. Prepare teaching information according to designed lesson plan and syllabus;
Prepare learning material for classes that are age appropriate
Develop and conduct teaching activities effectively and efficiently;
Manage the learning environment through keeping sanitary work station, enforcing professional food handling and school/campus academic and attendance policies;
Contribute to a learning culture by participating in curriculum and certificate course development to maximize the capacity of the cooking facility;
Instruct classes in the absent of other instructors;
Participate in cost control measures, including, but not limited to inventory and staffing, to ensure that the department remains within budget;
Be able to prepare for year-end exhibition based on culinary classes
