Damian Fraase
Kansas City,MO
Summary
Focused on supporting and developing student’s skills and abilities as a tool to drive customer retention and satisfaction. Shares an extensive and varied work experience and comprehensive pastry/baking knowledge; is recognized for creativity, organization and exceptional from scratch pastry products of all types, styles & country of origin.
Overview
40
40
years of professional experience
Work History
Lead Pastry/Baking Instructor
Johnson County Community College
Overland Park, KS
08.2017 - Current
- Lead the instruction and training for the eight courses within the Pastry/Baking Certificate Program. Periodically am responsible for the instruction of Fundamentals of Bake HMGT223, HMPB292d Occasion & Wedding Cakes and Advanced Baking HMGT240,
- Create, maintain, and improve the online course content of all pastry baking courses with in student online learning program: CANVAS,
- Coordinate with WHCA program director and adjunct instructors to improve the relevancy, sustainability, cost effectiveness and student success with all the JCCC pastry/baking courses,
- Conducted lectures, demonstrations and group activities in order to enhance learning experience.
- Assessed student progress through tests and quizzes in order to evaluate understanding of course material.
- Provided individualized instruction to students to improve their academic performance.
- Lead the program review & curriculum development for the pastry/baking program,
- Participate in service learning, student recruitment events, and training for the Kansas Department of Education,
- Promote the JCCC Pastry/Baking Certificate Program through social media inside and outside JCCC,
- Present continuing education classes for both young adults & adults.
Chef Instructor
The Louisiana Culinary Institute
Baton Rouge, LA
01.2015 - 08.2016
- Designed syllabus and course material for Bachelor’s level CA450 Advanced Entremets
- Lead the instruction of six pastry/baking courses
- Achieved an average of 4.5 out of a score of 5.0 on student satisfaction surveys
- Driven culinary instructional team member highly engaged with program development & refinement, marketing & promotional events, inventory control, and extra-curricular student field trips and engaging industry related guest speakers for LCI pastry/baking students.
Chef Instructor
The Art Institutes International Kansas City
Lenexa, KS
10.2008 - 12.2014
- Organizational/opening AII-KC Culinary team member, responsible for teaching a wide variety of classes at the college’s opening, Training and instruction for the introductory and advanced pastry courses, Driving culinary instructional team member charged with assisting with program development, marketing, inventory control, and extra-curricular student field trips
- Lead the publication of a weekly culinary newsletter, Lead student participation in Fox 4’s Love Fund for Children
- Culinary instructional team member who achieved highest student retention percentage of all AII colleges, nationally, for fiscal 2012.
Chef Instructor
St. Johns County School District, First Coast Technical Center (FCTC): Southeast Institute of Culinary Arts (S.I.C.A.)
St. Augustine, FL
02.2008 - 09.2008
- Provided instruction & training to first year, Bake I and second year, Bake II students, Increased S.I.C.A
- Increased culinary class size for 2008 fall enrollment, by fifty percent by actively participating in a two-man S.I.C.A recruitment team.
- Revised/improved the Naval Advanced Pastry program at S.I.C.A. to increase customer satisfaction.
- Developed and implemented innovative teaching methods to engage students in the culinary arts.
Executive Pastry Chef
Westin Crown Center
Kansas City, MO
09.2003 - 02.2008
- Lead and directed supervision of a five-person pastry shop which served a 745-room convention hotel. Trained, organized, and supervised a staff of five to produce “in house” bread, Viennoiserie, a wide variety of pastry, cakes, pies, tarts, frozen desserts, petite fours, candy and cookies
- Designed new dessert menus & costings for the Westin’s two hotel restaurant outlets, the banqueting department and room service amenity service
- Conducted a complete rewrite and costing of the dessert banquet, and room service amenity menus, Created, planned and produced specialty dessert presentations, seasonal showpieces, custom wedding cakes, off premises dessert presentations and client centered banquet centerpieces.
Education
Bachelor of Arts - Culinary Management
Art Institutes Online
12.2015
Liberal Arts -
Argosy University
12.2010
Vocational Teachers Cert. -
University of North Florida
12.1997
Food Science Technology -
Iowa State University
12.1987
Associates of Science - Culinary Arts
Johnson & Wales University
05.1984
Skills
- Staff Training/Instruction/Comradery
- Customer Service/Consultation/Relations
- Safety/Sanitation/Organization
- Product Knowledge & Industry Trends
- Planning/Organization/Production Efficiency
- Program/Course Review & Development
- Life-long Learner
- Catering/Banquets/Special Events
- Budgeting/Cost Efficiency/Menu Development
- Academic instruction
- Technology Integration
- Academic advisement
Awards
- American Culinary Federation Certification, 03/13
- Broadmoor Technical Center: Certificate, 10/09
- EDMC Online: ACF Certified Culinary Educator (CCE) Certification Training, 11/08 - 10/10
- American Culinary Federation Certification, 02/08, 2013
- Certified Serv-Safe, 01/09, 2024
- World Pastry Forum Event Curriculum, Certificate, 06/02-07/02, Las Vegas, NV
- State of Florida, Certified Vocational Instructor, 05/97
- Ewald Notter Sugar School: Sugar/Chocolate/ Seasonal Decoration: Certificates
- 10/1989
- 5/1999
- 10/2000
Timeline
Lead Pastry/Baking Instructor
Johnson County Community College
08.2017 - Current
Chef Instructor
The Louisiana Culinary Institute
01.2015 - 08.2016
Chef Instructor
The Art Institutes International Kansas City
10.2008 - 12.2014
Chef Instructor
St. Johns County School District, First Coast Technical Center (FCTC): Southeast Institute of Culinary Arts (S.I.C.A.)
02.2008 - 09.2008
Executive Pastry Chef
Westin Crown Center
09.2003 - 02.2008
Bachelor of Arts - Culinary Management
Art Institutes Online
Liberal Arts -
Argosy University
Vocational Teachers Cert. -
University of North Florida
Food Science Technology -
Iowa State University
Associates of Science - Culinary Arts
Johnson & Wales University