food service vocational teacher (EN)
ISCO 2320 · v1.2.1
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.
Classification skills are not a measurement of your proficiency or future displaced hours.
Source aliases (EN)
- 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
- food service teacher
Skills and knowledge
Essential (EN) · 26
- guarantee students' safety
- assign homework
- prepare lesson content
- facilitate teamwork between students
- monitor developments in field of expertise
- assessment processes
- manage student relationships
- adapt teaching to student's capabilities
- apply teaching strategies
- maintain students' discipline
- assess students
- assist students with equipment
- food hygiene rules
- instructional strategies
- teamwork principles
- european food safety policy
- adapt training to labour market
- give constructive feedback
- food allergies
- functional properties of foods
- assist students in their learning
- apply intercultural teaching strategies
- food preservation
- work in vocational school
- curriculum objectives
- develop course outline
Optional (EN) · 23
- cultural customs on food preparation
- care for food aesthetic
- customer service
- research new food ingredients
- identify nutritional properties of food
- match food with wine
- advise on food preservation
- use food preparation techniques
- plan menus
- execute chilling processes to food products
- learning difficulties
- make artistic food creations
- manage resources for educational purposes
- direct the preparation of food
- supervise food quality
- work with virtual learning environments
- perform classroom management
- provide lesson materials
- create decorative food displays
- use cooking techniques
- compile cooking recipes
- research new cooking methods
- use instruments for food measurement
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