Cooking Teaching Opportunities

Program: Cooking & Culinary Arts Enrichment
Teaching Mode: In-person instruction at partner schools and community sites
Grade Levels: Elementary, Middle, and High School (varies by assignment)

About the Role

Concorde Education partners with schools to provide engaging enrichment programs that help students develop practical life skills through hands-on learning. Cooking Instructors lead structured, interactive classes that introduce students to culinary fundamentals while building confidence, creativity, teamwork, and independence. Lessons emphasize safe kitchen practices, healthy food habits, and age-appropriate cooking techniques in a fun, supportive learning environment. Assignments vary by school based on student age, available facilities, and program goals.

Assignment Scope:

• Typically one class per week
• Approximately one instructional hour per session
• Programs generally run for about 10 weeks
• Opportunities available throughout the school year based on school partnerships

Example Program Topics

• Kitchen safety and sanitation
• Food safety and allergen awareness
• Measuring ingredients and following recipes
• Basic food preparation techniques
• Age-appropriate knife skills and kitchen tool safety
• Mixing, baking, stovetop, and no-cook recipes
• Healthy eating and nutrition fundamentals
• Cultural and international cuisine exploration
• Meal planning and reducing food waste
• Teamwork, organization, and kitchen responsibilities

Responsibilities

• Deliver engaging, hands-on cooking lessons using structured lesson plans.
• Create a safe, organized, and inclusive learning environment.
• Follow all school safety procedures, food safety standards, and allergy protocols.
• Adapt instruction to student age, experience level, and available kitchen equipment.
• Encourage creativity, collaboration, and confidence while developing practical cooking skills.
• Maintain professional communication with school staff and Concorde Education.
• Track attendance and complete required program documentation.

Minimum Qualifications

• Minimum of 60 college credits completed or an Associate degree (completed or in progress)
• Experience in cooking, baking, culinary arts, food preparation, or a related field
• Experience working with children or adolescents in schools, camps, after-school programs, tutoring, coaching, or similar settings
• Strong classroom management and communication skills
• Professional, dependable, and organized
• Ability to maintain a safe, structured learning environment while supervising hands-on activities

Preferred Qualifications

• Culinary education or professional kitchen experience
• Teaching or youth enrichment experience
• Food safety certification (such as ServSafe)
• Passion for teaching practical life skills through experiential learning