Self presentation
•Download as PPT, PDF•
1 like•518 views
The document announces an event featuring various culinary demonstrations and competitions, including those focusing on Lebanese, Thai, and Hyderabadi cuisines, as well as bread, cake, and bartending. It also lists full-time and part-time hospitality programs at Inn-Venue Hospitality Management related to hotel management, culinary arts, baking, and cooking various international cuisines. The programs are approved by certain accrediting bodies. On-campus facilities include culinary studios, kitchens, a bakery, guest rooms, a restaurant, and computer labs.
Report
Share
Report
Share
Recommended
Thomas Boatman CV August 2015
Thomas Boatman is a 16-year-old who wants to become a chef. He attends South Essex College to pursue a Level 2 Diploma in Professional Cookery. Thomas has worked at Café Spice Namasté assisting Cyrus Todiwala's team with food preparation and service. In his free time, he enjoys home cooking using both recipes and his own creations, watching cooking shows, and competing in archery where he has placed highly in national competitions.
Linkedin Profiles For Culinary Graduate Students
Culinary school graduates can find work in dining establishments and restaurants. But how can you really stand out? One way is to produce content with a Linkedin Profile to show what you can do not only in text but also other media.
House Buying Guides | Kim Solveson
This document provides an overview of the home buying process. It discusses preparing for homeownership by saving money and improving credit. The stages of buying a home are outlined, including choosing homes that fit one's budget and criteria, obtaining financing, making an offer, and closing on the purchase. Both benefits and challenges of homeownership are described, such as higher monthly costs compared to renting but gaining equity over time.
Our hospitality and culinary school opens its doors in the year 2003
The Hospitality and Culinary School IES VALLE DE ALLER opened in 2003 in Moreda, Spain as part of a higher education institution offering various programs. It aims to offer students an alternative to traditional mining jobs by developing tourism, culinary, and hospitality industries in the area. The school offers various culinary and hospitality programs from apprenticeships to masters classes and works to promote Spanish gastronomy internationally through various projects and competitions, winning several awards.
Sr. William Rosenzweig, Decano de The Food Business School de la Culinary Ins...
This document discusses trends and innovations in the food industry. It covers topics like alternative proteins, food as medicine, food waste reduction, precision agriculture, and new technologies like robotics and the internet of food. The document promotes cross-disciplinary collaboration and designing innovative solutions to challenges facing the food system, like growing pressures and the need for healthier and more sustainable food. It encourages joining the Culinary Institute of America to help drive progress in the food industry.
Back to school q & a presentation culinary 2012
The document provides an overview of the JTED Advanced Culinary Arts program. It explains that the program combines hands-on training through catering services with technical classroom instruction. Students learn skills in a commercial kitchen using professional equipment and tools. The program also includes career counseling, guest speakers from the culinary industry, and field trips to food-related businesses to expose students to different career paths and opportunities.
Power of Culinary Marketing
The popularity of culinary is evident by the large number of cooking/food television shows, food blogs, dinner events, celebrity chef products/endorsements, food trucks, cooking magazines, cookbooks, products and Food & Wine-related events. Because food, drink and the epicurean world is a universal touchpoint, we as leaders in the business of marketing have an obligation to figure out how to use this highly emotional and engaging connection to speak to our fans, friends, followers and customers. Food/chef personalities are becoming top choices for forward-thinking and progressive brands/products endorsements, PR programs, appearances and other traditional talent mediums. Most often Sports and Entertainment (music) are seen as the main tent poles to reach consumers, but it is our belief that culinary is a third viable alternative and powerful option.
Chef Montaser Masoud c v
This document contains the resume and qualifications of Montaser Mohmmed Masoud, an Egyptian chef. It lists his professional experience including positions as Executive Chef and Director of Culinary roles at hotels and resorts in Egypt, Saudi Arabia, and the UAE. It also outlines his extensive training and certifications in areas like sustainability education, food safety, and culinary arts. The document provides details of Montaser's education, skills, objectives, and online event participation related to his work as a professional chef.
Recommended
Thomas Boatman CV August 2015
Thomas Boatman is a 16-year-old who wants to become a chef. He attends South Essex College to pursue a Level 2 Diploma in Professional Cookery. Thomas has worked at Café Spice Namasté assisting Cyrus Todiwala's team with food preparation and service. In his free time, he enjoys home cooking using both recipes and his own creations, watching cooking shows, and competing in archery where he has placed highly in national competitions.
Linkedin Profiles For Culinary Graduate Students
Culinary school graduates can find work in dining establishments and restaurants. But how can you really stand out? One way is to produce content with a Linkedin Profile to show what you can do not only in text but also other media.
House Buying Guides | Kim Solveson
This document provides an overview of the home buying process. It discusses preparing for homeownership by saving money and improving credit. The stages of buying a home are outlined, including choosing homes that fit one's budget and criteria, obtaining financing, making an offer, and closing on the purchase. Both benefits and challenges of homeownership are described, such as higher monthly costs compared to renting but gaining equity over time.
