BRITTANY MICHELE PACE

**** ******** ***** ***** • Apt. 1532 • Charlotte, NC 28211

Cell: 864-***-**** • E-mail: r7w6bd@r.postjobfree.com

OBJECTIVE: To obtain a position that will enable me to use my background in food science and baking and pastry arts, to further develop my skills, and to learn more about the food industry.

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EDUCATION

JOHNSON AND WALES UNIVERSITY, Charlotte, NC

• Completed Associate in Science in Baking and Pastry Arts, 2010

• GPA: 3.86

CLEMSON UNIVERISTY, Clemson, SC

• Completed Bachelor of Science in Food Science, 2009

• Emphasis in Culinary Science

• Major GPA: 3.78, Overall GPA: 3.60 on 4.0 scale

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WORK EXPERIENCE

McCLANCY SEASONING COMPANY, Fort Mill, SC

Associate Food Technologist (November 2010 to present)

• Worked with production workers to ensure that products were correctly packaged and labeled for customer

• Prepared products for evaluation by company owner

• Worked with lab team to develop marketable flavor profiles for new products

• Helped conduct sensory panel evaluation

• Assisted culinary project manager with new product presentation at customer’s corporate headquarters

Research and Development Lab Intern (June 2010 to November 2010)

• Wrote ingredient declarations for new products

• Entered formulas into computer database

• Prepared and packaged custom dry mix blends including seasonings, marinades, gravies, puddings, drink mixes, and baked goods

• Developed formulas to match customers’ products or recipes

• Performed salt, moisture, and granulation tests on dry products

• Prepared 5 course meal for executive board

’55 EXCHANGE, Clemson, SC

Food Science Intern (Fall 2008)

• Prepared and served ice cream, smoothies, and coffee drinks

• Prepared waffle cones

• Operated cash register to assist customers with their purchases

SOBY’S ON THE SIDE, Greenville, SC

Culinary Science Intern to Pastry Chef (Summer 2007)

• Prepared and baked dessert menu items which included crème brulees, napoleons, profiteroles, tuile cookies, banana cream pies, and pastry cream

• Assembled dessert trays for catering events serving up to 200 guests

• Prepared one of main courses on-site at a wedding catering event for about 200 guests

STROSSNER’S BAKERY, Greenville, SC

Bakery Assistant (December 2005)

• Stocked display cases with cakes and pastries

• Packaged baked goods for resale

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HIGHLIGHTS

• Successfully completed courses in Culinary Fundamentals, Restaurant Management, Sensory Evaluation, Creative Inquiry Research Team, New Food Product Development, Food Service Operations, Quantity Food Production, and Total Quality Management

• Volunteered with C.H.E.F.S community nutrition outreach program in Greenville, SC with Chef Condrasky from Clemson University

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CERTIFICATION: The Food Safety Manager Certification, issued February 2010, expires 2015

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