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

ASHEVILLE CITY SCHOOLS JOB DESCRIPTION

Program Area: Family and Consumer Sciences Education Foods and Nutrition/Culinary Arts

NCDPI License Area: 716

Location: CTE (Career and Technical Education Department), Asheville High School

Reports To: Principal and/or Director of Career and Technical Education

Employment Status: Full-Time, 10-Month

Contact: Ivry.Cheeks@acsgmail.net

Position Summary

The CTE Foods and Culinary Arts Teacher plans, delivers, and assesses a rigorous, hands-on instructional program aligned with North Carolina Department of Public Instruction (NCDPI) CTE Essential Standards. The teacher prepares students for postsecondary education, industry credentials, employment, and careers in culinary arts, food service, hospitality, nutrition, and related fields.

The teacher maintains a safe, professional culinary laboratory and integrates classroom instruction, laboratory experiences, career exploration, work-based learning, employability skills, and industry practices.

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.
• Maintain required
• • licensure, certifications, and professional credentials.
• Perform other duties as assigned.

Minimum Qualifications

Applicants must meet applicable NCDPI License Area 716 Family and Consumer Sciences EducationFoods and Nutrition/Culinary Arts licensure requirements.

Candidates must meet NCDPI requirements for education and related work experience through an approved licensure pathway.

Required Certification:

• ANSI-CFP Accredited Food Protection Manager Certification prior to teaching.
• 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.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS

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. Physical demand requirements are consistent with Light Work.

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.

Verbal Aptitude

Requires the ability to communicate effectively in Standard English, explain procedures, demonstrate culinary techniques, and provide clear oral and written instructions.

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.

Work Environment

Work is performed in a classroom and culinary laboratory and may involve prolonged standing, walking, bending, lifting, and exposure to heat, sharp culinary tools, food products, cleaning materials, and kitchen equipment. The teacher is responsible for maintaining a safe, sanitary, and professional instructional environment.