Our hospitality and culinary school opens its doors in the year 2003
The Hospitality and Culinary School IES VALLE DE ALLER opened in 2003 in Moreda, Spain as part of a higher education institution offering various programs. It aims to offer students an alternative to traditional mining jobs by developing tourism, culinary, and hospitality industries in the area. The school offers various culinary and hospitality programs from apprenticeships to masters classes and works to promote Spanish gastronomy internationally through various projects and competitions, winning several awards.
Sr. William Rosenzweig, Decano de The Food Business School de la Culinary Ins...
This document discusses trends and innovations in the food industry. It covers topics like alternative proteins, food as medicine, food waste reduction, precision agriculture, and new technologies like robotics and the internet of food. The document promotes cross-disciplinary collaboration and designing innovative solutions to challenges facing the food system, like growing pressures and the need for healthier and more sustainable food. It encourages joining the Culinary Institute of America to help drive progress in the food industry.
Back to school q & a presentation culinary 2012
The document provides an overview of the JTED Advanced Culinary Arts program. It explains that the program combines hands-on training through catering services with technical classroom instruction. Students learn skills in a commercial kitchen using professional equipment and tools. The program also includes career counseling, guest speakers from the culinary industry, and field trips to food-related businesses to expose students to different career paths and opportunities.
Power of Culinary Marketing
The popularity of culinary is evident by the large number of cooking/food television shows, food blogs, dinner events, celebrity chef products/endorsements, food trucks, cooking magazines, cookbooks, products and Food & Wine-related events. Because food, drink and the epicurean world is a universal touchpoint, we as leaders in the business of marketing have an obligation to figure out how to use this highly emotional and engaging connection to speak to our fans, friends, followers and customers. Food/chef personalities are becoming top choices for forward-thinking and progressive brands/products endorsements, PR programs, appearances and other traditional talent mediums. Most often Sports and Entertainment (music) are seen as the main tent poles to reach consumers, but it is our belief that culinary is a third viable alternative and powerful option.
Chef Montaser Masoud c v
This document contains the resume and qualifications of Montaser Mohmmed Masoud, an Egyptian chef. It lists his professional experience including positions as Executive Chef and Director of Culinary roles at hotels and resorts in Egypt, Saudi Arabia, and the UAE. It also outlines his extensive training and certifications in areas like sustainability education, food safety, and culinary arts. The document provides details of Montaser's education, skills, objectives, and online event participation related to his work as a professional chef.
Chef montaser2021
This document contains information about Montaser Masoud including his personal details, employment history working in hotel kitchens in Egypt and Saudi Arabia, training and qualifications in culinary arts, food safety, and management. It lists over 50 online courses taken in topics like sustainability, nutrition, food safety, and business skills. Professional memberships include associations in Egypt, UAE, and Saudi Arabia.
Caribbean Agrotourism Policy Setting Workshop: Jennifer Barrow; Capacity Buil...
Caribbean Agrotourism Policy Setting Workshop: Jennifer Barrow; Capacity Buil...Brussels Briefings (brusselsbriefings.net)
The development of productive and fully integrated linkages between the Agri-Food Sector and Tourism in the Caribbean Region offers significant potential for repositioning and broad-based growth in the Agriculture value chain, and opportunities for channelling the Region’s diversity and building-in genuine competitiveness and sustainability in the tourism product.
Forging Agriculture-Tourism linkages capitalizes on the inherent ability of the Tourism sector to diversify the Caribbean economy, stimulate entrepreneurship, catalyse investment and assist in wider social development in local communities. Such linkages offer unprecedented opportunities to stem and reverse the declines in traditional agriculture, stimulate the rapid growth in “new‟ agriculture and build resilience and sustainability of Caribbean economies. The latter is particularly critical for reducing the high levels of foreign exchange leakage in tourism, preserving cultural identity, reducing poverty in local communities and enhancing local awareness and good practices with respect to climate change and environmental issues.
Goal: To provide a mechanism for managing and increasing the local and regional development impact of Tourism and Agriculture through the creation of a collaborative and inclusive planning and implementation framework that can drive trade and new business between the two sectors.
Objectives
· To promote linkages between the agrifood sector and the tourism industry to increase sustainable sourcing through the strengthening of agritourism policy and strategy in the Caribbean
· To increase the understanding and awareness of the current deficiencies in the supply of fresh and processed agricultural products along the value chain and the actions needed
· To design inter-sectoral and inclusive policies which promote PPPs for improved local food use and consumption.
· To identify concrete regional projects that can be supported under the intra ACP EU funding.WELCOME TO THE WORLD OF EXCITING CAREERS
Article Published - Times of India & Sakal Seminar
By Rajendra Kelshikar
Director, Inn-Venue Hospitality Management Pvt. Ltd.
