Monticello Wine Festival
•
0 likes•158 views
This document provides information on the Viticulture and Enology Certificate Program offered by PVCC Workforce Services. The Viticulture Certificate requires completion of 10 courses focused on vineyard site selection, soil preparation, pruning, pest control, canopy management, harvesting, grafting/propagation, and field experience in vineyard management. The Enology Certificate also requires 10 courses, including introduction to winemaking, analysis and tasting, winery design, legal issues, marketing, fermentation, harvesting, and sparkling winemaking. Both certificates provide hands-on learning opportunities through field experience and equipment use.
Report
Share
Report
Share
Download to read offline
Recommended
Robert Schlitt resume
Robert Schlitt is seeking a position that utilizes his culinary education and experience. He has an Associate of Applied Science Degree in Culinary Arts from Le Cordon Bleu College and over 10 years of experience in various culinary roles. His skills include basic cooking techniques, meat and seafood fabrication, sauce preparation, kitchen organization, recipe costing, menu creation, and staff management. His most recent position was as Head Chef at Flo restaurant where he hired and trained staff, butchered meats, cooked, expedited food, and managed ordering and food costs.
Brian bullock resume 2016 pdx
Brian Bullock is an experienced food production supervisor and seasoned research and development technician seeking a new opportunity. He has over 10 years of experience in food production, customer service, and management roles. His most recent roles include packaging and labeling at Olympia Provisions Meat Shop and front of house manager positions at bakeries and cafes in Seattle and Portland. He has a culinary arts certificate and skills in scheduling, inventory, training employees, and food safety certifications.
Brian Bullock Resume 2015-PDX
Brian Bullock is an experienced food production supervisor and seasoned research and development technician seeking a new opportunity. He has over 10 years of experience in food production, customer service, and management roles. His most recent roles include packaging and labeling at Olympia Provisions Meat Shop and front of house manager positions at bakeries and cafes in Seattle and Portland. He has a culinary arts certificate and skills in scheduling, inventory, training employees, and food safety certifications.
Tim Smith Resume
Tim Smith has 10 years of experience in various culinary roles including line cook, sous chef, and banquet cook. He has expertise in many cuisines and cooking methods. His most recent role was as a sales representative for a construction company from 2013 to present. Prior to that, he worked as a sous chef at a senior living facility in Denver from 2007 to 2012.
resume2014
Shane Mackey is an experienced chef and kitchen manager seeking a new culinary position. He has over 15 years of experience in various kitchen roles, including line cook, sous chef, and short order cooking. He has strong skills in recipe creation, kitchen management, and ensuring high quality customer satisfaction. Mackey has a culinary arts certificate from Le Cordon Bleu and is currently located in Phoenix, Arizona.
2016 Matteo Pizzo Resume
Matteo Pizzo is a chef with extensive experience working in fine dining restaurants, hotels, golf courses, and catering special events. He has over 10 years of experience in professional kitchens and holds a Red Seal certificate and culinary management diploma. Pizzo has expertise in Italian, French, North American, and West Coast cuisines. He is skilled at leading kitchen teams, mentoring staff, and high-volume food production.
MACKENZIE E
Mackenzie Hartsock is a certified baking and pastry chef with extensive experience creating desserts and pastries for catering events of up to 4000 people. She was accepted into the prestigious Culinary Institute of America at age 17 with multiple scholarships. While in school, she held positions at several country clubs and restaurants, being promoted frequently for her performance and lowering food costs. She graduated from CIA with an Associate of Science degree in Baking and Pastry.
4 Hospitality Promotion
Special Projects Under Development provides hospitality design services including concept design, detailed design, documentation, cost estimates, project management, and installation for restaurants and cafes. Their goal is to create unique dining environments that make the dining experience memorable through consideration of aesthetics, lighting, sound, climate control, traffic flow, ergonomics and other factors. They recently designed the interior of The Ginger Room restaurant in Canberra's Old Parliament House.
Recommended
Robert Schlitt resume
Robert Schlitt is seeking a position that utilizes his culinary education and experience. He has an Associate of Applied Science Degree in Culinary Arts from Le Cordon Bleu College and over 10 years of experience in various culinary roles. His skills include basic cooking techniques, meat and seafood fabrication, sauce preparation, kitchen organization, recipe costing, menu creation, and staff management. His most recent position was as Head Chef at Flo restaurant where he hired and trained staff, butchered meats, cooked, expedited food, and managed ordering and food costs.
Brian bullock resume 2016 pdx
Brian Bullock is an experienced food production supervisor and seasoned research and development technician seeking a new opportunity. He has over 10 years of experience in food production, customer service, and management roles. His most recent roles include packaging and labeling at Olympia Provisions Meat Shop and front of house manager positions at bakeries and cafes in Seattle and Portland. He has a culinary arts certificate and skills in scheduling, inventory, training employees, and food safety certifications.
Brian Bullock Resume 2015-PDX
Brian Bullock is an experienced food production supervisor and seasoned research and development technician seeking a new opportunity. He has over 10 years of experience in food production, customer service, and management roles. His most recent roles include packaging and labeling at Olympia Provisions Meat Shop and front of house manager positions at bakeries and cafes in Seattle and Portland. He has a culinary arts certificate and skills in scheduling, inventory, training employees, and food safety certifications.
