Personal Strategic Action Plan

Goals
Hire in as a Prep/Line
Cook

Objectives or Desired Results

Gain experience in a
professional kitchen during my
culinary training.

Compete as a
member of the MCC
Culinary Knowledge
Bowl for a second
year
Complete MCC
Culinary Arts Program

Medal with the team

Certify as a Certified
Culinarian
Work as a Garde
Manger chef within a
high-volume fine
dining establishment
Certify as a Certified
Executive Chef

Maintain 4.0 overall GPA and

graduate with honors with an
Associate Degree of Applied
Science
Apply and receive my CC from
the American Culinary
Federation
Work as a Garde Manger chef in
a supervisory or managerial
capacity for a minimum of five
years
Apply and receive my CEC from
the American Culinary
Federation

Action Items
Apply for a job that would offer me the
opportunity to rotate positions, menus,
and/or departments so that I can learn a
variety of different skills during this
timeframe.
Attend all study and practice sessions,
further familiarize myself with my weaker
subjects by increasing and focusing my
studying, become more confident with the
question/answer timing.
Carry on with strict study schedule,
always completing projects on time, being
fully prepared for tests and practicums.

Time Frame
Starting July
2015

Send application and documentation of

ServSafe certification, degree completion,
and classes required.
Through hard work, extra training, and
taking on extra responsibilities, seek
promotion to a Garde Manger position.

Upon graduation
2016

Send application and documentation of

my education, continuing education
requirements, and work experience.

2021

Ongoing Spring
term 2015 thru
Winter term 2016

Graduate at the
end of Winter
term 2016

2016 2021