 - present Retail Bakers of America Editorial Advisory Committee, Slidell, LA

2008 - 2011 Research Chefs Foundation - Advisory Committee, Atlanta, GA.

California Restaurant Association (CRA), Fresno Chapter - Board of Directors.

2007 - present Judge -America's Best Raisin Bread Contest, the only professional baking competition in the U.S.A., Manhattan, KS.

International Food Service Executives Association, (IFSEA) Global Branch - Board of Directors.

2004 - 2011 ACF Chef’s Association of San Joaquin Valley, CA - Board of Directors and Education Chair.

2004 - 2010 Retail Baking Industry Foundation Board Association - Co-Chair / Board of Directors.

2003 - 2006 Chicago Area Retailers Bakery Association (CARBA) - Board of Directors.

2003 - 2004 Urban League of Racine and Kenosha, Inc., Wisconsin - Board of Directors.

2000 - 2006 Bakers Club of Chicago - Board of Directors.

Skills USA / VICA, Illinois - Contest Supervisor Commercial Baking.

American Institute of Baking (AIB), Kansas - Education Advisory Board.

Retailer’s Bakery Association (RBA) - Certification Board.

Consulting:

2008 - present Round Table Group, Washington, DC - Consulting Expert.

2001 - present Trustforte Corporation, New York, NY - Evaluator of Education, Training and Experience of foreign credentials.

1998 - present California Raisin Marketing Board, Bobka Bob LTD., Kraft Foods, Tombstone Pizza, Kraft Ingredients, Sunsweet Foods, Nielsen Massey Vanillas, Ready Pac Produce, Imperial Sugar, California Almond Board and Butter Buds Food Ingredients.

Professional Memberships:

ACF – American Culinary Federation

ASBE – American Society of Baking

BBGA – Bread Bakers Guild of America

IFSEA - International Food Service Executives Association

IFT – Institute of Food Technologists, Professional Member

RCA – Research Chefs Association

RBA – Retailer’s Bakery Association

SACA – South African Chefs Association

USASBE – United States Association for Small Business and Entrepreneurship

Publications:

Refereed publications

Tenbergen, K.; Ferris, D. (2012). Shelf-life extension strategies. In RCA (Ed.), Applied Culinology®: Blending Culinary Arts and Food Science & Technology in Food Product Development Atlanta, GA: Research Chefs Association.

Tenbergen, K.; Dunklin, M.; Booth, G.; Tinton, T.; (2011). International partnership in entrepreneurship – firm foundations for the future. Entrepreneurial Practice Review, 2(5).

 

Tenbergen, K. (2010, September 03). The science of combination ovens/steamers. FCSI - The Americas Quarterly, 2(3), 47-49.

 

Tenbergen, K. (2008). Flatbreads: old world meets new. Food Product Design, 33(12), 45-48.

 

Tenbergen, K. (2008). Spoiling the fun: rope in breads. Café Meeting Place, 23(4). Retrieved from

 

Tenbergen, K, Labensky, S, Martel, P, & Van Damme, E. (2004). On Baking. Upper Saddle River, NJ: Prentice Hall, Inc.

 

Tenbergen, K. (2004). Baking ammonia: the other white leavening agent. Food Product Design, 12(9), 33-34.

 

Tenbergen, K. (2000). H2O Quality and its Influence in the Baking Process. Asian Food Tech 1(6), 24-27.

 

Tenbergen, K. (1999). Dough and bread conditioners. Food Product Design Magazine, 21(6), 16.

 

Non-refereed publications

Tenbergen, K. (2011). “A dozen and a half of random quotes of wisdom on how to succeed when transitioning into the "real world". Advise for graduating students, and everybody involved in the baking industry. Retail Bakers of America (RBA) Bakers Rack, Fall 2011.

Santiago, P.; Tenbergen, K. (2011). Piñas, The Goodness of Agave - the nectar that gives joy, sadness and the feelings of love. Retail Bakers of America (RBA) Bakers Rack, Fall 2011.

Malovany, D.; Tenbergen, K. “Best tips for the Best Raisin Contest -Dos and don'ts to help you beat out the competition”. , Nov. 29, 2011.

