CTE Family and Consumer Sciences Education – Foods and Nutrition/Culinary Arts - Valid NC Licensure Required

Essential Duties And Responsibilities

• Plan and deliver standards-based instruction aligned with NCDPI CTE Essential Standards and course competencies.
• Teach Foods, Nutrition, Culinary Arts, and related FCS courses as assigned.
• Provide hands-on instruction in food preparation, nutrition, baking, menu planning, food presentation, food safety, sanitation, kitchen management, customer service, and related culinary skills.
• Integrate academic content, technology, problem-solving, and employability skills into instruction.
• Differentiate instruction and assess student progress using appropriate formative and summative assessments.
• Maintain accurate student records, grades, attendance, competencies, credentials, inventory, and other required documentation.
• Maintain a clean, safe, organized, and industry-appropriate culinary laboratory.
• Teach and enforce food safety, sanitation, personal hygiene, equipment use, and workplace safety procedures.
• Manage food, equipment, supplies, inventory, and laboratory resources.
• Prepare students for applicable industry-recognized credentials and career opportunities.
• Establish partnerships with restaurants, hotels, food-service organizations, culinary professionals, post-secondary institutions, and other industry partners.
• Provide or facilitate career exploration, internships, job shadowing, work-based learning, and other authentic career experiences.
• Support and participate in Family, Career and Community Leaders of America (FCCLA) and related student leadership and competitive activities.
• Collaborate with administrators, counselors, CTE staff, special education personnel, families, and community and business partners.
• Participate in required professional development, PLCs, staff meetings, curriculum development, and CTE initiatives.

Minimum Qualifications

• Applicants must meet applicable NCDPI License Area 716 – Family and Consumer Sciences Education–Foods and Nutrition/Culinary Arts licensure requirements.
• Candidates must meet NCDPI requirements for education and related work experience through an approved licensure pathway.
• Applicants must have ANSI-CFP Accredited Food Protection Manager Certification prior to teaching.
• Applicants must hold an appropriate NCDPI CTE licensure or eligibility for an applicable provisional/restricted licensure pathway.

Preferred Qualifications

• Culinary arts, food service, hospitality, nutrition, or related industry experience.
• Experience in a commercial kitchen, restaurant, catering, hotel, or food-service operation.
• Teaching, training, or youth-development experience.
• Experience with FCCLA, work-based learning, or business/industry partnerships.
• Additional industry certifications related to culinary arts or food service.

Knowledge, Skills, And Abilities

• Knowledge of culinary arts, food preparation, nutrition, food safety, sanitation, and kitchen management.
• Ability to safely operate and demonstrate commercial and instructional kitchen equipment.
• Strong classroom and laboratory management skills.
• Ability to provide engaging, hands-on instruction and differentiate learning.
• Ability to connect instruction to careers, industry standards, credentials, and post-secondary opportunities.
• Strong communication, organization, collaboration, and interpersonal skills.
• Ability to establish positive relationships with students, families, colleagues, and business and community partners.
• Patience, professionalism, flexibility, and the ability to perform effectively under varying levels of stress.
• Ability to operate commercial and instructional culinary equipment safely and teach proper equipment use, safety, sanitation, and maintenance procedures.

Physical Requirements

• Must be physically able to sit, stand, walk, bend, stoop, and move throughout the classroom and culinary laboratory.
• Must be able to demonstrate culinary procedures, operate kitchen equipment, and lift and carry supplies or equipment weighing up to 10 pounds.

Data Conception

• Requires the ability to compare and judge readily observable characteristics of data, people, or things and assess student performance, culinary processes, food products, equipment, and laboratory procedures.

Interpersonal Communication

• Requires the ability to effectively communicate information, instructions, assignments, and directions to students, staff, families, administrators, and business and industry partners.

Language Ability

• Requires the ability to read and comprehend instructional materials, recipes, safety procedures, equipment manuals, policies, forms, and other work-related documents.
• Requires the ability to prepare lesson plans, records, requisitions, reports, and other documents.

Intelligence

• Requires the ability to apply common-sense understanding, follow written and oral instructions, solve problems, exercise sound judgment, and respond appropriately to classroom and laboratory situations.

Numerical Aptitude

• Requires the ability to perform basic mathematical operations and apply mathematical concepts to recipe measurements, serving sizes, food costs, inventory, budgeting, and recipe conversions.

Motor Coordination

• Requires the ability to coordinate hands and eyes when demonstrating culinary techniques, preparing food, operating equipment, handling utensils, measuring ingredients, and completing computer-based tasks.

Interpersonal Temperament

• Requires the ability to work effectively with students, staff, families, administrators, and community partners.
• Must demonstrate patience, professionalism, flexibility, and the ability to perform effectively under varying levels of stress.

Equipment Operation

• Requires the ability to safely operate and demonstrate commercial and instructional culinary equipment and to teach students proper equipment use, safety, sanitation, and maintenance procedures.