Initiate, implement, and manage McGraw-Hill education products for Philippines. Japan. and Vietnam higher education institutions through teacher and student training, curriculum and course design, and after-implememtation support.

Conducted classes on the following subjects:1.) COM225 Effective Business Speaking / Oral Communication2.) COM110 Essay Writing (for academic and non-academic purposes)3.) COM108 Communication Media4.) COM109 Communication Theories5.) English for Academic and Business Purposes (Senior high school)6.) COM115 Purposive Communication

Education Training Experience:1.) Lecturer for the Legal Education Board Philippine Association of Law Schools Online Learning Survival Guide 2.) Guest Lecturer for the Department of Education NCR Assessing Online Learning Outcomes 3.) Facilitator for AKADASIA Designing Engaging Online Learning Experiences4.) Facilitator for the National Archives of the Philippines' Retooling of Resource Personnel5.) Assistant Facilitator for FLEX2LEAD Program for the Department of Education6.) Facilitator for Teaching Online Facilitation for the University of San Carlos

1.) Develop/design lesson plans and modules for Social English in accordance to The Study's standards.2.) Conduct 1 on 1 and Group Classes for ESL students, focusing on Academic and Fluency needs.3.) Coordinate with ESL Instructors regarding roster assignment4.) Monitor and write students' progress reports (attendance, grades, and qualitative reports)5.) Existing job description from previous position (see below)

• Conducted English classes for international students (from college to professionals)• Focused on the integral skills necessary for acquiring a second language, as well as for academic purposes such as Business English and Marketing.• Facilitated Culinary English classes for international hospitality undergraduate students.• Lesson plan and module creation for Social English classes of The Study by Enderun.• IELTS, TOEFL and TOEIC assessment and review for graduating students.

1.) Worked full time shifts (10 am to 11 pm) for 5 days a week2.) One of Melbourne’s busiest restaurant (800 covers on weekdays and 2000 on weekends)3.) Worked in Garnish Section, Grill Section, Deli/Cold Section and Seafood Section a.) Prepared mis-en- place for each section, maintain quality standards before sending out thedish, and have the skill needed to transfer sections in a busy service.4.) Prepared German/Australian cuisine based on standardized recipes given by the Corporate Chef

1.) Worked full shifts (9 am to 11 pm with 1 hour break) for 5 days a week2.) Stations worked in: Garde Manger Commis (1 month), Garnish Section and Dispatching (2months), Entremetier Assistant (1 month), and Garde Manger Dispatch (2 weeks)3.) HACCP training and application in my own work stations, Garnish and Plating, Mis-en- place forGarde Manger and Entrée sections, and selecting quality ingredients to be used by the chef duringservice