Tenbergen, K; Eghtesadi, R; Santiago, P., (2011). Copao – The new super fruit. Fruit of Peru and the Chilean Atacama Desert. Retail Bakers of America (RBA) Bakers Rack, Fall 2011, 32-33.

Tenbergen, K. (2011, September 27). A look at lúcuma. Retrieved from

Berry, D.; Tenbergen, K. (2011). Fruit’s Sweet Secrets. Baking & Snack Magazine, 11(5), 49-58.

Tenbergen, K. (2011, March 16). International Flavors, Chile. Sizzle - The American Culinary Federation Quarterly, 8(1), 50-53.

Tenbergen, K. (2010). The time of your life – certification is more important than ever before. RBA Baker’s Rack, 16(1), 11-14.

 

Tenbergen, K. (2010). Educator Profile. Culinology® Online.

 

Tenbergen, K. (2005-present). “Workbench”. Twelve (12) yearly articles to Modern Baking; peer reviewed and published in both Modern Baking and in its online component.

 

Tenbergen, K. (2009). Students discover situational leadership traits through service learning. FENI. Online Journal.

 

Tenbergen, K. (2009). Blending Culinary Arts and Food Science. Chef Educator Today. 16-17.

 

Barnett Fox J. and Tenbergen K. (2009). Translating the Language. Baking and Snack. 39-44.

 

Tenbergen, K. (2007). The time of your life – the importance of getting involved – the time to give back. RBA Baker’s Rack, 11(3), 16-17.

 

Professional editorial responsibilities

Tenbergen, K. (2011). Travel Journal UK and Germany. 1-213.

Tenbergen, K.; Goorahoo, D. (2011). Travel Journal Trinidad and Tobago. 1-106.

Tenbergen, K. (2010). Hospitality and Culinary Arts, Pearson Custom Library, Boston MA.

Tenbergen, K. (2009). Soy Solutions to Trans-Fat Free Baking. Soyfoods Council. 1-4.

 

Tenbergen, K. (2009). Co-Editor. America’s Best Raisin Bread Contest Magazine. California Raisin Marketing Board.

Keynote Speaker

BakingTech 2012 – Annual Conference, Chicago IL. The American Society of Baking (ASB) is a professional organization that brings together individuals in the grain-based food industry for personal development, recognition, networking, education and leadership.

2011 - Northern United Latino Students Business Leadership Conference, Fresno CA

 

Presentations (invited)

Tenbergen, K. (2011) “It’s really re-teaching how to eat” California Dietetic Association Annual Meeting and Exhibition, Pasadena, CA.

Tenbergen, K. (2011). “What is Culinology®” Central Valley Café Scientique, Fresno CA.

Tenbergen, K. (2011). “Overview Culinology®” Sierra 4-H Club, University of California Cooperative Extension (UCCE).

Tenbergen, K. (2010). Trouble Shooting Production Issues.

International Baking Industry Exposition. Las Vegas, NV.

 

Tenbergen, K. (2010). Savory Pastry Items. International Baking Industry Exposition. Las Vegas, NV.

 

Tenbergen, K. (2010). Culinology® and Food Engineering: A Marriage Made in Heaven. Tecnologico de Monterrey, Queretaro, Mexico.

 

Tenbergen, K. (2010). Functional Baked Goods. Tecnologico de Monterrey, Queretaro, Mexico.

 

Tenbergen, K. (2010). What the Heck is Culinology® anyway? The Osher Lifelong Learning Institute.

 

Tenbergen, K. (2009). Healthful Baking Applications, Healthy Baking Seminar West.

Conference Proceedings

Tenbergen, K.; Dunklin, M; Booth, G.; & Tinton, T. “BritCA: A practical approach to delivering Entrepreneurship training & International collaboration” NACCE Annual Conference, October 2011 Portland, Oregon.

Goorahoo, D.; Tenbergen, K.; & Seepersad, S. "Exploring International Cuisine and Agriculture through a Short Term Study Abroad Experiential Learning Opportunity “. NACTA/DOCE Conference, June 2011. University of Alberta, Edmonton, Canada.

