Tara Ferguson Email and Phone Number

Featured Highlights:

- Experience with remote learning, delivering synchronous and asynchronous classes to international students and English language learners- Deliver theory classes in an engaging seminar style to a diverse range of learners- Assess students and promote skill development through in-person and online practical culinary labs- Plan, create, evaluate and revise course content and materials using Blackboard, Blackboard Collaborate and MS Teams- Support students with career guidance and liaise with college-wide support services - Collaborate with professors and program coordinators to review courses and ensure achievement of MCU outcomes- Committed to student success; participated in B.C. Study Tour fundraising event

- SQA Award - Internal Verification of Workplace Assessment L&D 10- SQA PDA Teaching Practice- Assessed students and promoted skill development through daily practical classes, plated restaurant and buffet lunch services, written theory lessons, and internal catering functions- Nominated by Student Association for 'Innovation in the Classroom Award' 2016- Facilitated student focused industry visits within Edinburgh, Scotland, and student trip to Milan/Turin, Italy 2018- Planned, created, evaluated and revised course content and course materials via Moodle- Collaborated with admissions department to interview, deliver skills tests, and select incoming Professional Cookery students- Prepared students for future career in hospitality industry- Prepared and delivered a student-assisted chef demonstration for 'Treat Festival' celebrating student work from across all campuses

- SQA Award - Assessor L9 D&I- Created and costed seasonal menus for student execution to increase revenue in College restaurant (eh15)- Supervised student employees during weekend and evening commercial dinner service - Ensured exceptional customer experience for both internal and external customers - Provided a live Chef demonstration and engaged audience with Q&A session, Feast Food Festival 2012 attended by over 100 people

- 5 star resort hotel situated 2 miles outside the town of St Andrews in Fife, Scotland.- Surrounded by 520 acres of breathtaking surroundings, the resort encapsulates luxury, elegance in the 'Home of Golf'- Created, costed, and completed menu specifications and use records for 3 outlets- Conducted chef employee performance appraisals and progression reviews- Redesigned menu to streamline kitchen processes and improve KPIs- Consistently exceeded guest expectations, Awarded Star of the Month April 2011 and Chef of the Month May 2011

- Seasonal contract- 234 room resort in stunning maritime location- Executed all breakfast operations, lunch service and daily banquet functions- Maintained and replenished stock levels in F&B outlets, deli and golf clubhouse- Runner up Heart of House August 2010- Responsible for employee appraisals and performance reviews

- 11 Food and Beverage outlets, luxurious landmark Toronto hotel- 3 year apprenticeship- Culinary Star of the Month October 2008- Experience in Epic fine dining restaurant, and main kitchen areas - Over 1 year in Banquet department, high volume, multi function capacity- Selected for VIP events, and off site catering events

- Seasonal opportunity - Terrace chef, working as a team to deliver lunch service in beautiful winery surroundings- Picking herbs and flowers from winery garden daily service- Executing afternoon tapas service, plating desserts- Selected to assist for VIP and seasonal events- Prepping and maintaining stock levels

- Seasonal Program- Garde Manger section in main kitchen- Daily breakfast, and lunch buffets, banquets, afternoon tea, and in room amenities- High volume summer season, fast paced atmosphere in illustrious Lake Louise