(Inn-Venue Hospitality group comprises of Baker’s Basket, bakery & patisserie, Polka Dots, world cuisine restaurants, Deccan Rendezvous, business boutique hotel and Redcarpet Hospitality & Culinary Academy)
Redcarpet hotel management & culinary arts
The document provides an overview of the hospitality industry, including the scope and operational areas of hotels, restaurants, clubs, bars and other hospitality businesses. It then discusses opportunities for growth in the hospitality sector in India and Pune specifically. The document promotes the programs offered at Redcarpet Academy for hotel management and culinary arts, highlighting the advantages of their curriculum, facilities, partnerships and opportunities for global experience. It provides details on course structure, fees and on-campus amenities available to students.
Apam profile sponsorship_2012
The document discusses sponsorship opportunities available with the Academy of Pastry Arts Malaysia, a premier pastry training institute. It provides details on the Academy's programs, facilities, student enrollment numbers, and achievements. Potential sponsors are offered branding benefits through the Academy's marketing activities, events, and demonstrations involving its students and visiting chefs. Sponsoring pastry equipment or refrigeration allows sponsors' logos to be displayed to thousands of students and professionals at the Academy.
Chef montaser c v
This document contains the resume of Montaser Mohmmed Masoud, an Egyptian chef with over 30 years of experience working in hotels and catering companies in Egypt, Saudi Arabia, and other countries. He has held various executive chef and director positions and received extensive training and certifications in culinary arts, food safety, and management. His skills and experience include menu planning, food production, staff management, quality control, and financial oversight of kitchen operations. His objective is to oversee professional kitchens and catering facilities while maintaining high standards of food quality, guest satisfaction, and cost control.
CURRICULUM VITAE_William Ronald 2012 with MBA (1)
William Ronald Rose is a bar supervisor currently working on cruise ships traveling between Italy, Spain, France, Morocco, Portugal, and the Caribbean. He has 10 years of experience in hotel and restaurant management, including positions as a bartender, bar steward, and F&B manager. He holds an MBA in Tourism and Hotel Management as well as technical qualifications in food and beverage service and bartending.
Hospitality Program Final
The Shasta College Hospitality Program offers associate degrees and certificates in culinary arts, hospitality management, and winemaking and marketing. The culinary arts program covers basic food production, nutrition, stocks and sauces, baking, and gourmet food preparation. The hospitality management program focuses on operations, customer service, marketing, and human resources. Students gain hands-on experience through worksite learning placements. Program advantages include affordable tuition, articulation agreements, industry-recognized certifications, and career opportunities in the large hospitality field.
Andrew_ShepherdCV5pdf
The document summarizes the career experience of a chef, including:
- Over 15 years of experience in culinary roles such as a senior development chef, culinary coordinator, and executive chef.
- Formal qualifications in commercial cookery, patisserie, hospitality management, and vocational education.
- Experience leading teams, managing kitchens, developing curriculum, and judging culinary competitions.
- Passion for culinary quality and driving financial performance.
The Academy Prospectus
A KILDARE COOKERY SCHOOL, TRAINING TOMORROW’S TOP CHEFS
In autumn 2016, Cliff at Lyons will launch the first private certified, professional cookery school. The courses run are suitable for aspiring chefs who will recieve expert tuition in a professional environment. The Academy courses will run for 14 weeks including two weeks work experience in a 5 star property. The benefit of learning in this environment is smaller classes for more personal tuition with Internationally recognised instructors.
Isaacs Resume
Isaac Heckathorn is seeking a position that allows him to ensure food is properly prepared and manage food costs and waste while providing an enjoyable experience for guests. He has experience in charcuterie, sous vide, barbecue, farm to table operations, banquets, buffets, and chefs tables. His professional experience includes positions at Cherokee Town and Country Club where he did daily prep, operated equipment, and limited waste. At Montaluce Winery, he was in charge of garde manger and controlled food costs. At Sip Wine Bar, he managed the kitchen staff, oversaw food production, and created specials. He holds an Associate's degree from Le Cordon Bleu and is Serve
UTKU FIRAT
Utku Firat is seeking a culinary arts position where he can utilize his extensive hospitality experience and education. He has over 15 years of experience in the food and beverage industry, including owning his own restaurant franchise in Turkey called Chicken Lovers. He holds certificates in culinary arts and restaurant ownership from the Culinary Arts Academy of Istanbul. His most recent role was as a restaurant chef at the Westin Bonaventure hotel in Los Angeles.
Apam Profile Sponsorship 2012
The document summarizes the Academy of Pastry Arts Malaysia, a premier institute for learning bakery and pastry arts. It details the full-time and part-time programs offered, as well as short courses. It describes the facilities, visiting guest chefs, and national and international achievements of the Academy's students and chefs. The document proposes sponsorship opportunities for brands, including featuring in the Academy's marketing materials, supplying equipment, and advertisements.
