Wanda Cropper, Assistant Dean, IBPI

Wanda Cropper is assistant dean of International Baking & Pastry Institute (IBPI) at J&W's Charlotte campus, as well as the University director of IBPI Academics. In this role, she ensures that the IBPI curriculum is consistently delivered system-wide and is the liaison for department chairs campus-wide.

Cropper joined Johnson & Wales in 1993 as a pastry arts instructor at the Charleston Campus and became chairperson of the Culinary Arts department there in 1999. She received the Pastry Arts Teacher of the Year award, chosen by students, for five years in a row. In 2000, she was promoted to director of Culinary Education. She moved to the Charlotte Campus as dean in June 2004.

Prior to joining the University, Cropper taught at Baltimore International Culinary College. In addition to her baking and pastry skills, she has a background in nutrition; she served as director of the Nutritional Program for Women, Infants, & Children in Smithfield, N.C., and as an instructor/coordinator of the Nutritional Program for Women, Infants, & Children at the Columbia Hospital for Women in Washington, D.C.

Outside of the educational arena, Cropper has experience as a pasty chef for a variety of outlets, including Sue Fischer’s Catering Company in Rockville, Md.; Capital Confectionary, Ltd., in the Washington, D.C. area; and Marriot International Headquarters in Bethesda, Md.

Cropper holds a master’s degree in Human Resources Development from Webster University, a bachelor’s degree in Vocational Home Economics from Morehead State University, and an associate’s degree in baking and pastry arts from Baltimore International Culinary College. In addition, she holds a Certificate e’Etudes Culinaries from LaVarenne, Ecole de Cuisine in Paris, and has taken curriculum development courses at the University of West Virginia.

Cropper is a Certified Culinary Educator and a Certified Working Pastry Chef through the American Culinary Federation. She is a two-time recipient of the Educator of the Year Award given by the ACF Charleston Chapter. Additionally, she is a member of the Retail Bakers Association, Women Chefs and Restauranteurs, and the Bread Bakers Guild.

Favorite food indulgence:
"Any food that has chocolate on it"

Favorite Restaurant:

"The hot food labs and baking & pastry labs on the J&W campuses-- who needs favorite restaurants if you work at Johnson & Wales"

Hobbies:
"Reading and working out at the fitness club; the latter is a requirement more than a hobby-- it allows me to eat more chocolate"

Best thing about teaching:
"I don't teach, but what I like best about a day at work is going into the labs during production and taking with the students while they show me their work. It is great to see their progress as they rotate through the labs"

Advice for future culinarians:
"You must have a passion for the work you choose in the food service industry; maintain a good work ethic; set high standards for yourself and keep focused to reach those expectations"