Toronto, Ontario, Canada
• Collaborated on the development of Canada's first food safety certification program application specifically for non-profit organizations • Considered the social economic status of the non-profits, using diversity equity inclusive language throughout the program, and highlighting foods from various cultures to ensure content is relatable • Lead two program pilots with members from various non-profits to gain input from the target audience and evaluate the effectiveness of the program
• Taught 40% of the cooking demonstrations with a strong focus on increasing the children’s self-efficacy, kitchen skills, and nutrition knowledge • Lead back of house to successfully prepare mise en place for 4 - 5 daily recipes for up to 20 children • Based on support staff’s feedback, implemented changes to increase staff’s satisfaction as well as the efficiency and effectiveness of the location’s operations
• Lead campus tours in an individualized manner to create an enjoyable experience for potential new students • Assisted with Fall Preview Day as a nutrition student representative to give potential students positive insights into the program
• Took initiative to teach multiple cooking lessons and nutrition concepts to children aged 6-14 years to help increase their food preparation skills and nutrition knowledge • Balanced preparing mise en place, enforcing a high level of food safety, accepting deliveries and utilizing FIFO (first in, first out) method, conducting accurate inventory, and washing dishes • Acted as location’s point of contact and maintained a high level of communication with the head office to ensure operations ran smoothly