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I attended WIA/Fraser Culinary Summer Program. I am proficient in food safety/ sanitation procedures (including cross contamination), liquid and dry measurements, abbreviations and conversions, and knife safety and skills. I'm passionate about creating unique, delicious foods using extensive knowledge of baking sciences and flavor combinations.
I successfully completed the WIA/ Fraser Culinary Summer Program. I had the pleasure of volunteering at the well known bakery Edible Arrangements. I have worked at various food concession stands at the University of Michigan in Ann Arbor during games. I also head a variety of bake sales at my church.
I worked in a commercial kitchen using equipment properly and safely. I prepared daily lunches for staff and students from start to plating, to clean-up. I was responsible for correctly reading and preparing various recipes, proper handling of produce (cleaning, preparing cold and cooking), meat safety and preparation, cooking techniques for rice, pasta and eggs, making salad dressings (including emulsions), large banquet planning and plate presentation. I achieved restaurant readiness, time management and problem solving, responsibility and cooperation skill goals.
Culinary Arts, Data analysis, Accounting, Sales and Marketing
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