Culinary Arts Instructor

Hannibal School District 60•Hannibal, MO

9d•Onsite

About The Position

The Culinary Arts Instructor will provide hands-on and classroom instruction to high school students in the fundamentals of culinary arts, food preparation, nutrition, sanitation, and hospitality management. The instructor will prepare students for success in postsecondary education, culinary careers, and industry certifications by combining academic rigor with real-world skills.

Requirements

Meet all certification requirements as set forth by the Department of Elementary and Secondary Education (DESE).
Must meet DESE requirements below
CTAC (Career Education Temporary Authorization Certificate)
Bachelor’s degree or higher from an accredited college or university and four thousand (4,000) hours of Department-approved, closely related occupational experience obtained within the past ten (10) Years: or
Associate’s degree from an accredited college or university and five thousand (5,000) hours of Department-approved, closely related occupational experience within the past ten (10) years; or
No degree and six thousand (6,000) hours of Department-approved, closely related occupational experience obtained within the past ten (10) years.
Once met CTAC, apply for upgrade to ICEC (Initial Career Education Certificate)
Upgrade from ICEC to CCPS (Career Continuous Professional Certificate)
Complete 4 years of DESE approved teaching.
Participate in district-provided mentoring program for 2 years.
Complete 30 contact hours of professional development for an IPC upgrade; successfully complete 90 contact hours of professional development for an ICEC upgrade. This may include college credits (1 semester hour equals 15 contact hours of professional development.)
Participate in beginning teacher assistance program offered by UCM.
Participate in districts Performance Based Teacher Evaluation process.
Develop and implement a professional development plan.

Nice To Haves

Plan and conduct appropriate education field trips.
Maintain appropriate substitute teacher file.
Evaluate and recommend instructional aids and textbooks.
Must attend on-going education (clinics) related to culinary arts.
Organize, attend and participate in Culinary Arts program Advisory Committee Meetings two times per year.
Collaborate with other Career and Technical Culinary Arts Programs.
Be an active Skills USA advisor your program.

Responsibilities

Develop and deliver engaging, standards-based lessons in culinary arts, food safety, nutrition, and hospitality.
Provide hands-on training in professional kitchen techniques, including knife skills, baking, cooking methods, and food presentation.
Instruct students in proper use and care of kitchen equipment, tools, and safety procedures.
Manage and maintain a clean, organized, and safe kitchen and classroom environment that meets health and safety codes.
Develop and implement assessments to monitor student progress and mastery of competencies.
Supervise student participation in catered events, competitions, and community service projects related to culinary arts.
Collaborate with other Career and Technical Education (CTE) staff and local business partners to provide work-based learning opportunities, internships, and job shadowing experiences.
Maintain accurate student records, attendance, grades, and certification documentation.
Prepare students for relevant industry certifications such as ServSafe and ProStart.
Participate in professional development, advisory committee meetings, and school events as required.
Foster a positive and inclusive learning environment that supports all students in developing employability and life skills.
Supervision of all students assigned in instructional activities.
Plan and implement curriculum to meet competency requirements.
Establish learning objectives for each lesson and maintain lesson plans for each instructional unit.
Develop and implement a variety of teaching strategies.
Develop and adapt instructional materials and experiences to meet individual student needs.
Establish and maintain an effective climate for learning.
Maximize use of instructional time.
Assess and record student progress on a regular basis through District grading scale.
Maintain accurate attendance records on students and follow school procedures for reporting attendance of students.
Enforce safety policies and practices as required by state and federal law and the school district.
Serve as a positive role model and leader for students to follow.
Demonstrate a thorough and accurate knowledge of the field of culinary arts.
Maintain a current and accurate inventory of all equipment, tools, and supplies.
Participate in parent conferences, career and technical education department meetings, interdisciplinary team planning, and IEP meetings.
Work closely with post-secondary education and local businesses.
Display an ability to interpret and evaluate theories in the field or discipline.
Work constantly to instill in students the technical and academic competencies and employment behavior expected within the specific career field.
Develop and maintain a classroom and lab environment conducive to effective learning with the limits of the resources provided.
Integrate competencies, goals, and objectives into lesson plans.
Teach dual credit classes with post-secondary school if applicable.