1. Skills inventory
Althoughmytime inthe culinaryworldhasbeenshortI have developedawide range of skillsthatcan
be utilizedinaprofessionalsetting.The CulinaryArtsprogramatNovaScotia CommunityCollegehas
alsoexpandedonmybase skill setswhilegivingme manyimportantskillsandhabitsforuse inthe
culinaryindustry.
The most importantskill setIhave begantotrain ismy knife skills.Iknow how toholdand use a knife
safelyandcare forit properlywithoutendangeringanyone.Ihave a base knowledgeof the purpose for
each knife andbasicknife cutsusedfrequentlyonadayto day basis.
Duringmy time inthe culinaryIndustryIhave alsolearnedhow tosafelyandefficientlyuse mostkitchen
toolsand equipment.Thisincludesmandolins,meatslicers,foodproccesors,vacuumsealers,steam
kettles,steamers,immersionblenders,andmanyothers.Ialsohave knowledgeof how tocleanand
sanitize mostequipment.
AnotherimportantskillsetthatI have workedonismy ability toworkin-frontof andwiththe public.I
knowthe importance of cleanliness,organizationandcommunications.Iamable to explainand/or
demonstrate whatIam doingif askedandput it ineasiertermsforpeople tounderstand.
Thisis justa fewof the manyskillsIhave learnedinmytime inthe industryandthe listgrowseveryday.