Selwyn Wickham
Central School of Culinary Arts
Oshawa,Ontario
1
Language
1
Certification
2022
Years of experience
Accomplished Culinary Arts Educator and Executive Chef with extensive experience in culinary leadership across the Caribbean, Canada, and the United States. Proven expertise in food service management, curriculum development, and staff training, ensuring high standards of food quality and operational excellence. Renowned for fostering teamwork and continuous improvement while enhancing guest experiences in diverse environments.
Work History
Operations Manager
- Coordinated production packaging and presentation of all products to maintain quality standards and consistent presentation.
- Developed innovative recipes to drive sales and strengthen customer engagement.
- Delivered production techniques and customer service training for staff to build collaborative teamwork culture.
Managing Director & Instructor
9 Years 9 Months- Planned curriculum scope, built instructional materials, and delivered comprehensive culinary training curricula aligned with industry standards.
- Directed marketing initiatives to advance student enrollment growth and increase program visibility.
- Directed procurement inventory tracking and coordinated resource allocation to sustain operational efficiency.
Culinary Instructor
- Delivered advanced culinary and pastry training for educators to elevate teaching standards.
- Planned and facilitated professional development for Heart/NT[A] Trust instructors to strengthen technical capability.
- Authored and refined culinary curriculum materials to support elevation of national culinary education standards.
Culinary Department Head & Instructor
- Directed culinary programs and student activities, preparing students for national competitions.
- Founded and led the Culinary Club to support student growth and development.
- Developed curriculum, events, and team-building initiatives to enhance student engagement.
Managing Director & Chef
- Managed daily restaurant operations and menu development, focusing on wellness-oriented cuisine.
- Delivered exceptional guest service and coordinated internal and external catering services.
- Conducted staff evaluations and implemented quality-control measures to ensure food safety.
Head of Food & Beverage Department
- Directed F&B operations, budgeting, and staff supervision to enhance service delivery.
- Designed and implemented new culinary curricula, ensuring alignment with industry trends.
- Conducted live cooking demonstrations to promote enrollment and engagement.
Programme Head, Culinary Department
- Developed and refined industry-aligned curricula to enhance student readiness for the workforce.
- Managed media visibility and student-talent publications to strengthen enrollment intake.
- Organized events to highlight culinary achievements and provide academic guidance to students.
Education
BSc - Hospitality & Tourism Management
BSc - Culinary Chef Management
GPA: First Class Honours
Associate of Science - Culinary Chef Management
Associate of Applied Business
GPA: Honours
Diploma - Chef Training
Skills
Culinary Arts Instruction & Curriculum Development
Menu Engineering & Recipe Development
Quality Assurance & Food Safety
Health and Safety Compliance
Food Service Management
Staff Training
Coaching & Leadership
Operational Efficiency & Workflow Management
Guest Service Excellence
Certification
- Certified Hospitality Educator (CHE) – AHLA
- Internal Verifier – Ministry of Science, Technology & Tertiary Education, Trinidad
- Certified TTNVQ Trainer – National Training Agency of Trinidad & Tobago
- International Bakeshop Associate – The Breakers, Florida
- Certified Cake Decorator & Sugar-Craft Artist – Grace & Gourmet
INDUSTRY TRAINING & CONSULTANCY
- Ministry of Education, Jamaica – Professional development workshops
- Micon Marketing, Trinidad – Bread Baking Extravaganza; increased product demand by 40%
- Tourism & Hospitality Association of Guyana – Advanced pastry, dessert, Garde Manger, buffet & showpiece training
- National Flour Mills, Trinidad – Designed first National Cake Decorating Competition; baking seminars increased sales by 25%
- Angus Glen Golf Course, Canada – Banquet preparation improvement
- Palm Court Restaurant, Guyana – Staff training in food safety and buffet presentation
- Club St. Lucia Hotel – Pastry consultant for menu planning and production supervision
- Food Etcetera, Trinidad – Executive Chef overseeing catering contracts and kitchen operations
AWARDS & RECOGNITION
Gold Medalist – JCDC Sugar Craft / Wedding Cake (Jamaica), Angostura Culinary Masters – Bronze (Trinidad), Silver (Miami & Trinidad), Caribbean Culinary Foundation – Silver, Culinary Showpiece, St. Lucia Hotel & Tourism Association – Silver (Dessert & Appetizer)
Timeline
Managing Director & Instructor
Central School of Culinary Arts
04.2012 - 01.2022Read More
Trinidad & Tobago Hotel School
Diploma from Chef Training
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Hocking College
Associate of Applied Business
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WHI
Associate of Science from Culinary Chef Management
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WHI
BSc from Culinary Chef Management
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Culinary Department Head & Instructor
Western Hospitality Institute
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Managing Director & Chef
Petrea’s Place Nature Retreat & Restaurant
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Head of Food & Beverage Department
Tobago Hospitality & Tourism Institute
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Programme Head, Culinary Department
Trinidad & Tobago Hospitality & Tourism Institute
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Western Hospitality Institute
BSc from Hospitality & Tourism Management
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Operations Manager
Aunt Audry’s Favorites
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Culinary Instructor
Ministry of Education
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