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Annemarie Bloemberg-Weijers

Annemarie Bloemberg-Weijers

Sailor 1st class, Operationele Dienst, Nautische Dienst

Followers of Annemarie Bloemberg-Weijers100 followers
location of Annemarie Bloemberg-WeijersKelowna, British Columbia, Canada

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  • Timeline

  • About me

    Developing tasty foods for culinary enjoyment

  • Education

    • Fontys University of Applied Sciences

      2008 - 2011
      Bachelor's degree Consumptieve techniek

      Degree: Bachelor’s in Education with a major in teaching Consumptive Techniques (Cooking, Baking & Serving) at the second level of secondary education • Selected course topics: Convert food into nutrients, developing industrial products, common enzymes, wine and beer technology, literature research, polysaccharides and protein, judging consumers articles, training in learning psychology, preparing food safety, developing industrial products, and responding to inappropriate behaviour.

  • Experience

    • Ministerie van Defensie

      Jan 1998 - Jan 2002
      Sailor 1st class, Operationele Dienst, Nautische Dienst

    • Graafschap College

      Oct 2006 - Jan 2018
      Secondary-School Teacher, Bread & Pastry Baking Department

      Designing curriculums, activities, lesson plans & instructional materials by using traditional & modern teaching techniques for classroom teaching; motivating students & boosting their understanding of food processes & ingredients used in a bakery; discussing the student’s progress & potential areas for growth with the parents & the student.

    • Iedereen Kan Bakken

      Aug 2013 - Mar 2018
      Small Business Owner

      “Everyone can bake” offered workshops and courses. The target group could be no or little experience, young or old. At “Everyone can bake,” I taught everyone how to bake without using a mix from out of a box by using only pure ingredients.

    • A&W Food Services of Canada Inc.

      May 2018 - Sept 2019
      Line Cook

      Working in accordance with mise en place; keeping stations stocked; preparing dishes for quick turnaround; following proper food handling methods; maintaining correct food temperature for top scores on health inspections.

    • 350° Bakehouse and Cafe

      Sept 2019 - now
      Master Bread and Pastry Baker

      Developing regular & allergy-free bakery products for special occasions & seasonal specials in accordance with customer’s specific needs; creating & decorating standard & unique cakes, cookies & pastries; researching & employing the newest trends in baking to drive sales.

  • Licenses & Certifications

    • Certificate of Qualification Red Seal Baker

      ITA
      Mar 2022