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Carl Behnke

Research Interests

Foodservice Operations, Food Safety, Culinary Education and Training

Biography

After more than 11 years as HTM Chef Instructor and Special Events Chef to the University’s President, Dr. Behnke joined the HTM faculty as an Assistant Professor in August, 2009. His duties include teaching courses related to foodservice operations and conducting research in restaurant operations and hospitality education. Dr. Behnke received his Associate’s and Bachelor’s degrees from the Culinary Institute of America, after which he earned his M.S. in Hospitality and Tourism Management and his Ph.D. in Curriculum and Instruction from Purdue. Between the various degrees, Carl worked as a cook/chef with companies such as Hyatt Hotels, the PGA tour, and Purdue in diverse locations such as New Orleans, Las Vegas, and Switzerland.

Education

  • PhD, 2009, Purdue University, Department of Curriculum and Instruction,
  • MS, 2002, Purdue University, Department of Hospitality and Tourism Management
  • BPS, 1997, Culinary Institute of America, Hyde Park, New York
  • AOS, 1985, Culinary Institute of America, Hyde Park, New York

Professional Certification

  • (1997-2012) Certified Executive Chef (CEC), American Culinary Federation
  • (1997-2012) Certified Culinary Educator (CCE) American Culinary Federation
  • Introductory Sommelier Course 11/10; Court of Master Sommeliers 

Professional Experience

  • Assistant Professor, HTM Department, Purdue University
    2009-present
  • Chef Instructor, HTM Department, Purdue University
    1998-2009
  • Executive Chef, Flossmoor Country Club, Flossmoor, IL
    1994-1996
  • Executive Chef, Tournament Players Club Summerlin, Las Vegas, NV
    1991-1994
  • Sous Chef, Tournament Players Club at Avenel, Potomac, MD
    1989-1991
  • Staggiare, Buffet de la Gare, Neuchatel, Switzerland
    1988-1989
  • Executive Banquet Chef, Historic Inns of Annapolis, Annapolis, MC
    1986-1988
  • Roundsman Cook, Hyatt Regency, New Orleans, LA
    1985-1986
  • Garde Manger Chef, Esther's, New Orleans, LA
    1985

Courses Taught

  • HTM 14100 Financial Accounting
  • HTM 29100 Quantity Food Production and Service Lecture

  • HTM 29101 Quantity Food Production and Service Lab

  • HTM 39200 Classical Cuisine

  • HTM 39000, HTM 39800 Cuisine and Culture Study Abroad Programs (various destinations)

  • HTM 49110 Introduction to Wine

  • HTM 49200 Advanced Foodservice Management

  • HTM 52200 Foodservice Equipment

  • HTM 52300 Hospitality Facility Design

Recent Publications

  • Behnke, C., and Seo, S., (in press; 2015). Using smartphone technology to assess the food safety practices of farmers’ markets foodservice employees. Journal of Foodservice Business Research. 18(1)
  • Parikh, A., and Behnke, C., (in press; 2015). Nutrition labels: Exploring customer perceptions. Journal of Foodservice Business Research. 18(1).
  • Seo, S., Almanza, B., Miao, L., and Behnke, C. (in press; 2015). The effect of social media comments on consumers’ responses to food safety information. Journal of Foodservice Business Research. 18(2).
  • Torres, E., Adler, H., Behnke, C., Miao, L., and Lehto, X. (in press; 2015). The use of consumer generated feedback in the hotel industry: Current practices and their effects on quality. International Journal of Hospitality & Tourism Administration. 16(3).
  • Behnke, C. (in press; 2014). Food Safety in temporary Foodservice Establishments. Chapter in B. Almanza and R. Ghiselli (Eds), Researching the Hazard in Hazardous Foods. Apple Academic Press
  • Parikh, A., Behnke, C., Nelson, D., Vorvoreanu, M., and Almanza, B. (in press; 2014). A qualitative assessment of yelp.com users’ motivations to submit and read restaurant reviews. Journal of Culinary Science and Technology.
  • Seo, S., Jang, S., Almanza, B., Miao, L., and Behnke, C. (in press; 2014). The negative spillover effect of food crises on restaurant firms: Did Jack in the Box really recover from an E. coli scare? International Journal of Hospitality Management.
  • Ge, L., Behnke, C., and Almanza, B. (2014). An evaluation of three nutrition labeling formats for restaurant menus. Hospitality Review. 31(3).
  • Behnke, C., Seo, S., and Miller, K. (2014). Enhancing the study abroad experience: A longitudinal analysis of hospitality-oriented, study abroad program evaluations. Tourism Management. 42, 271-281.
  • Huss, L. R., McCabe, S. D., Dobbs-Oates, J., Burgess, J., Behnke, C., Santerre, C. R., and Kranz, S. (2013). Development of child-friendly fish dishes to increase young children’s acceptance and consumption of fish. Food and Nutrition Sciences, Special Edition. 4, 78-87. Doi:10:4236/fns.2013
  • Torres, E., Adler, H., Lehto, X., Behnke, C., and Miao, L. (2013). One experience and multiple reviews: The case of upscale U.S. hotels. Tourism Review. 68(3).
  • Seo, S., Jang, S., Miao, L., Almanza, B., and Behnke, C. (2013). The impact of food safety events on the value of food-related firms: An event study approach. International Journal of Hospitality Management. 33, 153-165.
  • Behnke, C., and Seo, S., (2012). Assessing food safety practices in temporary foodservice establishments. Food Protection Trends. 32(5), 232-239.
  • Behnke, C. (2012). Examining the relationship between emotional intelligence and hospitality student attitudes toward E-learning. [Special Edition]. Journal of Hospitality and Tourism Education. 24(2), 12-20.
  • Behnke, C. (2011). Blended Learning in the Culinary Arts: Tradition Meets Technology. Chapter in F. Glazer (Ed), Blended Learning: New Pedagogies and Practices for Teaching in Higher Education. Stylus Publishing
  • Behnke, C. and Greenan, J. (2011). The relationship between emotional intelligence and attitudes toward computer-based instruction of postsecondary hospitality students. Journal of Career and Technical Education. 26(1), 62-84.
  • Behnke, C. and Ghiselli, R. (2004). A comparison of educational delivery techniques in a foodservice training environment. Journal of Teaching in Travel and Tourism. 4(1/2).

