Management Training

Margaret A Checchi

**** ***** ****** ***********, ** 60154 708-***-**** 773-***-**** acvj6s@r.postjobfree.com

Summary - Enthusiastic, passionate and engaging, I am committed to ensuring student success and sharing my love of the learning with students in every medium.

Core Qualifications

•Extensive and diverse experience in the education and hospitality industry

•Comprehensive Course Design Experience, both on ground and online

•Accomplished with technology, computers and the integration of technology in the classroom

•Extensive and continuous teacher training/professional development

•Highly Effective Communication Skills

•10+ years teaching experience - New England Culinary Institute

•Bilingual – French/English

Technical Skills

Windows, Mac OSX

Power user

MS Word, MS Excel, MS PowerPoint

Poweruser

Adobe Connect Pro, Camtasia, Jing, Animoto, Taskstream, Skype

Poweruser

Voiceover/Podcasting/HTML coding/Flash

Accomplished User

Conversion

Campusvue, Angel LMS, Blackboard LMS, Moodle LMS

Administrative

e-College platform

User

Softchalk

Poweruser

Mac Pages, Numbers, Keynote, iWeb, garageband, imovie

User

•Licensed Substitute Teacher, Illinois

Areas of Expertise

•Faculty Training

•Policy Development/Implementation/Communication

•Curriculum Development

•Learning Theory/Instructional Design

•Authentic Assessment Design

•Learning Objective/Rubric Creation

Education & Training

M.Ed.: Western Governors’ University, Salt Lake City, Utah – Education, Learning & Technology. http://www.wgu.edu

BA: University of Vermont, Burlington, VT – BA, English Literature http://www.uvm.edu

AOS: New England Culinary Institute, Montpelier, VT – Associates in Culinary Arts – http://www.neci.edu

Professional Experience:

New England Culinary Institute, Montpelier, VT 1.97 - present

Chair, Online Education

Current Duties: Implementation and maintenance of online/hybrid hospitality and culinary arts programs. Bachelors and AOS degree programs for three separate programs.

Senior Core Faculty

Wide spectrum of courses taught at New England Culinary Institute in both 4-year BA and 2-year AOS programs, on-ground and online. Courses included Food Theory, Pastry, History, Flavor and Culture, Prep Skills, Cafeteria, and a la carte Cooking, Storeroom Management, Operations Management and Culinary Math. In addition, I have taught the “soft skills” courses including Professionalism, The Art of Effective Presentation, worked with students on group dynamics and professional engagement, and aided the Administration in all facets of students' professional development.

Aramark 1.96 – 11.96

Executive Chef, Olympic Games, Atlanta, GA

Community Involvement

Penguin Plunge - Special Olympics

Relay for Life - American Cancer Society

C-CAP – Careers through Culinary Arts Program

Moderator for online support community (undisclosed for privacy)

Westchester Food Bank Supporter/Volunteer

District 92.5 Band Fundraising Committee

District 92.5 Referendum Campaign Volunteer

References

Available upon Request

Contact this candidate