Culinary Arts Teacher - Seaford High School

Overview

Culinary Arts Teacher - Seaford High School - for the  School Year The Culinary Arts Teacher is responsible for implementing an instructional foods program that will establish the development of the students' skills in Culinary Arts. Students will be trained in the use of professional kitchen equipment, food, beverage, sanitation and professional Food Service Management.

• Develops and administers education curriculum consistent with school district goals and objectives.
• Promotes a classroom environment that is safe and conducive to individualized and small group instruction, and student learning.
• Conducts ongoing assessment of student learning and progress, and modifies instructional methods to fit individual student s needs, including students with special needs.
• Continues to acquire professional knowledge and learn of current developments in the educational field by attending seminars, workshops or professional meetings, or by conducting research.
• Organizes and maintains a system for accurate and complete record-keeping, grading, and reporting for all student activities, achievement and attendance as required by district procedures and applicable laws.
• Encourages parental involvement in students education and ensures effective communication with students and parents.
• Ensures that student conduct conforms to the school s standards and school district policies, and establishes and maintains standards of student behavior needed to achieve a functional learning atmosphere in the classroom.
• Coordinates with other professional staff members, especially within grade level, and participates in faculty meetings and committees.
• Selects and requisitions appropriate books, instructional aids and other supplies and equipment and maintains inventory records.

• Responsible for teaching Serv-Safe and sanitation.
• Responsible for teaching students about, supplies, pricing, menu planning, safety, and sanitation issues that arise in the restaurant business.
• Responsible for teaching students about culinary terminology, food cuisines, meat, fish and poultry fabrication and general food knowledge.
• Responsible for teaching students food preparation and bakery production, work flow of a kitchen to including nutrition purchasing, receiving, inventorying, and storing food in accordance with health standards, proper preparing techniques
• Responsible for teaching students about supplies and equipment used in the culinary arts field.
• Responsible for teaching students about quality and cost containment standards
• Provide a work based learning environment, in our high school kitchen

Performs other related tasks as assigned by the Principal and other district office administrators as designated by the Superintendent.

The above description is illustrative of tasks and responsibilities. It is not meant to be all inclusive of every task or responsibility.

Uses standard office equipment such as personal computers, printer, copy and fax machines, and telephone. Uses kitchen equipment, etc.

Travels to school district buildings and professional meetings as required.

• Knowledge of current teaching methods and educational pedagogy, as well as differentiated instruction based upon student learning styles.
• Knowledge of data information systems, data analysis and the formulation of action plans.
• Knowledge of applicable federal and state laws regarding education and students.
• Ability to use computer network system and software applications as needed.
• Ability to organize and coordinate work.
• Ability to communicate effectively with students and parents.
• Ability to engage in self-evaluation with regard to performance and professional growth.
• Ability to establish and maintain cooperative working relationships with others contacted in the course of work.

Works in standard office and school building environments.

Qualifications Profile

• Delaware State Certification STS - Cooking and Related Culinary Arts
• Delaware Department of Education website:  (See attached)

Please see…