GENERAL STATEMENT OF DUTIES

The Culinary Arts Instructor will provide the highest quality instruction and training in the field of culinary arts to enrich and inspire high school students.   The Culinary Arts instructor should be dedicated to creating a safe and orderly learning environment to motivate students to develop skills by utilizing a variety of instructional techniques appropriate to the students’ interests and abilities.  Works with general supervision.

ESSENTIAL FUNCTIONS  

Must have specialized knowledge, such as food technology and raw food preparations.

• Must be knowledgeable and able to teach nutrition, food preservations and food technology and food and kitchen safety.  Students are taught to prepare meals, bake and decorate, utilize a variety of cooking tools.  Students are taught proper cleaning techniques.
• Demonstrates ability to connect present content with past and future learning experiences, other subjects, real-world experiences, and applications.
• Plans appropriate curriculum using state competencies and licensing requirements in a clear, sequential manner.
• Develops appropriate long- and short-range instructional plans and plans instructional time realistically for pacing, content mastery, and transitions.
• Demonstrates the ability to select and refine existing materials, and to create new materials when necessary that are challenging, engaging, and reflect the cultural diversity of the school, community, nation, and world. Models non-discriminatory practices in all activities.
• Provides relevant learning experiences that engage, challenge, motivate, and actively involve students and build on their strengths.
• Provides students the opportunity for exploration of concepts in varying degrees of depth, breadth, and complexity through individual work, cooperative learning, and whole group activities.
• Implements classroom management and safety practices that fosters a safe and positive environment for all students and staff.
• Uses valid pre-assessments, formative and summative assessments that help students set learning goals, differentiate instruction, document learning, and assess, monitor, and reflect on their own work.
• Uses grading practices that report final mastery in relationship to content goals and objectives.
• Establishes and maintains relationships with students to promote rapport and engagement
• Supervises or monitors students in their cooperative/internship programs, occupational experiences, individualized projects, and career and technical student activities.
• Inventories equipment and supplies, and takes necessary and reasonable precautions to protect students, equipment, materials, and facilities.
• Works in a collegial and collaborative manner with the school, the division, and the community to promote students’ well-being and success.
• Develops school/business partnership activities and advisory committees.
• Conferences regularly with parents/guardians regarding behavior observations and student performance.
• Maintains licensure/certification at the state and/or national level, assumes responsibility for professional development, and maintains memberships in appropriate professional associations.

MINIMUM EDUCATION, TRAINING, AND EXPERIENCE REQUIREMENTS

• ServSafe Manager Certification
• Two years or 4,000 clock hours of satisfactory occupational experience within the past five years in Culinary Arts
• Associates Degree preferred.

Must have the ability to manage and operate a technical lab and prepare students for state licensing/credentialing exams.