Aristotle Collado

• Worked cooperatively with other teachers, administrators, and parents to help students reach learning objectives.
• Planned and implemented integrated lessons to meet national standards.
• Kept students on-task with proactive behavior modification and positive reinforcement strategies.
• Supported student physical, mental, and social development using classroom games and activities.
• Graded and evaluated student assignments, papers, and course work.

• Packaged and labeled baked goods with accurate descriptions and ingredients.
• Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
• Complied with health and safety codes to protect staff and customers.
• Resolved customer concerns with positive approach and constructive strategies.
• Created appealing displays to showcase products in bakery.
• Developed recipes for new products and improved existing recipes.
• Operated and maintained bakery equipment, including ovens and mixers.
• Collaborated with team members to complete tasks and maintain smooth running of bakery.
• Produced consistently high-quality baked goods for customers.

BREAD AND PASTRY PRODUCTION NCII

• Technical Education and Skills Development Authority (TESDA)
• Applied various teaching aids to minimize learning gaps and instruct and motivate students.
• Tracked student progress, frequently checking in with struggling students and identifying root causes of problems.
• Evaluated and revised lesson plans and course content to achieve student-centered learning.
• Developed and clearly presented classroom rules, guidelines and objectives.
• Facilitated learning with creation of engaging written and oral assignments.
• Increased student participation via engaging lectures and assignments.
• Observed and adopted new techniques from skilled instructors and lecturers.
• Reviewed class and student records to identify improvement opportunities.
• Optimized learning plans based on student performance and feedback.
• Tested and evaluated students on materials presented in workshops and classes.

• Packaged and labeled baked goods with accurate descriptions and ingredients.
• Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
• Resolved customer concerns with positive approach and constructive strategies.
• Complied with health and safety codes to protect staff and customers.

• Updated and set up instructions and uploaded course materials in webinar and learning management software.
• Developed assessment surveys, feedback and monitoring systems to drive analysis for training program reporting.
• Scheduled venue, prepared course materials and formatted and branded materials to facilitate smooth training session.
• Coordinated day-to-day administration and logistics of face-to-face and online training courses.
• Liaised with trainers and participants to provide logistical and technical support before, during and after learning course.
• Filed, organized and archived training materials to support future training sessions.
• Coordinated training schedules across sites with supervisors and managers to optimize training initiatives and work-flow management