Experience Summary
My background includes experience in restaurant training, program development, implementation, employee and student supervision, leadership as a Divisional Trainer, Culinary Program Coordinator, Instructor and Certified Executive Chef. I have experience in teaching all required courses for students to receive an Associate Degree. I also offer proven experience and skill at setting up, developing, selecting materials and conducting personnel training programs as well as posses experience in formal classroom, on-site and hands on training.
Teaching Style
Every individual is different and understands things in different ways. Some learners are what I call “Book Learners” who learn well by reading books and theories taught in them while others learn much easier by hands on learning. “Hands on Learners” tend to retain more knowledge if the task or information to be learned is explained in situations that they deal with in everyday experiences. Having training and teaching experience in both the business world and in the culinary field, I am able to combine the techniques of these two types of learners to help students retain the most knowledge and be successful.