About the Authors

Diane Souza MS, CEPC, is an Assistant Professor for the Restaurant Foodservice Management Program at Columbus State Community College. The Bakeshop will enlighten learners to the principles and techniques to preparing quick breads, yeast-leavened breads, cakes and icings, custards, creams and dessert sauces, choux paste, and cookies. "Students enrolled in the Hospitality Restaurant Management and Culinary Arts Program are eager to learn, and have something special to share. My goal as a Restaurant Foodservice Management Instructor is to develop and encourage students to work together on a creative challenge, directing them toward their own potential."

Chef Souza is a member of the American Culinary Federation (ACF) and a Certified Executive Pastry Chef (CEPC) with over 25 years of Hospitality Industry experience: managing overall operations, employee training in Front-of-House (FOH) and Back-of-House (BOH), and career development of employees. “My culinary instructions focus on the importance of learning Hospitality Industry techniques and practices as a foundation for a successful career. Entering the professional kitchen with knowledge of equipment, ingredients, and culinary processes will place you on a pathway toward success. My primary focus is to impart the knowledge to the students that learning is a process that never ends."

Adam Hagar MBA, CEC, CWPC, CDM is a Tenure track faculty member in the Hospitality Management & Culinary Arts Department at Columbus State Community. He has 25 years of service in the Hospitality Industry beginning his journey in the FOH, as a server, then as a bartender before a natural transition into the culinary world. “My culinary instruction focuses on the foundations and fundamentals of the culinary world. Sanitation, organization, and efficiency are key to sweet and savory productions. Without these values imbedded in our souls we cannot truly embrace the excitement of pleasing our guests.”

A special thank you to Stephanie Jaworski of Joyofbaking.com for allowing her passion to improve the lives of culinary and pastry professionals across the globe.