Job Summary: Under the direction of the school principal and Career and Technical Education director, the Culinary Arts instructor plans and provides for appropriate learning experiences for students, provides an atmosphere and environment conducive to the intellectual, physical, social and emotional development of students, supervises students in a variety of school-related settings, monitors and evaluates student outcomes, and communicates and interacts with students, parents, staff and community.
Description of Duties, Responsibilities and Curricular Lineages:
· Instruct students in specialized learning experiences which should include theory, laboratory and work experiences related to planning, selecting, preparing and serving of quantity food and food products; nutritive values; use and care of commercial equipment; safety; and sanitation precautions. Performance skills are provided to individuals desiring to become employed in all areas of the food service industry at entry level.
· Promote and nurture the education of students by planning and tailoring units of study according to curriculum guidelines and state requirements; monitor, assist with, and correct academic efforts.
· Demonstrate correct practical procedures.
· Prepare lesson plans that encourage and foster proficient oral and written expression, critical thinking and applications.
· Provide rigorous and relevant instruction on approved hands‐on curriculum in the content area and
· Understand and apply effective strategies and best practices to ensure student success.
· Administer a variety of student assessment tools.
· Take all necessary safety precautions to protect students, equipment, material, and facilities.
· Maintain accurate and complete records as required by district guidelines and state laws.
· Prepare students to successfully pass the written and practical NOCTI test.
· Train students to successfully pass a variety of industrial certifications such as ServSafe.
· Support student participation in Career and Technical Student Organizations.
· Participate in district and school‐based professional development activities and staff meetings.
· Develop and maintain positive and cooperative interactions and communications with parents, colleagues and community.
· Collaborate with core content teachers on common instructional objectives, integration and alignment of academic standards.
· Involvement in professional organizations and community relations preferred.
· Assist the administration in implementing all polices and rules governing student life and conduct.
· Manage classroom behavior.
· Participate in Occupational Advisory Committee meetings for the program.
· Possess or be eligible to obtain a Pennsylvania Vocational Education Teaching Certificate with Commercial Foods 2059 Certification (Emergency certification is acceptable at cost to the employee)
· A minimum of 2 years of field experience in commercial or institutional foods
· The ability to prepare students for employment related to institutional, commercial, or self-owned food establishments or other food industry occupations and post-secondary education.
· Exhibit excellent written, oral and interpersonal skills and the ability to work with demanding timelines and produce quality products
· Ability to maintain a good working relationship with other staff