- MEd, Secondary Education, Bob Jones University
- BS, Restaurant Management, Bob Jones University
- AAS, Culinary Arts Management, Bob Jones University
- Cooking Methods (CA 102)
- Cooking Methods Lab (CA 192)
- Cost Controls (CA 225)
- Culinary Arts Internship (CA 299)
- Fine Dining (CA 203)
- Fine Dining Lab (CA 293)
- Principles of Food Production (CA 200)
- Principles of Food Production Lab (CA 290)
- Professional Catering (CA 118)
- Professional Catering Lab (CA 198)
Chef Hansen has over 30 years of professional experience in the foodservice industry as well as over 20 years of teaching experience. He holds a master’s degree in education, a bachelor’s degree in Restaurant Management, and an associate degree in Culinary Arts Management from BJU. He is currently the vice-president of the upstate ACF chapter and a registered ServSafe instructor and proctor. In November 2023, he was named the Upstate Hospitality Educator of the year by the South Carolina Restaurant and Lodging Association.
Greenville has an extensive array of restaurants and, when not teaching, Chef Hansen has worked in several of those restaurants such as Soby’s New South Cuisine, Nose Dive, Avenue, Camp A Modern American Eatery, and The Lazy Goat. He values this time back on the restaurant scene as it keeps him connected with current trends in food and provides networking opportunities for his students. He has worked with established catering companies like Componere Fine Catering, San Francisco, CA and Table 301 Catering, Greenville, SC; he also takes on a limited number of private catering events each year. He teaches courses in Cooking Methods, Professionl Catering, Cost Controls and Fine Dining.
In order to reach out to the community, Chef Hansen regularly uses his cooking skills when volunteering at special events both at his church and in the community. He volunteers his time at the annual Fall for Greenville festival and the Taste of the South event. He is on the advisory board for Greenville County and Anderson County culinary arts programs. In the spring of each year he participates as a tasting judge for the ProStart competition sponsored by the SCRLA. He and his wife, Brenda, have three children.