Susan Marshall, Ed.D., CHE, CFSM

Assistant Dean of the College of Food Innovation & Technology
Providence Campus


Susan Marshall's teaching and administrative roles have given her a center stage perspective of the evolution of culinary education. She has been instrumental in the development and ongoing improvements of the bachelor's degree programs within the College of Culinary Arts, and co-authored the JWU textbook “The Menu and the Cycle of Cost Control,” (Kendall Hunt), now in its fifth edition.

Ed.D., Nova Southeastern University
M.S., Management Technology, Johnson & Wales University
B.S., Human Development, University of Maine


  • academic outcomes; cost control; culinary education; food service financial systems; human resources; menu planning; restaurant management

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