Tim Smith Resume
Tim Smith has 10 years of experience in various culinary roles including line cook, sous chef, and banquet cook. He has expertise in many cuisines and cooking methods. His most recent role was as a sales representative for a construction company from 2013 to present. Prior to that, he worked as a sous chef at a senior living facility in Denver from 2007 to 2012.
resume2014
Shane Mackey is an experienced chef and kitchen manager seeking a new culinary position. He has over 15 years of experience in various kitchen roles, including line cook, sous chef, and short order cooking. He has strong skills in recipe creation, kitchen management, and ensuring high quality customer satisfaction. Mackey has a culinary arts certificate from Le Cordon Bleu and is currently located in Phoenix, Arizona.
2016 Matteo Pizzo Resume
Matteo Pizzo is a chef with extensive experience working in fine dining restaurants, hotels, golf courses, and catering special events. He has over 10 years of experience in professional kitchens and holds a Red Seal certificate and culinary management diploma. Pizzo has expertise in Italian, French, North American, and West Coast cuisines. He is skilled at leading kitchen teams, mentoring staff, and high-volume food production.
MACKENZIE E
Mackenzie Hartsock is a certified baking and pastry chef with extensive experience creating desserts and pastries for catering events of up to 4000 people. She was accepted into the prestigious Culinary Institute of America at age 17 with multiple scholarships. While in school, she held positions at several country clubs and restaurants, being promoted frequently for her performance and lowering food costs. She graduated from CIA with an Associate of Science degree in Baking and Pastry.
4 Hospitality Promotion
Special Projects Under Development provides hospitality design services including concept design, detailed design, documentation, cost estimates, project management, and installation for restaurants and cafes. Their goal is to create unique dining environments that make the dining experience memorable through consideration of aesthetics, lighting, sound, climate control, traffic flow, ergonomics and other factors. They recently designed the interior of The Ginger Room restaurant in Canberra's Old Parliament House.
Chef Asmar
This document is a resume for Eric Asmar, a chef seeking a lead culinary position. It outlines his management experience, strengths like problem-solving and team leadership. It also lists his culinary skills and accomplishments, such as knowledge of mother sauces and grilling. Eric has an Associate's degree in Culinary Arts and has worked as a cook, kitchen manager, and sous chef at various restaurants.
Beth's resume
The document is a resume for Elizabeth Fisher that summarizes her professional culinary experience and education. She has over 10 years of experience in various culinary roles including line cook, sous chef, pastry chef, and executive sous chef. Her experience includes positions at SouthernPacific Smokehouse, Hotel Rex, Hilltop1892, Parkview Regional Medical Center, Nordstrom's Bistro Cafe, and Episcopal Community Services. She graduated from California Culinary Academy with an Associate's degree in applied science in 2009.
Resume
Jason DePietto is a chef from Massapequa, New York seeking to continue growing in the culinary industry. He has over 15 years of experience in various culinary roles including station chef, sous chef, short order cook, and R&D chef. He has a degree in Culinary Arts and is ServSafe certified. His resume provides contact information and outlines his work history, education, skills, and references.
Birkemeier Resume 12-14
Jeffrey Birkemeier has over 10 years of experience in the restaurant and wine industries. He is currently the Beverage Director and Assistant Manager of Casanova and La Bicyclette restaurants in Carmel, CA, where he manages beverage programs, purchases all beverages, designs wine lists, and creates staff education initiatives. Previously, he worked as Wine Buyer and Assistant Store Manager at The Wine Merchant in St. Louis, where he recommended wines, supervised store operations, and conducted customer education classes. He also worked as Sommelier and Server at Café Napoli, educating staff on wines and spirits. Birkemeier holds multiple certifications in sommelier skills and wine education from the Court of Sommeliers
Nyle F. Deane Resume Oct. 2015
Nyle F Deane has over 15 years of experience in culinary arts. He received his Associate's Degree in Culinary Arts from the Art Institute International MN in 2009. His work experience includes positions as Executive Chef, Sous Chef, and Line Cook at various restaurants in Minnesota and Wisconsin. He is proficient in menu development, food ordering, inventory management, and following sanitation guidelines. References are provided from former employers and colleagues who can attest to his skills and experience in the culinary field.
Resume_Food_General_2015
Thomas Acito has experience as an entrepreneur owning and operating Café de Wheels, Cincinnati's first food truck, from 2009 to 2014. He has also worked as a prep cook and garde manger at Belterra Park. Acito's goal is to contribute his skills as a business owner and manager to a growing company through owning or managing a small to mid-sized restaurant of his design.
michael walchak resume
Mike Walchak is an experienced chef seeking a new position. He has over 15 years of experience as an executive chef and sous chef at various restaurants in Colorado and Arizona. Some of his specializations include vegetarian/vegan dishes, molecular cooking, handmade candies and charcuterie. He is committed to his work and cooking from the heart for patrons.
Valariejean-Stagg
Valariejean Stagg has over 30 years of experience as a cook and chef. She has worked in many roles including as a first cook, kitchen manager, and baker. Her experience ranges from casual dining to fine dining. She is skilled in menu planning, food ordering, inventory management, and training kitchen staff. Currently, she works as a first cook and fill-in for the chef at Redrock Camps in Edmonton, Alberta.
RESUMEJBP
Joe Bhett P. Benavidez is seeking a challenging position in the food industry utilizing his 12 years of experience in various culinary roles. He has worked as a chef, cook, butcher, and production controller for hotels and resorts in Olongapo City, Philippines. His experience includes food preparation, inventory management, ensuring food safety standards, and training in HACCP food handling.
