CULINARY ARTS TEACHER

THE POSITION

Under general supervision, the Culinary Arts teacher provides instruction in the basic techniques of professional food preparation and service; prepares students for immediate entry into the food service profession or to continue studies at higher-level culinary institutions; plans, develops, organizes and conducts a comprehensive Culinary Arts program for secondary students; performs other related functions as required.

RESPONSIBLE TO:            Principal

EXAMPLES OF DUTIES

The duties listed are typical, but not exclusive:

?     Conducts research, develops and implements courses/pathways in the hospitality, tourism, and recreation sectors.

?     Teaches skills and knowledge of Culinary Arts to secondary students utilizing the course of study and appropriate learning activities adopted by the Board of Education, District and/or school site.

?     Develops, plans, organizes and maintains effective classroom management strategies in alignment with District and school site policies, guidelines and procedures.

?     Provides instruction on menu planning with emphasis on (but no limited to) food and beverage production, recipes, dietary guidelines, nutrition and preparation.

?     Prepares, instructs and supervises students with the appropriate and safe use of equipment, safety procedures and sanitation requirements.

?     Develops effective lesson plans that follow state approved Career Technical Education standards and develops and demonstrates Culinary Art skills and concepts using frequent hands-on activities, models, teacher-prepared instructional aids, supplies, technology, and lab experiences on and off campus.

?     Provides instruction on restaurant management, customer service, time management, and advertising.

?     Provides individualized and small group instruction in order to adapt the curriculum to the needs of each student.

?     Adapts Culinary Art materials and methods to develop relevant sequential assignments that guide and challenge students.

?     Guides students in making Culinary Arts career-related decisions and provides students with instruction on general employment skills including (but not limited to) communication skills, job retention skills and resume writing.

?     Evaluates each student’s progress in Culinary Arts knowledge, concepts and skills in relationship to the level being taught.

?     Prepares student progress reports; consistently communicates student progress to students, parents, school counselors and site administration.

?     Attends and participates in faculty and District meetings.

?     Establishes and maintains relationships with local employers to develop training and/or employment opportunities for students; sets up community classroom internships with local employers; places students at worksites, monitors and documents their progress; maintains required documents and records.

?     Supervises students in out-of-classroom activities during the assigned working day; attends school, faculty and community activities as appropriate.

?     When needed and preapproved by site administration, works extra duty outside of the 7-hour work day.

?     Maintains current professional competence of Culinary Arts practices and training methods through participation in District and Out-of District professional development activities as assigned or approved by District and school site administration.

?     Recruits students to participate in the Culinary Arts program.

?     Requisitions books, instructional aids, and instructional supplies, and maintains required inventory records of instructional materials and supplies

?     Identifies pupil needs and cooperates with other professional staff members in assessing and helping pupils solve health, attitude, and learning problems.

?     May plan and coordinate the work of aides, teacher assistants, para-professionals, and student teachers.

?     Performs other duties as assigned.

QUALIFICATIONS GUIDE

Knowledge of:

?     Principles, theories, practices, methods and techniques used in curriculum development, lesson planning and classroom Culinary Arts instruction.

?     California approved CTE curriculum expectations for Culinary Arts concepts being taught.

?     Principles, theories, practices, methods and techniques to create a classroom environment that promotes positive student conduct and motivation for student learning.

?     Student guidance principles and practices.

?     Current trends and research concerning the growth and development of children.

?     Federal, State and District standardized assessment requirements.

Ability to:

?     Work flexible 7-hour work day.  Start and end time will be based on program need.

?     Adapt plans and instructional delivery to meet the differentiated needs of students.

?     Work independently with little direction.

?     Create an instructional program and a class environment favorable to learning and personal growth.

?     Monitor students in classrooms, on school grounds and off-campus for school related activities.

?     Maintain professional and positive relationships with students, parents, colleagues and administration.

?     Work in a diverse socio-economic and multicultural community.

?     Operate a computer and job related equipment.

?     Read, interpret, apply, and explain rules, regulations, policies, and procedures.

?     Maintain current knowledge of applicable curriculum and school instruction related regulations.

?     Establish and maintain a variety of accurate record keeping and filling systems.

?     Communicate effectively both orally and in writing.

?     Maintain consistent, punctual and regular attendance.

?     Ability to operate common kitchen tools (such as, but not limited to, knives, spoons, peelers, and spatulas) and common kitchen appliances (such as, but not limited to, blenders, stoves, ovens, slicers, and washers).

?     Ability to work in a laboratory setting, desk and in meetings of various configurations.

?     Incorporated within one or more of the previously mentioned performance responsibilities, which are essential functions of this job description, are the following essential physical requirements (reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions):

Physical

?     Ability to sit, stand and circulate for extended periods of time.

?     Ability to lift/carry/push/pull up to twenty-five (25) lbs. on a regular basis and up to forty (40) lbs. occasionally.

?     Ability to drive a personal vehicle to conduct business.

Certification Requirement:

?     Valid California Teaching Credential or license authorizing Culinary Arts instruction.

?     Valid California driver’s license.

Education and Experience:

?     Bachelor’s degree or higher.

?     Minimum of three (3) years or more of related work experience in the Culinary Arts industry within the last five (5) years.

Personal Qualities:

?     Appearance, grooming and personality, which establish a desirable example for students.

?     Ability to meet District standards for physical and mental health.

?     Above average recommendations from student teaching supervisors and other professionals who have observed the characteristics, scholastic attainment and classroom performance of the teacher.

WORK YEAR:                     184 Day Work Year

SALARY:                              Certificated Salary Schedule

BOARD APPROVAL:        March 1, 2016