- Featured in:
-
More Culinary Instructor Resumes
Use these Culinary Instructor samples as a guideline or visit our extensive library of customizable resume templates.
Select
Customize
Download
Find out what is the best resume for you in our Ultimate Resume Format Guide.
Additional Culinary Resume Samples
Culinary Instructor Resume Samples
No results found
6-10 years of experience
- Culinary educator for a national and state renowned Vocational Technical High School
- Provided Educational programming for grades 9-12 in an ACF Approved Secondary Program for 150 Students and 3 Program Instructors. With Recognize from the Chaine des Rotisseurs
- Developed and Delivered a curriculum includes basic culinary arts fundamentals, baking & pastry, sanitation (HACCP) program, restaurant management, and front of the house skills.
- Responsible for daily lesson plans, demonstrations, and theory work with a strong emphasis on culinary fundamentals.
- Development of current curriculum for the program.
- Developed and created curriculum for Lehigh Career & Technical Institutes new molecular gastronomy program.
- Advisor for Culinary CTSO’s such as FCCLA & Skills USA
0-5 years of experience
- Delivered introductory education course to culinary students including knife skills, sanitation, and classic culinary techniques.
- Develop lesson plans to facilitate student engagement and learning
- Developed recipes and food orders to include contemporary foods and techniques
0-5 years of experience
Conducted healthy cooking classes for students ages 6 and up
- Designed “Healthy Cooking Together” class for families
- Created daily classroom lesson plans
- Maintained food inventory and budget
0-5 years of experience
Lead Instructor Culinary Department, Supervised 4 Chefs
- Created New Garde Manger recipes to implement into Culinard
- Implemented new cost control and ordering sheets to standardize ordering
- Taught an average of 16 students Advanced cooking Techniques and Advanced Garde Manger
6-10 years of experience
- Responsible for managing the freshman orientation program since 2011
- Developed a comprehensive policy and procedure manual for the culinary department.
- Was involved in the DESE “Race To The Top” initiative and helped developed revised strands for the State wide culinary programs.
- I have been involved in Skills USA in 2011, 2012 and 2014. In 2011 we took silver and gold in the regionals went on to compete in the State finals. In 2015 we took gold again in Regionals and competed in “States.
- I was in chosen to represent Putnam’s SCDM committee 2012, 2013, 2016
- Developed a “short order service” that works in tandem with our restaurant. This service allows us to offer a wider variety of foods to the teachers and guests. The program also fosters and supports a hands-on collaboration between the front line and Short order service.
- Developed a comprehensive front of the house training program.
- I served as the Advisor for the National Honor Society in 2013, 2014 and 2015.
- Recently chosen from Central Office as one of three distinguished teachers in the Springfield district.
- Recently completed all necessary undergraduate coursework with a 3.8 GPA. Waiting for my professional teaching license to arrive.
0-5 years of experience
- Teach Servsafe Manager & Food Handler Certification
- Designed a New Culinary Suite for the expanding program
- Updated & Revised the Culinary Curriculum
- Created a new set of Power point presentations
- Developing an Internship Program with local businesses
- Empowering a diverse student body to develop & achieve career goals
0-5 years of experience
- Responsible for providing lead culinary instruction to summer campers ages 6-16
- Responsible for menu development and implementation
- Daily instruction of three to five classes consisting of 15-30 campers at a time
- Maintain time and temperature logs, sanitation procedures, safety standards
0-5 years of experience
- Instruct students in all areas of cooking and baking to a professional level.
- Educated students in courses in management skills.
- The program culminates with the students running the schools restaurant.
6-10 years of experience
- Design and Delivery of curriculum and assessment of students in culinary program.
- Participation of special events during school year for advancement of student’s real-world culinary knowledge.
- Design and opening of new kitchen and dining room facility intended to serve lunch items and take out items for teachers, administrators and the public.
- ServSafe instruction and proctor
0-5 years of experience
- Explaining to students about fundamentals of cooking science.
- Instructing students about theory, techniques and terminology of culinary arts.
- Instructed food preparation applying kitchen safety and sanitation techniques.
- Conducting special high school culinary activities.
- Conducting cooking competitions for students of the institute to encourage their cooking skills.
6-10 years of experience
- Instruct and maintain a safe and sanitary environment for students while learning nutrition and healthy cooking
- Plan and prepare curriculum and recipes for classroom instruction and special events, as well as, all summer camps
- Teach life skills classes with mentally impaired students
- Host birthday parties and specialty functions such as field trips, as well as, management of location during these events
- Develop and expand allergy sensitive curriculum for Young Chef’s Allergy Friendly Workshops
- Predict and plan all grocery and small-wares purchases for school on a weekly basis
0-5 years of experience
- Provide Culinary Classroom instruction
- Assistant Retail Manager from Dec. 2010-July 2012. Key Holder Duties included opening and closing the store, cash management, procurement.
- Build Customer relations
- Manage chefs and retail staff
6-10 years of experience
- Instruct students in business management classes: Introduction to Accounting, Cost Control, Legal Issues, Human Resource Management, and Hospitality Marketing.
- Teach students in culinary labs and to identify and analyze problems and determine functional solutions.
- Develop training materials to be used as functional training materials.
- Analyze student responses on tests, quizzes, and homework assignments to adjust grading and identify training necessities.
0-5 years of experience
- Instructor of Food Production One (Building Blocks of Culinary Arts, Sautee, Shallow Poach, Grill ETC.)
- Built lesson plans for weekly class, as well as homework assignments and test
- Taught the importance of safety and sanitation using HACCP
0-5 years of experience
- 1 of 2 instructors responsible for running the culinary program of approximately 40
- Supervising a kitchen of 10-20 students with varying culinary ability
- Catering
- Produced food for the Little League World Series
- Worked with a group of 7 students to produce 500 meals a day for 8
- Ordering and purchasing product
- Maintained and ensured kitchen equipment was properly functioning
- Provisionally certified Vocational Instructor with the State of Maine
- Mentored and corrected any behavioral problems using the corporate disciplinary
- Responsible for teaching sanitation basics, Serve Safe, knife skills, stocks, cooking
0-5 years of experience
This position is classified as Culinary instructor. The requirements listed below are representative of the knowledge, skill, and/or ability required.
- Plan and implement appropriate instructional and/or learning strategies and activities, including determination of appropriate kind and level of materials, provide appropriate learning experiences, manage allotted learning time to maximize student achievement, and utilize a variety of instructional materials and available multi-media and computer technology to enhance learning.
- Manage the behavior of learners in an instructional setting to ensure environment is conducive to the learning process, and assist and participate in management of student behavior in other parts of the school, center, school grounds, or work site.
- Participate in in-service and professional development activities and staff meetings, as required or assigned.
- Collaborate with other professionals (guidance counselors, librarians, etc.) to carry out school wide instructional or related activities as needed.
- Complete other duties as assigned.
0-5 years of experience
- Teach students about the basics of food preparation
- Help students understand course material
- Organize and execute lesson plans and schedules
Culinary Cover Letter Examples
Rate This Article
[Culinary Instructor]
Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