Birkemeier Resume 2015 March
Jeffrey Birkemeier has over 15 years of experience in the restaurant and wine industries. He is currently the Beverage Director, Assistant Manager, and Sommelier at Casanova Restaurant in Carmel, CA, where he manages a $2.4M annual beverage program. Previously, he was Beverage Director at La Bicyclette Restaurant, also in Carmel, CA, managing a $750K beverage program. He has also held roles as Wine Buyer and Education Director at The Wine Merchant in St. Louis, MO, and Sommelier at Café Napoli in St. Louis. Birkemeier holds several certifications in wine including Certified Sommelier from the Court of Sommeliers and Cert
Chef_June (1)
June M. Phillips is seeking a career opportunity where her creativity would be appreciated. She has over 10 years of experience in culinary arts including knife skills, cooking techniques, and knowledge of world cuisines. Her work history includes roles as a culinary assistant for HSN, a chef at Eataly in New York, and several serving positions at restaurants in Florida. She has a vocational certificate in culinary arts from Le Cordon Bleu and is a ServSafe Food Protection Manager.
mcgarrity.peter.R
Peter J. McGarrity is an experienced executive chef seeking a new opportunity. He has over 20 years of experience in positions of increasing responsibility, including as executive chef at Itasca Country Club where he pioneered successful wine tasting events. He has a proven track record of cost control, budgeting, and mentoring staff. His career highlights include planning the grand opening for a 160-seat restaurant and coordinating large, high-profile events.
120' by 37' 2 d plan
This document contains a floor plan layout for a single-family home. The home is 120 feet wide and 37 feet, 6 inches deep. It contains 4 bedrooms, 3 bathrooms, a dining hall, guest room, carport, and additional living spaces. The floor plan shows the dimensions and layout of the rooms.
Resume
This document is a resume for Hunter Huber seeking employment. It summarizes his experience working in food service and retail jobs in Valparaiso, Indiana. He has over 2 years of experience in restaurant positions like hosting and bussing. Huber also has experience working as a car porter and in floor work and is currently a senior in high school studying video production and media studies.
Amanda Patton_resume
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.
Matthews resume 4-11-9
Matthew Alexander is an experienced executive chef and sous chef seeking a new opportunity. He has over 10 years of experience in culinary roles of increasing responsibility at restaurants, catering companies, and as a personal chef. His experience includes overseeing food production, managing staff and costs, developing menus, and executing events for hundreds of guests. He holds a certificate in professional cooking from the Culinary Academy of Long Island.
Final Big Ten Contest Results (Nx Power Lite)
The document outlines a marketing program from Mike Wedding to leverage the Big Ten Basketball Tournament to increase Gatorade sales. The plan included securing tickets and point-of-sale materials to promote a contest among stores. Top stores increasing Gatorade 8pk sales would win tickets to tournament games. The program resulted in large sales increases for Gatorade products compared to the previous year's tournament period.
Dominic Angelosante Complete-3
Dominic Angelosante has over 7 years of experience as a professional chef and baker. He has worked in various roles including as a bartender, chef de partie on a farm, bread baker, and pastry cook. Currently, he is studying for a Certificate in Culinary Arts with a focus on traditional French cooking, artisanal breads and pastries, and sustainable food practices. He emphasizes upholding classic cuisine using simple, local ingredients and has strong leadership and customer service skills.
Resume-KeithA
Keith Baylen is an experienced executive chef and sous chef with over 30 years of experience in fine dining restaurants and catering. He has a proven track record of raising food sales and managing all aspects of kitchen operations, including menu planning, staff management, food costs, and special events. Baylen's resume highlights executive chef roles at Mattabesett Canoe Club, Vinotecca, Michael Gennarro's Steak House, Burning Tree, and 122 Bistro, as well as previous sous chef and chef de cuisine positions. He has a culinary arts degree and is certified in food safety.
Chef_June
June M. Phillips is seeking a career opportunity where her creativity would be appreciated. She has over 15 years of experience in various culinary roles including as a chef, culinary assistant, and server. Her skills include knife cuts, cooking techniques like braising and grilling, baking, and buffet setup. She has a vocational certificate in culinary arts from Le Cordon Bleu and is ServSafe certified.
IntetaWebStudio
This short document promotes creating presentations using Haiku Deck on SlideShare. It encourages the reader to get started making their own Haiku Deck presentation by providing a button to click to begin the process. The document is advertising the creation of presentations on Haiku Deck and SlideShare.
El carrusel familiar (vi unidad)
Este documento describe la familia, incluyendo su definición como un grupo de personas vinculadas por sangre y afecto, las funciones de la familia como formadora, protectora, económica y socializadora, los tipos de familia como monoparental, nuclear, extendida y reconstituida, y las etapas del ciclo vital familiar como la formación de la pareja, nacimiento de hijos, escolaridad, independencia de los hijos, nido vacío y vejez. El documento concluye con preguntas sobre el tipo y etapa del ciclo vital
More Related Content
What's hot
Chef Asmar
This document is a resume for Eric Asmar, a chef seeking a lead culinary position. It outlines his management experience, strengths like problem-solving and team leadership. It also lists his culinary skills and accomplishments, such as knowledge of mother sauces and grilling. Eric has an Associate's degree in Culinary Arts and has worked as a cook, kitchen manager, and sous chef at various restaurants.
