Kevin Cabrera

About Kevin Cabrera

Innovative Certified Research Chef (CRC®) with over 19 years of extensive experience in food product development, culinary research, menu creation, and multi-unit retail management. Proven expertise in leading teams, optimizing operations, and implementing cost-saving initiatives. Devoted to leveraging culinary trends and consumer insights to develop high-quality, market-ready products.

Experience

1. Adjunct Associate Professor - Culinary Arts and Hospitality Management

   San Joaquin Delta College

   Jul 2006 — Present · Stockton, CA, US

   This institution accommodates over students and employs approximately faculty and staff members. Its Culinary Arts Department serves more than 200 students annually and provides certificates and degrees in Culinary Arts, Baking and Pastry, and Wine Marketing. The program fosters workforce development and promotes community engagement.Throughout my tenure, I\'ve taught courses in Commercial Food Preparation, Safety and Sanitation, Garde Manger, Culinary Math, Menu Planning, Purchasing and Receiving, Introduction to Hospitality, Gastronomies of the World, Restaurant Operations, and Food Service Management. Delivered over 15 online, hybrid, and in-person courses, achieving a 95% student satisfaction rate and consistently exceeding learning outcome benchmarks. Developed and launched over 10 comprehensive online and hybrid courses using the Canvas LMS, increasing accessibility for over 200 students and improving course completion rates by 20%. Developed a program focused on developing the technical and soft skills necessary for students to succeed in the culinary industry, contributing to a 40% increase in graduate employment rates. Partnered with over five trade marketing groups, such as California King Salmon, Beef, Lamb, Sea Urchin, and Wisconsin Cheese Commissions, to integrate industry insights into the curriculum, resulting in a 30% increase in student engagement and hands-on learning opportunities. Completed over 50 hours of annual professional development to stay current with culinary and educational trends through ongoing professional development, ensuring 100% of course content remained relevant and innovative.

Education

• The Art Institute of Pittsburgh-Online Division

  Bachelor's of Science, Hotel, Motel, and Restaurant Management

  2012 — 2014

• San Joaquin Delta College

  Associate of Arts (A.A.), Culinary Arts and Baking and Pastry

  2004 — 2007

• Johnson & Wales University

  Master of Business Administration - MBA, Operations and Supply Chain Management

  2020 — 2021

Skills

• Hospitality
• Food Safety
• Restaurants
• Cooking
• Hospitality Industry
• Training
• Powerpoint
• Microsoft Excel
• Restaurant Management
• Food Preparation
• Hotel Management
• Food & Beverage
• Customer Service
• Food
• Culinary Management
• Menu Development
• Sanitation
• Catering
• Culinary Skills
• Event Management
• Cuisine
• Research
• Hospitality Management
• Leadership
• Microsoft Office
• Sales
• Management
• Microsoft Word
• Photoshop
• Banquets
• Banquet Operations
• Fine Dining