Pastry Cook/Baker

Roceial C. Leonard

**** *. ********* ***.

Chicago, IL 60651 - 1839

773-***-****

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OBJECTIVE

To secure a position that will allow me to utilize my pastry and baking ability.

EDUCATION

Le Cordon Bleu College of Culinary Arts Chicago Chicago, IL

Certificate in Le Cordon Bleu Pâtisserie and Baking

Graduation Date: September 2012

COURSE WORK/CURRICULUM

• Skilled in making Pastry Cream, Pate a Choux, Crème Anglaise, Diplomat Crème, and Swiss, Italian, and French Meringue/Buttercream

• Skilled in tempering chocolate

• Plating desserts

• Baking yeast dough breads

• Assembling and frosting cakes

• Making figures with modeling chocolate

• Creating gum paste flowers

• Working with rolled/poured fondant

• Making ice cream and sorbet bases and using ice cream machine

SKILLS/CERTIFICATIONS/AWARDS

• ServSafe Certificate of Completion

• State of Illinois Department of Public Health Food Service Sanitation Manager’s Certification

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