Beth's resume
The document is a resume for Elizabeth Fisher that summarizes her professional culinary experience and education. She has over 10 years of experience in various culinary roles including line cook, sous chef, pastry chef, and executive sous chef. Her experience includes positions at SouthernPacific Smokehouse, Hotel Rex, Hilltop1892, Parkview Regional Medical Center, Nordstrom's Bistro Cafe, and Episcopal Community Services. She graduated from California Culinary Academy with an Associate's degree in applied science in 2009.
Resume
Jason DePietto is a chef from Massapequa, New York seeking to continue growing in the culinary industry. He has over 15 years of experience in various culinary roles including station chef, sous chef, short order cook, and R&D chef. He has a degree in Culinary Arts and is ServSafe certified. His resume provides contact information and outlines his work history, education, skills, and references.
Birkemeier Resume 12-14
Jeffrey Birkemeier has over 10 years of experience in the restaurant and wine industries. He is currently the Beverage Director and Assistant Manager of Casanova and La Bicyclette restaurants in Carmel, CA, where he manages beverage programs, purchases all beverages, designs wine lists, and creates staff education initiatives. Previously, he worked as Wine Buyer and Assistant Store Manager at The Wine Merchant in St. Louis, where he recommended wines, supervised store operations, and conducted customer education classes. He also worked as Sommelier and Server at Café Napoli, educating staff on wines and spirits. Birkemeier holds multiple certifications in sommelier skills and wine education from the Court of Sommeliers
Nyle F. Deane Resume Oct. 2015
Nyle F Deane has over 15 years of experience in culinary arts. He received his Associate's Degree in Culinary Arts from the Art Institute International MN in 2009. His work experience includes positions as Executive Chef, Sous Chef, and Line Cook at various restaurants in Minnesota and Wisconsin. He is proficient in menu development, food ordering, inventory management, and following sanitation guidelines. References are provided from former employers and colleagues who can attest to his skills and experience in the culinary field.
Resume_Food_General_2015
Thomas Acito has experience as an entrepreneur owning and operating Café de Wheels, Cincinnati's first food truck, from 2009 to 2014. He has also worked as a prep cook and garde manger at Belterra Park. Acito's goal is to contribute his skills as a business owner and manager to a growing company through owning or managing a small to mid-sized restaurant of his design.
michael walchak resume
Mike Walchak is an experienced chef seeking a new position. He has over 15 years of experience as an executive chef and sous chef at various restaurants in Colorado and Arizona. Some of his specializations include vegetarian/vegan dishes, molecular cooking, handmade candies and charcuterie. He is committed to his work and cooking from the heart for patrons.
Valariejean-Stagg
Valariejean Stagg has over 30 years of experience as a cook and chef. She has worked in many roles including as a first cook, kitchen manager, and baker. Her experience ranges from casual dining to fine dining. She is skilled in menu planning, food ordering, inventory management, and training kitchen staff. Currently, she works as a first cook and fill-in for the chef at Redrock Camps in Edmonton, Alberta.
RESUMEJBP
Joe Bhett P. Benavidez is seeking a challenging position in the food industry utilizing his 12 years of experience in various culinary roles. He has worked as a chef, cook, butcher, and production controller for hotels and resorts in Olongapo City, Philippines. His experience includes food preparation, inventory management, ensuring food safety standards, and training in HACCP food handling.
Birkemeier Resume 2015 March
Jeffrey Birkemeier has over 15 years of experience in the restaurant and wine industries. He is currently the Beverage Director, Assistant Manager, and Sommelier at Casanova Restaurant in Carmel, CA, where he manages a $2.4M annual beverage program. Previously, he was Beverage Director at La Bicyclette Restaurant, also in Carmel, CA, managing a $750K beverage program. He has also held roles as Wine Buyer and Education Director at The Wine Merchant in St. Louis, MO, and Sommelier at Café Napoli in St. Louis. Birkemeier holds several certifications in wine including Certified Sommelier from the Court of Sommeliers and Cert
Chef_June (1)
June M. Phillips is seeking a career opportunity where her creativity would be appreciated. She has over 10 years of experience in culinary arts including knife skills, cooking techniques, and knowledge of world cuisines. Her work history includes roles as a culinary assistant for HSN, a chef at Eataly in New York, and several serving positions at restaurants in Florida. She has a vocational certificate in culinary arts from Le Cordon Bleu and is a ServSafe Food Protection Manager.
mcgarrity.peter.R
Peter J. McGarrity is an experienced executive chef seeking a new opportunity. He has over 20 years of experience in positions of increasing responsibility, including as executive chef at Itasca Country Club where he pioneered successful wine tasting events. He has a proven track record of cost control, budgeting, and mentoring staff. His career highlights include planning the grand opening for a 160-seat restaurant and coordinating large, high-profile events.
120' by 37' 2 d plan
This document contains a floor plan layout for a single-family home. The home is 120 feet wide and 37 feet, 6 inches deep. It contains 4 bedrooms, 3 bathrooms, a dining hall, guest room, carport, and additional living spaces. The floor plan shows the dimensions and layout of the rooms.
Resume
This document is a resume for Hunter Huber seeking employment. It summarizes his experience working in food service and retail jobs in Valparaiso, Indiana. He has over 2 years of experience in restaurant positions like hosting and bussing. Huber also has experience working as a car porter and in floor work and is currently a senior in high school studying video production and media studies.
Amanda Patton_resume
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.
