TEACHER (CULINARY ARTS - GRADES 6-12)

Full Job Description

About the Position: This is a Full-time, Seasonal Teacher (Culinary Arts) position at Vilseck High School, located in Vilseck, Germany.

Federal employees in Vilseck, Germany are currently entitled to receive a 42% Post Allowance (COLA) in addition to the base salary. Who May Apply: U.S.

Citizens To qualify, you must meet the Education and Experience requirements described below.

Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student; social).

You will receive credit for all qualifying experience, including volunteer experience.

Your resume must clearly describe your relevant experience; if qualifying based on education, your transcripts will be required as part of your application. State or Territory Certification/License.

A valid fully professional state teaching license in content areas or the state's equivalent (as DoDEA determines comparable to DoDEA's teacher categories) will be accepted as fulfilling all qualifications for professional teaching education and certification in content areas.

To receive full reciprocity the license must be unencumbered, which means a license that is not revoked, suspended, or made probationary or conditional by the state licensing board of education.

The Praxis I and II or seven years of teaching at the Prek-12 level can be substituted in lieu of an unencumbered license and will require all minimum education requirements, a student teaching/internship and full qualification standards must all be met.

Applicant's claiming military spouse preference under the MSLRA will receive consideration for an encumbered license. Minimum Academic Preparation and Requirements.

A baccalaureate degree from an institution accredited by a regional accrediting association is required.

Academic preparation of at least 40 semester hours (SH) in general education course work distributed over such fields as English, history, social studies, mathematics, fine arts, languages, science, philosophy, and psychology is required.

In addition, a minimum of 18 SH of professional teacher education course work in such areas as learning process, tests and measurement, educational philosophy, psychology, social foundations, methods of teaching and curriculum applicable to the type and level of the position for which applying is required.

(Note: Speech Language Pathologists, Social Workers, School Nurses, School Psychologists, JROTC Instructors, and non-certified Training Instructors are excluded from the minimum academic preparation requirement.) Student Teaching or an Internship.

Student teaching or an internship as part of an approved teacher education program in an accredited U.S. institution is required.

In the absence of an approved student teaching or internship program, applicants may be given credit for one year of successful full-time employment as an educator.

Since that one year of employment substitutes for a course, no credit may be given for pay purposes.

(Note: Speech Language Pathologists, Social Workers, School Nurses, Guidance Counselors, School Psychologists, JROTC Instructors and non-certified Training Instructors are excluded from the student teaching requirement.) 0369 Teacher, Culinary Arts (6-12) Minimum Education Requirement: A minimum of 24 semester of culinary arts related course work.

Course work must include at least one course in food safety and sanitation. AND Specialized Experience: A minimum of 3 years of experience in a professional or commercial kitchen.

Preference given to applicants who's professional or commercial kitchen experience was within three years from the date of the hiring action. Major Duties:

• Plan and organize long-range Culinary Arts lesson plans and daily classwork to ensure in-depth, standards-based learning within the allotted time.
• Establish and maintain a healthy learning environment by communicating clear expectations for student success and behavior.
• Instruct students in Culinary Arts and grade levels using a variety of teaching methods and materials adapted to their differentiated needs.
• Support, counsel, and motivate individual students to meet or exceed grade-level standards by drawing on personal knowledge of their backgrounds and interests.
• Collaborate with other teachers, parents, and special education educators to meet the individualized learning requirements of each student.
• Maintain accurate individual and class records using the school information system to track student progress and achievement.
• Integrate approved technology into instruction to improve the quality of Culinary Arts instruction and enhance student learning.