Fabiane Camara Email & Phone Number

Markham, Ontario, Canada

Responsibilities at CEFA:- Plan and prepare balanced, nutritious, and age-appropriate meals for children aged 1-5, ensuring all meals meet dietary guidelines and accommodate any special dietary needs.- Maintain a clean, safe kitchen environment, adhering to strict health and safety regulations.- Collaborate with daycare staff to develop varied, appealing menus that promote healthy eating habits.- Manage inventory and organize kitchen supply orders to ensure smooth daily operations.- Create a positive, engaging mealtime experience, fostering a warm and welcoming atmosphere for children.Little Chefs Program:In collaboration with teachers, I help bring the Little Chefs program to life, blending fun cooking activities with essential life skills for children! Through hands-on experiences, children get to measure, mix, and safely handle food, discovering new tastes and textures along the way.The program encourages teamwork, patience, and pride in their creations—valuable skills that reach beyond the kitchen. By making learning interactive and engaging, Little Chefs sparks curiosity about food, nutrition, and healthy habits, inspiring confidence and independence in every child.

King City, Ontario, Canada

Famous Canadian eatery celebrated for its genuine Italian cuisine, offering traditional Neapolitan wood-fired pizzas alongside an extensive wine selection.- Tasked with preparing mise en place and creating various menu items, such as gluten-free pizza dough, gnocchi, arancini, polenta, and croquettes, adhering to company standards.- Cut, season, and marinate meats to achieve authentic Italian flavors and quality.Assist chefs in crafting traditional Italian dishes, enhancing the efficiency of kitchen operations.- Consistently uphold high standards of food quality and presentation, leading to positive customer feedback.

São Paulo

CEAGESP is a federal public company that represents an important link in the horticultural products supply chain and maintains the largest public network of warehouses, silos, and bulk carriers in the State of São Paulo, Brazil.• I developed and implemented programs to improve the purchase, preparation, and consumption of fresh produce in school food programs: Hortiescolha and Escola do Sabor• I collaborated on public policies to catalog fruits and vegetables for food service• I developed a comprehensive database cataloging over 97 types of fruits and vegetables, aiding in better decision-making for school food programs and food service• I presented findings and program results at national conferences, receiving recognition for contributions to public health nutrition

Brazil

Nutrition Course Teacher. Responsible for the topics: Food Technology and Food Composition.

Brazil

Professor of the Postgraduate Course in Food Safety. Responsible for the Discipline: Health Surveillance - History, Health Policies and Legislation PERIOD: from 09/04/2015 to 14/05/2015.

Franca, Sp, Brazil

Guest professor of the Specialization Course – Food and Nutrition Management, Consultancy and School Feeding.Quality control of fruits and Vegetables2012 and 2013

Três Corações, Mg, Brazil

Quality Assurance Supervisor: preparation, monitoring and verification of procedures and plans related to HACCP, GMP and SSOP based on national and international legislation.Responsible for monitoring internal and external auditors, defining action plan and reports; implementation of training routine for food handlers and sanitation team and Coordination of Integrated Pest Control and cleaning and sanitation team at the factory.

Fresing, Baviera, Germany

Research at the German Institute, in the Engineering Process Department, with funding from DAAD - Deutscher Akademischer Austausch Dienst e.V. Development and application of vegetable protein to replace other ingredients in candy bars, with characterization of texture and sensory aspects.

Culinary Management, Hospitality, Tourism And Recreation, Culinary Management

The Culinary Management program at the Georgian College is a 4-semester course, totaling 1,302 course hours. In this comprehensive.

Phd, Food Science And Technology, Food Science And Technology

Activities and Societies: Projects FAPESP 2010/52337-0 and CNPq 407668/2012-8https://teses.usp.br/teses/disponiveis/11/11141/tde-05102017-1.

Masters Degree, Food Science And Technology, Food Science And Technology

Activities and Societies: Projects FAPESP 2010/52337-0 and CNPq 407668/2012-8https://teses.usp.br/teses/disponiveis/11/11141/tde-22112011-0.

Master Of Business Administration (M.B.A.), Business Management

Food Engineer, Food Science And Technology

Activities and Societies: Trainee and internship with funding from DAAD - Deutscher Akademischer Austausch Dienst e.V. Member.

Technical, Eletronic Engineer

Activities and Societies: Internship in Telecomunicações of Sao Paolo (TELESP).