Director chef. f & b consultant
Montaser Mohammad Masoud is an Egyptian executive chef with over 30 years of experience working in hotels around the world. He is currently the Executive Chef at Dar Al Tawhid InterContinental Makkah in Saudi Arabia. His career includes positions as Executive Sous Chef, Executive Pastry Chef, and Pastry Chef at several InterContinental hotels. He has received numerous awards and certifications. Masoud aims to control kitchen costs and maximize guest satisfaction through ensuring food quality and safety standards.
NICOLETTA GRIPPO RESUME
Nicoletta Grippo has over 14 years of experience as an executive chef, culinary instructor, and business owner. She has owned and operated successful restaurants and pastry/gelato cafes on both coasts of the US and in Canada. Currently, she is the Chef de Cuisine at Eataly NYC, where she creates curriculum and instructs students at their culinary school. She also teaches culinary classes for schools, companies, and private clients.
Bunty Gomes CV - Copy (1)
Gomes George Bunty is applying for the position of sous chef in pastry and bakery. He has over 15 years of experience working in pastry kitchens in Bangladesh and the United Arab Emirates. His most recent role was as a junior sous chef at Intercontinental Doha. Bunty has a degree in commerce from Bangladesh Open University and his skills include team leadership, time management, and maintaining high standards of food safety, quality and cost control. He provides two work references from senior chef roles.
Welcome to the World of Wine-An Introduction
The two-day wine introduction program provides an overview of wine history, production, grape varieties, food and wine pairing, storage, tasting techniques, and responsible consumption. The course aims to help students understand wine terminology, differentiate between old and new world wines, read wine labels, and systematically taste wine. It is taught by Mayukh Dewan, who has 13 years of experience in the hospitality industry in India and the UK, including managing restaurants and conducting wine tasting events.
Hotel Mangement and Culinary Arts College In Hyderabad | IIHMCA | iihmca.org
IIHMCA is one of the Top Hotel Management Colleges in Hyderabad , India and is to provide world class training to its students. The Institute offers Bachelors Degree in Catering Technology and Culinary, (BCT&CA) which is affiliated to Osmania University & Bachelors Degree in Hotel Management and Catering Technology
CV_Christopher_Owen_2015
Christopher Owen is an experienced head chef seeking new management opportunities. He has over 25 years of experience in kitchen management roles, currently serving as Head Chef at De Vere Venues Colmore Gate Birmingham since 2012. Prior to that, he held positions as Senior Sous Chef, Acting Head Chef, and Head Chef at various hotels and resorts. He has qualifications in cookery and food safety and has received several awards and certificates of merit in culinary competitions.
Emiliano bernasconi cv
Emiliano Bernasconi is an experienced Executive Chef seeking a new position. He has over 20 years of experience leading culinary teams in luxury hotels. Some of his qualifications include managing large budgets, developing new menus, and maintaining high food safety standards.
skeleton System.pdf (skeleton system wow)
🔥🔥🔥🔥🔥🔥🔥🔥🔥
إضغ بين إيديكم من أقوى الملازم التي صممتها
ملزمة تشريح الجهاز الهيكلي (نظري 3)
💀💀💀💀💀💀💀💀💀💀
تتميز هذهِ الملزمة بعِدة مُميزات :
1- مُترجمة ترجمة تُناسب جميع المستويات
2- تحتوي على 78 رسم توضيحي لكل كلمة موجودة بالملزمة (لكل كلمة !!!!)
#فهم_ماكو_درخ
3- دقة الكتابة والصور عالية جداً جداً جداً
4- هُنالك بعض المعلومات تم توضيحها بشكل تفصيلي جداً (تُعتبر لدى الطالب أو الطالبة بإنها معلومات مُبهمة ومع ذلك تم توضيح هذهِ المعلومات المُبهمة بشكل تفصيلي جداً
5- الملزمة تشرح نفسها ب نفسها بس تكلك تعال اقراني
6- تحتوي الملزمة في اول سلايد على خارطة تتضمن جميع تفرُعات معلومات الجهاز الهيكلي المذكورة في هذهِ الملزمة
واخيراً هذهِ الملزمة حلالٌ عليكم وإتمنى منكم إن تدعولي بالخير والصحة والعافية فقط
كل التوفيق زملائي وزميلاتي ، زميلكم محمد الذهبي 💊💊
🔥🔥🔥🔥🔥🔥🔥🔥🔥
More Related Content
Similar to Self presentation
Chef montaser2021
This document contains information about Montaser Masoud including his personal details, employment history working in hotel kitchens in Egypt and Saudi Arabia, training and qualifications in culinary arts, food safety, and management. It lists over 50 online courses taken in topics like sustainability, nutrition, food safety, and business skills. Professional memberships include associations in Egypt, UAE, and Saudi Arabia.
Caribbean Agrotourism Policy Setting Workshop: Jennifer Barrow; Capacity Buil...
