Hard Skills
AdvancedCulinary Technique InstructionThe ability to teach and demonstrate fundamental and advanced cooking methods, including knife skills, sautéing, baking, and sauce preparation to secondary students.
ExpertFood Safety and Sanitation (HACCP)Ensuring students understand and follow protocols for safe food handling, storage, and cross-contamination prevention according to health regulations.
IntermediateCurriculum DevelopmentDesigning and sequencing instructional units that align with state or national educational standards for Family and Consumer Sciences (FCS).
IntermediateBudgeting and Resource ManagementPlanning for and procuring food supplies, ingredients, and equipment while staying within the department's financial constraints.
IntermediateStudent Assessment and FeedbackCreating and applying rubrics to evaluate student culinary projects and theoretical knowledge in nutrition and food science.