She teaches Nutrition and Food Safety to students in the college’s degree programs. Students in her Nutrition class learn the basic concepts and principles of nutrition, and the importance of nutrition in the foodservice industry. All CIA freshmen take Food Safety, a course that covers prevention of food-borne illness through the proper handling, preparation, storing, and reheating of food; legal guidelines; kitchen safety; and sanitation. Students must be certified through the National Restaurant Association’s ServSafe® examination to pass the course.