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Wendy Gordon

Wendy Gordon

Wendy Gordon

Chair, Hospitality and Tourism

Instructor, Hospitality and Tourism

Student Union, Room 3112A/B


Wendy Gordon served as an adjunct for 13 years before joining the full-time faculty and becoming department chair in 2015. She has taught all aspects of Hospitality, including food preparation, event planning, travel and tourism, sanitation, marketing and hotel management.

Gordon developed several new courses at the College, and is undertaking a revision of the Hospitality curriculum. She advises students, mentors interns, and serves as a member of several committees and as a club advisor. In 2011, RCC presented Gordon with its first Adjunct Faculty Award for Excellence in Teaching.

Marshalling the talents of her Hospitality students, Gordon has played a key role in organizing numerous on-campus events, including the Middle States Welcome Dinner, Big Idaho Potato Truck visit, Constitution Day and the Lavender Graduation Day Event for LGBTQ students.

In addition to her work at RCC, Gordon ran her own professional catering company for nine years. She now creates and executes food and culture programs at libraries, assisted living centers and other institutions, and consults on online hospitality curricula for non-traditional students. Gordon also volunteers and provides culinary services for a number of non-profit organizations, including the Red Cross of Northern New Jersey, LiveOn NY, Women’s Heart, Kula for Karma and the Desmoid Tumor Research Foundation.


  • Certificate Culinary Arts, Rockland Community College
  • Certificate Italian Cooking, Apicius, The Culinary Institute of Florence
  • AAS Hospitality and Tourism, Rockland Community College
  • BS Speech Communications, Northeastern University
  • MA Adult Education and Distance Learning, University of Phoenix


  • Adjunct Faculty Award for Excellence in Teaching

Professional Accomplishments

  • Certified Instructor and Proctor, National Restaurant Association
  • ServSafe Food Handler, National Restaurant Association Education Foundation


  • Contributing writer and recipe tester, On Cooking: A Textbook of Culinary Fundamentals by Sarah Labensky, Priscilla Martel and Alan Hause
  • Reviewer and recipe tester, On Baking: A Textbook of Baking and Pastry Fundamentals by Sarah Labensky, Priscilla Martel and Eddy Van Damme
  • Contributing writer, SUNY Best Practices manual for Workforce Development Training

Presentations (Selected)

  • “Savory Side Dishes,” RCC Center for Excellence in Teaching and Learning (CETL) workshop
  • “Olive Oil Tasting and Cake Demo,” RCC Italian Heritage Month presentation
  • Career presentation, 21st Century Community Learning Grant event, Spring Valley HS
  • “Explore the History, Cuisine and Culture of New Orleans,” Mahwah Public Library
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