ANDREW C.

RAMAGE
10 Dolly Madison Cir. · (302)453-3757
aramage@dtcc.edu · Andrew Ramage ·

To obtain a full time Culinary Instructor position in a higher education institution .And, to be able to
advance myself, through continued education, to be able to mentor and educate students with my
unique skill set I am a very high-energy person who is extremely self-motivated, I am a team player who
is passionate about arts and always wants to learn more about my craft. Student success is my number
one goal.

EXPERIENCE
2017-PRESENT DELAWARE TECHNICAL AND COMMUNITY COLLEGE STANTON CAMPUS
Full Time Culinary Arts Instructor
Taught sections of the following
Food Prep 1 (CUL121)
Garde Manger (CUL171)
Practicum (CUL 156)
Food Safety and Sanitation (CUL119)
This includes sanitation, knife skills, and introductory cooking methods as well as the art of the
cold kitchen, over saw the student work/study course.
Participated in the New Faculty Development Program and completed the following coursesIDT-
G10- This course prepares professional educators to develop instructional strategies, curriculum
lesson planning, and assessment. Participants self-reflect as they develop and enhance effective
teaching practices.

IDT-G20- This course prepares professional educators to design, develop, and deliver distance
education courses. Participants will apply pedagogical and instructional design principles for
student and faculty success in a distance education environment.
Culinary Art’s Club Faculty Advisor, this included planning club sponsored events, Club meetings,
and participating in club activities.
Created a STEM EXPO demonstration with students named the Science of Cooking. We
demonstrated how to make ice cream using liquid nitrogen.
Help create Culinary Arts first Learning Community, titled the Kitchen and the Keyboard; pairing
100 with CUL 121.
Completed the Summer Learning Institute this June
Volunteered for Mardi Gras and helped operate the Del-Tech Culinary Arts booth

2016-2017 DELAWARE TECHNICAL AND COMMUNITY COLLEGE TERRY CAMPUS, DOVER DE

Responsibilities include teaching the first year Culinary Arts Students the Food Prep 1 course an
Garde Manger
this includes sanitation, knife skills, and introductory cooking methods as well as the art of the
cold kitchen

2015-2017 White Clay Creek Country Club at Delaware Park Wilmington, DE

Executive Chef
 Responsibilities include hiring, training, menu development, recipe development, menu cost and
inventory control, maintaining a proper labor cost and food cost.
Strategic Planning of Special Events, Including Casino VIP Wine Dinners, Easter and Mother’s Day
Brunch.
Oversee all a la carte operations in the At the Rail restaurant, and the Veranda Banquet facility.
Had a staff of 13 employees that reports directly to me.

2008-2015 The University and Whist Club Wilmington, DE

Executive Sous Chef
Responsible for the execution of a la carte dining, private parties and weddings while maintaining
club’s fine dining reputation.
Responsible for day to day orders and monthly inventory
Responsible for the members dining room, which included both the hot and cold side
Create seasonal menu’s, pre fixe menu’s, and menu’s for special events
Knowledge of stocks, soups, and sauce preparations
Knowledge of ordering and yearly/monthly inventory
Knowledge of food and labor budgeting

2006-2008 The Wilmington Club Wilmington, DE

Chef de Partie
Prepared food for high end catering for club members.
Trusted to work private parties on my own.
Worked the pantry station during lunch service.
Baking and Pastry
Experience with monthly inventory

EDUCATION
2014-2018 WILMINGTON UNIVERSITY, NEW CASTLE, DE.
ACHIEVED A BACHELOR’S DEGREE OF SCIENCE IN LIBERAL ART’S
DEAN’S LIST SUMMER 2015 AND SPRING 2016

2005-2007 Delaware Technical and Community College

, Associate Degree in Culinary Arts
Culinary Arts
▪ Food prep I
▪ Food prep II
▪ Sanitation
▪ Nutrition
▪ Garde Manger
▪ Cost Control and Menu Planning
▪ International Cuisine
▪ Baking
▪ Pastry
▪ Applied Hospitality
▪ Planning Food Service Systems and Operations
▪ Culinary Supervisory and Development

2
ACCREDITATIONS AND LICENSES
National Restaurant Association certification in Nutrition
ACF professional member
ACF Certified Culinarian
Chaine des Rotisseurs member First State Bailliage Chapter
ServSafe Manager’s Safe Food handlers Certification
ServSafe Certified Course Instructor and Exam Proctor