Tenbergen, K. & Brown-Welty, S. (2011) “How do course articulation agreements facilitate the transfer and completion of a bachelor’s degree: a comparison of native and transfer students in the State of California”. Conference of the Council for the Study of Community Colleges (CSCC) April 2011 New Orleans, LA.

 

Event Proposals

Tenbergen, K. (2011) Poverello House. Day of Service; Doctoral Program in Educational Leadership, Alumni Association, September 17, 2011.

Tenbergen, K. (2011) Earth Day 2011 Food Festival at California State University, Fresno on April 28, 2011.

Visionary Proposals

Tenbergen K. (2011) Conversion of Vintage Room, University Restaurant to a profit center and student laboratory.

Curriculum proposal

Tenbergen K. (2011) Certificate in Gastronomy – Department of Food Science and Nutrition.

Tenbergen K. (2011) Certificate in Entrepreneurship - Lyles Center for Innovation and Entrepreneurship.

Grants, donations and contract proposals

Booth, G., Dunklin, M., Tenbergen, K. “BritCA International Business Entrepreneur’s Challenge. A multi-disciplinary entrepreneurial project/competition.

£68,000.00 ($ 105,000.00) Funded

Tenbergen (2011) California Raisin Marketing Board, in kind donation $1750.00.

Tenbergen, K. (2011) California State University Commission on the Extended University Grant 2010/2011. “International educational experiences – Firm Foundations for the Future”. $62,500.00 – Not funded.

Tenbergen, K. (2011). Bakery equipment, Rich's Training Center, Fresno CA. $26,104.00 Donation.

Tenbergen, K. (2010). University of California (UC), California State University (CSU) and Community College Collaborations. UC/CSU Dean’s Committee Grant. “The BritCA International Business Entrepreneur’s Challenge. A multi-disciplinary entrepreneurial project/competition featuring collaborative US/UK college teams”. $10,000.00. Not funded.

Tenbergen, K. (2010). Active Healthy Living Program. Coca Cola Foundation. $25,000.00 Not funded.

Tenbergen, K. (2009).Bakery equipment, Rich's Training Center, Fresno CA. $36,000.00 Donation.

Tenbergen, K. (2008). New Laboratory Smallware. California Restaurant Association. $4,800.00 Funded.

 

Tenbergen, K. (2008). Home Economics Career Development Models and Training Grant - California Department of Education. $181,000.00 Funded.

Tenbergen, K. (2008). Read and Eat Academy Grant. Jan and Bud Richter Center for Community Engagement and Service-Learning, California State University, Fresno. $2,000.00 Funded.

Tenbergen, K. (2008). Teaching strategies that motivate student to learn and perform beyond the minimum requirement to pass. $2,500.00 Not funded.

Tenbergen, K. (2007). CAST Seed grant. “Formulating new health-conscious pasta made with the addition of cottonseed flour”. $25,000.00 Not funded.

 

Tenbergen, K. (2007). School Garden Grant. California Department Education. $2,500.00 Funded.

 

Collaborator

Collaboration with Perrotis College, international campus of the American Farm School (AFS) in Thessaloniki, Greece (2011).

The BritCA International Business Entrepreneurs Challenge - A multi-disciplinary entrepreneurial project. Klaus Tenbergen Ed.D.; Marianne Dunklin, Ph.D; Geoff Booth, Terry Tinton. California State University, Fresno US; Fresno City College US; Westminster Kingsway College UK (2011).

Organic Agriculture Research and Extension Initiative. (2011) Sajeemas (Mint) Pasakdee, Ph.D., Soil Scientist/Agronomist, California State University, Fresno.

U.S.-Mexico Training, Internships, Exchanges and Scholarships (TIES) Partnership Initiative Phase II. (2011) Athanasios Alexandrou, Ph.D., Mechanized Agriculture, California State University, Fresno.

USDA HIS Grant Developing Sustainable Agro ecosystems and Efficient Resource Management. (2010) Sajeemas (Mint) Pasakdee, Ph.D., Soil Scientist/Agronomist, California State University, Fresno.

