Family Consumer Science: Culinary Arts Teacher

Family Consumer Science Teacher (Culinary Arts)

This class is accountable for instructional planning and delivery in the culinary arts in order to equip students with the skills necessary for success in future careers in the food service and production industry. A Culinary Arts Teacher serves as a classroom leader who works to provide exceptional instruction that affords all students the opportunity to excel academically and meet grade level standards.

The Culinary Arts Teacher will bring content-specific expertise to instructional planning and delivery in order to equip students with the skills necessary for success in future careers in the food service and production industry as evidenced by students receiving certification. This teacher will deliver specified instruction in the areas of food safety, commercial production and culinary arts. Through this role, the Culinary Arts Teacher will work to increase student achievement levels by consistently setting rigorous academic and behavioral goals for students, monitoring progress toward these goals, and adjusting course when necessary.

The Culinary Arts Teacher will work to actively build positive and beneficial relationships with parents, guardians and community members in order to positively impact students.

Considerable knowledge within the field of commercial foods production;
Considerable knowledge of culinary arts core curriculum area;
Considerable knowledge of educational philosophy, teaching methods and approaches, and currently researched best practices and strategies;
Knowledge and appropriate use of large commercial kitchen equipment;
Knowledge and skills in culinary arts programs or restaurant management;
Knowledge of and ability to follow Board of Education policies and procedures;
Knowledge of child development;
Knowledge of classroom management techniques;
Knowledge of cost control procedures;
Knowledge of curriculum and program development;
Knowledge of industry related software;
Knowledge of instructional technologies;
Knowledge of designing learner outcomes;
Knowledge of learning theory, students' learning styles and needs, both academic and affective, and theories of multiple intelligences;
Knowledge of multicultural, gender and disability fair curriculum concepts;
Knowledge of Positive Behavioral Interventions and Supports (PBIS) and Scientific Research Based Interventions (SRBI);
Knowledge of project-based learning;
Knowledge of public relations/marketing practices and methods;
Some knowledge of community resources;
Exemplary oral and written communication skills;
Interpersonal and teamwork skills;
Excellent listening skills;
Skill in classroom management and organization;
Skill in classroom presentation;
Skill in current technologies and word processing, database, presentation, and spreadsheet software, specifically Microsoft Office applications Skill in human relations, mediation, conflict management and interpersonal interactions;
Skill in instructing students from diverse cultures and/or backgrounds Skill in integrating technology into curriculum and other educational services;
Skill in maintaining and developing reports;
Skill in using authentic assessment to evaluate students' needs and progress;
Ability and flexibility to interact effectively with students, parents, and other school staff, the administration, and community members of diverse ethnic/racial and socioeconomic backgrounds;
Ability to adapt teaching styles to diverse student populations;
Ability to align culinary arts curriculum and instruction to industry standards;
Ability to apply the principles of Positive Behavioral Interventions and Supports (PBIS) and Scientific Research Based Intervention (SRBI);
Ability to communicate effectively, verbally and in writing, Ability to critically assess challenges and identify effective instructional or behavioral solutions that support the success of each individual student;
Ability to establish and maintain effective working relationships with other department staff, faculty, students and the public Ability to evaluate student performance and to present these evaluations…