Mary Beth W. Barton
Hospitality Department Chair and Professor
Mary Beth Barton has been teaching Culinary Arts since 1982. She has an A.S. in Culinary Arts and a B.S. in Food Service Management from Johnson and Wales University in Providence, R.I. She has a certificate in Mixology from the International School of Mixology and is certified in HACCP, TIPS and SERVSAFE.
Prior to teaching at BHCC, Professor Barton taught at Newbury College and Johnson and Wales. She has over 25 years of experience in the Hospitality Field. During the course of her career she has worked in various hotel and restaurant kitchens, dining rooms, function facilities and retail baking outlets. She currently serves as the Department Chair of the Hospitality department.
- BA and M.Ed Johann Wolfgang Goethe University, Frankfurt, Germany
- Hotel / Culinary Arts Diploma, Hotelfachschule, Bad Ueberkingen, Germany
- Culinary Arts Educator, University of Massachusetts, Boston
- Adolf Reichwein Gymnasium (High School), Heusenstamm, Germany (1981-1983)
- Newbury College, Roger A. Saunders School of Hotel Management, Brookline, MA., Associate Professor ( 1984 – 2004)
- Bunker Hill Community College, Boston, MA. Professor in Hospitality Department (2004 – present)
- Nutrition and Healthy Food Preparation
- Classical and International Cuisine
- Garde Manger
- Coaching Soccer, Tennis and Sailing
Chef George Kelley began teaching at Bunker Hill Community College as an adjunct instructor in 2002 and hired full time in 2005.
Chef Kelley has worked in food and beverage for over twenty five years. Over this period, he has worked as executive chef, food and beverage director, garde manger chef, banquet chef, restaurant chef, food and beverage controller, and owner of a catering company. Among others, he has worked for corporations such as Starwood Hotels, Royal Sonesta Hotels, The Inn at the Opera in San Francisco, and The Hampshire House in Boston.
Chef Kelley has studied at the University of Massachusetts, Lowell (B.A. English, 1987), Bunker Hill Community College (A.S. Culinary Arts, 1992), The California Culinary Academy (non-degree, 1994), and is currently finishing his Masters Degree in Gastronomy from Boston University (Spring 2009).
Professor Kelley teaches Introduction to Culinary Arts, Food Service Sanitation, Culinary Theory and Skills, Café & Bistro Cooking, and Food and Beverage Operations Management II.
Lauren Locke Maguire
Lauren Locke Maguire has over twenty five years experience in the travel industry. Over the course of her career she has worked as a Travel Agent, Corporate Travel Manager, Tour Escort and Meeting Planner.
Professor Maguire was an adjunct at Middlesex Community College from 1988 to 2005, teaching Travel Management, Computer Reservations, Key Boarding and Document Processing, Business Law, Business Management and Marketing. She joined the Hospitality Department at Bunker Hill Community College in 2005.
With a Bachelor of Science degree in Management from Northeastern University, Professor Maguire continued her education at the Graduate School of Education at UMass Lowell, earning a Master of Education and Educational Administration. She also earned her CTC, or Certified Travel Counselor designation from The Travel Institute.
Professor Maguire teaches hotel management, meeting planning, law, marketing and travel courses at BHCC, along with a Learning Community course helping first time, full time students who are also parents manage the transition to college and succeed in school.
2011 Advisory Committee
|Tom Barton, Corporate Chef, Sebastian's Catering at the World Trade Center|
|Albert D'Addario, Senior Chef Instructor, Everett High School|
Andrew Duymovic, General Manager, Holiday Inn Select
Maureen Lee- Locke, Education Specialist, Department of Education
Richard Lofria, Director of group Sales, Westin Providence Hotel
|Rebecca Moesinger, Chef/Owner, Konditor Meister Fine Pastries|
|Patrick Moscaritolo, President and CEO, Greater Boston Convention and Visitor's Bureau|
|Charles Murphy, Director of Sales, US Foodservice Co.|
|Lee Napoli, President and Founder, Women's Pastry Guild|
|Susan Simon, Human Resources Supervisor, Harvard University Dining Services|