Implementing Organic Farming Practices on Minority Farms: A System Approach to Enhancing Soil Quality and Environmental Services under Specialty Cropping Systems in central California. (2009). Sajeemas (Mint) Pasakdee, Ph.D., Soil Scientist/Agronomist, California State University, Fresno.

Manuals

Tenbergen, K.; Boyer, K.; (2011, March 13). 15 Lesson plans. Central Valley Afterschool Foundation. 15(1).

Tenbergen, K. (2010). Financial Support Application, Department of Food Science and Nutrition.

Tenbergen, K. (2010). Kitchen Laboratory Assistant Position Description. Department of Food Science and Nutrition.

 

Tenbergen, K. (2010). Department Policy: Use of Laboratory by Outside Groups. Department of Food Science and Nutrition.

Tenbergen, K. (2010). Credit by Examination: Student Manual. Department of Food Science and Nutrition.

 

Tenbergen, K. (2010). Laboratory Policy Manual. Department of Food Science and Nutrition.

Tenbergen, K. (2008). Culinology® Internship Manual, Department of Food Science and Nutrition.

Financial Support obtained:

Associated Students, Inc. (ASI) (2011). $15,000.00 in support of Travel Aboard to London, U.K.

Associated Students, Inc. (ASI) (2010). $2,250.00 in support of students traveling to Research Chefs Association (RCA) conference in 2011.

Associated Students, Inc. (ASI) (2010). $15,000.00 in support of Travel Aboard to Trinidad and Tobago.

Work in progress - Publications and Proposals:

Tenbergen, K. (2012). What is Culinology® anyway? The evolution of Culinology in the USA- the first 15 years. Trends in Food Science and Technology UK.

Contributions:

Tenbergen (2011) “Bone Appétit: The Fresno State Millennium Cookbook”, two featured recipes.

Competitions:

2011 Emmi Roth USA, Inc. Gruyere Recipe Contest for Foodservice Professionals. Entry: “Le Gruyère Poulet” - Gruyere stuffed chicken breasts served with Spicy Peach-Raisin Almibar and Baby Greens Salad with Blackberry-Balsamic Reduction.

2011 National Pomegranate Recipe Contest – Entry: “Tilapia in banana leaf with Pomegranate Arils and Pomegranate cream sauce”.

2011 “Emeril’s Smoker Bag Recipe Contest” – Camerons Products – Entry: “Mesquite Smoked Chocolate Ice-Cream”.

2011 “Tender Choice pork recipe competition”- Tender Choice® Products - Entry: “Eight times Eight”

2009-10 Fresh ‘N Fit Recipe Contest sponsored by the Chilean Fresh Fruit Association (August 2010).

Tenbergen’s “Pollo Anjonjoli with Chilean Asian Pear Chutney and Blueberry-Balsamic Reduction” placed first in the Fresh Fruit Dinner category and the Best of Blues Dinner category. His “Chilled Blueberry and Peach Soup” won the Best of Blues Lunch category. Judges also declared Tenbergen the overall winner, awarding him an all-expenses-paid trip to Chile in 2011.

Health Professional - Cabot Creamery - Feel Good Family Recipes Contest (September 2010). Families who eat together eat better.

Let's Move! toward healthier food in school (October 2010).

Let's Move!, in association with the U.S. Department of Agriculture (USDA), is challenging school nutrition professionals, chefs, students, parents and interested community members to create tasty, healthy, exciting new recipes for inclusion on school lunch menus across the country. . Collaborated with Robert Schram, Director, Food Service and Nancy Whalen, Registered Dietitian from Clovis Unified School District. The Clovis Unified School District is a K-12 public school system that serves the cities of Clovis and Fresno, some unincorporated areas of Fresno County, and the rural community of Friant, CA. The District covers approximately 198-square miles, and has a student population approaching 38,000.

