Claudine M. Cooper brings a wealth of practical experience and educational accomplishments to the new position.
“Claudine is a highly-motivated educator and executive who possesses great expertise in building and optimizing organizational systems and teams,” said Dr. Cliff Jones, MSCC Vice President for Learning and Instruction.
“She is a proven leader with more than seven years of course design, curriculum development, and implementation of management courses. Her education and professional experiences are a great match for the program we’re seeking to establish.”
Cooper, who earned a master’s degree in Hospitality and Tourism Management from the University of Wisconsin-Stout, said she couldn’t resist the challenge of creating something from nothing.
“I’m excited to have the opportunity to create a new program and look forward to the challenges of starting something special at Mid-South Community College,” said Cooper, who was born in Southampton, England.
“I have been involved in several universities and colleges where I’ve developed curricula. It’s pretty challenging and enjoyable at the same time. It gives you an opportunity to assess the vicinity and what’s needed.”
“This is an interesting situation for me because we have an idea for a proposed curriculum, but that could change depending on what we discover about the needs of the area.”
Southland Park Gaming and Racing, in collaboration with its parent company Delaware North Companies, made a million-dollar commitment to the instructional project, and the program will bear the name of Delaware North’s long-time chairman and chief executive officer.
Cooper said she is working with Southland, the Delta Cuisine project, and other area hospitality venues to find out what kinds of training and facility needs they have.
“I’ve been told that this area has a lack of skilled workers, so it’s my goal to find out what exactly they are lacking and then put that into the curriculum,” she explained. “From talking to Southland and other key players in the industry, we’re starting this effort at a very good time. This is a big area for tourism, and hospitality training provides a wide range of instruction that applies to all different facets of the industry.”
No matter which direction the curriculum takes, Cooper said the overall approach will be the same.
“We want to create an environment where students are able to dream big dreams, use critical thinking skills, and communicate their thoughts and feelings effectively,” she explained. “I teach and encourage my students to take a proactive role in the classroom, their academics, and ultimately their future careers.”
“I’m all about hands-on training and exposure because it helps prepare them for the real world. Internships and work experience are especially important in hospitality. Our industry is about being on stage; you don’t get a dress rehearsal. So it’s important that students be as well prepared as possible.”
Cooper said her interest in hospitality began as a child.
“My father brought me up, and he was all about sitting down at the table and having meals together as a family,” she said. “He was a fantastic cook, so he used teach me how to cook from a very young age. I had always been exposed to hospitality, and I decided I wanted to be in it full time.”
She has traveled extensively and has lived in Australia, England, and the U.S. In addition to the hospitality field, Cooper worked in international banking and customer service. She also spent four years in the British Territorial Army (Royal Engineers) where she handled communications and served as a liaison between the military and civilians.
Cooper said her experiences translate well to the classroom.
“The fact that I have worked in the hospitality and international banking industries throughout the United States and Europe and have traveled to more than 40 countries enables me to not teach and lecture only from a textbook but also from practical, hands-on experience,” she pointed out.
Before coming to MSCC, Cooper served as a Customer Operations Specialist to General Mills Inc. Prior to that, she worked as a Hospitality Management instructor for the University of Pittsburgh for two and a half years. She taught and created new hospitality management courses and assisted with developing and enhancing the curriculum and program.
From 2004 to 2008, she worked as a consultant specializing in food safety, quality, and service management. Among her many assignments, Cooper worked in a test kitchen and assisted with reengineering recipes and the development of new food products. She also created and maintained training manuals on food sanitation, hygiene, crisis management, and hazard analysis/critical control.
In addition to her master’s degree, Cooper holds a bachelor’s degree in Quality Assurance Management from Metropolitan State University of Minnesota in 2004 and an associate of applied science degree in Hospitality Management from Normandale Community College (Minnesota). She also completed 54 Culinary Arts hours at The Arts Institute International (Minnesota).
In addition, Cooper earned City & Guilds qualification in Food and Wine from the Academy of Culinary Arts in Highlands College, Jersey, United Kingdom. City & Guilds provides assessment and certification services for schools and colleges, business and industry, trade associations, and government agencies in more than 100 countries.
For information about hospitality or other instructional/training opportunities at MSCC, visit the college at 2000 West Broadway in West Memphis, call (870) 733-6728, email admissions@midsouthcc.edu, or see the website at www.midsouthcc.edu.
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