|
" After graduating, I immediately was hired as a Reservations Agent for Aloha Airlines. While there, I also became a Customer Service Agent and a Terminal Agent (luggage loader). After 5 years of service, I moved on to Island Air as an Administration Clerk where I support the Director of Station Operations for the state of Hawaii. After about 9 months later, the company re-organized and that position was eliminated. I re-joined Island Air in April, 2007 as a Customer Relations and Claims Representative. In June, 2007 I moved on to being a Group Specialist in the Central Reservations Control Department where we support our Reservations Department with e-ticket functions, process schedule changes in the SHARES B Reservations System, secure group bookings and private chartered groups, control the seat inventory and provide other various support functions. This past January, 2008 I was promoted to Manager, Central Reservations Control and I now oversee the department. This position is very challenging and I really enjoy it! I must say that the International Air Academy has surely provided a firm foundation of where I am today. They surely have an awesome staff who are eager and willing to do all that they can to ensure their students succeed! I would strongly recommend anyone to go through the program. " |
| |||||
| |||||
|
Educational Objective: Merge cooking methodology with art to produce extraordinary dishes in our Culinary Arts program. Create mouth-watering hors d'oeuvres and pâtés, gourmet dishes flavored with fresh herbs and exotic spices, hearty breads and fresh salads. Produce artistic displays, such as vegetable carvings, fruit platters and sauce paintings. Sample cuisine from around the world, taste wine, develop menus and learn about nutrition and sanitation. Complete an internship at The Restaurant at the Historic Reserve and other local businesses during the last four weeks of the program to test your new skills. Graduates are qualified to work in a broad range of positions, including sous chef, line chef, and catering. Graduates may work in restaurants, lodges, country clubs, cruise lines, casinos, and more. The program is aligned with the American Culinary Federation Accrediting Commission and provides instruction to prepare students for national certification as a Certified Culinarians through the American Culinary Federation. Applicants must be at least 18 years old and have a high school diploma or GED. |
|
||||
| Powered by dougwilliams.com |  |