Roles and Responsibilities
Requirements to Apply
Lesson Planning: Develop engaging lesson plans that cover food science, nutrition, culinary arts, and business principles, ensuring students gain comprehensive knowledge in both fields.
Classroom Instruction: Teach students cooking techniques, food safety, kitchen management, and business concepts such as marketing, finance, and entrepreneurship.
Student Assessment: Regularly assess student progress through tests, projects, and practical exams, providing constructive feedback to support their academic growth.
Extracurricular Activities: Organize and lead clubs, competitions, and events related to food and business, fostering student participation and interest in these subjects.
Resource Management: Maintain and organize kitchen equipment, tools, and business materials, ensuring a safe and well-equipped environment for learning.
Professional Development: Attend workshops, seminars, and training sessions to stay current with the latest trends and best practices in food and business education.
Collaboration: Work with other educators to integrate food and business studies into interdisciplinary projects and participate actively in school events.
Parental Communication: Communicate regularly with parents about their child’s progress, upcoming projects, and any areas needing improvement or attention.
Classroom Management: Create a positive and productive learning environment, addressing behavioral issues promptly and maintaining a safe space.
Diversity and Inclusion: Adapt teaching methods to meet the diverse learning needs of students, ensuring all students have equal opportunities to succeed.
Educational Background: Hold a bachelor’s degree in food science, nutrition, culinary arts, business administration, or a related field; a master’s degree is preferred.
Teaching Certification: Possess a valid teaching license or certification specific to food and business education, ensuring adherence to educational standards.
Experience: Have at least 2-3 years of teaching experience in food technology or business studies, bringing practical knowledge to the classroom.
Culinary and Business Skills: Demonstrate proficiency in cooking techniques, food preparation, kitchen management, and fundamental business concepts.
Communication Skills: Possess excellent verbal and written communication skills to clearly convey information and collaborate with colleagues and parents.
Technical Knowledge: Strong understanding of food science, nutrition, business principles, and relevant regulations to provide comprehensive education.
Creativity: Employ innovative and creative approaches to lesson planning and student engagement, making food and business education exciting and accessible.
Patience: Exhibit patience and empathy in managing diverse student behaviors and learning paces, ensuring a supportive and inclusive learning environment.
Organizational Skills: Ability to maintain and organize classroom and kitchen resources efficiently, ensuring a conducive learning space.
Professional Development: Commitment to continuous learning and professional growth in food and business education, staying updated with current trends and innovations.
Salary Package
Entry-Level Salary: For food and business studies teachers with 2-3 years of experience, the average salary is approximately AED 115,000 per year, reflecting their foundational expertise and skills.
Mid-Level Salary: Teachers with 5-7 years of experience typically earn around AED 145,000 per year, showcasing their growing proficiency and contributions in the field.
Senior-Level Salary: Highly experienced food and business studies teachers, with over 10 years in the field, may earn up to AED 175,000 annually, highlighting their advanced skills and leadership.