Carlton W. Brooks

Resume

Apprenticeship

1970 - 1973

Pastry Cook Apprenticeship

Department of Labor
Montauk Yacht Club
Montauk, NY

Education

1980

BA Culinary Arts

Johnson and Wales University
Providence, RI

Work Experience

1973 - 1975

Pastry Cook

Montauk Yacht Club
Montauk, NY
1975 - 1977

Pastry Cook

Parker House Hotel
Boston, MA
1977 - 1979

Pastry Cook

Sheraton Hotel Boston
Boston, MA
1980 - 2000

Baking and Pastry Arts Instructor

East Valley Institute of Technology (EVIT)
Mesa, AZ
1985 - 2000

Adjunct Baking and Pastry Arts Instructor

  • Central Arizona College
    Casa Grande, AZ
  • Scottsdale Community College
    Scottsdale, AZ
  • Mesa Community College
    Mesa, AZ
1985 - 2012

State of Arizona Culinary Arts Curriculum Developer

Arizona Department of Education
Phoenix, AZ
1998 - 2012

Maricopa County Tourism & Experience Partnership (MCTEP)

Contractor providing services to food service and/or restaurant management programs at high schools throughout Maricopa County and the Metro Phoenix area
Mesa, AZ
2005 - 2014

State of Arizona Culinary Arts CTE End of Year Assessment Exam Developer

Arizona Department of Education
Phoenix, AZ

Certification

1980-2021

Arizona State Teaching Certificate

Arizona Department of Education
Phoenix, AZ
1980 - 2000

Advanced Level Educational Classes

650 hours of Vocational Technological Education (VTE), Career Technical Education (CTE) and Educational Classes

Emphasis on Curriculum Design and Special Needs Education
1992 to Present

Industry Certification

American Culinary Federation
CEPC® Certified Executive Pastry Chef
1992 to Present

Industry Certification

American Culinary Federation
CCE® Certified Culinary Educator

Certificates

Certified Executive Pastry Chef (CEPC®)

Membership ID: 092749
1992

Certified Culinary Educator (CCE®)

Membership ID: 092749
1992

Domain Knowledge

  • Advanced Cooking Assessment
  • Baking
  • Budget Development
  • Cooking
  • Cost Analysis
  • Curriculum Planning
  • Dietary Guidelines
  • Food Safety
  • HACCP Compliance
  • Menu Development
  • Nutrition
  • Pastry
  • Presentation
  • Purchasing
  • Receiving
  • Recipe Development
  • Safety
  • Sanitation
  • Skills
  • Teaching Methodology
  • Team Development
  • Time Management