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Skills
Catering Servicesunmatched
Cost Controlunmatched
Facilities Planningunmatched
Menu Managementunmatched
Operations Managementunmatched
Procurement Planningunmatched
Restaurantunmatched
Sanitationunmatched
Training/Teachingunmatched
Training/Teaching Materialsunmatched
Description
Teaches culinary arts classes to include but not limited to: Fundamentals of Culinary Arts, Contemporary Cuisine, International Cuisine, Introduction to Baking & Pastries, Advanced Baking & Pastries, Culinary Evaluation and American Regional Cuisine, Banquet & Catering Management, Restaurant Operations, Garde Manger.
May teach also teach a variety of hospitality management courses to include but not be limited to Introduction to Hospitality, Sanitation and Safety, Purchasing, Menu Planning and Facilities, and Cost Control.
Prepares and delivers learning activities in order to achieve course outcomes
Prepares course materials such as syllabi, homework assignments and handouts
Evaluates and grades students class work, laboratory work, assignments, papers, and examinations
Maintains and submits student attendance records, grades and other required documentation by specified deadlines
Be available to students for coaching
Periodic meetings with supervisors, division, or College, relative to teaching duties and training and development