Dylan Baldwin

• Per diem instructing of American Heart Association (AHA) and American Red Cross (ARC) adult and pediatric basic life support and first aid classes
• Includes working independently to put on a professional and educational class that adheres to the AHA and ARC guidelines while giving an in-depth perspective on the importance of BLS and first aid skills
• Teaching classes of between 6-12 participants

• Patient and thorough instruction of NREMT-certified skills and procedures
• Providing clear and accurate explanations of the physiological and anatomical components of the human body and how they relate to medical emergencies an EMT may come into contact with
• Maintain a positive and comfortable environment with students, allowing for effective learning and growth
• Average of 20-40 students per class

• Beginning of EMT career where patient and health care staff interactions, consistent monitoring of patient's condition, and execution of NREMT-certified skills when indicated were put to the test, improved, and mastered
• Consisted of BLS inter-facility transport, Critical Care Transport (CCT), as well as involvement in the Pomona Valley NICU transport team
• Received hands-on training on basic functions of critical care equipment including LIFEPAK heart monitors, IV pumps, and ReVel ventilators
• Involved 2 24-hour shifts weekly through out 2024
• Part-time as of 2025, shifting focus toward education

• Branch and Vine is a small business owned by Ray and Kailee Brown of Oak Hills, CA which specializes in the sale of aged balsamic and olive oils as well as other food products
• Involved early mornings, long days, and exceptional interactions with customers, fellow vendors, and event organizers

Responsibilities include:

• Independently and punctually arriving at markets, fairs, or event location
• Offered samples of and informed customers of products
• Created positive interactions with the business's customer base

• Started as a carhop/server learning effective communication skills with coworkers and customers as well as mastering time-optimal methods of food and drink preparation.
• 1 year into the position at the age of 17 was promoted to Crew Leader, taking on the responsibility of managing a crew of 2-8 people while completing closing procedures, maintaining a safe and comfortable work environment