Teacher HS Culinary Arts

Diocese of St. Augustine

St. Francis Catholic Academy

High School Culinary Arts Teacher

Job Status
: FT, Exempt

Reports to
:
Principal

General Summary
:
Under the direction of the school principal, is responsible for supporting the Diocese of St. Augustine in its mission to educate, evangelize and catechize youth in a Catholic school environment.

• The High School Culinary Arts Teacher is responsible for providing students with a comprehensive education in culinary arts, including cooking techniques, food safety, nutrition, and the culinary industry. The teacher will create a dynamic and engaging learning environment that fosters students' culinary skills and creativity, preparing them for potential careers in the culinary field or further education in hospitality and culinary arts.

• Educational Background: A bachelor’s degree in culinary arts or a related field.
• Certification:
  Teachers must hold a valid Florida teaching certificate specific to culinary arts.
• Experience:
  
  Practical experience in the culinary field is preferred.
• Background Check: A criminal background check is mandatory for all educators in Florida as well as the completion of Protecting God’s Children. For the Background Screening Clearinghouse Education and Awareness website, visit this site:

• Curriculum Development: Develop and implement a culinary arts curriculum that meets state educational standards and aligns with industry practices.
• Incorporate a variety of teaching methods, including demonstrations, hands‑on activities, and group projects.
• Instruction: Teach students fundamental cooking techniques, food preparation methods, and presentation skills.
• Provide instruction on culinary theory, nutrition, kitchen safety, and sanitation practices.
• Encourage creativity and experimentation in cooking through various culinary projects.
• Classroom Management: Create a positive and inclusive classroom environment that promotes respect, collaboration, and active participation.
• Manage classroom behavior and maintain a safe and organized kitchen space.
• Assessment and Evaluation: Assess student performance through practical cooking assessments, written tests, and participation in class discussions.
• Provide constructive feedback to students to help them improve their culinary skills.
• Industry Engagement: Foster partnerships with local culinary businesses, restaurants, and culinary schools for student internships and field trips.
• Stay current with industry trends, techniques, and innovations to enhance the curriculum.
• Professional Development: Participate in professional development opportunities to improve teaching skills and stay updated on culinary education best practices.