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Sarah Lee 1234 Gym Rd, Las Vegas, NV 89119 (702) 123-4567 bakerSarahlee@hotmail.com Objective To work at Monroe College as a Culinary and Baking & Pastry Arts Part Time Instructor in order to gain more experience in Culinary Education Teaching Experience Pastry Chef Instructor 2002-03 Utah Valley State College Orem, Utah Instructed 20-25 students per class in pastry, bread, dessert and cake production and presentation,

from baking fundamentals to advanced baking & pastry; this included drafting syllabi and related materials for class

Evaluated students’ occupational performance to ensure professional standards; conducted class in school laboratory and student-run restaurant to simulate real-world environment

Led students’ participation in catering a seven-course scholarship dinner for 500 guests and Nu Skin Christmas party for 6,000 company associates

Developed restaurant dessert menus in accordance with main course and theme of the meal: American regional (Southern, New England, Pacific, etc.) and International (French, Italian, Japanese, Jamaican, Indian, Thai, German, etc.)

Counseled students in career development and coached them in competitions such as Skills-USA and ACF salon; involved students with professional chef associations for networking and career enhancement

Teaching Assistant for ProStart Teacher Summer Training 2006 University of Nevada Las Vegas Las Vegas Instructed local high school culinary educators in proper cooking techniques and latest industry trends Demonstrated an array of dishes from preparation to presentation, including soups, salads, appetizers,

and entrées, along with appropriate sanitation procedures Inventoried kitchen equipment and ingredients daily; oversaw kitchen routine (preparation, cooking,

cleaning, etc.) Graduate Assistant for Residential Education 2006-07 University of Nevada Las Vegas Las Vegas Supervised and trained directly 3 Resident Assistants and 4 Multicultural Assistants in weekly

meetings regarding diversity and awareness of cultural and global issues, as well as budgeting, programming, and leadership development

Acted as liaison between campus housing and International Students & Scholar’s Office for approximately 300 students, often offering advice concerning student conduct

Created the popular Passport to Success Program to help students meet their work-hour requirement; this program allows students to work for campus housing in exchange for credit hours with the Hotel College

Conducted seminars to introduce faculty members and business professionals to the student populous; this gave students a chance to network and learn about various programs available

Drafted the first Graduate Assistant Manual for Campus Housing detailing job description, duties, office protocols, policies, and emergency procedures

Responded to campus-wide emergency situations regarding students residing in campus housing (approx. 1200): e.g. alcohol violations, emergency services, maintenance issues, etc.

Culinary & Pastry Experience 5 years of full-time work experience: academic institutions, cafeterias, fine-dining, catering, and hotel-

casino resorts Gained knowledge in the production of pastries, breads, cakes, custard, sauces, cookies, desserts,

chocolate candies, paté fours, specialty cakes, and garnishes using fondant, sugar, chocolate, and marzipan

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Worked all essential stations in kitchen: pantry, hot line, bakery, dining room, etc. Apt in fundamental culinary skills, i.e. knife skills, sauce making, sanitation procedures Catered various functions for UVSC Catering Department; duties consisted of preparation and

presentation of meals, appetizers, soups, salads, cheese & fruit platters, sandwiches, intermezzo, side dishes, and entrées

Mastered several culinary skills (i.e. management, chef training) and current in industry trends, as well as placed in several culinary competitions (see Awards)

Involved in professional organizations, organized events, and maintained professional skills through additional classes and lectures

Caesars Palace—Las Vegas, NV: Baker 2004-05 Utah Valley State College—Orem, UT: Pastry Chef Instructor 2002-03 Stein Ericksen Lodge—Park City, UT: Pastry Cook 2001-03 Thanksgiving Point Institute—Lehi, Utah: Pastry Cook 2000-01 Utah Valley State College—Orem, UT: Head Bread Baker 1999-2000 Utah Valley State College-Orem, UT: Catering Assistant 1999-2001 Education and Workshops University of Nevada Las Vegas, NV 2007 Master of Science, Hospitality Administration: Food and Beverage GPA 3.9 Graduate Student Professional Development Program in College Teaching Certificate Utah Valley State College, Orem, UT 2004 Bachelor of Science, Hospitality Management: Food and Beverage GPA 3.9 Utah Valley State College, Orem, UT 2001 Associate in Applied Science, Culinary Arts GPA 3.9 Intentional School of Confectionary, Gaithersburg, MD 2001, 2003 Chocolate Decorations & Swiss Candy Making Sugar Decoration I

Academic and Culinary Awards 1st Place, Skills USA National Championship, Commercial Baking Gold Medal, ACF Pastry Competition, Pastry & Plated Desserts 1st Place, Annual Hot Food Competition, Salt Lake City Food Show Bronze Medal, ACF Cold Food Competition, Salt Lake City Achievement Award for graduating at top of class at Utah Valley State College Outstanding Student Award for bringing national attention to UVSC by winning culinary competitions Community Service Service project for Clark County elementary students 2006 Developed a program to address student life-style and combat obesity through

nutrition and physical activity lessons American Culinary Federation Chef and Child in Salt Lake City, Utah 1999-04 Assisted fund-raising banquets in setting up booths, preparation of meals, and

serving food to guests Professional Associations American Culinary Federation Hospitality Management Students Association, Treasurer Retailers Baker’s Association