CTE Culinary Arts Teacher

POSITION TITLE

CTE Culinary Arts Teacher

EXEMPTION STATUS

Exempt

REPORTS TO

Principal

TERMS OF EMPLOYMENT

As per contract Primary Purpose Provide students with appropriate learning activities and experience in the Career and Technical Education (CTE) subject area assigned to help fulfill their potential for intellectual, emotional, physical, and social growth. Enable students to develop competencies and skills to function successfully in society and in the hospitality and culinary arts industry. Qualifications Education/Certification Bachelor's Degree from accredited university or CTE industry-based teaching certification, Valid Texas teaching certificate in the area of Career and Technical Education, Special Knowledge/Skills Knowledge of subject assigned General knowledge of curriculum and instruction Ability to instruct students and manage their behavior Strong organizational, communication (verbal and written), and interpersonal skills Experience Clinical teaching or approved internship, preferred Major Responsibilities and Duties Instructional and Program Management Develop and implement lesson plans that fulfill the requirements of district's curriculum and show written evidence of preparation as required. Prepare lessons that reflect accommodations for differences in student learning styles. Teach the TEKS/SE as set forth by the Texas Education Agency and the district curriculum and present the curriculum in accordance with TEA and district guidelines, board policy, and administrative regulations. Employ a variety of instructional techniques and media consistent with the needs and capabilities of the student groups involved. Collaborate with other members of the staff in planning and implementing instructional goals, objectives, and methods in accordance with district requirements. Oversee the management and use of the culinary lab and purchasing of food products for student projects and lessons. Analyze and disaggregate data to assist in meeting the academic needs of students. Plan and supervise purposeful assignments for students that relate to the Hospitality and Culinary Arts Industry. Employ the use of technologies in the teaching/learning process as related to real world/job experience. Student Growth and Development Assume responsibility for extracurricular activities as assigned and sponsor CTE student leadership organization as assigned. Assure student success as determined by the state and district curriculum (TEKS/SE) and assessments (Industry-based certifications, Benchmark tests, and teacher assessments). Classroom Management and Organization Create a classroom environment conducive to learning and appropriate to the maturity and interests of students. Establish control in the classroom and administer discipline in accordance with board policies and administrative regulations Take all necessary and reasonable precautions to protect students, equipment, material, and facilities. Assist in the selection of books, equipment, and other instructional materials. Compile, maintain, and file all reports, records, and other documents required in a timely manner. Communication Establish and maintain open lines of communication with students, parents and employers in the community. Maintain a professional relationship with all colleagues, students, parents, employers and community members. Use acceptable communication skills to present information accurately and clearly. Adhere to district organizational chart in communication with all constituents. Present for students a positive role model that supports the mission of the school district. Demonstrate behavior that is professional, ethical, and responsible as set forth by the Texas Education Agency Code of Ethics. Professional Growth and Development Demonstrate interest and initiative in professional improvement by participating in civic organizations to further knowledge of the labor market needs of the community and state. Keep informed of and comply with state, district, and school regulations and policies for classroom teachers. Attend and participate in professional learning, staff meetings, and special events as assigned.

Mental Demands/Physical Demands/Environmental Factors Tools/Equipment Used:

Standard office equipment including computer, printer, peripherals such as electronic devices and telephone

Posture:

Prolonged sitting and standing, occasional kneeling/squatting, bending/stooping, pushing/pulling, twisting, reaching

Motion:

Frequent repetitive hand motions, keyboarding, use of mouse, wrist flexion/extension

Lifting:

Lifting and carrying up to 30 pounds without assistance, 30-55 pounds with assistance, and more than 55 pounds with appropriate assistance; lift and move small stacks if books, media equipment, desks and classroom equipment;

Environment:

Work is performed in an office setting; occasional in-district travel; occasional irregular and/or prolonged hours; travel to businesses/student work sites; exposure to contagious diseases

Mental Demands:

Maintain emotional control under stress, work with frequent interruptions