Explicit Instruction: Deliver clear, step-by-step lessons using explicit instruction techniques to ensure all students master essential culinary skills and concepts.
Curriculum Development and Implementation: Design and implement a comprehensive culinary arts curriculum aligned with industry standards and educational objectives.
Lesson Planning and Preparation: Prepare engaging and effective lesson plans, incorporating hands-on activities, demonstrations, and real-world applications.
Safety and Sanitation: Maintain a safe and sanitary kitchen environment, adhering to all food safety regulations (ServSafe certification preferred).
Program of Study and Schedule of Instruction: Effectively utilize and maintain the program of study and schedule of instruction.
CTE Curriculum Software: Effectively utilize CTE curriculum software including SchoolsPLP, PLCMS, Rise UP etc…for instruction and assessment. Stay up to date on student enrollments and grading.
Student Development and Support:
Career Counseling: Provide guidance and support to students, acting as a career counselor and assisting with post-secondary planning.
Student Engagement: Employ creative instructional strategies to foster student engagement, enthusiasm, and a positive learning environment.
Student Progress Tracking: Track student progress, monitor competency, and provide timely feedback to ensure student success.
Classroom Management: Implement effective classroom management techniques to maintain a productive and respectful learning environment.
ProgressBook/Gradebook: Ensure ProgressBook/Gradebook is up to date and assist with WebXam and Credential tracking and reporting.
Program Management and Development:
Partnership Building: Create and maintain partnerships with area culinary arts schools/colleges to develop a pipeline for student advancement.
Kitchen Management: Oversee the setup of kitchen configurations, equipment maintenance, and inventory management.
Safety Inspections: Oversee the process of scheduling safety/health and fire inspections.
Resource Management: Maintain an inventory of all program resources, equipment, and supplies.
Uniform Management: Order and manage program uniforms for participants.
Enrollment: Maintain and retain an enrollment of 10 or more student participants per year.
Professional Development and Collaboration:
Professional Growth: Participate in professional development workshops, conferences, and meetings at the local, state, and national levels.
Collaboration: Collaborate with colleagues, administrators, and industry professionals to enhance the culinary arts program.
Business Advisory Councils: Participate in local and regional business advisory councils as well as other Professional CTE organizations including ACTE, OCTA or pathway specific groups.
TBT Meetings: TBT- Analyze CTE data and monitor progress towards program goals, create classroom data displays.
Licensure and Certification: Participate in licensure and certification opportunities, communicate with director and admin, meet deadlines, accomplish tasks in a timely manner.
CTE Compliance: Maintain CTE program compliance (Meet Instructional hours, file all documentation-applications, agreements, timesheets, conduct workplace site visits).
General School Responsibilities:
School Mission: Understand, accept, and abide by the Academy’s philosophy and mission statement.
Student-Centric Approach: Foster a student-centric, holistic learning environment.
Professionalism: Model tolerance, global awareness, and reflective practice.
Record Keeping: Maintain accurate records, including attendance, grades, and discipline.
