![\"Baking](\"https:\/\/old.rmctc.org\/wp-content\/uploads\/2018\/03\/BAK-web.jpg\")
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![\"cupcakes\"](\"https:\/\/old.rmctc.org\/wp-content\/uploads\/2022\/04\/baking.jpg\")
<\/a><\/li>\n <\/p>\n <\/p>\n <\/p>\n \u27a4\u00a0<\/strong>Para obtener informaci\u00f3n m\u00e1s detallada sobre este programa, incluida la pol\u00edtica de calificaci\u00f3n, la lista de tareas, etc., consulte el\u00a0programa del curso<\/a>.<\/p>\n Biograf\u00eda \u2013 <\/strong>Born and raised in the vibrant culinary scene of New York City, I have spent over two decades mastering the art of pastry and baking. With a deep passion for crafting exquisite desserts, breads, and confections, I have built an impressive career spanning bakeries, restaurants, and institutional dining establishments. Educaci\u00f3n\u00a0<\/strong><\/p>\n Culinary Academy of Long Island -Syosset, NY \u00a0 Certified Professional Chef Experiencia laboral\u00a0<\/strong><\/p>\n Throughout the years, I have brought my expertise to various culinary environments, including prestigious college campuses such as Franklin and Marshall College and New York Institute of Technology (NYIT) on Long Island. I have also worked at a family run farm on Long Island, Young\u2019s Farm, where I was trained to create fresh pies and baked goods from produce grown locally.<\/p>\n I was also featured in the online publication of On Campus Hospitality Magazine of March 2015<\/p>\n Most recently, I\u2019ve spent five years at Reading Hospital, where I played a key role in enhancing the hospital\u2019s dining program with innovative and high-quality baked goods including making their pizza dough from scratch daily!<\/p>\n With over 20 years of experience, I remain dedicated to the ever-evolving world of pastry arts, blending classic techniques with modern trends to create unforgettable culinary experiences.<\/p>\n Hire Date: 2024<\/strong><\/p>\n Plan and prepare a variety of desserts and pastries in both small and large batches that can be served in a variety of establishments, from casual to fine dining settings. Work, hands-on, using state-of-the-art kitchen tools and equipment found in large and small industrial kitchens and bakeries. Earn industry-recognized certifications and develop employability skills including […]<\/p>\n","protected":false},"author":10,"featured_media":1698,"parent":489,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-587","page","type-page","status-publish","has-post-thumbnail","entry"],"featured_image_src":"https:\/\/old.rmctc.org\/wp-content\/uploads\/2014\/01\/baking_photo.jpg","featured_image_src_square":"https:\/\/old.rmctc.org\/wp-content\/uploads\/2014\/01\/baking_photo.jpg","_links":{"self":[{"href":"https:\/\/old.rmctc.org\/es\/wp-json\/wp\/v2\/pages\/587","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.rmctc.org\/es\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/old.rmctc.org\/es\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/old.rmctc.org\/es\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/old.rmctc.org\/es\/wp-json\/wp\/v2\/comments?post=587"}],"version-history":[{"count":0,"href":"https:\/\/old.rmctc.org\/es\/wp-json\/wp\/v2\/pages\/587\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/old.rmctc.org\/es\/wp-json\/wp\/v2\/pages\/489"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.rmctc.org\/es\/wp-json\/wp\/v2\/media\/1698"}],"wp:attachment":[{"href":"https:\/\/old.rmctc.org\/es\/wp-json\/wp\/v2\/media?parent=587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}T\u00edtulos de trabajo - Trayectorias profesionales<\/strong>
\n35-1011 Chefs y jefes de cocina
\n35-3022 Asistentes de mostrador, cafeter\u00eda, concesi\u00f3n de alimentos y cafeter\u00eda
\n35-3041 Meseros de comida, no restaurante
\n35-9021 Lavavajillas
\n51-3011 Panaderos
\n51-3092 Preparadores de alimentos por lotes
\nDecorador de pasteles LOCALES
\nAsistente de panadero LOCAL
\nPanadero LOCAL<\/p>\nTransferencias de conocimientos de CTC a cr\u00e9ditos universitarios en:
\n<\/strong>Instituto de Arte de Filadelfia
\nColegio comunitario del condado de Bucks
\nColegio Comunitario del Condado de Delaware
\nColegio comunitario del \u00e1rea de Harrisburg
\nInstituto T\u00e9cnico Keystone
\nColegio Comunitario del Condado de Luzerne
\nColegio Comunitario del Condado de Montgomery
\nFacultad de Tecnolog\u00eda de Pensilvania
\nLa Escuela de Restaurantes en Walnut Hill College
\nColegio comunitario del condado de Westmoreland<\/p>\nCertificaciones de estudiantes
\n<\/strong>ServSafe
\nNOCTI \u2013 Certificaci\u00f3n del Instituto Nacional de Pruebas de Competencia Laboral
\n* Panader\u00eda comercial al por menor
\nCFPC - Fundamentos Certificados Pastelero
\nS\/P2 \u2013 Culinario
\n
\nacreditaciones
\n<\/strong>ACF - Federaci\u00f3n Culinaria Americana<\/p>\n<\/p>\n
\nInstructor – Mrs. Meena Rustum<\/strong><\/p>\n
\n<\/strong><\/p>\n
\nKing Arthur Baking Institute -Norwich, VT
\nInstitute of Culinary Education- New York, NY<\/p>\n
<\/strong>Certificaciones y Premios<\/strong><\/p>\n
\nBaking and Pastry Merit Award<\/p>\n
\n<\/a>Programas SOAR<\/strong><\/a> de estudio preparan al estudiante de hoy para las carreras de alta demanda y salarios altos del ma\u00f1ana.<\/p>","protected":false},"excerpt":{"rendered":"