food service vocational teacher
Food service vocational teachers for food service instruct students in their specialised field of study, food service, which is predominantly practical in nature. They provide theoretical instruction in service of the practical skills and techniques the students must subsequently master for a food service-related profession. Food service vocational teachers monitor the students' progress, assist individually when necessary, and evaluate their knowledge and performance on the subject of food service through assignments, tests and examinations.
Also called: cooking instructor, vocational teacher in food service, food technology teacher, teacher of food and hospitality, food service vocational instructor, vocational instructor in food service, food technology instructor, cooking teacher
- 26
- essential skills
- 23
- optional skills
- 8
- related roles
- 2320
- ISCO-08 group
Where you can go from here
8 rolesOccupations sharing the most essential skills with this one. The number is a count, not an opinion.
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Essential skills
26- adapt teaching to student's capabilities
- adapt training to labour market
- apply intercultural teaching strategies
- apply teaching strategies
- assess students
- assessment processes
- assign homework
- assist students in their learning
- assist students with equipment
- curriculum objectives
- develop course outline
- european food safety policy
- facilitate teamwork between students
- food allergies
- food hygiene rules
- food preservation
- functional properties of foods
- give constructive feedback
- guarantee students' safety
- instructional strategies
- maintain students' discipline
- manage student relationships
- monitor developments in field of expertise
- prepare lesson content
- teamwork principles
- work in vocational school
Optional skills
23- advise on food preservation
- care for food aesthetic
- compile cooking recipes
- create decorative food displays
- cultural customs on food preparation
- customer service
- direct the preparation of food
- execute chilling processes to food products
- identify nutritional properties of food
- learning difficulties
- make artistic food creations
- manage resources for educational purposes
- match food with wine
- perform classroom management
- plan menus
- provide lesson materials
- research new cooking methods
- research new food ingredients
- supervise food quality
- use cooking techniques
- use food preparation techniques
- use instruments for food measurement
- work with virtual learning environments
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