Primary Purpose:
Provide students with appropriate learning activities and experiences in the career and technical
education subject area assigned to help them fulfill their potential for intellectual, emotional, physical, and social growth. Enable students to develop competencies and skills to function successfully in society.
 
Qualifications
Education and Certifications:
Bachelor's degree from accredited university
Valid Texas Family & Consumer Sciences, Composite: 6-12 certificate with required license,
endorsements, and training for the subject and level assigned
Human Services, Education Training, & Fashion Design
Demonstrated competency in the career and technical subject area assigned
 
Special Knowledge and Skills:
Knowledge of career and technical education subject assigned
General knowledge of curriculum and instruction
Ability to instruct students and manage their behavior
Ability to oversee student field experiences in career area assigned
Ability to advise students in competitive Family, Career & Community Leaders of America
(FCCLA)
Strong organizational, communication, and interpersonal skills
 
Major Responsibilities and Duties

Instructional Strategies:

1. Develop and implement comprehensive, TEA-aligned lesson plans that guide students from foundational culinary skills (sanitation, safety, knife skills, mise en place) to advanced culinary execution (sauce work, protein fabrication, baking science, plating techniques, and international cuisine). Provide written evidence of preparation and incorporate accommodations for diverse learning needs.
2. Plan and execute rigorous, hands-on instructional strategies within a commercial-grade kitchen setting. Teach students how to:
   • Operate and maintain commercial kitchen equipment
   • Manage food production timelines
   • Execute multi-course menus
   • Run front-of-house and back-of-house operations
   • Coordinate full-service restaurant simulations and catering events
3. Design and implement instruction that progresses students from entry-level culinary techniques to managing a fully operational production kitchen and student-run restaurant, including:
   • Menu development and seasonal planning
   • Food purchasing and vendor relations
   • Cost control and profit analysis
   • Kitchen brigade system leadership
   • Staffing and team delegation
   • Catering logistics and off-site food service execution
4. Conduct assessments of student learning styles, culinary skill mastery, and workplace readiness. Use formative and summative evaluations�including practical cooking exams and live service evaluations�to refine instruction.
5. Collaborate with special education staff to modify culinary instruction in accordance with Individualized Education Plans (IEPs), ensuring all students can safely and successfully participate in kitchen labs and service operations.
6. Work collaboratively with CTE staff, administrators, and district leadership to establish instructional goals aligned with workforce readiness, industry certification pathways, and post-secondary culinary opportunities.
7. Plan, assign, and supervise instructional aides and volunteers during kitchen labs, restaurant service days, and catering events to ensure safety, productivity, and high-quality food execution.
8. Supervise student participation in FCCLA culinary competitions, catering events, and community engagements that showcase advanced culinary skills and professional standards..
    
   Student Growth and Development:
   1) Conduct ongoing assessment of student achievement through formal and informal testing.
   2) Meet program goals to develop student opportunities in industry based learning and
   certifications.
   3) Assume responsibility for extracurricular activities as assigned. Sponsor outside activities
   approved by the campus principal.
   4) Present a positive role model for students; support mission of school district.
    
   Classroom Management and Organization
   1) Create classroom environment conducive to learning and appropriate for the physical, social,
   and emotional development of students.
   2) Manage student behavior in accordance with Student Code of Conduct and student handbook.
   3) Take all necessary and reasonable precautions to protect students, equipment, materials, and
   facilities.
   4) Assist in selecting books, equipment, and other instructional materials.
   5) Compile, maintain, and file all reports, records, and other documents required.
    
   Communication
   1) Establish and maintain a professional relationship and open communication with parents,
   students, colleagues, and community members.
    
   Professional Growth and Development:
   1) Participate in staff development activities to improve job-related skills.
   2) Comply with state, district, and school regulations and policies for classroom teachers.
   3) Attend and participate in faculty meetings and serve on staff committees as required.
    
   Other:
   1) Comply with federal, state, and local regulations related to the occupational area assigned.
   2) Follow district safety protocols and emergency procedures.
   3) Other duties as assigned.
    
   Supervisory Responsibilities:
   1) Direct the work of assigned instructional aide(s).
    
   Mental Demands/Physical Demands/Environmental Factors:
   Tools/Equipment Used: Personal computer and peripherals; standard instructional equipment
   Posture: Prolonged standing; frequent kneeling/squatting, bending/stooping, pushing/pulling, and
   twisting
   Motion: Frequent walking
   Lifting: Regular light lifting and carrying (less than 15 pounds); may lift and move textbooks and
   classroom equipment
   Environment: Work inside, may work inside and outside; regular exposure to noise
   Mental Demands: Maintain emotional control under stress; work prolonged or irregular hours.