CTE Culinary

• Position Type:
  High School Teaching/ Secondary Teacher

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The following is a list of qualifications for the position, any one of which may be waived by the Board in exercising its prerogative to determine qualifications

Valid Michigan Teacher Certification in Food & Consumer Science or State of Michigan CTE Certification in CIP Code 12.0500 Cooking and Related Culinary Arts Or, Bachelor's degree and interim occupational certificate or occupational education certificate in Hospitality/Food Service (CIP code 12.0500) or related field preferred. Or, 4000 of paid, recent (last 5 years), relevant work experience in the field of Hospitality/Food Service and current appropriate licensure or certification with plans to obtain a Bachelor's degree and Occupational Education Certificate.

Successful experience in Food Service/Culinary/Hospitality instruction preferred. Thorough knowledge and experience in preparing a wide variety of food items following traditional and modern recipes. Knowledge and experience in commercial grade kitchen operations. Knowledge of hospitality management and the ability to develop these skills in students. Ability to work in an economically, culturally and racially diverse environment. Strong communication, organizational, interpersonal, and professional networking skills.

Experience working in a High School environment is preferred. Demonstrated commitment to working collaboratively with a focus on student learning. Demonstrated commitment to continuous improvement.

Design, develop, and deliver high quality culinary arts & hospitality curriculum utilizing best practices of instruction, including authentic learning opportunities that give students real-world, industry standard experience. Facilitate work-based learning experiences for students (field trips, job shadows, internships, and possible job placement opportunities). Ensure a safe demonstration kitchen learning lab environment. Monitor the Culinary Program budget, determining needs and placing orders as needed.

Serve on the AAPS CTE Culinary Advisory Committee Promote and market the AAPS CTE Culinary Arts program. Conduct work in a manner that reflects high levels of professional practice and conduct. Integrate appropriate technology within culinary courses to enhance instruction. Communicate effectively with students, parents, and professional colleagues. Develop and maintain positive relationships with students, staff, and administration. Monitor, assess and report student progress toward learning targets and curriculum.

Maintain a classroom atmosphere conducive to learning. Establish a cooperative relationship with students that maintains high expectations for all. Engage in professional growth activities to stay current with research-based best practices.

Expertise and knowledge of safe use of all commercial-grade kitchen appliances and materials. Standard office equipment such as personal computers, printer, copy machines, and telephone.

Read, analyze, and interpret professional journals, technical procedures, or governmental regulations Communicate effectively and present information both in oral and in written form

Define problems, collect data, establish facts, and draw valid conclusions. Interpret an extensive variety of statistical information and data related to student achievement.

Interact with the public and other staff as required. Apply knowledge of current replicated research and techniques related to sensory issues. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to stand and talk or hear and sometimes walk and sit. Occasionally the employee will bend or twist at the neck more than the average person While performing the…