Vicky Breyette

Year Started at Paul Smith’s: 2014
Department: Culinary Management
Program: CASM

Academic Background

AA, Hotel & Catering Institutional Management, North Herts College
National Diploma, Hotel, Catering, & Institutional (ENGLAND)
First Diploma, Hotel & Catering Studies (ENGLAND)
Part Two Certificate, Cookery for the Catering Industry (ENGLAND)
Part Two Certificate, Food & Beverage Service (ENGLAND)
Certificate, Patisserie (ENGLAND)
Certificate, General Catering (ENGLAND)
ServSafe Certification

Courses Taught

CUL 102 Professional Cooking Fundamentals II B1
BAK 332 Advanced Patisserie A3
220 Contemporary Cuisine A2
CUL 240 Garde Manger & Charcuterie B2