Classroom Teacher - Culinary Arts

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POSITION DESCRIPTION

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Classroom Teacher - Culinary Arts
Various Schools
Principal
June 13, 2017
95
PGCEA
PGCEA
2-7

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.

Last modified: 1/29/2020 11:23:27 AM