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Skills

  • Budgets
  • Elementary education
  • Food waste reduction education
  • Customer service in culinary training
  • Custom recipe development
  • Child development
  • Writing assessments
  • Food safety and sanitation
  • Verbal and written communication
  • Culinary technique demonstrations

Work Experiences

  • Achieved a 79%-point improvement in course completion rates.
  • Achieved SAP media coverage.
  • Achieved a 52% student retention rate over 2016.
  • Contributed to a 25% enrollment increase for weekend programs.
  • Achieved a 74% success rate.
  • Kept track of students' progress in order to find ways to improve tutoring methods and assist students in achieving method objectives.
  • Used positive reinforcement techniques to give students feedback in order to encourage and build confidence in them.
  • Connected top-performing students with professional chefs.
  • Attracted 15 industry professionals.
  • Achieved a 77% increase in alumni engagement by organizing annual cooking seminars and networking events with industry professionals.

Summaries

  • Achieved 17% improvement in student outcomes.
  • Collaborative Cookery Tutor who specializes in group-based kitchen projects, increasing applied technical skill proficiencies for cohorts by an average of 16%.
  • Aligned with student needs.
  • Achieved a 8% increase in student registrations.
  • Collaborative and result-driven culinary educator, known for developing specialized pastry lessons that boost student success in certification exams by 29% over 2016.
  • Aligned training with industry standards.
  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • Clear understanding of risk assessment and process improvement as well as risk assessment training.
  • Cookery Tutor is a multi-talented Cookery Tutor who is consistently rewarded for planning and operational improvements.
  • Accomplished Cookery Tutor integrating sustainable ingredients and practices, helping reduce food waste by an average of 80% across multiple programs.

Accomplishments

  • Championed the integration of sustainable cooking practices across all classes, reducing food waste by 81%.
  • Planned and launched a sustainable seafood workshop series, contributing to awareness on ethical sourcing and attracting 3 total attendees.
  • Developed a safety-focused equipment handling training program, certified by PMP, resulting in 35% fewer equipment-related incidents.
  • Hosted 2 international guest chefs for interactive cooking workshops, expanding cultural understanding of global culinary techniques.
  • Curated a range of short courses on vegan and vegetarian cuisine, aligning with job market demands and increasing course sign-ups by 16%.
  • Facilitated hands-on culinary learning for 17 special-needs students, applying adaptable teaching strategies to ensure 33% content mastery.
  • Designed tailored lesson plans for beginners to advanced learners, increasing student enrollment by 72% in 2019.
  • Documented and resolved framework which led to program.
  • Introduced a level certification system for students, enhancing credibility and supporting job placements for 16 graduates.
  • Led team-building cooking workshops for corporate clients, achieving a 37% increase in repeat business.

Affiliations

  • Connected Schools of Baking and Pastry Arts
  • Academy of Culinary Nutrition
  • Association for Supply Chain Management (APICS)
  • International Association of Administrative Professionals
  • Chefs Collaborative
  • Le Cordon Bleu Alumni Network
  • Food Literacy Center
  • International Association of Culinary Professionals (IACP)
  • US Personal Chef Association (USPCA)
  • Association of Nutrition & Foodservice Professionals

Certifications

  • Certified Pastry Culinarian (CPC) – American Culinary Federation (ACF)
  • CompTIA A+ Technician
  • CompTIA Network+
  • Certified Culinary Educator (CCE) – American Culinary Federation (ACF)
  • Master Baker Certificate - Retail Bakers of America (RBA)
  • ServSafe
  • Certified Plant-Based Chef - Rouxbe Cooking School
  • Certified Business Analysis Professional (CBAP)
  • Precision Nutrition Level 1 Certification – initiative
  • CompTIA Security+

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