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I teach an art class at Lichfield Golf and Country Club, focusing on drawing and acrylic painting, as well as image composition and basics in colour theory and principles of art. As well as my own class, I am also on the books for HenParty UK, where I tutor groups of between approximately 8-20 ladies in life drawing sessions. I have to ensure that the behaviour of all involved adhered to company guidelines, and those of the establishment where the event was taking place. I also have to deliver artistic exercises in a professional manner, and be able to adapt them depending on the size of the group and the ability of those involved. Also, as the sessions were only an hour long, time management plays a large role in this job. My teaching skills have been improved through this position, as it is unconventional compared to standard classroom-based teaching. I thoroughly enjoy being a part of these sessions, and sharing my passion with others is immensely satisfying. It is important to me to be doing a job where I enjoy myself, and I have found that here.
Prepare the kitchen for daily use, including ensuring equipment was functioning correctly and clean, as well as checking food stuffs were safe to use throughout the day. Standards in the kitchen must be to FSA regulations in order to maintain the kitchen’s five star health and safety rating. Meals have to be cooked to company standards and within a tight time frame. Liaise with bar staff and management regarding the day-to-day workings and daily specifics within the department, including specific food requirements and the creation and delivery of a weekly specials board. Present food to a high standard in order to be sent out to waiting customers. Meet any special requirements of customers, for example food allergies or intolerances. I am also responsible for the preparation and delivery of large scale function meals, the largest of which was a three course meal for 80. Covering shifts and working bank holidays, Christmas Eve, Boxing Day, New Year’s Eve and New Year’s Day are also necessary. I learned strict time keeping skills in this position, as well many kitchen specific skills involving the cooking of a wide variety of foods and meals, the equipment within the kitchen and the hygiene standards that must be followed within that environment (Level 2 Food Hygiene). This position provided me with an alternative creative outlet that I had not been subject to before.
I was at the academy in a voluntary capacity in order to gain classroom experience. I observed, engaged with and assisted in teaching an array of music lessons, as well as occasional lessons in art and observations of all other subjects. I was responsible for groups of children and occasional bands and ensembles. As I was only involved with individual/small groups of students at a time, in contrast to a teacher in front of an entire class, I was able to give one-to-one tuition to pupils as further education and development of their skills outside of the lesson plan and curriculum. I gained vital information into the "behind-the-scenes" aspects of the school environment, as well as skills in the teaching profession. I was also able to apply my own subject knowledge to a variety of ways of teaching in order to best meet the needs of individual students. I also aided other teaching assistants/supply and cover teachers when the music staff were unable to take classes. Here, I would be the one with subject knowledge, and be the one to describe the lesson objectives and further instruct pupils throughout the lesson.
Undergraduate degree with honours,