1. Jacqueline Doucette
(413)281-6861
Jdoucette22@gmail.com
Striving to increase my knowledge of wine and beverage as they apply to the service industry.
Education
The Culinary Institute of America (November 2011-Present)
Bachelor’s Degree in Advanced Wine, Beverage and Hospitality candidate, expected graduation April 14,
2016
Associate’s Degree in Culinary Arts, June 14, 2013
Banfi Vintners Scholastic Tour of Italy (May 2015)
Scholarship recipient
Pittsfield High School (2011)
Arts and Sciences program
Work Experience
Brasserie 292, Poughkeepsie, NY (September 2014-Present)
Bartender (December 2014-Present)
Server (September 2014-Present)
Harvest Table at Charlie Palmer’s Harvest Inn, St Helena, CA (October 2015-December 2015)
Hostess
The Culinary Institute of America, Hyde Park, NY (November 2013 - November 2014)
Manager in Training, front of the house Bocuse Restaurant, The American Bounty
Management of OpenTable reservation system
Responsible for all aspects of service – communication with Chefs, floor plans, etc.
Clinton Vineyards, Clinton Corners, NY (March 2013-January 2015)
Responsible for wine sales
Responsible for conducting wine tastings
Marketing events
Wine production (harvesting, bottling, racking)
The Culinary Institute of America, Hyde Park, NY (May 2013-June 2013)
Wine tutor
Explaining/helping students in the Wines class learn and understand basic principles of wine tasting, service,
production, and appellations.

2. Certifications and Achievements
The Court of Master Sommeliers
Certified Sommelier Candidate (Hyde Park June 7, 2016)
Introductory Course (Philadelphia February 8, 2016) o
- Distinction of the highest score
TIPS Certified
June 2015