JALISA KINLEY
** ***** ** **********, ** ***** ************@*****.*** 912-***-****
FOCUS STATEMENT
Entry-level position utilizing education and training in Culinary Arts
EDUCATION
Le Cordon Bleu College of Culinary Arts
¬Certificate in Le Cordon Bleu Culinary Arts
¬Anticipated graduation: September 2012
Core Skill sets of degree program:
• ¬Foundations I- Basic food science principles, recipe use, menu genres, introduction to the elements of taste and flavor also drive daily lessons.
• Foundations II- Proper use of commercial equipment and understanding of measurement, formulas, and recipe adherence culminate a solid foundation for furthering basic competencies.
• Foundations III- Developed skills in identification, butchery, and fabrication used in cooking a variety of meat and seafood products.
• Baking & Pastry- Fundamentals of baking and pastry arts: terminology, technology, and formula conversions.
SKILLS AND STRENGTHS
• Basic knife skills (beginners)
• Effective member of a team.
• Highly organized; able to multi-task and accomplish multiple objectives.
• Professional demeanor and attentive to detail.
• Very creative when the opportunity presents itself
EXPERIENCE
Teachers Aid 2009-2011
Marcella MacIntosh ¬Hinesville GA
Provided much needed support to classroom teachers and students.
Assisted with enrich the teachings of remedial lessons by providing individual support to students on a consistent basis.
Assisted students with successfully learning the daily lesson objectives
Provided one-on-one assistance to ensure success in classroom tasks.
Provided quality instructional support, the assistance to reinforce targeted lesson skills to small or large groups of students.
Assisted students in successfully learning the daily lesson objectives.
Assisted Teachers provided clerical support to the classroom teacher.
Assisted with responsibilities such as recorded student’s grades, taken daily attendance, recorded daily lunch counted or book inventories.
Distributed worksheets and books to help assistance the teacher.