Matthews resume 4-11-9
Matthew Alexander is an experienced executive chef and sous chef seeking a new opportunity. He has over 10 years of experience in culinary roles of increasing responsibility at restaurants, catering companies, and as a personal chef. His experience includes overseeing food production, managing staff and costs, developing menus, and executing events for hundreds of guests. He holds a certificate in professional cooking from the Culinary Academy of Long Island.
Final Big Ten Contest Results (Nx Power Lite)
The document outlines a marketing program from Mike Wedding to leverage the Big Ten Basketball Tournament to increase Gatorade sales. The plan included securing tickets and point-of-sale materials to promote a contest among stores. Top stores increasing Gatorade 8pk sales would win tickets to tournament games. The program resulted in large sales increases for Gatorade products compared to the previous year's tournament period.
Dominic Angelosante Complete-3
Dominic Angelosante has over 7 years of experience as a professional chef and baker. He has worked in various roles including as a bartender, chef de partie on a farm, bread baker, and pastry cook. Currently, he is studying for a Certificate in Culinary Arts with a focus on traditional French cooking, artisanal breads and pastries, and sustainable food practices. He emphasizes upholding classic cuisine using simple, local ingredients and has strong leadership and customer service skills.
Resume-KeithA
Keith Baylen is an experienced executive chef and sous chef with over 30 years of experience in fine dining restaurants and catering. He has a proven track record of raising food sales and managing all aspects of kitchen operations, including menu planning, staff management, food costs, and special events. Baylen's resume highlights executive chef roles at Mattabesett Canoe Club, Vinotecca, Michael Gennarro's Steak House, Burning Tree, and 122 Bistro, as well as previous sous chef and chef de cuisine positions. He has a culinary arts degree and is certified in food safety.
Chef_June
June M. Phillips is seeking a career opportunity where her creativity would be appreciated. She has over 15 years of experience in various culinary roles including as a chef, culinary assistant, and server. Her skills include knife cuts, cooking techniques like braising and grilling, baking, and buffet setup. She has a vocational certificate in culinary arts from Le Cordon Bleu and is ServSafe certified.
What's hot (20)
Viewers also liked
IntetaWebStudio
This short document promotes creating presentations using Haiku Deck on SlideShare. It encourages the reader to get started making their own Haiku Deck presentation by providing a button to click to begin the process. The document is advertising the creation of presentations on Haiku Deck and SlideShare.
El carrusel familiar (vi unidad)
Este documento describe la familia, incluyendo su definición como un grupo de personas vinculadas por sangre y afecto, las funciones de la familia como formadora, protectora, económica y socializadora, los tipos de familia como monoparental, nuclear, extendida y reconstituida, y las etapas del ciclo vital familiar como la formación de la pareja, nacimiento de hijos, escolaridad, independencia de los hijos, nido vacío y vejez. El documento concluye con preguntas sobre el tipo y etapa del ciclo vital
Tinu_Resume_New
Tinu Elza Vinu is applying for an HR position. She has 1 year and 7 months of experience as an HR Manager at Hedge Equities Limited, where she was responsible for recruitment, training, HR administration, employee engagement, performance management, and payroll processing. She has a Master's degree in HR and Marketing and a Bachelor's degree in Computer Science and Engineering. She is proficient in Microsoft Office applications and has experience with HR functions like recruitment, training, and payroll.
The Future of Search Panelist - Scott Fish
Scott Fish gave a presentation on universal search relevance in real-time. He discussed how Google has developed real-time search to instantly surface breaking news and information as it happens. Real-time search considers factors like query deserves freshness and social media graphs to prioritize timely content. Marketers can optimize for real-time search by utilizing trending keywords, coordinating with social media, and publishing engaging content on blogs and social profiles.
Vishal_Agarwal_webMethods_CV_2016
Vishal Kumar Agarwal has over 5 years of experience in EAI/B2B integration using webMethods. He has worked on projects for clients like Cognizant, Quinnox, 7-Eleven, Coca-Cola Refreshments, Sony supporting their webMethods integration environments. His skills include webMethods Developer, Designer, Trading Network, and tools like Splunk, MQ Series. He is looking to utilize his technical and soft skills and contribute value to an organization through challenges.
U.S. Ships, Barges, And Platforms Market. Analysis And Forecast to 2020
IndexBox Marketing has just published its report: “U.S. Ships, Barges, And Platforms Market. Analysis And Forecast to 2020”.
The report provides an in-depth analysis of the U.S. ships, barges, and platforms market. It presents the latest data of the market size and volume, domestic production, exports and imports, price dynamics and turnover in the industry. In addition, the report contains insightful information about the industry, including industry life cycle, business locations, productivity, employment and many other crucial aspects. The Company Profiles section contains relevant data on the major players in the industry.
Client PresentionRecruitmentcity
Recruitment City is a recruitment firm that partners experts from various industries with their clients to fill positions. They do not claim expertise in all areas, so they enlist partners who have 10+ years of experience in a client's specific industry. The partners work closely with Recruitment City's recruitment team to understand clients' needs, screen candidates, and ensure a good fit. Recruitment City prides itself on thorough candidate vetting and post-placement support.
