Culinary arts instructor training teaches students effectively share their cooking expertise in classroom settings.
Culinary arts instructors must create a classroom experience that is conducive to learning, as well as for practicing the art of cooking. Training programs are available for culinary arts instructors looking to hone and perfect their skills as educators in the food service industry. In addition to accumulating work experience in the restaurant or catering business, culinary arts professionals can seek instructor training either through formal education or professional certification.
Types
Universities, colleges and professional associations offer courses for professionals who wish to transition into food education or augment their skills as culinary arts instructors. Some training programs help high school teachers build curriculum that can be adapted for different age groups and classroom settings. Other organizations provide high school teachers in underserved schools with professional development training. For example, nonprofits such as the Careers through Culinary Arts Program organize free seminars and workshops that allow instructors to develop their culinary skills and knowledge to improve student performance. Culinary arts courses can also be broken down by food type or cooking method. For example, the Living Light Culinary Arts Institute in California offers an advanced course for professionals who want to receive certification as a raw foods culinary arts instructor.
Curriculum
Vocational schools, colleges and training organizations that offer culinary arts instructor training teach students different methods for running an efficient and effective culinary arts class. Culinary arts instructor courses cover best practices on time management, project management, and effective use of computer technology. Students learn maintain a professional image and attitude, prepare lessons plans and use appropriate materials, kitchen tools and cooking equipment according to their classroom's needs. The ACF's Certified Secondary Culinary Educator certification requires that applicants complete a basic food prep course, which covers topics such as food safety, workplace sanitation procedures and supervisory management. Study materials and practice certification exams offered by the Foundation cover the fundamentals of food safety, modern cooking, and nutrition for food service and culinary workers.
Requirements
Requirements for culinary arts instructor training generally include the completion of prerequisite courses or previous job training. This is especially true for professional certification courses or exams that require continuing education hours and previous years of work experience. Professionals seeking Certified Secondary Culinary Educator certification with the ACF must complete 1200 hours of high school or postsecondary level instruction, as well as provide a 45 to 60 minute video that shows their teaching ability in front of a live classroom. A lesson plan must also be submitted with the video.
Potential
The U.S. Bureau of Labor Statistics predicts that jobs for chefs and head cooks will increase 6 percent through 2018. Instructors commonly serve as personal chefs, head cooks, restaurant managers and owners, or caterers before transitioning into an education career. During the 2008 to 2018 decade, employment for head cooks, chefs and food preparation supervisors will be fueled by population growth and customers looking to save time by dining out. Consumers are also expected to increasingly dine at restaurants where chefs cook with locally grown meats and organic produce, according to a December 2010 "Nation's Restaurant News" article. As the restaurant dining business continues to expand, trained culinary instructors will be needed to educate the constant flow of professionals entering and exiting the industry.
Tags: arts instructor, culinary arts, instructor training, arts instructor training, arts instructors