TEACHES PROFESSIONAL COOKERY for large volume commercial cooking, assessing each students’ individual culinary skills, supporting student training and development and readiness for the culinary environment.

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Culinary Instructor

Provides training on culinary disciplines like commercial cooking, tools and equipments, basic cooking principles, misé en place, herbs & spices, flavor profiling, stocks & sauces, soups, meats, poultry, seafood.
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Food Safety Instructor

Licensed to conduct training and certification for ServSafe Food Protection Manager courses of NRA USA.

1. Certified ServSafe Instructor- delivers a 16 credit-hour of ServSafe Food Safety training for students.
2. ServSafe Registered Exam Proctor – responsible for administering ServSafe exams and maintaining confidentiality of the test results and adhering to the standards and ethics of secure examinations.

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Others

I also provide culinary thesis assistance (reports) for lecture classes. Topics may range from international cuisines (history, origins and influences), kitchen and baking science, menu engineering, new recipe formulation, culinary trends, kitchen design and management and the likes.Contact Me

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Snapshots

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