food service vocational teacher
ISCO: 2320. Skills: 49. Essential: 26.
Essential skills
- adapt teaching to student's capabilities
- adapt training to labour market
- apply intercultural teaching strategies
- apply teaching strategies
- assess students
- assessment processes
- assign homework
- assist students in their learning
- assist students with equipment
- curriculum objectives
- develop course outline
- european food safety policy
- facilitate teamwork between students
- food allergies
- food hygiene rules
- food preservation
- functional properties of foods
- give constructive feedback
- guarantee students' safety
- instructional strategies
- maintain students' discipline
- manage student relationships
- monitor developments in field of expertise
- prepare lesson content
- teamwork principles
- work in vocational school
Supporting skills
- advise on food preservation
- care for food aesthetic
- compile cooking recipes
- create decorative food displays
- cultural customs on food preparation
- customer service
- direct the preparation of food
- execute chilling processes to food products
- identify nutritional properties of food
- learning difficulties
- make artistic food creations
- manage resources for educational purposes
- match food with wine
- perform classroom management
- plan menus
- provide lesson materials
- research new cooking methods
- research new food ingredients
- supervise food quality
- use cooking techniques
- use food preparation techniques
- use instruments for food measurement
- work with virtual learning environments