Amanda Patton has a certificate in patisserie and baking from Le Cordon Bleu College of Culinary Arts. She has worked in various roles such as a cook, baker, and prep worker for establishments including Magic City Daycare, The Wellington, Baker Boy, Hyatt Regency Saipan, St. Mary Lodge, and Panera. Her objective is to advance her career in a stimulating environment while helping the company succeed.

1. Amanda Patton
Mary Esther, Florida
7 013002294 • amandadavis0425@gmail.com
Professional Objective
I wantto succeedina stimulatingandchallengingenvironment,buildingthe successof the company
while Iexperience advancementopportunities.
Education
Le Cordon Bleu College of Culinary Arts Portland, OR
Patisserie and Baking Certificate Program Completed 09/
2013
• Culinary Foundations I
• Introduction to Patisserie &Baking Techniques
• Baking Principles &Viennoiserie
• International Patisserie, Cake Formula&Assembly
• Advanced Patisserie Techniques
• Centerpiece &Cake Decoration Techniques
• Externship I &II
Le Cordon Bleu Patisserie and Baking Certificate
EmploymentHistory
Magic City Daycare Minot, ND
Cook 05/2015 - Current
 Cooked breakfast, lunch , and snacks for entire daycare.
 In charge of creative menu planning that adheres to dietary standards.
 Planned all the shopping, and financial aspects for the kitchen
 Helped with housekeeping duties
The Wellington Minot, ND
Cook/Baker 12/2014 - 05/2015
 Cooked breakfast, lunch, and dinner for 50 plus people.
 Required to think on feet and stay flexible with changing situations.
 Helped with ordering product, and menu setup.
 Experience in customer service.
Baker Boy Dickinson, ND
Baker 10/2014-12/2014
 Part of bake team.
 Worked with large quantities of baked goods.
 Part of production from start to finish.
Hyatt Regency Saipan Saipan, CNMI, US
Baker 10/2013 - 08/2014

2.  Prepared all breakfast pastries and breads needed by hotel.
 Trained in Hyatt standard cake decorating.
 Promoted to be in training for Chef de Partie.
 Charged with creating a rotational menu that offered diversity.
 Supervisor of bakery staff.
St. Mary Lodge St Mary, MT
Baker – Externship 07/2013-09/2013
 Prepared an extensive assortment of desserts, rotating on a weekly basis, including cakes,
pies, cookies, cobblers, and special-order desserts.
 Puff pastry, croissant, and Danish dough experience.
 Created breakfast pastries and breads for lunch specials.
Panera Keizer,OR
Prep 12/2012-06/2013
 Conducted food prep for every item needed by the line.
 Completed assigned tasks on time.
 In charge of dish washing and general cleaning of the back of the house.
 Organized product to be prepped for the following day.
Certifications
North Dakota Food Handlers Card