ESPAÑA: HIDROGRAFIA
España tiene diferentes regímenes fluviales dependiendo de factores como el clima y la geografía. Los principales ríos españoles son los de la vertiente cantábrica, que son cortos pero caudalosos y regulares, los de la vertiente atlántica, que son más largos y con menor fuerza erosiva, y los de la vertiente mediterránea, que son cortos e irregulares con estiaje en verano. Los lagos españoles se forman por procesos como el cárstico, volcánico, tectónico y
Program residen dan non residen
Dokumen ini membahas tentang program residen dan non residen. Program residen adalah program yang aktif bersamaan dengan di-loadnya sistem operasi dan selalu siap digunakan. Program ini terletak di atas sistem operasi. Contohnya adalah ideKick dan Doskey. Sedangkan program non residen hanya berada di memori saat digunakan dan akan hilang setelah selesai, seperti game dan aplikasi Corel.
Matematica funciones
Este documento presenta ejemplos de relaciones entre dos variables, como temperaturas a lo largo de un día y nafta consumida por un auto según la distancia recorrida. Luego introduce el concepto de función matemática como una correspondencia entre un conjunto de valores de una variable (llamado dominio) y otro conjunto de valores de otra variable (llamado recorrido), donde a cada elemento del dominio le corresponde un único elemento del recorrido.
Matemática: Funciones.
Una función es una relación entre un conjunto de entrada (dominio) y un conjunto de salida (rango) donde cada entrada se asocia con una única salida. Las funciones se pueden representar mediante pares ordenados, diagramas de flechas o fórmulas matemáticas. Existen diferentes tipos de funciones como las funciones lineales, constantes, identidad y cuadráticas que se definen por sus reglas de correspondencia y gráficas características.
EU: Tube Or Pipe Fittings (Of Iron Or Steel) - Market Report. Analysis And Fo...
IndexBox Marketing has just published its report: " EU: Tube Or Pipe Fittings (Of Iron Or Steel) - Market Report. Analysis And Forecast To 2020”. This report focuses on the EU tube or pipe fitting market, providing a comprehensive analysis and the most recent data on its market size and volume, EU trade, price dynamics, domestic production, and turnover in the industry. The market trends section reveals the main issues and uncertainties concerning the industry, while the medium-term outlook uncovers market prospects. The attractivity index (IB Index) summarizes the source of existing opportunities as they appear in this market, as well as an interpretation of the trade figures.
El Enamoramiento
El documento trata sobre el amor y el enamoramiento. Explica que el amor va más allá de gustar de alguien y implica un fuerte sentimiento de apego y intimidad emocional. También describe las experiencias del primer amor y estar enamorado durante la adolescencia, como pensar constantemente en la otra persona y desear compartir experiencias juntos. Además, discute el proceso dinámico del enamoramiento y la importancia de las relaciones sexuales responsables en una relación.
Neuro-Stim System Neurostim FDA K140530 Electro Acupuncture Device
Neuro-Stim Electro Acupuncture device and Electro Acupuncture Stimulator. The Electro Auricular Device or PENS (Percutaneous Electrical Nerve Stimulation). Neurostimulation pain therapy medical devices deliver a therapeutic electrical signal into auricular nerves to help release endorphins and provide pain relief.
https://www.laserspineinstitute.com/spinal_orthopedic_procedures/neurostim/
Malaria diagnostics
This document discusses various methods for diagnosing malaria, including:
- Clinical diagnosis, which can have poor specificity in endemic areas. The gold standard is examining blood smears under microscopy.
- Thick and thin blood smears examined microscopically, which allow distinguishing parasite species and quantifying parasitemia. This remains the most widely available method.
- Rapid diagnostic tests that detect parasite antigens like HRP-2 or pLDH. These provide results faster than microscopy but cannot detect mixed infections or quantify parasitemia.
- More sensitive methods like PCR allow definitive species identification but require specialized equipment and training. Preventing transfusion-transmitted malaria requires detection methods more sensitive than PCR
Presentacion julio mendez
El documento describe el positivismo como una corriente filosófica que afirma que el único conocimiento válido es el conocimiento científico obtenido a través del método científico. Explica que Auguste Comte formuló la idea de crear la sociología como una ciencia para estudiar a la sociedad de forma empírica, similar a las ciencias naturales. También menciona algunas críticas al positivismo, como su incapacidad para estudiar objetos sociales que involucran intencionalidad y significado.
Viewers also liked (17)
U.S. Ships, Barges, And Platforms Market. Analysis And Forecast to 2020
U.S. Ships, Barges, And Platforms Market. Analysis And Forecast to 2020
EU: Tube Or Pipe Fittings (Of Iron Or Steel) - Market Report. Analysis And Fo...
EU: Tube Or Pipe Fittings (Of Iron Or Steel) - Market Report. Analysis And Fo...
Neuro-Stim System Neurostim FDA K140530 Electro Acupuncture Device
Neuro-Stim System Neurostim FDA K140530 Electro Acupuncture Device
Similar to Monticello Wine Festival
agri PPT 1.pptx
This seminar covered quality control of grapes for export. It discussed Kalya Exports, a leading exporter of fresh fruits and vegetables. The seminar outlined the export management process for grapes including harvesting, sorting, packing, labeling, palletization, pre-cooling, storage and container loading. It described certifications like BRC and Global GAP required for European exports. A case study analyzed common defects in grapes like blemish, waterberry, bruising and their causes like fungi, overcropping, weather conditions. The seminar provided an overview of quality control procedures for fresh grape exports.
