Roles and Responsibilities
Requirements to Apply
Lesson Planning: Develop and implement lesson plans that teach students about food science, nutrition, and culinary skills, ensuring they understand the principles of food technology.
Classroom Instruction: Conduct engaging, hands-on classes where students learn cooking techniques, food safety, and kitchen management, fostering practical skills.
Student Assessment: Evaluate student progress through practical exams, projects, and assignments, providing constructive feedback to support their learning and development.
Extracurricular Activities: Organize and lead food-related clubs, competitions, and events, encouraging student participation and fostering a passion for culinary arts.
Resource Management: Maintain and organize kitchen equipment, tools, and ingredients, 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 technology education.
Collaboration: Work with other educators to integrate food technology into interdisciplinary projects and participate in school events, enhancing the overall curriculum.
Parental Communication: Regularly communicate 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 kitchen 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, or a related field; a master’s degree is preferred for advanced roles.
Teaching Certification: Possess a valid teaching license or certification specific to food technology education, ensuring adherence to educational standards.
Experience: Have at least 2-3 years of teaching experience in food technology or culinary arts, bringing practical knowledge to the classroom.
Culinary Skills: Demonstrate proficiency in cooking techniques, food preparation, and kitchen management, essential for effective teaching.
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, and food safety regulations to provide comprehensive education.
Creativity: Employ innovative and creative approaches to lesson planning and student engagement, making food technology 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 technology education, staying updated with current trends and innovations.
Salary Package
Entry-Level Salary: For food and technology teachers with 2-3 years of experience, the average salary is approximately AED 110,000 per year, reflecting their foundational expertise and skills.
Mid-Level Salary: Teachers with 5-7 years of experience typically earn around AED 140,000 per year, showcasing their growing proficiency and contributions in the field.
Senior-Level Salary: Highly experienced food and technology teachers, with over 10 years in the field, may earn up to AED 170,000 annually, highlighting their advanced skills and leadership.