Education/Certification: Bachelor’s degree, associate’s degree, or high school diploma/GED and equivalent wage-earning experience as required by certification Valid Texas career and technical education certificate with required license, endorsements, and training for subject and level assigned Demonstrated competency in the career and technical education subject area assigned Special Knowledge/Skills: Knowledge of career and technical education subject assigned General knowledge of curriculum and instruction Ability to instruct students and manage their behavior Ability to oversee student work-based learning experiences in career area assigned Strong organizational, communication, and interpersonal skills Experience: One year student teaching or approved internship

The Culinary Arts instructor is responsible for: preparing students for careers in the hospitality industry, providing technical instruction relevant to the actual work environment using the prescribed course curriculum, exercising methods of recruitment and retention of students, working within and in harmony with the institution's goals and objectives. Work involves occasional bending, and lifting of 40 pounds or less. Perform the duties to include direct preparation and seasoning and cooking of salads, soups, fish, meats, vegetables, desserts and/or other foods. May plan and price menu items, order supplies and keep records and accounts. Responsible for activities which consist of collaboration with specified personnel and plans and develops recipes and menus, determines production schedules and worker-time requirements to ensure timely delivery of services in the hospitality industry, estimates amounts and costs and requisitions supplies and equipment to ensure efficient operation, evaluates and solves procedural problems to ensure safe and efficient operations in the hospitality sector. ESSENTIAL DUTIES AND RESPONSIBILITIES: 1. Develop, evaluate, and revise programs, courses, and objectives to ensure instructional and programmatic responsiveness to the occupational and academic needs of students and to ensure instructional quality as demonstrated by student's achievement of competency-based objectives. 2. Prepare and on the first day of class, distribute syllabus, which inform students about course requirements, grading requirements, testing assignments, absence policy and other pertinent information for each course assigned. 3. Preparing daily lesson plans for the Culinary Arts courses using the prescribed course and curriculum guide, known as the Workforce Education Course Manual (WECM) and/or Academic Course Guide Manual (ACGM). 4. Prepare, administer, and grade assignments and examinations in a timely manner to inform students about their progress and to provide opportunities, which will] allow students to succeed. 5. Prepare and submit to the Director/Chairperson all relevant data concerning students on a regular basis. 6. Follow proper procedures for requesting instructional supplies, and expendable supplies, textbook requisitions and absence reports on a timely basis. 7. Completion and documentation on project request/worksheet on all work taken on as a class project, and for retaining files for review and approval by the Director/Chairperson. 8. Coordinating and supervising teaching and lab activities including cooperative education component, in order to plan and promote the most effective instructional program possible. 9. Distribute student evaluation forms on a timely basis. 10. Provide a safe environment for students and be responsible for the security of assigned equipment, materials and classrooms. 11. Follow' procedures related to the registration office, including grade reports and deadlines: attendance record reports, withdrawal deadlines, class changes and time and room scheduling. 12. Work the required teaching load assigned with required designated office hours as deemed necessary to meet the student's needs for tutoring purposes. 13. Participate in the development of new curriculum and revisions. 14. Attending staff meeting, workshops/ seminars and other scheduled activities as directed by the Director/Chairperson. 15. Use current technology to enhance institutional effectiveness. including but not limited to computers, computer-assisted instruction programs, and audio visual equipment and in addition be willing to learn and apply any other new technology necessary to enhance learning. 16. Participation in the assessment, implementation and evaluation of Institutional Effectiveness measures is required. 17. Performs other duties as assigned by the Department Director/Chair. 18. Serve as the program Career & Technical Student Organization (CTSO) Advisor. Supervisory Responsibilities: Supervise and evaluate the work of students. Mental Demands/Physical Demands/Environmental Factors: Tools/Equipment Used: Standard office equipment including personal computer and peripherals. Posture: Frequent sitting and standing; occasional bending/stooping, pushing, pulling, and twisting. Motion: Repetitive hand motions; frequent keyboarding and use of mouse; occasional reaching. Lifting: Occasional light lifting and carrying (less than 40 pounds). Environment: May work prolonged or irregular hours; work inside and outside (exposure to sun, heat, cold, and inclement weather), exposure to noise; occasional districtwide and statewide travel. Mental Demands: Work with frequent interruptions; maintain emotional control under stress. Regular attendance in accordance with District Policy is required and expected. Note: This is not necessarily an exhaustive or all-inclusive list of responsibilities, skills, duties, requirements, efforts, functions or working conditions associated with the job. This job description is not a contract of employment or a promise or guarantee of any specific terms or conditions of employment. The school district may add to, modify or delete any aspect of this job (or the position itself) at any time it deems advisable.