Caribbean Agrotourism Policy Setting Workshop: Jennifer Barrow; Capacity Buil...Brussels Briefings (brusselsbriefings.net)
The development of productive and fully integrated linkages between the Agri-Food Sector and Tourism in the Caribbean Region offers significant potential for repositioning and broad-based growth in the Agriculture value chain, and opportunities for channelling the Region’s diversity and building-in genuine competitiveness and sustainability in the tourism product.
Forging Agriculture-Tourism linkages capitalizes on the inherent ability of the Tourism sector to diversify the Caribbean economy, stimulate entrepreneurship, catalyse investment and assist in wider social development in local communities. Such linkages offer unprecedented opportunities to stem and reverse the declines in traditional agriculture, stimulate the rapid growth in “new‟ agriculture and build resilience and sustainability of Caribbean economies. The latter is particularly critical for reducing the high levels of foreign exchange leakage in tourism, preserving cultural identity, reducing poverty in local communities and enhancing local awareness and good practices with respect to climate change and environmental issues.
Goal: To provide a mechanism for managing and increasing the local and regional development impact of Tourism and Agriculture through the creation of a collaborative and inclusive planning and implementation framework that can drive trade and new business between the two sectors.
Objectives
· To promote linkages between the agrifood sector and the tourism industry to increase sustainable sourcing through the strengthening of agritourism policy and strategy in the Caribbean
· To increase the understanding and awareness of the current deficiencies in the supply of fresh and processed agricultural products along the value chain and the actions needed
· To design inter-sectoral and inclusive policies which promote PPPs for improved local food use and consumption.
· To identify concrete regional projects that can be supported under the intra ACP EU funding.WELCOME TO THE WORLD OF EXCITING CAREERS
Article Published - Times of India & Sakal Seminar
By Rajendra Kelshikar
Director, Inn-Venue Hospitality Management Pvt. Ltd.
(Inn-Venue Hospitality group comprises of Baker’s Basket, bakery & patisserie, Polka Dots, world cuisine restaurants, Deccan Rendezvous, business boutique hotel and Redcarpet Hospitality & Culinary Academy)
Redcarpet hotel management & culinary arts
The document provides an overview of the hospitality industry, including the scope and operational areas of hotels, restaurants, clubs, bars and other hospitality businesses. It then discusses opportunities for growth in the hospitality sector in India and Pune specifically. The document promotes the programs offered at Redcarpet Academy for hotel management and culinary arts, highlighting the advantages of their curriculum, facilities, partnerships and opportunities for global experience. It provides details on course structure, fees and on-campus amenities available to students.
Apam profile sponsorship_2012
The document discusses sponsorship opportunities available with the Academy of Pastry Arts Malaysia, a premier pastry training institute. It provides details on the Academy's programs, facilities, student enrollment numbers, and achievements. Potential sponsors are offered branding benefits through the Academy's marketing activities, events, and demonstrations involving its students and visiting chefs. Sponsoring pastry equipment or refrigeration allows sponsors' logos to be displayed to thousands of students and professionals at the Academy.
Chef montaser c v
This document contains the resume of Montaser Mohmmed Masoud, an Egyptian chef with over 30 years of experience working in hotels and catering companies in Egypt, Saudi Arabia, and other countries. He has held various executive chef and director positions and received extensive training and certifications in culinary arts, food safety, and management. His skills and experience include menu planning, food production, staff management, quality control, and financial oversight of kitchen operations. His objective is to oversee professional kitchens and catering facilities while maintaining high standards of food quality, guest satisfaction, and cost control.
CURRICULUM VITAE_William Ronald 2012 with MBA (1)
William Ronald Rose is a bar supervisor currently working on cruise ships traveling between Italy, Spain, France, Morocco, Portugal, and the Caribbean. He has 10 years of experience in hotel and restaurant management, including positions as a bartender, bar steward, and F&B manager. He holds an MBA in Tourism and Hotel Management as well as technical qualifications in food and beverage service and bartending.
Hospitality Program Final
The Shasta College Hospitality Program offers associate degrees and certificates in culinary arts, hospitality management, and winemaking and marketing. The culinary arts program covers basic food production, nutrition, stocks and sauces, baking, and gourmet food preparation. The hospitality management program focuses on operations, customer service, marketing, and human resources. Students gain hands-on experience through worksite learning placements. Program advantages include affordable tuition, articulation agreements, industry-recognized certifications, and career opportunities in the large hospitality field.
Andrew_ShepherdCV5pdf
The document summarizes the career experience of a chef, including:
- Over 15 years of experience in culinary roles such as a senior development chef, culinary coordinator, and executive chef.
- Formal qualifications in commercial cookery, patisserie, hospitality management, and vocational education.
- Experience leading teams, managing kitchens, developing curriculum, and judging culinary competitions.
- Passion for culinary quality and driving financial performance.
The Academy Prospectus
A KILDARE COOKERY SCHOOL, TRAINING TOMORROW’S TOP CHEFS
In autumn 2016, Cliff at Lyons will launch the first private certified, professional cookery school. The courses run are suitable for aspiring chefs who will recieve expert tuition in a professional environment. The Academy courses will run for 14 weeks including two weeks work experience in a 5 star property. The benefit of learning in this environment is smaller classes for more personal tuition with Internationally recognised instructors.
