Resumes and Portfolios
Resume:
Gives prospective employers information
to help determine _____________________
_____________________________________
1. Important job ____________________________.
2. Helps ____________________________ job interview.
3. Layout:
A. ______________________________________:
B. Career Objective: Also called a ___________________
(1) What are your _____________________?
(2) The difference between someone reading yours
or going on to ___________________________.
(3) Make sure clear. Base on ________________________
3. __________________________________: Degrees have.
4. _________________________________________:
5. Other ___________________________ Ex: Computer…
6. _______________________________________:
a. If not out of school & don’t have much experience
make sure get good references from people who
know you….__________________________________
How to make your resume stand out:
1. ___________________________________:
2. Use correct _________________________________:
3. Type on ___________________________________.
4. Include accurate _____________________________.
5. No ____________________________ unless asked for.
6. ______________________whenever something done of
importance, even if you are still working at the same place.
Portfolio: _______________________________________
1. Highlights your ________________________________.
2. Used as a strong persuasive tool in ________________
____________________________
3. Rather than tell about your skills, ____________________
___________________________________
A. Achievements to ____________________.
(1) Copies of actual ______________________
(2) Copies of written __________________________
(3) ____________________________ Chef: Pictures of food
Model: Actual modeling photos.
Portfolio is more in-depth, but does
_______________________________.
Take to the interview or put on resume that portfolio is
_____________________________.
Yield:
Number of servings a recipe makes.
Portion: Amt. or size of an individual serving
1. Standardized Recipes ____________________________.
2. Serving consistent portion sizes is essential to the
_______________________________________________
3. Guidelines for controlling portions:
A.Purchase item according to the _____________________.
Potatoes for baking need to be all the same size.
B. Follow ____________________________________.
C. _______________________________________________ :
Presentation:
1. The way food is placed on a plate to make it _________
_________________________________.
A. Use colors, textures, and shapes of foods to
_____________________________.