Executive Staff and Faculty

Edgar B. Schick, Ph.D., L.H.D. [h.c.]

Dr. Schick is the Interim President of Baltimore International College.

Susan Sykes Hendee, Ph.D., CCE , HAAC

Dr. Hendee is the Vice President for Academic Affairs.

Charles Petr, Ed.D.

Dr. Petr is the Vice President for Student Services of Baltimore International College.

Frederick Parmenter, CEC, CCE, AAC

Chef Parmenter is the Director of Culinary Instruction, and he also teaches Introduction to Culinary Arts.

Lorraine Selway

Lorraine Selway is the Vice President of Business and Finance and Chief Financial Officer.

Edgar B. Schick, Ph.D., L.H.D. [h.c.]

Edgar B. Schick, Ph.D. is the Interim President of Baltimore International College. Dr. Schick earned his Bachelors Degree from Muhlenberg College and his Masters and Ph.D. at Rutgers University. He was awarded the honorary degree, Doctor of Humane Letters, by Manhattanville College in May 2010.

Dr. Schick has served as a college president, as head of the State College and University System of Maryland, Vice Chancellor of the University of Maryland System, President of the Luther Institute, Chief Academic Office of St. John Fisher College, Eastern Illinois University, St. Mary College of Leavenworth and, most recently, as Interim Provost of Manhattanville College. He is the author of books and articles on German literature and history and higher education governance. He has also served as a consultant for the Association of Governing Boards of Colleges and Universities and the American Association of State Colleges and Universities and is a member of the Registry for College and University Presidents.

Dr. Schick is a long-term resident of Severna Park, Maryland. Dr. Schick indicated how pleased and honored he is to receive this appointment because he believes in the mission of the Baltimore International College and the services it provides to students and the larger hospitality and culinary communities.

Susan Sykes Hendee, Ph.D., CCE , HAAC

Susan Sykes Hendee, Ph.D., CCE, HAAC is the Vice President for Academic Affairs for Baltimore International College. Dr. Hendee originates from Caracas, Venezuela. She has earned a Ph.D. in foods and food management and an M.A in food service management from New York University, an M.S. in computer education and a B.S. in food service education from Johnson & Wales University, and an AOS degree from the Culinary Institute of America. She is certified by the American Culinary Federation (ACF) as a certified culinary educator and has been recently nominated, soon to be awarded fellow of The American Academy of Chefs, a prestigious honor society of the ACF. 

Her newest publication is "Handheld Computers for Chefs" and research includes “emotional intelligence and job satisfaction" and computerization in the hospitality industry. She recently held the position of Chair of Culinary and Food and Beverage Management at Arts Institute Washington (DC), and previously served as Dean of Graduate and Academic Studies (Hospitality and Culinary) at Baltimore International College, Chair of Culinary Arts and tenured professor at New York Institute of Technology and Director of the Foods Program (Department Foods and Nutrition) at New York University.

Her writings may be found in Scribner and Sons' Encyclopedia of Food and Culture defining "Professionalization"; The National Culinary Review - "Managing with Emotional Intelligence"; American Culinary Federation’s Sizzle Magazine ( assorted lesson plans)  and   “IACP on Ethical Guidelines". She has presented for the International Society for Travel and Tourism, International Council on Hotel, Restaurants and Institutions, Foodservice Educators Network International and American Culinary Federation and held management and administrative positions at Marriott International and PepsiCo, Inc./Pizza Hut, and consulted for Pillsbury Company and Domino Foods and many varied food related projects nationwide. 

Recent awards include the American Culinary Federation Presidential Medallion for her service as National Chair for Accreditation and representation as one of the leading women culinarians in the United States at the opening ceremony of Taiwan’s 2009 culinary exposition (20th anniversary), competition and tour.

Her recent community and professional service includes Share Our Strength – Operation Frontline and American Culinary Federation Sizzle Editorial board membership.

Charles Petr, Ed.D.

Charles Petr, Ed.D. is the Vice President for Student Services Baltimore International College.

Dr. Petr received his Bachelor of Science in Teacher Education from Towson University and his MBA in accounting from Morgan State University. He recently earned his Doctor of Education from University of Phoenix's School of Advanced Studies.

Before coming to Baltimore International College, Dr. Petr started his educational career working as a teacher for Baltimore City Schools.

In 1980, he joined the BIC staff as the Vice President of Finance and Operations. He held that position until 2000, when he took on the title of Vice President for Student Services.

Frederick Parmenter, CEC, CCE, AAC

Frederick Parmenter, CEC, CCE, AAC is the Director of Culinary Instruction at Baltimore International College where he teaches Introduction to Culinary Arts.

After graduating from Stockton State College in New Jersey, Chef Parmenter worked as an assistant executive chef at the Sands Hotel and Casino in Atlantic City, New Jersey for six years. He later worked with the Radisson Flagship Resort Hotel (Atlantic City, NJ), and the Atlantic Cape Community College. In 1992, he became the food and beverage director and executive chef for the Greate Bay Country Club in Somers Point, New Jersey, and then moved onto Cumberland County Technical Education Center where he was the program coordinator and a culinary instructor.

Throughout his career, Chef Parmenter has received numerous certifications:

• New Jersey Teacher of Production, Personnel or Service Occupations: Food Production,
• Services and Management, 1995
• New Jersey Teacher of Skilled Trades - Baking Certification, 1995
• American Culinary Federation Certification Program, 1994
  • Baking Food Service
  • Food Management 
  • Food Protection
• American Culinary Federation Certified Executive Chef, Culinary Educator, 2000;
• Certified Examiner, 2005

In addition to his certifications, Chef Parmenter has participated in the 2004 International Culinary Olympics in Germany, garnering two certificates and a Bronze medal. He has also won accolades for American Culinary Federation Professional Chefs Association of South Jersey Member of the Year, 1996 and 2000, State of New Jersey Governor's Teacher Recognition, 2000, and the State of New Jersey Skills-USA VICA Advisor of the Year, 2000. Chef Parmenter holds membership with the American Culinary Federation, and the Professional Chefs Association of South Jersey.

Lorraine Selway

Lorraine Selway is the Vice President of Business and Finance and Chief Financial Officer. She graduated with honors from UMBC with a BS degree in Economics and certificates in Accounting and Finance. She is a CPA and a member of MACPA.  She has completed several Management and Leadership programs. Ms. Selway started at Baltimore International College in November, 2007 as the Director of Finance/Controller. She was promoted to Vice President and Chief Financial Officer in April, 2010. Ms. Selway has over 35 years experience in accounting and finance with 15 of those years in Senior Management.