Position Summary:
Deliver specialized training in advanced culinary techniques, ensuring the development of high-level gastronomic skills among students while fostering creativity, innovation, and adherence to professional standards.
Key Responsibilities:
- Design, plan, and execute advanced culinary arts teaching programs.
- Instruct in international cuisine techniques, fine dining, pastry arts, and gourmet presentation.
- Supervise culinary practices, ensuring proper application of hygiene and food safety standards.
- Assess student performance through theoretical and practical evaluations.
- Stay updated on culinary trends, new techniques, and kitchen technologies.
- Manage proper use of equipment, tools, and raw materials in the classroom-kitchen.
- Collaborate in the development of menus and innovative gastronomic projects.
- Maintain a high level of discipline within the classroom.
- Prepare adequately for classroom instruction.
- Ensure all equipment is in proper working condition.
- Identify and utilize appropriate instructional materials.
- Seek input from industry advisors to enhance curriculum relevance.
- Submit Evaluation of Student Progress (ESP) reports as scheduled and in a timely manner.
- Document student progress on Training Achievement Records (E-TAR) and for inclusion in ETA 640.
- Record daily attendance in the CIS system.
- Design instruction to meet individual student needs.
- Maintain an “A or B” grade in Career Technical Training (CTT) reports.
- Ensure completion of at least 90% of Career Technical Training Primary Credentials for enrolled students.
- Maintain a trade completion rate of 70% or higher.
- Ensure timely completion of Career Technical Skills Training (CTST) projects (when applicable).
- Perform other duties as assigned.