Culinary Arts Instructor Resume Samples

Description :

 
1. Educated the required minimum skills needed for specified criteria, but certainly not limited to the minimum.
2. Tested students through a plethora of skills within the Culinary department.
3. Responsible for all oral and written assignments including practicals that mimic real life work situations.
4. Responsible for grading appropriately according to the individual students actions.
5. Responsible for reporting any and all student activity to appropriate immediate school staff 
6. Educated introductory and advanced courses in the Culinary Arts program.
7. Utilized a variety of appropriate teaching strategies to promote students’ critical thinking skills.

Experience

0-2 Years

Level

Entry Level

Education

AS in culinary

Description :

1. Checked the quantity and quality of received products.
2. Cleaned and prepared various foods for cooking or serving.
3. Developed variety of menu items and protocols for consistency of products .
4. Performed kitchen maintenance for a private facility.
5. Trained members for correct facility procedures, safety codes, proper recipes and plating techniques.
6. Managed preparation and presentation of the Appetizers soups salads main course and desserts.
7. Greeted guests and members sat them at tables or in waiting areas.
8. Informed patrons of establishment specialties and features.

Experience

2-5 Years

Level

Entry Level

Education

Restaurant Management

Description :

1. Responsible for the delivery of classroom training for vocational and apprenticeship courses.
2. Planned and conducted an individualized instructional program based on assessment data, knowledge of teaching strategies.
3. Ensured the training program(s) are implemented and delivered in compliance with Bureau policies.
4. Developed and conducted training programs, was also responsible for shop equipment, supplies and tools.
5. Maintained a working inventory of supplies and equipment within budgetary restraints.
6. Attended professional conferences, seminars, and training sessions for the latest training techniques in vocational education
7. Emphasized the importance of specific culinary techniques such as knife handling, sauteing, grilling, and braising.

Experience

10+ Years

Level

Senior

Education

BS Of Science

Description :

1. Supervised 12 students in hands on learning environment with focus on safety and sanitation.
2. Introduced cooking methods and baking principles and delivered daily lectures that included technical, philosophical and creative issues.
3. Explored regional, global, classic and nouveau cuisine.
4. Provided Culinary Instruction to High School and adult Learners through a Vocational Education Program.
5. Used teaching strategies to promote student success and retention.
6. Inspected dining and serving areas .
7. Instructed cooks and other members and staff in the preparation, cooking, garnishing, and presentation of food.

Experience

2-5 Years

Level

Entry Level

Education

AOS In Culinary Arts

Description :

1. Worked with grades 9-12, emphasis in safety, sanitation and knife skills.
2. Taught basic kitchen preparation techniques and ways to handle them.
3. Expanded student's knowledge of types of cuisines and foods including multiple cooking methods.
4. Created lessons and lecture on course subject matter.
5. Encouraged and motivated below average students as needed.
6. Prepared students for course final Proctor tests and final exams throughout the course.
7. Exposed students to the lab and familiarize them with the equipment.

Experience

7-10 Years

Level

Executive

Education

AS In Culinary Arts

Description :

 
1. Provided instruction for certification of individuals enrolled in courses from the Restaurant Association.
2. Manage First Program of Culinary Arts.
3. Provided instruction for individuals wanting to attain certification in ServSafe food handling.
4. Developed and Created menus for staff meals and banquets at the institution for various amounts of guests.
5. Used techniques and provided career and academic advising for students.
6. Advised students regarding their grades and progress in the course(s).
7. Responsible for the entire operation including: ordering, food preparation.

Experience

7-10 Years

Level

Management

Education

Diploma

Description :

1. Maintained regularly scheduled office hours to facilitate students’ learning needs.
2. Submitted syllabi, grades, attendance, and other reports by established deadlines.
3. Attended and participated in college-wide, division, department, and program meetings and activities.
4. Developed and maintained professional relations with the industry through industry visits and advisory committee meetings.
5. Adhered to department and college policies, standards, and procedures.
6. Supervised students in preparing quality food within Institute guidelines.
7. Taught students using ProStart, ServSafe, and Skills.

Experience

2-5 Years

Level

Entry Level

Education

BS Of Science

Description :

1. Prepared daily instructional lesson plans based upon agreed upon curriculum and instructed in a manner consistent with the philosophy
2. Assessed the learning outcomes listed in the course guide or syllabus of the class.
3. Instructed lectures and hands-on classes on campus, off campus or remotely to a standard consistent .
4. Worked individually as an advisor for students who may need extra help, who have questions about course information.
5. Provided regular and constructive feedback to students in an objective, consistent.
6. Enforced sanitation principles (appropriate to particular teaching assignment), attendance policies.
7. Assumed responsibility for equipment and facilities of the kitchen, bakeshop, pastry shop, dining room.
 

Experience

2-5 Years

Level

Entry Level

Education

AS In Culinary Arts

Description :

1. Supported the mission and policies of the Institute as well as the overall strategic direction of the Department of Continuing Education.
2. Contributed to the growth of the college by serving on committees or task forces
3.  Assisted with visitors, recommending students and potential employees, and displaying hospitality.
4. Developed menus, planning documents and organizational plans for conferences, retreats and any other event as required.
5. Performed duties common to all Culinary Institute of America employees and other duties as assigned.
6. Assisted in the review of program cost and budget for supplies and equipment.
7. Maintained knowledge current in the field of culinary arts.

Experience

0-2 Years

Level

Entry Level

Education

AS in science

Description :

1. Monitored program measurable as defined by the standard culinary guidelines.
2. Developed and implemented instructional methodologies that will benefit adult learners, evaluate student performance.
3. Maintained a program handbook and participated in an interdisciplinary team designed to monitor student performance.
4. Prepared and executed upon daily lesson plans for classes and teach classes.
5. Participated in the assessment process of the student’s educational development goals.
6. Worked individually with students who require extra help, have questions about course information, want career guidance.
7. Provided regular and useful feedback to students in an objective, consistent, and timely manner. 

Experience

7-10 Years

Level

Management

Education

Educator In Culinary Arts