1212 Waugh Dr. Houston
Texas
Lunch with Dr. Andy Phillips, Academic Dean & Provost, US Naval Academy
Dr. Andrew Phillips is the Academic Dean and Provost at the U.S. Naval Academy. He became the chief academic officer in 2009 after having served as Associate Vice Chancellor for Academic Affairs and Dean of Graduate Studies at the University of Wisconsin.
As the Academic Dean and Provost, Dr. Phillips is responsible for leadership and oversight of all facets of the Naval Academy academic program including the Division of Engineering and Weapons, the Division of Mathematics and Science, the Division of Humanities and Social Science, the Naval Academy library, museum, registrar, research and scholarship office, International Programs Office, Center for Regional Studies, Center for Academic Excellence, Center for Cyber Security Studies, the campus assessment program, and all faculty personnel matters.
Dr. Phillips began his academic career as a civilian faculty member in the Computer Science department at the U.S. Naval Academy in 1988. He has been a program evaluator for ABET since 1997, and was a member of its Computing Accreditation Commission from 2004-2009. He is also the current President of the Computer Science Accreditation Board (CSAB), and a Team Chair/Program Evaluator for the Middle States Commission on Higher Education.
Dr. Phillips is a 1984 graduate of the Pennsylvania State University with a B.S. degree in both Mathematics and Computer Science, and he earned his masters (in 1986) and doctor of philosophy (in 1988) degrees, both in Computer Science, at the University of Minnesota.
TxGC MEMBERS ALWAYS GET $5 OFF!
- TxGC Members, use the discount code, provided via email, at check out
- $30 for non-members
- $25 for TxGC Members
MENU
- Ice tea, water, soda, cash bar
- Choice of Sicilian salad or Mama’s gumbo
- Choice of entree
- Chicken John Kim: grilled chicken topped in mushrooms, roasted peppers, white wine butter sauce
- Penne Pasta with Meat Sauce: traditional penne pasta with Mama’s slow cooked meat sauce
- Blacked Trout: filet topped with etoufee served with red-skinned mashed potatoes and vegetables
- Choice of chocolate cake or cheesecake