Conference Presentations, Posters, and Proceedings

  • Behnke, C., Gaulke, C., and Almanza, B. (2014). Ensuring food safety in farmers’ markets: An assessment of state health department inspection practices. Presentation at the 2014 International Council on Hotel, Restaurant and Institutional Education (CHRIE) Conference.
  • Nuebling, M., Behnke, C., and Hammond, R. (2014). Environmental impacts of wine production: A pilot study exploring consumer knowledge and environmental concern. Presentation at the Academy of Wine Business Research 8th International Conference.
  • Torres, E., Adler, H., Behnke, C., Miao, L., and Lehto, X. (2013). Consumer and expert reviews: Are they the same? Presentation at the 2013 International Council on Hotel, Restaurant and Institutional Education (CHRIE) Conference.
  • Seo, S. and Behnke, C. (2012). Using smartphones to assess the foodsafety practices of farmers’ markets. Presentation at the 2012 International Council on Hotel, Restaurant and Institutional Education (CHRIE) Conference.
  • Behnke, C., Seo, S., and Miller, K. (07/11). Assessing food safety practices in temporary foodservice establishments. Presentation at the 2011 International Council on Hotel, Restaurant and Institutional Education (CHRIE) Conference.
  • Adler, H., Behnke, C., and Lu, Y. (2008). The International Component to Hospitality Education: Study Abroad Programs. Presentation at the 26th annual EuroCHRIE conference, Dubai
  • Behnke, C. and Ghiselli, R. (08/03). A Comparison of Educational Delivery Techniques in a Foodservice Training Environment. Presentation at the 2003 International Council on Hotel, Restaurant and Institutional Education (CHRIE) Conference.
  • Parikh, A. and Behnke, C. (01/13). Nutrition Label Formatting: Exploring Customer Perceptions and Behaviors. Standup presentation at the 18th Annual Graduate Student Research Conference in Hospitality and Tourism.
  • Chen, Y., Lehto, X, Behnke, C., and Tang, C. (01/13) Investigating Children’s Role in Family Dining-Out Choices: A Study of Casual Dining Restaurants in Taiwan. Standup presentation at the 18th Annual Graduate Student Research Conference in Hospitality and Tourism.
  • Seo, S., Miller, K., and Behnke, C. (01/11). The Development of an Observational Instrument Assessing Food Safety Practices in Temporary Foodservice Establishments. Standup presentation at the 16th Annual Graduate Student Research Conference in Hospitality and Tourism.
  • Huss, L. R., McCabe, S. D., Dobbs-Oates, J., Burgess, J., Behnke, C., Santerre, C. R., and Kranz, S. (04/14). Development of child-friendly fish dishes to increase young children’s acceptance and consumption of fish. Poster Session at the Community and Public Health Nutrition: Food Environment and Food Systems Conference.
  • Fisher, J., Behnke, C., Nelson, D., Daniel, J., and Almanza, B. (01/14). Physical Characteristics of Chicken in Response to Various Oven-Cooking Technologies. Poster Session at the 19th Annual Graduate Student Research Conference in Hospitality and Tourism.
  • Gaulke, C. and Behnke, C. (01/14). The Impact of Regional Food Hubs on Local Supply Chain Logistics. Poster Session at the 19th Annual Graduate Student Research Conference in Hospitality and Tourism.
  • Gaulke, C. and Behnke, C. (01/13). Chef’s Preferences for Locally Sourced Food: Market Pressures or Intrinsic Values. Poster Session at the 18th Annual Graduate Student Research Conference in Hospitality and Tourism.
  • Parikh, A., Behnke, C., Vorboreanu, M., and Nelson, D. (01/13). Consensus between Professional, Semi-Professional and User-Generated Restaurant Reviews. Poster Session at the 18th Annual Graduate Student Research Conference in Hospitality and Tourism.
  • Zhu, J., Behnke, C., Almanza, B., and Nelson, D. (01/13). Assessing the Impact of Active and Passive Nutrition Message Delivery in a Quick-Service Restaurant Setting: An Application of the Theory of Planned Behavior. Poster Session at the 18th Annual Graduate Student Research Conference in Hospitality and Tourism.
  • Parikh, A. and Behnke, C. (01/12). Use of QR Codes on Restaurant Menus as a Nutrition Labeling Format. Poster Session at the 17th Annual Graduate Student Research Conference in Hospitality and Tourism.
  • Seo, S. and Behnke, C. (01/12). Do Design Features Affect Restroom Sanitation? Poster Session at the 17th Annual Graduate Student Research Conference in Hospitality and Tourism.
  • Seo, S., and Behnke, C. (01/11). The Assessment of Food Safety Practices in Temporary Foodservice Establishments. Poster Session at the 16th Annual Graduate Student Research Conference in Hospitality and Tourism.
  • Mosley, M., Adler, H., and Behnke, C. (01/10) Student Perceptions of the Educational Value of a Hospitality and Tourism Management Study Abroad Trip to Argentina and Chile. Poster Session at the 15th Annual Graduate Student Research Conference in Hospitality and Tourism.
  • Behnke, C. (02/08). Impact Assessment: Internet-delivered Culinary Education. Poster Session at the Foodservice Educators Network International (FENI) Conference

