POSITION SUMMARY:
The Culinary Arts
teacher instructs students on the technical and occupational skills of Culinary
Arts. The teacher will develop, select, and modify instructional plans and
present them using professional kitchen equipment, food, beverage, professional
cooking & baking, sanitation and professional Food Service Management. The teacher provides students with
appropriate, hands-on, learning activities and meaningful instruction. This
position monitors and evaluates student performance, develops and implements
plans to improve student achievement, and maintains required records; and follows
PGCPS required procedures and practices.
In addition, this position will develop student’s competencies that
allow them to successfully enter a post-secondary school and/or training
program or entrance to the job market with the ability to function in a
multifaceted industry that offers ever-expanding opportunities.
DUTIES and RESPONSIBILITIES: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
Establishing
clear goals and objectives related to the school Datawise Plan;
Planning
and preparing lessons, assignments, and instructional materials;
Establishing
learning objectives consistent with appraisal of student needs, curriculum
framework, and knowledge of human growth and development;
Preparing,
administering and correcting evaluations and assessments, and records results;
Selecting
and using appropriate instructional strategies including, but not limited to,
lectures, group discussions, demonstrations, modeling and multimedia teaching
aids to present subject matter to students;
Evaluating
student progress using appropriate assessment techniques;
Maintaining
order and discipline in the classroom conducive to effective learning and takes
all necessary safety precautions to protect students, equipment, materials and
facilities;
Creating
a classroom environment that provides for student involvement in the learning
process and enabling each student to achieve learning objectives;
Counseling
pupils when academic and adjustment problems arise;
Conferring
with parents and students regarding progress/problems of assigned students;
Arranging
and participating in teacher-parent or teacher-student conferences as
necessary;
Maintaining
accurate and complete records as required by law, Board Policy and
Administrative Procedures;
Monitoring
appropriate use and care of equipment, textbooks, materials and facilities;
Attending
and actively participating in staff/faculty meetings and providing input regarding the planning of instruction
goals, objectives and methods;
Improving
skill and knowledge base in current trends, research and methodology in
instructional techniques, technology, multi-cultural content, problem solving
and interdisciplinary connections;
Planning
and supervising purposeful assignments for paraprofessional educators, student
teachers, and volunteers;
Overseeing
and directing the work of student teachers, paraprofessional educators and
volunteers assigned to the classroom;
Participates
in career & technical student organization, fund raising, continuous school
improvement activities, advisory committee meetings, and pro-active
professional development workshops and seminars;
Assists
in creating practicum and job shadowing experiences for seniors enrolled in the
internship classes;
Provides
students with broad, transferable concepts and job skills: such as job search,
interviewing, and resume writing skills;
Performs
food ordering and accountability; preparation; food delivery and cleanliness in
accordance with appropriate health department regulations;
Prepares
and manages annual budgets; orders supplies, instructional materials and
equipment according to district procedures; maintains inventory records as
required;
Prepares
students for industry technical skill attainment exams including the NOCTI
culinary arts assessment and ServSafe; and
Performs
other duties as assigned.
QUALIFICATIONS:The requirements listed below are representative of the knowledge, skill, and/or ability required.
Experience as a chef is
required;
Must have at least
three (3) years documented industry experience in the food industry,
hospitality or restaurant management with two (2) years being full time;
Must have or qualify to
obtain Food Service Manager Certificate;
Excellent knowledge and
understanding of teaching and the learning process;
Ability to provide
instruction that reflects multiple perspectives and multicultural education;
Ability to work with
diverse populations;
Ability to infuse
technology into curriculum;
Ability to work effectively
with students, parents, administrators, colleagues, community, and other school
system staff; and
Excellent oral and
communication skills.
EDUCATION and/or EXPERIENCE REQUIREMENTS:
Bachelor's degree or higher in a state approved career and
technical education program or in the career area to be taught from a
regionally accredited college or university.
Or Associate’s degree in the career area to be taught and official
verification of three years o satisfactory occupational experience in the
career area to be taught.
CERTIFICATION REQUIREMENTS:
Holds or is eligible for a Professional
Certificate appropriate to area of assignment issued by the Maryland State
Department of Education.
SUPERVISORY RESPONSIBILITIES:
Supervision of
classroom paraprofessional(s) and dedicated or classroom assistants, if
applicable.
PHYSICAL DEMANDS:
The physical demands 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, talk, hear, walk, sit, and use fingers, tools or controls. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, the ability to adjust focus, and depth perception. While performing the duties of this job, the employee may occasionally push or lift up to 25 lbs.
WORKING ENVIRONMENT:
The work environment characteristics are representative of those an employee encounters while performing the essential functions of the job.
ADDITIONAL INFORMATION:
None.