Courses: Residency Experiences; Capstone Projects.
Cathy Jörin is the senior director of the CIA’s School of Graduate and Professional Studies, of which The Food Business School is a part. In this role, Ms. Jörin leads administration and support operations for the CIA’s School of Graduate and Professional Studies.
Responsibilities include finance and budgeting, accreditation, legal and policy compliance, human resources, marketing, oversight of curriculum design, development and course delivery, operations management, and student recruiting and experience. She plays a key role in overall strategic planning, as well as partnership and business development for the programs of the School of Graduate and Professional Studies and facilitates direct communication and collaboration between School of Graduate and Professional Studies and all CIA departments/divisions. Ms. Jörin works directly with the provost and the vice president of academic affairs to achieve financial and academic goals as agreed upon with a Graduate Studies Council and CIA leadership.
Ms. Jörin was previously director of special projects and planning for the college’s Strategic Initiatives Group, which is responsible for a broad array of industry-leading thought leadership educational and conference events for professionals in the foodservice industry. She also held positions as the director of business analysis for continuing education and the associate director of education at the CIA at Greystone. Ms. Jörin continues to serve as a Strategic Initiatives liaison and project leader in Asia, and is the primary project leader on a recently launched Japanese Studies Concentration program for CIA bachelor’s degree students. She works with Asia-based CIA partners and has headed up initiatives such as the Singapore-based Worlds of Healthy Flavors ASIA®. She has led efforts in program development and execution for selected CIA Worlds of Flavor® conferences, including Japan: Flavors of Culture, and Asia and the Theater of World Menus. Ms. Jörin’s prior experience also includes two years as vice president of sales and marketing at The Perfect Purée of Napa Valley, and six years as a co-owner of a retail and wholesale bakery.
A former member of the Board of Directors of Women Chefs & Restaurateurs, Ms. Jörin was chair of the organization’s Business Development Committee and chair of its 2013 conference, which celebrated WCR’s 20th anniversary. She is a member of the San Francisco Chapter of Les Dames d’Escoffier and chairs its Membership Committee. Ms. Jörin earned her MBA at the University of San Francisco. She also holds a bachelor of arts degree from the University of California, Irvine, and is a graduate of the culinary arts program of the California Culinary Academy.