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Student Life Alumni Network News & Events

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Culinary – Faculty

Jo Ann Ayres, Instructor

B.S., Northern Arizona University; A.O.S., Scottsdale Culinary Institute; C.W.P.C., Certified Working Pastry Chef, American Culinary Federation.

Larry Canepa

B.A., Arizona State University

Peter Inauen, Instructor

C.E.C., Certified Executive Chef, American Culinary Federation; Certificate, La Salle Extention University.

Richard Kennedy, Instructor

MA E.D., Argosy University; B.Tech., New York City Technical College; C.W.P.C., Certified Working Pastry Chef, American Culinary Federation.

Mathew Kline

B.S., University of Phoenix; A.A.S., The Art Institute of Phoenix.

Walter Leible, Instructor

C.M.C., Certified Master Chef, American Culinary Federation; Journeyman's Certificate - Baking, Franz Oestreicher & Son, Germany; Journeyman's Certificate - Culinary Arts, Chamber of Industry, Germany.

Francine Marz, Academic Director

B.S., A.S., and A.S., Johnson & Wales University
M.B.A., Argosy University

Robert Nicklin, Instructor

C.C.C., Certified Culinary Chef de Cuisine, American Culinary Federation; Certificate of Completion in Culinary Arts, Los Angeles Trade-Technical College.

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