MARY GRACE SALES SARMIENTO

• Processed cooked lobsters using standard mechanical and manual wringer equipment, ensuring proper handling during processing.

• Cut cleaned and trimmed fish and seafood to support processing workflow.

• Disjointed and removed meat from lobsters to prepare product for sale.

• Maintained cleanliness of work area and equipment to ensure safe, ready-for-use conditions.

• Clarified and reviewed concepts taught in online class, explained key processes, and supported problem-solving for specific issues.

• Supported students’ learning through more personalized, flexible instructional approaches.

• Planned lesson activities aligned with learning objectives and student developmental needs.
• Delivered engaging classroom instruction using varied teaching strategies and learning materials.
• Communicated student performance and behavioral concerns with parents and administrative staff.