Bridget Vickers Email & Phone Number

Pasadena, California, United States

-Supports the direction of the Dean of Students in all activities related to student services and campus life.-Student Conduct-Assists students with administrative issues as needed.-Teaches courses as assigned: Social Psychology, Culinary Arts, and Pastry Arts.-Strong communication skills in verbal and writing including presentations and interpersonal skills.-Experience in academic-related leadership and expertise in educational philosophy.-Contributor to educational articles for the various media-ADA coordinator -Monitor attendance and support program outcomes.-Responsible for serving as a point of information for students and responding to students’ needs in an advisory and counseling role.-Monitoring the insurance of student equity, diversity and inclusion.-Supports the creation and implementation of a culture with high behavioral expectations.-Data collection, student gap and LOA policies-Responsible for the mapping and rescheduling of student courses-Assist in assuring student compliance with campus regulations and policies through class visits and observation.-Strong skills in the LMS: Canvas and Blackboard- Strong skills in Anthology- Strong skills in Campus VUE, Soft docs, Microsoft Excel, PowerPoint, andOutlook, as well as Google Docs -Provided tutoring services-Facilitator of remediation, make-up exams, grade postings, and skills workshops-Title IX investigator-EDI

Provided quality instruction to students through well-prepared classes through lesson plans, and fair and holistic assessmentsClasses taught: -Culinary Baking & Pastries -Plated dessert design concepts, Bread, Laminated dough’s and French pastries, including Recipe Costing and Conversations -Introduction to Bread including Baker’s Percentage, Recipe Costing, and Conversations; Cakes, Fillings, & Icings -International Cuisine: Thai, Korean, Chinese, Japanese, Indian, South and Central American, The Caribbean, North African, Spain, Turkey, and Greek. -Knife skills, Sanitation -Incorporate the use of 21st-century technology for blended learning -AOS Curriculum development for Canvas LMS -Online Teaching: Social Psychology-Provided office hours before and after scheduled classes for Student mentoring and counseling-Public Speaking & Hospitality -Interdepartmental written and verbal communication-Provided a safe environment resulting in student retention-Instruction for Safety and Sanitation

Morongo Indian Reservation, Ca

-Executive Pastry Chef for the bake shop operations for a customer driven multi-unit, retail food service operations at the AAA Four Diamond Morongo Casino Resort & Spa. -Seasonal Menu development, production, and quality control for the Potrero Canyon Buffets and Sunset, Bar & Grill, elegance for the fine dining experience of Cielo, and delicious pastries and baked goods for the Food Court Bakery, In-Room Dining Services, and Resort Catered events. -Responsible for the supervision, leadership, training, and counseling of 14+ direct employees and 100 indirect. -Experienced in financial and labor management driving sales with a 40% increase within the first year. --Built lasting relationships with vendors.-Authored reasonable CAPEX requests yearly, for equipment, maintenance, and repair, as well as additional labor. -Used system software; such as Delphi, InfoGenesis, and Eatec systems; as well as, Word, Spreed sheets, Excel and PowerPoint, and Google Suite.-Safety and Sanitation procedures.

Pasadena, Ca

-Provided quality instruction to students through well-prepared classes through lesson plans, and fair and holistic assessments-Classes taught: -Culinary Baking & Pastries: Plated dessert design concepts, Bread, Laminated dough’s and French pastries, including Baker’s Percentages, Recipe Costing, and Conversations -Centerpiece and Cake Decorating Techniques: Wedding Cakes, Gum Paste Flowers, Modeling Chocolate Figurines, Sculpted Cake, and Advanced Sugar Work techniques including Baker’s Percentage, Recipe Costing, and Conversations-Le Cordon Bleu Ribbon Kitchen: Gluten-Free Baking, Italian Series-Pasta, and Sauces, Dim Sum, Holiday Cookie Series, Easter Dinner Series, and Thai Street Food Series-Incorporated the use of 21st-century technology for blended learning-Kept office hours before and after scheduled classes for Student mentoring and counseling-Furthered professional development through Max Knowledge classes-Received the 2016 Student Retention Award -Ensured Safety and Sanitation Instruction

California Central Coast

• Designed and created different wedding and specialty cakes, plated dessert concepts, and menus for dietary restricted guests• Created a variety of Gum paste flowers, modeling chocolate figurines, chocolate and sugar centerpieces• Baked Breads, laminated dough’s, French pastries from scratch; Savory Menus: Santa Maria style BBQ, Appetizers , Savory Bites, Salads, and Signature Selections.• Inventory and Food Cost control; Safety and Sanitation assurance. • Created recipes, correspondence, and presentations through Word, Chef Tec, Outlook, Excel, PowerPoint, and industry software Books.

-Created Cake and Dessert design concepts for fine dining, catering, and retail.-Ordered and purchased weekly operational supplies -Master Chef for Inventory and food cost control-Daily Recipe Development-Adhered to all State & Federal labor regulations-Created Daily and weekly production plans-Catered parties for 10-500 guests-Authored employee handbook-Supervised of 5+ employees-Participated in the selection, training, and counseling of employees according to current corporation’s policies and procedures.

San Luis Obispo, California Area

Oversee all aspects of quality food production to provide impeccable customer service to supportive venues:-Menu development for fine dining, catering, and multi retail outlets; driving sales.-Collaborator on new venue concept-Author professional correspondence to customers and vendors.-Design and implantation of 150 page instructional manual-Creation daily and long range production plans insuring effective and efficient operations.-Adhering to all State & Federal labor regulations-Procurement-Inventory and food cost control-Recipe Development-Providing over 125 dozen items daily.-Short & Long term production plans-Catering for 10-1000 guests-Supervision of 4+ full time employees-Informal educational program in partnership with University Food Science College-Selection process, training, and counseling of employees according to current corporation’s policies and procedures.-Adhering to timelines and conducting employee performance evaluations.-Advanced knowledge of Eatec software, as well as, Word, Excel and Power Point.

Master'S Degree

Bachelor Of Education (Bed)

Baking & Patiserrie

Education record

Licensed

Education record