-Assisted the chair of the department as well as other professors in completing a variety of tasks including researching an Objective Structured Clinical Examination (OSCE) space and grading-Assisted in the development of an online food and culture course including selecting a textbook, creating a syllabus, and testing material

Foodservice Dietetic Intern (D’Youville College, Buffalo, NY) April-May 2019Critical Care Dietetic Intern (Erie County Medical Center, Buffalo, NY) Feb-March 2019 Pediatric Dietetic Intern (Oishei Children’s Hospital, Buffalo, NY) Jan-Feb 2019Long-Term Care Dietetic Intern (McAuley Residence, Buffalo, NY) Nov-Dec 2018Outpatient Dietetic Intern (Personalized Health Nutrition, Buffalo, NY) Oct-Nov 2018Diabetes Education Dietetic Intern (Western New York Endocrinology Clinic, Buffalo, NY) Sept-Oct 2018Clinical Dietetic Intern (Erie County Medical Center & Buffalo General Hospital) July 2017-May 2018

-Enhanced problem solving and communication skills by effectively listening and solving customers problems to ensure their satisfaction-Assessed and analyzed consumers needs and provided a product recommendation based on their economic status, requirements, and wants-Practiced team work skills by working with others to ensure that the monthly sales goal is achieved

-Maintained a position in the top 10 sales associates in the district for 6 months by performing above sales average-Enhanced problem solving and communication skills by effectively listening and solving customers problems to ensure their satisfaction-Assessed and analyzed consumers needs and provided a product recommendation based on their economic status, requirements, and wants-Practiced team work skills by working together with the team to ensure that the sales monthly goals are achieved

-Developed and facilitated a Before and After school program for students 4 – 12 years of age based on the curriculum, while ensuring that their needs are being met.-Completed administrative duties for the school age site, and ensured the safety of students enrolled in the program through direct supervision, attendance protocols, and age appropriate programming-Prepared nutritious snacks; meeting the individual needs of each child’s diet due to health or religious restrictions, while abiding by the ministry’s health and safety regulations.

-Reviewed regular and therapeutic menus and set up equipment and supplies to serve meals to residents in a professional and courteous manner; while ensuring that their dietary wants and needs are met.

-Prepared food products and stored it in a safe way to ensure that the health and safety guidelines are met-Became a leader in sampling and health promotion to educate students with accurate information about nutrition as well as meal planning and budgeting

-Performed clerical work in the office such as organizing patients files (Pre and post appointments), and faxing charts-Prepared educational packages for different classes offered at the Centre to educate patients regarding diabetes management