Description
Teach culinary arts and baking/pastry courses to postsecondary students preparing for foodservice and hospitality careers. Provide hands-on kitchen lab instruction, demonstrations, and theory in professional cooking, sanitation, nutrition, menu planning, costing, and service within academic or vocational institutions.
- • Supervise students' use of knives, ovens, and kitchen equipment, enforcing safety and sanitation standards.
- • Observe and evaluate prep, cooking methods, seasoning, and plating to provide feedback and track progress.
- • Deliver demonstrations and lectures on culinary theory, techniques, nutrition, and food safety using multimedia.
- • Administer practical cooking assessments, tastings, and written exams to evaluate competency and training effectiveness.
- • Maintain grades, attendance, competency records, and practicum documentation.
- • Lead kitchen labs, brigade stations, and student-run restaurant or catering service.
- • Assess individual training needs and adjust instruction or practice plans.
- • Provide one-on-one coaching and remedial skill practice during labs.
- • Demonstrate core techniques such as knife skills, mise en place, stocks, sauces, sautéing, grilling, baking, and pastry.
- • Design curricula, recipes, lab menus, and production schedules aligned to industry standards.
- • Define course outcomes, rubrics, and weekly training plans.
- • Integrate math for costing, nutrition, cultural cuisine, and hospitality concepts into labs.
- • Develop teaching aids such as recipe packets, step-by-step videos, and lab checklists.
- • Select textbooks and procure ingredients, smallwares, and kitchen supplies; manage inventory.
- • Advise students on course sequencing, externships, certifications, and career pathways.
- • Participate in industry events and professional development to incorporate current trends and techniques.
- • Serve on program committees for budgeting, curriculum review, accreditation, and safety compliance.
- • Review applications, interview prospective students, and communicate admissions requirements.
- • Coordinate guest chef demonstrations, vendor presentations, and field trips to restaurants or food producers.
- • Maintain and coordinate repair of kitchen equipment; calibrate thermometers and manage HACCP or ServSafe documentation.
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
