Cynthia Coffey

Students operated a commercial restaurant twice weekly and catered events.

• Developed and implemented lesson plans to teach students the principles of nutrition, food safety, meal preparation and budgeting.
• Conducted classroom activities to develop student skills in sewing, cooking, interior design and other home economics-related topics.
• Encouraged student participation in community service projects related to home economics.

• Organized team events to promote a positive work environment.
• Conducted interviews with potential candidates for open positions within the organization.
• Developed nutrition lessons to be used in regional offices
• Consulted personally with clients
• Taught nutrition and health classes

• Encouraged critical thinking skills and problem-solving strategies among students.
• Developed and implemented lesson plans based on curriculum objectives.

• Prepared and cooked a variety of meats, seafood, poultry, vegetables, and other food items according to recipes or individual requirements.
• Ensured that all dishes were prepared in accordance with established safety and sanitation guidelines.
• Inspected supplies, equipment, and work areas to ensure conformance to established standards.
• Utilized problem solving skills to resolve issues quickly.
• Handicapped students learned job skills
• Students operated a cafe and catering service

• Developed and implemented lesson plans based on curriculum objectives.
• Built and strengthened positive relationships with students, parents and teaching staff.
• Engaged students and boosted understanding of material using focused instructional strategies and hands-on activities.
• Students operated a cafe for staff