Primary Purpose:

Provide students with instruction in the area of culinary skills, food safety and sanitation, kitchen management, nutrition and food production techniques. The Teacher will foster a hands-on, engaging learning environment that prepares students for careers in the food service industry, including entry-level and advanced culinary education. The role includes classroom teaching, lab-based instruction and guidance for students pursuing certification and internships in the culinary arts field.

Qualifications:

Education/Certification:

• Bachelor's degree in Culinary Arts, Hospitality Management, or related field is preferred.
• Valid Texas teaching certification with one of the following certifications:
• Any home economics or homemaking certificate
• Vocational Trades and Industry � This assignment requires appropriate work approval
• Demonstrated competency in the Career and Technical Education subject area assigned

Special Knowledge/Skills:

• Strong knowledge of culinary techniques, kitchen safety and nutrition.
• Ability to develop and implement a hands-on curriculum and instruction.
• Ability to instruct students and manage their behavior.
• Ability to oversee student field experiences in career area assigned.
• Strong organizational, communication, and interpersonal skills.
• Proficiency in the use of kitchen equipment and technology used in food service education.

Experience:

• At least 2 years of professional culinary industry experience, including experience in food preparation, kitchen management and food safety.
• Prior teaching or training experiences in a classroom or culinary setting preferred.

Major Responsibilities and Duties:

Instructional Strategies

• Develop and implement lesson plans that align with the Texas Essential Knowledge and Skills (TEKS) standard for culinary arts. Fulfill the requirements of district's curriculum program and show written evidence of preparation as required. Prepare lessons that provide both theoretical and practical instruction in areas such as food preparation, kitchen equipment usage, baking, sanitation and nutrition.
• Plan and use appropriate instructional and learning strategies, activities, materials, equipment, and technology that reflect understanding of the learning styles and needs of students assigned and present subject matter according to guidelines established by Texas Education Agency, board policies, and administrative regulations.
• Conduct assessment of student learning styles and use results to plan instructional activities.
• Work cooperatively with special education teachers to modify curricula as needed for special education students according to guidelines established in Individual Education Plans (IEP).
• Work with other members of staff to determine instructional goals, objectives, and methods according to district requirements.
• Plan and assign work to instructional aide(s) and volunteer(s) and oversee completion.

Supervisory Responsibilities:

None

Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used: Standard office equipment including computer and peripherals; standard instructional equipment

Posture: Moderate standing; occasional kneeling, squatting, bending, and stooping

Motion: Moderate walking

Lifting: Regular light lifting and carrying (less than 15 pounds)

Environment: Work inside and outside (exposure to sun, heat, cold, and inclement weather); exposure to noise

Mental Demands: Work with frequent interruptions; maintain emotional control under stress