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Assistant Professor, Culinary Arts
B.A., Communication Studies, The College of New Jersey
A.O.S., Baking and Pastry Arts, The Culinary Institute of America
Certifications: ServSafe, Food Protection Manager; New Jersey Certification of Eligibility (CE); Career and Technical Education (CTE), Baking #4129.
Classes: Baking and Pastry Arts.
Chef/Professor Payne began working at HCCC in 2013 as the Food and Wine Coordinator for Community Education, and Adjunct Baking and Pastry Arts Instructor. She combines her love of teaching and entrepreneurship, having opened Confections By Courtney in Pequannock in 2010. She also worked as a baking and pastry arts extern for La Patisserie in Lyndhurst.
In addition to teaching at HCCC, Chef/Professor Payne’s activities at the College include participating in Open Houses, Student Advising and Registration, Commencement, Culinary Club, College Service Day and Convocation, and the Annual Foundation Gala. She is also the Executive Pastry Chef for the HCCC Subscription Dining Series, Team Advisor for Cake Challenge, RHT Talent Network, and panelist at the HCCC Girls in Technology Symposium.
Chef/Professor Payne is a member of The Bread Bakers Guild of America, Women Chefs and Restauranteurs, and American Culinary Federation. She has participated in International Baking Industry Expositions, San Francisco Baking Institute, Viennoisserie II, Atlantic City Baking Show, and was awarded First Place, Chocolates and Confections Display at the NY Hotel, Motel & Restaurant Show.