Mrs. Liz Moehr

Family and Consumer Science Teacher

  • www.lamoehr.com (opens in new window)
  • 920-822-6833

I have had the pleasure of teaching Family and Consumer Science (FACS) in Pulaski since 2002. Courses I am teaching during the 2013-2014 school year include Family Foods & Wellness, Culinary Arts 1, Culinary Arts 2, Advanced Foods, and Food Science. In addition to teaching, I am also ProStart advisor, the National Restaurant Association's student organization.

Expertise
National Restaurant Association ProStart Adviser; Fox Valley Technical College (FVTC) Culinary Arts Program Advisory Council; Family & Consumer Science Department Leader; Technology Integration within Family & Consumer Science

Degrees
BS, Family and Consumer Science Education K-12 University of Wisconsin-Stout;MA, Teaching and Learning, Emphasis in Technology Integration, Nova Southeastern University, FL

Publications
QSR Magazine: http://www.qsrmagazine.com/news/nra-award-recognizes-excellence-education;Restaurant Magazine: http://www.restaurantmagazine.com/tag/liz-moehr/

Professional Interests
Culinary Arts, Food Science

Awards
Wisconsin Restaurant Association Educator of the Year (2013);National Restaurant Association James H. Maynard Award (2013);Wisconsin ProStart Educator of Excellence Award (2013) ;FCCLA Ten Years of Service Award (2012);Pulaski Area Community Education Community Service Award (2012);Northeast Wisconsin Golden Apple Teacher of Distinction Recipient (2011);Northeast Wisconsin Golden Apple Teacher of Distinction Recipient (2010);Sullivan University “Hot 100 Hospitality Programs in the United States” Program Recipient, (2010)

LinkedIn
http://www.linkedin.com/pub/liz-moehr/26/a62/5b4/

Facebook
https://www.facebook.com/liz.moehrphs

Twitter
https://twitter.com/lamoehr

Youtube
http://www.youtube.com/user/lamoehr

Experience
National Restaurant Association ProStart Summer Institutes;Level Three: Le Cordon Bleu College of Culinary Arts, Minneapolis, MN, 2011;Level Two: Le Cordon Bleu College of Culinary Arts, Orlando, FL, 2010;Level One: Le Cordon Bleu College of Culinary Arts, Minneapolis, MN, 2009