DUTIES AND RESPONSIBILITIES:
· Responsible for teaching Culinary Arts courses based on the Alabama Course of Study for Hospitality & Tourism.
· Responsible for teaching student’s food & safety, sanitation, food production and preparation, hospitality and food service operations.
· Responsible for teaching students about culinary terminology, food cuisines, meat, fish, and poultry fabrication, and general food knowledge.
- Provide hands-on instruction in a commercial kitchen lab environment .
- Demonstrate proper cooking techniques, food presentation, and kitchen safety.
- Teach culinary math, menu planning, and cost control.
· Responsible for teaching student’s food preparation and bakery production, and the
The overall structure and workflow of a kitchen include nutrition, purchasing, receiving, inventory, storing food in accordance with health standards, and proper preparation techniques.
· Responsible for teaching students about quality and cost containment standards.
· Inform students of career opportunities in and related to the field of Culinary Arts.
· Provide a work-based learning environment, including a lab setting.
· Evaluate and grade students class work, assignments, and papers.
· Compile, administer, and grade examinations.
· Prepare course materials such as syllabi, homework assignments, and handouts.
· Maintain student attendance records, grades, and other required records.
· Initiate, facilitate, and moderate classroom discussions.
· Stay abreast of developments in Culinary Arts field by reading current literature, conducting program and attending professional development. Establish an advisory committee for CTSO, participating in professional organizations, coursework, and conferences.
· Advise students on academic and vocational curricula, and on career issues.
· Participate in student recruitment, registration, and placement activities.
· Serve on academic or administrative committees that deal with institutional policies,
departmental matters, and academic issues.
· Adhere to IEPs and differentiated instruction for all student learners.
· Use current technology for instruction and management purposes.
· Perform other duties as assigned.
REQUIRED SKILLS, KNOWLEDGE, AND ABILITIES:
· Ability to compile and analyze data, and interpret the laws, policies, and regulations pertaining to the work.
- Strong knowledge of Microsoft Office, including Word, Excel, and Outlook.
· Effective oral and written communication.