Isaacs Resume
Isaac Heckathorn is seeking a position that allows him to ensure food is properly prepared and manage food costs and waste while providing an enjoyable experience for guests. He has experience in charcuterie, sous vide, barbecue, farm to table operations, banquets, buffets, and chefs tables. His professional experience includes positions at Cherokee Town and Country Club where he did daily prep, operated equipment, and limited waste. At Montaluce Winery, he was in charge of garde manger and controlled food costs. At Sip Wine Bar, he managed the kitchen staff, oversaw food production, and created specials. He holds an Associate's degree from Le Cordon Bleu and is Serve
UTKU FIRAT
Utku Firat is seeking a culinary arts position where he can utilize his extensive hospitality experience and education. He has over 15 years of experience in the food and beverage industry, including owning his own restaurant franchise in Turkey called Chicken Lovers. He holds certificates in culinary arts and restaurant ownership from the Culinary Arts Academy of Istanbul. His most recent role was as a restaurant chef at the Westin Bonaventure hotel in Los Angeles.
Apam Profile Sponsorship 2012
The document summarizes the Academy of Pastry Arts Malaysia, a premier institute for learning bakery and pastry arts. It details the full-time and part-time programs offered, as well as short courses. It describes the facilities, visiting guest chefs, and national and international achievements of the Academy's students and chefs. The document proposes sponsorship opportunities for brands, including featuring in the Academy's marketing materials, supplying equipment, and advertisements.
Director chef. f & b consultant
Montaser Mohammad Masoud is an Egyptian executive chef with over 30 years of experience working in hotels around the world. He is currently the Executive Chef at Dar Al Tawhid InterContinental Makkah in Saudi Arabia. His career includes positions as Executive Sous Chef, Executive Pastry Chef, and Pastry Chef at several InterContinental hotels. He has received numerous awards and certifications. Masoud aims to control kitchen costs and maximize guest satisfaction through ensuring food quality and safety standards.
NICOLETTA GRIPPO RESUME
Nicoletta Grippo has over 14 years of experience as an executive chef, culinary instructor, and business owner. She has owned and operated successful restaurants and pastry/gelato cafes on both coasts of the US and in Canada. Currently, she is the Chef de Cuisine at Eataly NYC, where she creates curriculum and instructs students at their culinary school. She also teaches culinary classes for schools, companies, and private clients.
Bunty Gomes CV - Copy (1)
Gomes George Bunty is applying for the position of sous chef in pastry and bakery. He has over 15 years of experience working in pastry kitchens in Bangladesh and the United Arab Emirates. His most recent role was as a junior sous chef at Intercontinental Doha. Bunty has a degree in commerce from Bangladesh Open University and his skills include team leadership, time management, and maintaining high standards of food safety, quality and cost control. He provides two work references from senior chef roles.
Welcome to the World of Wine-An Introduction
The two-day wine introduction program provides an overview of wine history, production, grape varieties, food and wine pairing, storage, tasting techniques, and responsible consumption. The course aims to help students understand wine terminology, differentiate between old and new world wines, read wine labels, and systematically taste wine. It is taught by Mayukh Dewan, who has 13 years of experience in the hospitality industry in India and the UK, including managing restaurants and conducting wine tasting events.
Hotel Mangement and Culinary Arts College In Hyderabad | IIHMCA | iihmca.org
IIHMCA is one of the Top Hotel Management Colleges in Hyderabad , India and is to provide world class training to its students. The Institute offers Bachelors Degree in Catering Technology and Culinary, (BCT&CA) which is affiliated to Osmania University & Bachelors Degree in Hotel Management and Catering Technology
CV_Christopher_Owen_2015
Christopher Owen is an experienced head chef seeking new management opportunities. He has over 25 years of experience in kitchen management roles, currently serving as Head Chef at De Vere Venues Colmore Gate Birmingham since 2012. Prior to that, he held positions as Senior Sous Chef, Acting Head Chef, and Head Chef at various hotels and resorts. He has qualifications in cookery and food safety and has received several awards and certificates of merit in culinary competitions.
Emiliano bernasconi cv
Emiliano Bernasconi is an experienced Executive Chef seeking a new position. He has over 20 years of experience leading culinary teams in luxury hotels. Some of his qualifications include managing large budgets, developing new menus, and maintaining high food safety standards.
Similar to Self presentation (20)
Caribbean Agrotourism Policy Setting Workshop: Jennifer Barrow; Capacity Buil...
Caribbean Agrotourism Policy Setting Workshop: Jennifer Barrow; Capacity Buil...
