Chef Woods comes to the Advanced Culinary Arts program with over 15 years experience as a chef and manager in the food service industry. Chef Woods served as executive chef in business and healthcare industries, as well as food and and beverage director in business and hotels.
Chef Woods received his culinary education at Anne Arundel Community College, graduating magna cum laude with an associate of applied sciences degree in hotel and restaurant management. He received his bachelors degree in hotel and restaurant management, graduating summa cum laude from the hospitality program at University of Maryland Eastern Shore. He is currently working on a master of education degree at University of Maryland University College. He has been awarded the Certified Executive Chef and Certified Culinary Administrator (CEC and CCA) designations by the American Culinary Federation, and the FMP (Foodservice Management Professional) designation by the National Restaurant Association.
He has been adjunct faculty in the Culinary Arts program at Anne Arundel Community College for 15 years, teaching virtually every subject (with the exception of baking and pastry) offered in the degree and certificate programs of the HCAT Institute. Chef Woods is a recognized Servsafe instructor, and has taught the Servsafe Train-the-trainer program all across the United States.
Chef Woods was appointed instructor of the Job Corps Advanced Culinary program in July 2005 and is currently working to mainstream the program into the college's credit certificate program.