Lee recognized with Alumni Undergraduate Teaching Excellence Award

Driven by a passion to make a difference in people’s lives through teaching and research with meaningful, real-world impact, Dr. Yee Ming Lee, associate professor in the Horst Schulze School of Hospitality Management, has been named one of Auburn University’s 2025 Faculty Award recipients.

Lee, among two other professors at Auburn, is a recipient of the Alumni Undergraduate Teaching Excellence Awards category that recognizes the outstanding teaching of undergraduates from nominations made by department heads, deans, alumni and students.

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In addition, Lee conducts research on teaching and learning, driven by her desire to enhance student engagement through experiential and evidence-based instructional approaches. Seeing how innovative pedagogies, such as interactive learning technologies and real-world projects improve student outcomes further fuels her commitment to scholarly inquiry.

“My favorite part of teaching is getting to know students as individuals,” said Lee. “I like witnessing their growth, celebrating their successes and supporting them through challenges. Each student brings a unique story and perspective, which continuously challenges me to think creatively and expand my viewpoints. Watching them secure their dream jobs and develop confidence in their abilities is one of the most rewarding aspects of my work.”

Since joining Auburn, Lee has advanced curriculum design, fostered student research engagement and built strong partnerships that extend learning beyond the university. She has earned recognition from colleagues and students alike for her accessibility, encouragement and ability to create inclusive, engaging learning environments. Through her teaching, research and service, Lee exemplifies Auburn’s mission to prepare graduates who are not only career-ready but also committed to improving the health and well-being of their communities.

“As a lifelong learner, I continually seek to expand my horizons,” said Lee. “I aspire to deepen my expertise in areas such as wine and culinary science by learning from master sommeliers and professional chefs. I hope one day I can integrate my background in nutrition with culinary arts to create dining experiences that promote both health and pleasure, while ensuring food safety and protecting individuals with food allergies.”