Hotel Mangement and Culinary Arts College In Hyderabad | IIHMCA | iihmca.org
Hotel Mangement and Culinary Arts College In Hyderabad | IIHMCA | iihmca.org
Recently uploaded
skeleton System.pdf (skeleton system wow)
🔥🔥🔥🔥🔥🔥🔥🔥🔥
إضغ بين إيديكم من أقوى الملازم التي صممتها
ملزمة تشريح الجهاز الهيكلي (نظري 3)
💀💀💀💀💀💀💀💀💀💀
تتميز هذهِ الملزمة بعِدة مُميزات :
1- مُترجمة ترجمة تُناسب جميع المستويات
2- تحتوي على 78 رسم توضيحي لكل كلمة موجودة بالملزمة (لكل كلمة !!!!)
#فهم_ماكو_درخ
3- دقة الكتابة والصور عالية جداً جداً جداً
4- هُنالك بعض المعلومات تم توضيحها بشكل تفصيلي جداً (تُعتبر لدى الطالب أو الطالبة بإنها معلومات مُبهمة ومع ذلك تم توضيح هذهِ المعلومات المُبهمة بشكل تفصيلي جداً
5- الملزمة تشرح نفسها ب نفسها بس تكلك تعال اقراني
6- تحتوي الملزمة في اول سلايد على خارطة تتضمن جميع تفرُعات معلومات الجهاز الهيكلي المذكورة في هذهِ الملزمة
واخيراً هذهِ الملزمة حلالٌ عليكم وإتمنى منكم إن تدعولي بالخير والصحة والعافية فقط
كل التوفيق زملائي وزميلاتي ، زميلكم محمد الذهبي 💊💊
🔥🔥🔥🔥🔥🔥🔥🔥🔥
Wound healing PPT
This document provides an overview of wound healing, its functions, stages, mechanisms, factors affecting it, and complications.
A wound is a break in the integrity of the skin or tissues, which may be associated with disruption of the structure and function.
Healing is the body’s response to injury in an attempt to restore normal structure and functions.
Healing can occur in two ways: Regeneration and Repair
There are 4 phases of wound healing: hemostasis, inflammation, proliferation, and remodeling. This document also describes the mechanism of wound healing. Factors that affect healing include infection, uncontrolled diabetes, poor nutrition, age, anemia, the presence of foreign bodies, etc.
Complications of wound healing like infection, hyperpigmentation of scar, contractures, and keloid formation.
Elevate Your Nonprofit's Online Presence_ A Guide to Effective SEO Strategies...
Whether you're new to SEO or looking to refine your existing strategies, this webinar will provide you with actionable insights and practical tips to elevate your nonprofit's online presence.
Benner "Expanding Pathways to Publishing Careers"
This presentation was provided by Rebecca Benner, Ph.D., of the American Society of Anesthesiologists, for the second session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session Two: 'Expanding Pathways to Publishing Careers,' was held June 13, 2024.
THE SACRIFICE HOW PRO-PALESTINE PROTESTS STUDENTS ARE SACRIFICING TO CHANGE T...
The recent surge in pro-Palestine student activism has prompted significant responses from universities, ranging from negotiations and divestment commitments to increased transparency about investments in companies supporting the war on Gaza. This activism has led to the cessation of student encampments but also highlighted the substantial sacrifices made by students, including academic disruptions and personal risks. The primary drivers of these protests are poor university administration, lack of transparency, and inadequate communication between officials and students. This study examines the profound emotional, psychological, and professional impacts on students engaged in pro-Palestine protests, focusing on Generation Z's (Gen-Z) activism dynamics. This paper explores the significant sacrifices made by these students and even the professors supporting the pro-Palestine movement, with a focus on recent global movements. Through an in-depth analysis of printed and electronic media, the study examines the impacts of these sacrifices on the academic and personal lives of those involved. The paper highlights examples from various universities, demonstrating student activism's long-term and short-term effects, including disciplinary actions, social backlash, and career implications. The researchers also explore the broader implications of student sacrifices. The findings reveal that these sacrifices are driven by a profound commitment to justice and human rights, and are influenced by the increasing availability of information, peer interactions, and personal convictions. The study also discusses the broader implications of this activism, comparing it to historical precedents and assessing its potential to influence policy and public opinion. The emotional and psychological toll on student activists is significant, but their sense of purpose and community support mitigates some of these challenges. However, the researchers call for acknowledging the broader Impact of these sacrifices on the future global movement of FreePalestine.
Geography as a Discipline Chapter 1 __ Class 11 Geography NCERT _ Class Notes...
Geography as discipline
Andreas Schleicher presents PISA 2022 Volume III - Creative Thinking - 18 Jun...
Andreas Schleicher, Director of Education and Skills at the OECD presents at the launch of PISA 2022 Volume III - Creative Minds, Creative Schools on 18 June 2024.
Gender and Mental Health - Counselling and Family Therapy Applications and In...
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
Leveraging Generative AI to Drive Nonprofit Innovation
In this webinar, participants learned how to utilize Generative AI to streamline operations and elevate member engagement. Amazon Web Service experts provided a customer specific use cases and dived into low/no-code tools that are quick and easy to deploy through Amazon Web Service (AWS.)