Professional Presentations

  • Behnke, C. (01/13). Food, Wine and Sensory Evaluation – Guest Lecturer at FS470 Wine Appreciation course
  • Behnke, C. (09/12). Food, Wine and Sensory Evaluation – Guest Lecturer at FS470 Wine Appreciation course
  • Behnke, C. (04/11). Assessing Food Safety Practices in Temporary Foodservice Establishments. Presentation to the HTM Strategic Alliance Committee
  • Behnke, C. (03/11). Qualtrics Basics – Seminar presented to the HHS graduate students
  • Behnke, C. (02/10). Food, Wine and Sensory Evaluation – Guest Lecturer at FS470 Wine Appreciation course
  • 4-H Career Exploration (06/09) - Demonstration on Global Food
  • Elderhostel (06/09) - Overview of the HTM Cuisine and Culture Study Abroad Program
  • CFS Home and Family Conference (06/09) – Presentation on the topic of the Art of Food & Summertime Salads
  • Memorable Thanksgiving Meals, Menus and Tips (11/08) – Presentation at the Tippecanoe County Public Library
  • Lafayette Community & Family Resource Center (CFRC) (06/07) – Tour and presentation on Culinary Arts to at-risk youth
  • Memorable Thanksgiving Meals, Menus and Tips (11/06) – Presentation to the Lafayette Rotarians and Kiwanis group
  • Madison County 4-H Fundraiser with Red Gold (10/06) – Lead culinary demonstrator
  • Seafood Cooking (07/06) – Culinary demonstration with Dr. Charlie Santerre for WLFI TV-18
  • Fox59 Holiday Cooking Demonstration (12/05) – Cooking demonstration for Indianapolis Fox television station
  • Madison County 4-H Fundraiser with Red Gold (10/05) – Lead culinary demonstrator

Academic Grants

  • Undergraduate Instructional Equipment Grant (2013)
  • Study Abroad and International Learning (SAIL) Grant (2013)
  • Purdue Research Foundation (PRF) – Assessing Food Safety Practices in Temporary Food Service Establishments (2011)
  • Purdue Research Foundation (PRF) – The Impact of Food Handling Behaviors on the Safety of Food Sold in Temporary Foodservice Establishments (2010)
  • Undergraduate Instructional Equipment Grant for the HTM lab (2011)
  • Study Abroad and International Learning (SAIL) Grant (2010)
  • Undergraduate Instructional Equipment Grant for the HTM lab (2007)
  • Global Partners Grant – Study Abroad opportunities in China (2006)
  • Instructional Equipment Grant for the HTM lab (2004)
  • Instructional Computing Equipment Grant (2004)
  • Gillespie International Studies Grant (2004)
  • Gillespie International Studies Grant (2003)

Honors and Awards

  • HHS Award for Outstanding Undergraduate Education (Nominee 2014)
  • Bruce I. Lazarus Teaching Award (2013)
  • HHS Award for Outstanding Undergraduate Education (Nominee 2010)
  • Bruce I. Lazarus Teaching Award (2010)
  • Gamma Sigma Delta Faculty Award of Merit (2010)
  • Study Abroad, Innovative Program Award, 4/09
  • Grand Prize, Faculty advisor, Sara Lee Innovation Award Competition 4/07
  • First Prize, IIQEST Ethical Essay Contest - 8/99
  • Julius Wile Scholastic Achievement Award, 11/97
  • Jacob Rosenthal Leadership Award, 11/97
  • CIA Student Leader Award - 10/97
  • CIA President's Scholarship - 9/97

Professional Affiliations

  • CHRIE, International Council on Hotel, Restaurant and Institutional Education, 2004
  • Member, ETA SIGMA DELTA - International Hospitality Management Honor Society, 1997