1. Values & Strengths
1.1. Self: Integrity/Strength/ Good Judgment / Good with people / Not intimidated by others / assertive
1.2. Others: good judgment / speaks and writes well / assertive / knows what to say and what questions to ask
1.3. Actions reflect values: always work with integrity / practices patience and non reactionary behavior / think before speaking
1.4. goals: to become MORE patient, to become a person who asks MORE about other people instead of feeling like I always have to talk and entertain. Be more interested in others
2. Learning Goals
2.1. Goals: To gain enough food science knowledge to be able to jump into a career. To gain more product development than my current BS provides To graduate Summa Cum Laude
2.2. Challenges: Fearful that the BS in Food Science through TAWC is inferior to the Culinary Science BS at Jwu.
2.2.1. being unable to use lab equipment in the real world - are online food labs enough?
2.2.2. Not enough Idea to Marketplace courses
2.2.2.1. Find more courses to take to augment this degree and pad my resume
2.3. 2 things I wanted to learn: Product development and the equipment used in food labs
2.4. Follow up with an MS that complements my AS in Culinary Arts and BS in Food Science that will put me at the top of a hiring manager's desk
2.4.1. this hopefully bridges the gap between the JWU Culinary Science degree that I was pursuing and the BS in Food Science I am pursuing now.
2.4.1.1. Accomplish this by finding and taking as many certificate courses possible in food technology, agriculture, product development, etc.
3. Work/School/Life Integration
3.1. Personal Relationships
3.1.1. Continue relationship with family. Continue helping my mother to keep safe during the pandemic. Continue helping my children with their children's virtual school Continue to maintain relationships with friends virtually during this pandemic
3.2. School Community
3.2.1. Will begin looking at clubs and affiliations after this first semester and will begin slowly joining.
3.2.1.1. Women in Science is a priority club/group
3.2.2. Won't jump into many clubs, as my current school and family commitments have spread me pretty thin.
3.3. Continue working, virtually, with previous chef instructor (JWU) and mentor throughout my time at TAWC
4. Career Development
4.1. Goals: to move directly into an R&D / Culinary innovation role within company that utilizes all lab procedures and equipment
4.1.1. Find entry level or paid internship with company while I'm still in school
4.2. Continue to take courses and programs to maximize my knowledge in Food Science /Culinary Science
4.2.1. Coursera, local universities, CIA online courses, Escoffier online, American Culinary Federation
4.3. Make sure that I am always working with a mentor - in both my education and especially within my industry
4.3.1. Join the Research Chef's Association - accreditation and mentorship
4.4. Accreditation and Affiliation
4.4.1. American Culinary Federation
4.4.1.1. Certified Culinarian
4.4.2. Research Chef's Association
4.4.2.1. Certified Research Chef cert Certified Culinary Scientist cert