Phone: (203) 857-7177
Office: W 207
M.B.A. Harvard University
B.S. Pennsylvania State University
Professor Bealer began his professional career in finance with The Putnam Trust Company. He subsequently worked for 15 years with Bankers Trust Company in international banking and credit policy, leaving Bankers Trust as a Group Vice President. Prof. Bealer then worked with Chrysler Capital as National Marketing Manager for Corporate Finance before joining NCC in 1994. He resides with his family in Stamford. Previous experience includes: Dean of Administration, Norwalk Community College; Chair, NCC Business Department; Coordinator, Business Administration Transfer Program; Director and Finance Committee Member, NCC Foundation
Phone: (203) 857-7357
Office: W 207
B.S., M.S. Accounting, Long Island University
Professor Stephens began her career in Accounting with Irving Trust Company. She joined the staff at Mobil Oil Corporation as an Accountant, and when Mobil relocated to Fairfax, Va., 14 years later, she was a Supply Analyst. She was an assistant to the Business Manager at New York City Community College (NYCCC) before joining Norwalk Community College (NCC). While at Mobil and at NYCCC, she was also an Adjunct Lecturer at NYCCC, where she taught Accounting for 16 years. In the Fall of 1994, Professor Stephens joined NCC as a full time faculty member of the Business Department. At NCC her most challenging project was being the Chair of the Curriculum Committee. She resides with her family in Englewood, New Jersey.
Phone: (203) 857-3393
Office: W 127
B.S., Business Administration
A.S., Culinary Arts.
Professional experience as Executive Chef in well known Restaurants and Country Clubs in large cities such as New York, Dallas, San Antonio, Los Angeles, San Francisco and Jacksonville have made his skills and talents among the most respected and qualified in the industry.
Prior to his teaching at NCC, he was a full time instructor of Culinary Arts for the prestigious New England Culinary Institute in Montpelier, Vermont. He also teaches courses at the University of New Haven, Hotel and Restaurant School, and has taught at the Connecticut Culinary Institute. In addition, he was the Executive Chef of Yale University Dining Services for over 11 years where he managed 60 cooks in 20 kitchens and developed a recipe database of over 2000 recipes.