Wisconsin Milk Marketing Board and CAFÉ (February 2010). Entry: Gorgonzola Ice-Cream Cracker Sandwiches

Volunteerism:

2007 – present

Involved with over 3,300 hours of voluntary community service. Voluntary community service hours include unpaid activities that benefit a nonprofit, not-for-profit, government or religious organization. This included direct service, membership on an advisory board, providing research or logistical support for projects, or any other type of service.

2009

Selected by the U.S. Navy to participate for two weeks in their Adopt-A-Ship Program, which assigns some of the top chefs in the country to work with the Navy’s Culinary Specialists to take Navy cooking to the next level. USS Halsey (DDG-97) is an Arleigh Burke-class guided missile destroyer in the United States Navy. Naval Base San Diego, CA.

Social Media:

The following tools are used as a communications system, to create relationship with people and businesses, to obtain market intelligence and to reach a specific market by simply engaging in the right conversations with the right people.







Skype: klaus.tenbergen

Research Interest:

The bacteriological study of micro-organisms belonging to a group of bacteria known as the Bacillus mesentericus and commonly spoken of as the rope bacillus.

Latex glove and the absorption on food during usage.

Biochemistry of sourdough - Lactic acid bacteria, particularly Lactobacillus sanfranciscensis culture used in artisan bread baking.

Using highly expanded citrus fiber; pomegranate granulates; Merlot grape flour and other functional foods to improve the quality and nutritional properties of food.

Flavored pasteurized sweet corn milk as alternative to energy drinks.

Monoterpenoid phenol (carvacrol) infused wooden skewers to determine the different degrees of antimicrobial activities on pathogens.

Graduate Student:

2011 Quinn A Zweigle. Food And Nutritional Sciences “High Oleic Soy Oil Study”. – Thesis Committee member, in progress.

2010 Antonia Bella Martinez. Food And Nutritional Sciences – Thesis Chair, in progress.

2009 Mao Xiong. Food And Nutritional Sciences “Affective Testing On The Seven Moles Of Oaxaca”. – Thesis Committee member.

Student Mentor:

2011 – present. Krystal Kitahara, “Yummi Karma”, hatchery students at Lyles Center for Innovation and Entrepreneurship.

2010 – Chee Her, Winner, Pan de Pasas student artisan bread category, 3rd annual "America's Best Raisin Bread Contest", Manhattan, KS.

2009 – present. Cassandra Padilla, Dulce Sweets, Young Entrepreneurs of the Year - Network for Teaching Entrepreneurship (NFTE) and hatchery students at Lyles Center for Innovation and Entrepreneurship.

2009 – present. Leticia Refuerzo, Majia Recycling, hatchery students at Lyles Center for Innovation and Entrepreneurship.

Student Club Advisor:

2006 – present. Culinology® Student Club Advisor.

Study Abroad Programs:

Summer 2010 - Trinidad and Tobago - FSM 162T

Summer 2011 – United Kingdom and Germany.

Accreditation and Program Evaluations:

2011- External Experts Committee (EEC) (on-site evaluation). Department of Food Technology of the Technological Educational Institute of Athens, Greece. Hellenic Republic, Hellenic Quality Assurance Agency for Higher Education (H.Q.A.A.)

2008 - Accreditation team (on-site evaluation). Le Cordon Bleu College of Culinary Arts, Pasadena, CA. American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).

University Service / Committee’s:

California State University, Fresno:

Untenured Faculty Organization (UFO) Executive Committee - Community Outreach, Chair - serving a one year term ending October 2012

Academic Standards & Grading Subcommittee - serving a three-year term ending May 2014.

Academic Senate member - serving a three-year term ending June 2013.

Doctoral Program in Educational Leadership, Alumni Association Steering Committee, member 2010 - present.

Food Service Advisory Committee, chair 2010 - present.

Food Service Advisory Committee, member 2006 - 2009.

Tourism Task Force 2006 & 2007.

International Scholarship committee - Hardship Tuition Waiver scholarships 2007 & 2008.

Jordan College of Agricultural Sciences and Technology (JCAST):

Faculty Executive Committee (FEC) – serving a three year term ending May 2014.

Budget Committee 2006 – 2009.

Task Force International Relation 2007.

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