ANDREA LYNN BROWN
Pequannock,NJ
Summary
Leadership and planning abilities with being easily adaptable to take on roles in most any work setting. Demonstrated expertise in related environments, while cultivating and managing areas and exceeding demands. Added values being versed in teaching, assessing, designing and revising curricula. Culinary knowledge and skills combine with a higher education in disciplines of culinary arts, food science and nutritional education.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Subject Matter Course Developer - Remote
Unity University
05.2024 - Current
- Develop five week distance education course and final project for new course, FOOD201-Sustainable Culinary Development for the Bachelors degree program.
- Build course content by creating content, incorporating multimedia elements and interactive activities, while adhering to weekly deadlines and to meet milestones as needed.
- Maintain up-to-date knowledge of instructional design principles, integrating innovative techniques into course development projects as appropriate.
- Collaborate weekly with team to review build of cohesive curriculum and streamlining educational materials aligning with student learning outcomes.
Workforce & Professional Education Instructor
Ocean County College
04.2023 - 09.2023
- Provided course instruction on campus and online, utilizing a hybrid, e-learning design in certification for Culinary Foundations 101, certification program and food safety certification courses.
- Followed established institutional guidelines and/or other certification program requirements as per modules.
- Assessed and proposed redesign to current curriculum and processes to better work along with culinary e-learning program being used
- Served as student resource, mentor and advisor to students in career and program matters while also assessing student progress toward course completion and/or eligibility for certification.
Food Safety Specialist & Consultant
Chick Fil A Restaurants, CFA Inc.
08.2022 - 10.2022
- Observed and identified voids in BOH processes and developed solutions for improvements, design plans to execute remedies in deficiencies of food safety and quality control.
- Operating under federal and local health code regulations in food safety.
- Trained BOH on food safety rules, policies, procedures and CFA standards, relayed to management team members.
- Ensured proper processes, food safety, cleanliness, organization and other kitchen efficiencies were properly maintained across all parts of processes, through proper leadership, delegation, communication and coaching.
- Advised of needs for regular cleaning and overall facility maintenance with Owner Operator.
- Explored food safety innovation in terms of technology, people, processes and systems.
- Conducted food safety assessments and worked with management on long term solutions to remediate concerns.
Term Instructor
Passaic County Community College, Culinary Arts
01.2017 - 05.2017
- Taught culinary courses within program, included basic prep and cooking method skills, producing scratch stocks, sauces, soups and main courses.
- Utilized institution’s Blackboard/Canvas system to integrate and support coursework and communicate with students.
- Evaluated and revised lesson plans and course/lab content designed to better facilitate learning goals in lectures and labs.
- Created enhanced learning experiences in labs by using interactive and blended learning and food demonstration approaches for and with students.
- Blended labs also shadowing , supervising and creating mentorship approach to learning in labs, which stimulated student-centered learning goal, met with success.
- Participated in departmental activities, open houses and other college events.
Adjunct
Eastwick College, Culinary Arts
09.2016 - 12.2016
- Conveyed knowledge to 10+ culinary program students on culinary trends, techniques and professional practices, to develop understanding of basic culinary practices as well as food safety awareness.
- Followed given curriculum for teaching lectures and labs in food prep and cooking methods, food science principles, food safety and culinary math.
- Instructed students in labs using interactive, hands-on demonstration of proper methodology and techniques for students to work as teams in order to produce finished recipes and with presentation.
- Monitored progress of students, administered testing, kept ongoing grade records and provided data to administration on student progress.
Term Adjunct
County College of Morris, Culinary Arts
01.2016 - 05.2016
- Taught International Cuisines lab as elective course in culinary arts program being offered one semester.
- Demonstrated and directed culinary concepts in chosen cuisine, food preparatory and production skills using proper ingredients, measurements, equipment and methodology.
- Instructed students in recipe production, while developing culinary skills and how to properly execute recipes.
- Used coordination and planning skills to achieve optimal results according to schedule within once weekly scheduled course lab time.
Assistant Chef/Kitchen Manager
Triangle Hof Restaurant
01.2004 - 12.2009
- Assisted head chef in kitchen operations, planning menus and ensured quality control in food preparation, production and presentation of meals.
- Estimated food needs, reviewed inventory for adequate supplies and ordered stock replenishment as needed.
- Took food temps and food safety precautions.
- Shift manager for BOH kitchen operations.
- Prepared ingredients and cooked menu items to customer order and high standard.
- Managed orders and handled kitchen expediting between front of house and back of house, while facilitating orders to be cooked and served to guests in timely fashion.
Education
Master of Science - Food & Nutrition Sciences
Montclair State University
Montclair, NJ01.2015
Bachelor of Science - Food & Nutrition Sciences
Montclair State University
Montclair, NJ05.2011
Associate of Applied Science - Culinary Arts
Monroe College
New Rochelle, NY05.2007
Skills
- Microsoft Office Suite
- Mac, PC and all related platforms
- Advanced problem solving
- Concept development
- Project planning and management
- Strategic planning
- Safety and compliance
- Post-secondary education
- Curriculum assessment and design
- Academic advisement
- Classroom management
Additional Information
- Salary: Negotiable TBD
Certification
- NRA - Servsafe Instructor/Proctor/Manager, Certified - Current
- Nat. Environmental Health Association, NEHA- Food Safety Trainer - Current
- NJ Cert. Teacher Family/Consumer Sciences- Current
- Mastery Baking Certificate , New School Univ. NYC - Current
Timeline
Subject Matter Course Developer - Remote
Unity University
05.2024 - Current
Workforce & Professional Education Instructor
Ocean County College
04.2023 - 09.2023
Food Safety Specialist & Consultant
Chick Fil A Restaurants, CFA Inc.
08.2022 - 10.2022
Term Instructor
Passaic County Community College, Culinary Arts
01.2017 - 05.2017
Adjunct
Eastwick College, Culinary Arts
09.2016 - 12.2016
Term Adjunct
County College of Morris, Culinary Arts
01.2016 - 05.2016
Assistant Chef/Kitchen Manager
Triangle Hof Restaurant
01.2004 - 12.2009
Master of Science - Food & Nutrition Sciences
Montclair State University
Bachelor of Science - Food & Nutrition Sciences
Montclair State University
Associate of Applied Science - Culinary Arts
Monroe College
- NRA - Servsafe Instructor/Proctor/Manager, Certified - Current
- Nat. Environmental Health Association, NEHA- Food Safety Trainer - Current
- NJ Cert. Teacher Family/Consumer Sciences- Current
- Mastery Baking Certificate , New School Univ. NYC - Current
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