Suggestions
Donnisha Grant
Assistant Director for the Hotel Culinary Arts and Ttourism Institute, Non-Credit, Personal Enrichment, Casino Gamining and Hospitality Management Programming @AACC
Donnisha Grant is a highly qualified professional in the field of hospitality and culinary arts education. She currently serves as the Assistant Director of Non-Credit, Personal Enrichment, Casino Gaming, and Hospitality Management Programming at the Hotel, Culinary Arts and Tourism Institute (HCAT) at Anne Arundel Community College.12
Professional Background
Grant has an extensive background in both education and the hospitality industry:
Education Experience::
- 10 years of teaching experience
- Started as an adjunct instructor at Morgan State University and Howard County Community College
- Worked as a full-time instructor at Stratford University
- Served as a full-time instructional specialist at Anne Arundel Community College
Industry Experience::
- Over 12 years of experience in the hospitality sector
- Held various positions, including:
- Certified front office trainer for Marriott Inner Harbor Baltimore
- Director of food and beverage for Flik at Freddie Mac
- Food and beverage manager at multiple institutions, including Coppin State University, Goucher College, and University of Maryland
Education and Certifications
Grant holds multiple degrees and certifications:
- Master of Education
- Master of Science in International Hospitality Management
- Bachelor of Science in Hospitality Management
- Associate of Applied Science in Professional Cooking and Baking
- Certified Hospitality Educator (CHE)
Professional Activities
In addition to her primary role, Grant:
- Serves as the educational liaison for the Maryland Hotel and Lodging Association
- Works as an educational content reviewer for the American Council of Education
Philosophy and Approach
Grant is passionate about education in the hospitality and culinary arts fields. She believes that every person deserves the opportunity to discover their passion and pursue it without boundaries.1 Her diverse experience allows her to transition seamlessly between teaching hospitality management and instructing culinary labs, providing students with a well-rounded education in the field.
