to be completed in Dec.2020

Sep. 2015-Dec. 2016

Masters of Science [MS] in Nutrition

The Culinary Institute of America, Hyde Park, NY, USA

Bachelor of Professional Studies [BPS] in Culinary Science

Graduate Thesis: Effect of dehydration and rehydration on properties of food

Associate in Occupational Studies [AOS] in Culinary Arts

Position : Line cook, 12 hours per day/ 18 consecutive weeks

– as a Culinary Arts Externship

– produced entrees and sides

-prepared mise en place prior to service

(seasonally)

Position : Prep cook, 36 hours per week every holiday

– Produced soups, assembled salads, and baked side dishes

– Prepared vegetable mise en place prior to service

– Made sauces, kimchi, condiments and dressing daily

– Experienced orders and setting tables as needed

2011

Academic Excellence Awards, awarded by the Stuartholme School of Sacred Heart High School

Jan.2014

Jun. 2016

Serve Safe certified – American National Standards Institute (ANSI)-Conference for food protection (CFP)

HACCP (Hazard Analysis and Critical Control Points) certified – Introductory HACCP Course at Culinary Institute of America

– Part time instructor

– Instructed 12 to 15 children during the day age 4 to 8 years

– Part time tutor

– Instructed students at age 8 to 12 teach in math and English studies

Japanese

Intermediate level