Advanced Culinary Arts Instructor - BISTRO

1. Instruction and Curriculum Development

• Develop and deliver advanced culinary courses focused on bistro-style cuisine.
• Create detailed lesson plans, including practical and theoretical components.
• Update curriculum to reflect current trends and techniques in bistro cooking.
• Emphasize "from scratch" cooking, including proper preparation, presentation, and plating of vegetables, pastas, dumplings, sauces, fish, crustaceans, shellfish, breakfast/brunch, catering, and kitchen desserts.

2. Hands-On Training

• Provide hands-on training in advanced culinary techniques, including plating, flavor pairing, and presentation.
• Demonstrate proper use of kitchen equipment and tools.
• Supervise and guide students during practical sessions.

3. Assessment and Evaluation

• Assess students' performance through practical exams, assignments, and projects.
• Provide constructive feedback to help students improve their skills.
• Maintain accurate records of students' progress and achievements.

4. Classroom Management

• Ensure a safe and productive learning environment.
• Manage classroom dynamics and address any issues that arise.
• Enforce kitchen safety and hygiene standards.

5. Professional Development

• Stay updated with the latest culinary trends and techniques.
• Attend workshops, seminars, and conferences related to bistro cuisine.
• Collaborate with other culinary professionals to enhance teaching methods.

6. Student Support

• Offer guidance and mentorship to students pursuing careers in the culinary arts.
• Assist students with job placement and career advice.
• Foster a supportive and inclusive learning environment.

7. Administrative Duties

• Prepare and maintain course materials and documentation.
• Coordinate with other faculty members and administrative staff.
• Participate in faculty meetings and contribute to departmental goals.

8. Community Engagement

• Organize and participate in culinary events, workshops, and demonstrations.
• Build relationships with local bistros and culinary establishments.
• Promote the culinary program within the community.