Nov 2012 presentation draft sj
The document provides an overview of the 2013 marketing programs and levy benefits for the Finger Lakes Wine Alliance. It discusses the success of 2012 programs, outlines the 2013 board of directors and budget, and details various marketing programs and levy benefits available to wineries including wine submissions, events, tastings, and promotional materials. Wineries can become levy contributors by submitting a worksheet and paying a fee based on their annual case production.
CLEAN IN PLACE PROCESS AND TEORY AND PRAC
This document discusses cleaning and hygiene in the brewery, specifically focusing on Clean-In-Place (CIP) systems. It begins by acknowledging sources for some of its material and noting that content is based on the author's current opinion. The document then outlines its contents which include sections on the importance of hygiene, global brewing standards, definitions and types of CIP, cleaning verification tests, CIP plant design, and cleaning regime optimization.
2013 Finger Lakes Wine Alliance Program Presentation & Reception 11/13/12
Finger Lakes Wine Alliance presents its 2013 Levy Benefits and Marketing Programs for the year. Presentation also includes a review of the 2012 programs, 2012 budget, and how to become a levy contributor.
FLWA 2013 Program Presenation Nov.15, 2012
Finger Lakes Wine Alliance presents its 2013 Levy Benefits and Marketing Programs for the year. Presentation also includes a review of the 2012 programs, 2012 budget, and how to become a levy contributor.
Nov 2012 presentation draft sj1
The document provides an overview of the 2013 benefits and marketing programs for the Finger Lakes Wine Alliance. It summarizes the 2012 program successes, outlines the board of directors and levy benefits for wineries. It also details the various marketing programs available for purchase, including events, promotions, videos and tastings. Budget and payment details are provided for wineries to become levy contributors.
Druiwe Final
Druiwe Vineyards is a 150-year-old winery in South Africa that aims to provide guests with a unique educational and cultural experience through wine tastings, tours led by experts, and events hosted in its accredited facility. The vineyard strives to portray South Africa's history and cultures while mitigating its environmental impact through sustainability initiatives. It offers five varietals of wine and caters to a diverse, well-educated clientele seeking to learn about and enjoy South African wine in a safe and relaxing atmosphere.
Wine Branding Magic Ingredients
The document discusses the importance of branding in the global wine industry. It provides statistics on wine production and consumption worldwide and in key countries. Branding is important because wine is a competitive global industry and consumption is concentrated in countries with strong consumer markets. The document outlines the key elements involved in winemaking and production. It explains how branding helps create perceptions of quality, awareness, associations and loyalty for wine brands. Strong branding distinguishes wine and creates emotional connections with consumers.
2019 Oregon Wine Symposium | The Road to Clean Nursery Stock and Solutions fo...
With the increased awareness of Red Blotch Disease and other diseases spread by plant stock, it is important to understand whether it is possible to have truly clean plants and how to proceed with better methods in establishing or replanting vineyards in the future. This session will include information about how clean plants are developed and how to ensure you have clean nursery stock when planting or grafting. You’ll also hear regional updates on clean plant efforts in Oregon and the status of research to address Red Blotch Disease in the Willamette Valley and Southern Oregon.
From seed to bar: Cacao production and market opportunities
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on January 23, 2020, at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry...
This document provides an overview of a training module on preparing and producing pastry products. It includes 54 pages on the topic, organized into learning outcomes, activities, and information sheets. The first part introduces the module and outlines the unit of competency, learning outcomes, assessment criteria, conditions, and learning experiences. It then provides information sheets on basic pastry terms and mixing procedures to prepare trainees. The goal is for trainees to learn how to prepare, decorate, present, and store a variety of pastry products.
Cblmbbpfinaljoan 160117033039 (1)
This document provides an overview of a training module on preparing and producing pastry products. It includes 54 pages on the topic, divided into learning outcomes. The first learning outcome focuses on preparing pastry products and provides information sheets, self-checks, and job sheets for trainees to learn about ingredients, equipment, recipes and procedures for making various pastries. The document establishes assessment criteria for trainees to demonstrate their skills in selecting ingredients, preparing pastries using proper techniques, operating equipment correctly, and baking pastries to standard.
Jarrod Munder Resume 2016
This document is a resume for Jarrod Munder that summarizes his academic and professional experience in the brewing industry. It outlines his pursuit of a Master Brewer certification through programs in Chicago and Munich, as well as an internship at Exit Six Brewery where he assisted in brewing processes. It also provides details on his business administration degree and customer service experience that have contributed skills in communication, organization, and relationship building.
Monica Hadarits - Global Sustainability Impacts - Canada
The Canadian Roundtable for Sustainable Beef (CRSB) held a global conference on sustainable beef in Ireland. The CRSB has developed a certification framework to advance and recognize sustainable beef production in Canada through an operation-level certification program. The framework includes standards for sustainable beef production and processing, assurance protocols, and chain of custody requirements. The CRSB has overseen audits of over 800 producers and 2 processors, and engaged stakeholders through multi-stakeholder committees and feedback. The CRSB is driving 10 sustainability goals in the environmental, social, and economic areas and has conducted baseline environmental inventories on 128,000 acres.
Wine and It's Manufacturing.pptx............
Wine manufacturing is a delicate fusion of art and science, where meticulous craftsmanship meets natural alchemy. From grape selection to fermentation and aging, every step is orchestrated with precision to create exquisite flavors and aromas. With a deep respect for tradition and a constant pursuit of innovation, we craft wines that embody the essence of terroir, delighting connoisseurs worldwide.
