Barbara Campbell

Barbara Campbell is an Associate Professor of Business Management at the Culinary Institute of America (CIA), affiliated with the School of Business and Management. She joined CIA in 2005 and has since developed and taught core courses for the online bachelor’s program in Food Business Leadership, including asynchronous curricula. Her teaching spans advanced business topics such as Leadership and Ethics, Organizational Behavior, and Food Business Operations.

Professionally, she holds an AS and BS in Biology and Chemistry, an MS in Adult Education, and certifications including SPHR, SHRM-SCP, and CMRDP. Prior to academia, she spent over 25 years in the food industry, focusing on restaurant operations, leadership training, and P&L analysis. She serves as a subject matter expert for the National Restaurant Educational Foundation’s ServSafe Exam and contributed to the 8th Edition Course Book development.

Her professional development includes certifications in Hospitality Education and active participation in seminars on AI in classrooms and case-based teaching methodologies.