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Culinary Arts Teacher - Career and Technical Education (CTE)
Career Insights for Vocational Education Instructor
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Scorecard
Based on Massachusetts data
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What they do
A Vocational Education Instructor teaches technical or job related skills to students, and uses work-based experience to help students learn about and prepare for jobs in a particular occupation. Provides training for jobs in business, health care, auto repair, information technology, culinary arts, or other areas. Teaches in a public high school, a regional or college program, or at a private training program.
$64,843 / year median in Massachusetts
+7% projected growth
Job Description
Culinary Arts Teacher - Career and Technical Education (CTE)
Lower Pioneer Valley Educational Collaborative
Lower Pioneer Valley Educational Collaborative - West Springfield, Massachusetts Job Details
Job ID:
5911512
Application Deadline:
Posted until filled
Posted:
Yesterday
Starting Date:
Immediately
Job Description
The teacher will prepare students to work in food industry roles such as restaurants, commercial kitchens, food services, and catering, and gain real-world experience in school-based and/or community-based food service settings. Industry-recognized credentials necessary for success in this field include OSHA 10 General Industry certification, ServSafe Food Handler Certification, ProStart Certificate of Achievement (COA), or Certified Fundamentals of Cooking (CFC).
1.To provide all instruction and training necessary to guarantee the quantity and quality of learning experiences to qualify students
for placement in entry-level positions in a related field.
2.To keep regular and punctual attendance.
3.To be present at the assigned workstation (bus duty, hall duty, etc.) at the designated time.
4.To distribute, collect, and submit all required paperwork for students and teachers in a timely manner.
5.With the aid of the Massachusetts Department of Elementary and Secondary Education Vocational Technical Education
Frameworks, advice from industry, and the advisory board, develop and implement a curriculum scope and sequence to teach the
prescribed course of study.
6.To develop and maintain course syllabi.
7.To develop lesson plans and participate in competency-based theory and hands-on curriculum development to ensure the highest
levels of student learning.
A.Exploratory
B.
Certifications:
ServSafe, Allergen, Federation of Dining Room Apprentices
C.
Restaurant:
front and back of the house
8.To work to engage and encourage students while respecting individual abilities and progress during individual and group
instruction.
9.To identify student needs and cooperate with other professional staff members in assessing, assisting, and supporting students
with health, behavioral, and learning issues and concerns.
10.To organize class time as preparation, instruction, shop work, and clean-up activities within the allotted time.
11.To evaluate student progress regularly by maintaining appropriate student records (grades, competency tracking, portfolio, etc.)
on all program students.
12.To serve as a role model for students and staff in demonstrating a positive attitude, appropriate attire and grooming, and an
effective work ethic.
13.To participate in staff meetings and professional development activities and to be responsible for attending other meetings which
might be convened after school hours by the Principal/Director and/or the Executive Director.
14.To establish safety procedures for the program and provide supervision to all students to ensure they operate the wide range of
tools and equipment safely and effectively.
15.To assist and participate in recruitment, exploratory, and public relations activities that promote career-technical education.
16.To establish and maintain an active and vigorous program advisory committee composed of local industry, business, community,
a parent/guardian/caregiver, a student, and member school representatives.
17.To support the Cooperative Education Coordinator in identifying appropriate cooperative work sites and potential student
placement opportunities.
18.To maintain and update as needed an inventory of related program tools, equipment, supplies, and materials.
19.To order classroom and shop supplies for educational purposes by following policies and procedures.
20.To maintain budgets for local funds as well as student activity and revolving accounts by following policies and procedures.
21.To obtain the approval of the Principal/Director for off-site or major in-house projects that enhance the learning experience of
students.
22.To remain current on specific job entry skill requirements and evolving technologies in the industry through appropriate
professional development activities.
23.To consistently build favorable relationships through positive interactions with students, peers, and administration and contribute
to a healthy, accepting, and supportive culture free from negativity and judgment.
24.To maintain the confidentiality of student records and information obtained through professional duties concerning students, their
families, and other employees.
25.To adhere to the LPVEC Employee Handbook, policies and procedures, and Brush Hill Faculty Guidelines.
26.To order and prepare food and the dining room for Career TEC special events: Student of the Month, Advisory dinners (October
and April), and Principal Council.
27.To order and prepare food for the Brush Hill Bistro and the JAVA Café.
28.To perform all other duties as assigned by the Principal/Director, and/or Executive Director.
Position Type:
Full-time
Salary:
$53,265 to $99,724 Per Year