How Barcodes Can Be Leveraged Within Odoo 17
In this presentation, we will explore how barcodes can be leveraged within Odoo 17 to streamline our manufacturing processes. We will cover the configuration steps, how to utilize barcodes in different manufacturing scenarios, and the overall benefits of implementing this technology.
A Visual Guide to 1 Samuel | A Tale of Two Hearts
These slides walk through the story of 1 Samuel. Samuel is the last judge of Israel. The people reject God and want a king. Saul is anointed as the first king, but he is not a good king. David, the shepherd boy is anointed and Saul is envious of him. David shows honor while Saul continues to self destruct.
Bossa N’ Roll Records by Ismael Vazquez.
Bossa N Roll Records presentation by Izzy Vazquez for Music Retail and Distribution class at Full Sail University
Temple of Asclepius in Thrace. Excavation results
The temple and the sanctuary around were dedicated to Asklepios Zmidrenus. This name has been known since 1875 when an inscription dedicated to him was discovered in Rome. The inscription is dated in 227 AD and was left by soldiers originating from the city of Philippopolis (modern Plovdiv).
Chapter wise All Notes of First year Basic Civil Engineering.pptx
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
BÀI TẬP DẠY THÊM TIẾNG ANH LỚP 7 CẢ NĂM FRIENDS PLUS SÁCH CHÂN TRỜI SÁNG TẠO ...
BÀI TẬP DẠY THÊM TIẾNG ANH LỚP 7 CẢ NĂM FRIENDS PLUS SÁCH CHÂN TRỜI SÁNG TẠO ...Nguyen Thanh Tu Collection
https://app.box.com/s/qhtvq32h4ybf9t49ku85x0n3xl4jhr15Recently uploaded (20)
Elevate Your Nonprofit's Online Presence_ A Guide to Effective SEO Strategies...
Elevate Your Nonprofit's Online Presence_ A Guide to Effective SEO Strategies...
THE SACRIFICE HOW PRO-PALESTINE PROTESTS STUDENTS ARE SACRIFICING TO CHANGE T...
THE SACRIFICE HOW PRO-PALESTINE PROTESTS STUDENTS ARE SACRIFICING TO CHANGE T...
Geography as a Discipline Chapter 1 __ Class 11 Geography NCERT _ Class Notes...
Geography as a Discipline Chapter 1 __ Class 11 Geography NCERT _ Class Notes...
Andreas Schleicher presents PISA 2022 Volume III - Creative Thinking - 18 Jun...
Andreas Schleicher presents PISA 2022 Volume III - Creative Thinking - 18 Jun...
Gender and Mental Health - Counselling and Family Therapy Applications and In...
Gender and Mental Health - Counselling and Family Therapy Applications and In...
Leveraging Generative AI to Drive Nonprofit Innovation
Leveraging Generative AI to Drive Nonprofit Innovation
REASIGNACION 2024 UGEL CHUPACA 2024 UGEL CHUPACA.pdf
REASIGNACION 2024 UGEL CHUPACA 2024 UGEL CHUPACA.pdf
Chapter wise All Notes of First year Basic Civil Engineering.pptx
Chapter wise All Notes of First year Basic Civil Engineering.pptx
BÀI TẬP DẠY THÊM TIẾNG ANH LỚP 7 CẢ NĂM FRIENDS PLUS SÁCH CHÂN TRỜI SÁNG TẠO ...
BÀI TẬP DẠY THÊM TIẾNG ANH LỚP 7 CẢ NĂM FRIENDS PLUS SÁCH CHÂN TRỜI SÁNG TẠO ...
Self presentation
- 1. Welcome to
- 2. BARRY CALLEBAUT CHOCOLATE WORKSHOP
- 3. LEBANESE CUISINE DEMONSTRATION
- 4. PURATOS BREAD DEMONSTRATION
- 5. THAI CUISINE DEMONSTRATION
- 6. PURATOS CAKE DEMONSTRATION
- 7. HYDERABADI CUISINE DEMONSTRATION
- 8. COOKING COMPETITION PUNE UNPLUGGED EXPAT WEEK
- 9. BAKERY & CULINARY SHORT COURSES
- 10. INDIAN CUISINE
- 11. LEGO FOODS PATISSERIE DEMONSTRATION
- 12. INTERNATIONAL COCKTAIL SNACKS DEMO
- 13. THAI CUISINE DEMONSTRATION
- 14. SEMINAR: WINE SERVICE, PAIRING FOOD & WINE
- 15. SEMINAR: FINE DINING ETIQUETTE
- 19. On Campus Facilities Culinary Studio Training Kitchens Bakery & Patisserie
- 20. On Campus Facilities Guest Room Housekeeping Lab A Typical Class Room
- 21. On Campus Facilities Restaurant & Bar Web Enabled IT Lab Front Office Class Room