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Skills

  • Business operations
  • Cross-disciplinary teamwork with nutrition and science departments
  • Budgets
  • Kitchen maintenance and safety compliance
  • K–12 student mentorship and coaching
  • Cooking competition organization
  • Food safety certification program facilitation
  • Process improvement
  • Classroom management in standard settings
  • Multicultural cuisine instruction

Work Experiences

  • Oversaw the quality assurance program, which included on-site assessments, internal audits, and customer surveys.
  • Used Workday and Microsoft Excel to keep track of student attendance and grades.
  • Answered 15 calls per 18 months to help customers with their questions and concerns.
  • Prepared and delivered lectures on topics such as child care, nutrition, and food science to 8 method students.
  • Collaborated on cross-curricular projects with science teachers.
  • Communicated effectively with the community, families, and students to promote academic achievement and fulfill the curriculum mission.
  • Assessed and adjusted cooking station layouts in the teaching kitchen, improving student collaboration and cooking efficiency by 23%.
  • Authored the updated textbook 'Introduction to Culinary Arts and Nutrition'.
  • Combined food science with environmental studies.
  • Adjusted cooking station layouts.

Summaries

  • Boosted overall engagement with the food program by 71%.
  • Strengths in process improvement and cross-functional collaboration backed up by Miscellaneous training.
  • Costs were consistently reduced while profits were increased.
  • Collaborated closely with culinary arts teachers to introduce multi-disciplinary projects, making key connections between food science and chemistry.
  • Achieved a 25% decrease in food-related accidents.
  • Cross-collaborated with science departments.
  • Within Miscellaneous, senior Foods Teacher and outstanding performer in quality assurance and data analysis.
  • Food preparation, money management, and child development expertise.
  • Certified 6 students in food safety by end of the year.
  • Committed to fostering a safe learning environment.

Accomplishments

  • Led 13 students in preparing large-scale community meals, improving their ability to execute culinary projects for larger audiences.
  • Developed advanced lesson plans which led to a 33% increase in student engagement and a drastic improvement in culinary competency.
  • Executed a student-led farm-fresh catering event, raising 5 for the school's culinary program and increasing student ownership of learning.
  • Resolved product issue through consumer testing.
  • Incorporated Microsoft Excel to create an online recipe development platform for students to collaboratively share their culinary experiments.
  • Managed and balanced food budgets for all classroom cooking projects, maintaining a cost-efficiency rate of 8%.
  • Developed a comprehensive farm-to-fork curriculum that improved student awareness of sustainable food practices by 28% over 3 semesters.
  • Trained students on the proper use and maintenance of commercial kitchen equipment to ensure efficiency and safety.
  • Guided students to earn 15 food safety certifications based on Six Sigma standards, enhancing employability in food-related industries.
  • Conducted monthly food safety workshops, enabling 3 students to meet professional kitchen health and safety regulations.

Affiliations

  • Child Nutrition Foundation (CNF)
  • First Aid and Food Hygiene Certification (Level 3)
  • Society of Women Engineers
  • National Association of Nutrition Professionals (NANP)
  • Sustainable Food Trade Association (SFTA)
  • Association of Information Technology Professionals
  • American Medical Informatics Association
  • FoodCorps Service 2023 Volunteer
  • Interdisciplinary Food Science and Education Roundtable 2022
  • Chefs Collaborative

Certifications

  • Certified Culinary Educator (CCE) - American Culinary Federation
  • Certified Health Coach – method
  • Microsoft Certified Systems Engineer (MCSE)
  • Certified Business Analysis Professional (CBAP)
  • Culinary Techniques for Healthy School Meals Certificate – initiative
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Advanced Food and Beverage Management Certification
  • Certified Nutrition Specialist (CNS) - standard
  • ServSafe
  • Google Certified Professional Cloud Architect

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