2017 Oregon Wine Symposium | OWB Update
The OWB, a semi-independent state agency funded through the tonnage tax, will take you through the successes accomplished this past year in marketing, media relations and educational programming before giving you a sneak peek of what’s in store for the coming year.
Bottled water filtration selection guide for products and applications rev 1 d
Bottled water filtration selection guide for products and applications rev 1 dAna Saray Ayala Chirinos
This document provides an overview of filtration applications for bottled water production, including final stabilization, pre-stabilization, clarification, gas sterilization, and utilities. It discusses key filter requirements for each application and recommends specific Parker domnick hunter filter products suited to each role. These include BEVPOR, PEPLYN, PREPOR, CRYPOTCLEAR, HIGH FLOW, and MAXIGAS filters. Housing options for liquid, air, and multi-port applications are also listed.Investor pitch deck
This document summarizes plans for an urban winery called Vinavanti that will provide an authentic winery experience in a convenient downtown location. It will have a tasting room, serve small plates of food, and offer tastings, bottles of wine, and wine club memberships. The winery aims to attract both local residents and tourists with its central location near local attractions. Financial projections estimate that within three years it will have over 700 weekly visitors, $1.26 million in annual tasting room sales, and be profitable.
Resume_MadeleineRowanDavis_Fall2016
Madeleine Rowan-Davis seeks a position as a viticulturist with over 15 years of experience in vineyard management, pest control advising, and research. She has managed up to 600 acres of vineyards using integrated pest management and sustainable practices. She is licensed in pesticide application and safety training.
Ashley Ratcliff - Creating a competitive advantage in times of trouble
The document discusses the Australian wine industry and strategies for creating a competitive advantage. It summarizes that the Australian wine industry has declined in profitability since 2007 due to a drop in export returns and squeezed domestic margins. This created an oversupply of grapes and wine. Ricca Terra Farms grew from 200 tons to 1,200 tons over 11 years but also saw declining profits. To establish a competitive advantage, Ricca Terra Farms focused on growing high quality grapes that were in high demand and helped promote customers' wines, becoming difficult for competitors to replicate. This allowed Ricca Terra Farms to produce at lower cost while delivering more value than competitors.
Similar to Monticello Wine Festival (20)
2013 Finger Lakes Wine Alliance Program Presentation & Reception 11/13/12
2013 Finger Lakes Wine Alliance Program Presentation & Reception 11/13/12
2019 Oregon Wine Symposium | The Road to Clean Nursery Stock and Solutions fo...
2019 Oregon Wine Symposium | The Road to Clean Nursery Stock and Solutions fo...
From seed to bar: Cacao production and market opportunities
From seed to bar: Cacao production and market opportunities
LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry...
LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry...
Monica Hadarits - Global Sustainability Impacts - Canada
Monica Hadarits - Global Sustainability Impacts - Canada
Bottled water filtration selection guide for products and applications rev 1 d
Bottled water filtration selection guide for products and applications rev 1 d
Ashley Ratcliff - Creating a competitive advantage in times of trouble
Ashley Ratcliff - Creating a competitive advantage in times of trouble
Monticello Wine Festival
- 1. PVCC PVCC Workforce Services • 501 College Drive • Charlottesville VA • 22902 Viticulture & Enology Program
- 2. PVCC Workforce Services • 501 College Drive • Charlottesville VA • 22902 www.pvcc.edu/workforceservices • 434.961.5354 • workforce@pvcc.edu VITICULTURE & ENOLOGY CERTIFICATE PROGRAM VITICULTURE CERTIFICATE COURSE REQUIREMENTS 1. Introduction to Viticulture 2. Vineyard Site Selection 3. Soil Preparation & Planting 4. Dormant Pruning 5. Pest Control 6. Canopy Management 7. Harvesting & Basic Analysis of the Must 8. Vine Grafting & Propagation 9. Vineyard Management (Field Experience) - Part I 10. Vineyard Management (Field Experience) - Part II ENOLOGY CERTIFICATE COURSE REQUIREMENTS 1. Introduction to Enology 2. Wine Analysis & Tasting 3. Winery Design & Equipment 4. Legal Issues in the Wine Industry 5. Marketing Wine 6. Fermentation & Racking 7. Harvesting & Basic Analysis of the Must 8. Wine Bottling 9. Sparkling Winemaking - Part I 10. Sparkling Winemaking - Part II Vineyard Management – Part II Adopt a row of vines this summer! Be responsible for managing and maintaining an assigned section of a working vineyard during the growing season. Learn the techniques for caring for healthy vines and the crucial decisions in vineyard management to meet your business objectives. Prerequisite: Vineyard Management – Part I. 36374 AGNR SA 7/21 & 8/11, 12 noon - 4 p.m. Harvest - TBD DuCard Vineyard Elliff $179 Pest Control How can you control pests and weeds without compromising the quality of the fruit? Get introduced to various types of pests and the damage they can cause. 36365 AGNR SA 7/28 9 a.m.–5 p.m. RM 131 Rausse $109 Canopy Management Identify various types of canopy styles with the objective of managing the vineyard and keeping your business objectives in mind: quantity vs. quality. Topics include hedging, leaf pulling and dropping fruit. 50148 AGNR SA 6/16 9 a.m.–5 p.m. ... RM 131/Vineyard Hill $109 Wine Bottling Covers the final stages of fermentation in preparation for bottling including equipment used, selection of bottles and labeling. Includes hands-on experience. Date: TBD