Carol B. Whitlock, Ph.D., Professor Hospitality and Tourism Management;
Ph.D., University of Massachusetts; M.S., B.S., Pennsylvania State University
Certifications: Certified Dietitian Nutritionist, Registered Dietitian
Campus Address: Eastman Building (#01) 4236
Campus Telephone: 585-475-2353
Personal Website: http://people.rit.edu/cbwism/
Research interests include: Forging educational partnerships with industries to develop innovation and creativity skills in undergraduates.
Carol B. Whitlock, Ph.D., is a professor in the Hospitality and Tourism Management Department in the School of International Hospitality and Service Innovation. Whitlock has taught at RIT since 1972. She has taught graduate and undergraduate courses in food product development, food science, strategic environment of the food industry, food preparation, menu planning, sensory evaluation, nutrition, food processing and technology, food quality assurance, technologies in service systems, and global standards of food. While at RIT, Whitlock has created 19 new courses and taught 14.
She developed and taught (1999) the first online course to ACMT, the American College of Management and Technology, Croatia; class size 120 – 200 students. She has also frequently served as chair of department curriculum revision: developed new service management undergraduate core of courses, increased synergism and efficiencies between majors, facilitated granting of maximum credit to transfer students (1995); facilitated a major undergraduate curriculum revision (1988-89); developed competency-based curriculum (1985-86); developed graduate level Foods (1987) and Nutrition (1989) options curricula. Whitlock also served as chair for the accreditation of the school (1990-93), and accreditation awarded to 2000. She has also chaired or served on numerous Institute, college, and School committees, including:
- Institute Effective Teaching Committee, member, and Co-chair of the Eisenhart Colloquium on Best Practices in Teaching (2001-2003).
- Advisory Board, RIT’s Teaching and Learning Center (2004 - 2006),
- Member, RIT Strategic Planning Steering Committee and Co-chair, Task Force on Academic Programs and Curricula (1993-94).
- Chair, Eisenhart Outstanding Teaching Award process (1998-2000).
- Member, CAST college level strategic planning committee (1994-95).
Industry Partnerships for Innovation
- Educational partnerships with industries to develop innovation and creativity skills in undergraduates.
Current and recent partners:
- Dove Chocolate, division of Mars Candy Company, Master Foods
- Birdseye Vegetables, division of Allens Canning Co.
- Kraft Foods, coffee and crackers divisions
- Constellation Brands (wines, spirits, beer, water)
- Baldwin – Richardson Foods
- Department of Labor grant 2007-2009; Advanced Food and Beverage Institute: Education to enhance international competitiveness of food industries. Strategies for productivity in education of adults.
- Wegmans Food Markets
- NY Wine and Culinary Center
- Innovative Technology Applications; some also are
- Application of technologies to food and hospitality industries, with emphasis on food imaging and marketing.
- Digital Imaging and Web Site Marketing
- Linwood Gardens, listed on NY State Registry of Historic Places
May, 2009 issue of Horticulture Magazine
- Digital image-based, touch screen menu for Henry’s, the student-run restaurant of the Hospitality and Service Management program.
- Images and nutritional information in multiple formats provided on a tablet-style, touch-screen computer. (2002)
- “Information Station” and “Cuisine Machine,” interactive laser video disk/computer consumer information systems for supermarkets produced by InterAd Company of Rochester, NY. (1986-87)
- Topics included Meats and Seafood preparation methods, nutritional information, and pairing with other foods. Touch-screen format.
- Designing Undergraduate Curricula, in partnership with content professors.
- Effective international education, undergraduate level, in Hospitality and Service Management
- Undergraduate concentrations and minors:
- Event Management
- Wine and Beverage Management
- Human Resource Management
Boards and Professional Affiliations:
- American Council on Science and Health, Board of Advisors (1984-present)
- Institute of Food Technologists:
- One of two persons nationally for media contact on food service issues (1987-1998)
- Appointed to IFT Expert Panel, Food Safety and Nutrition (1984-87).
- American Heart Association, New York State Affiliate:
- Consultant, P&C Supermarket consumer Nutrition Project (1980-84);
- Representative to New York State Nutrition Council (1977-82);
- Heart Health Education Committee (1981-82)
- American Heart Association, Genesee Valley Chapter:
- Member, Board of Directors (1976-84);
- Chair, Nutrition Committee (1975-83); consultant (1984-85);
- Chair, Program Council (1979-80)
- Member, Heart Health Education Committee (1984-85)
Honors and Awards:
- Named as Eisenhart Outstanding Teacher (1986), RIT
- Bond Award Gold Medal for best research paper presented at the national conference of the American Oil Chemists’ Society,