Definition

Under general supervision, provides extensive expertise to teach Family & Consumer Sciences (FACS) courses with a focus on Foods I & II as part of the Career and Technical Education (CTE) Program. Designs and implements an effective and appropriate educational and vocational training program for assigned students to prepare them for employment; works collaboratively with pupils, parents, support staff, administrators, health organizations, agencies, and community groups to enhance the training and employment opportunities for students.

Duties and Responsibilities

•Teach North Carolina Standard Course of Study/Essential Standards.

•Teach courses in High School Curriculum Guide (http://www.gaston.k12.nc.us).

•Develops and uses instructional materials suitable for verbal and/or visual instruction of students in a Family & Consumer Sciences program.

•Provides individual and group instruction designed to meet individual needs and motivate students.

•Establishes and maintains standards of student control required to achieve effective participation in all activities.

•Evaluates academic and social growth of students and keeps appropriate records.

•Provides appropriate instruction and activities for students to meet school/district policies, goals, and objectives.

•Communicates with parents through a variety of means.

•Holds parent conferences to discuss the individual student’s progress and interpret the school program.

•Identifies student needs and cooperates with other professional staff members in assessing and helping students solve health, attitude, and learning problems.

•Creates an effective environment for learning through functional and attractive displays such as bulletin boards, interest centers, etc.

•Maintains professional competence through in-service education activities provided by the district and/or professional growth activities and university courses.

•Participates cooperatively with the appropriate administrator to develop the method by which s/he will be evaluated in conformance with district guidelines.

•Selects and requisitions instructional materials; maintains inventory records.

•Cooperates in school-wide supervision of students during out-of-classroom activities; supervises students in fieldwork.

•Participates in faculty and/or district committees and the sponsorship of student activities.

•Experience with Professional Learning Communities (PLCs).

•Performs other related work as required.

Knowledge, Skills, and Abilities

•Skilled in assessment and using its data for teaching and learning.

•Knowledge of principles, concepts, and use of life management skills in the areas of personal and family living, wellness, nutrition and foods, financial management, and living environments.

•Knowledge of human services-related careers and work-based learning strategies.

•Knowledge of food preparation techniques while applying nutrition, food science, and food safety. Instructors prepare students for a culminating entrepreneurial project and preparation for the ServSafe food handling credential.

•Ability to meet the needs of all learners.

•Ability to use a variety of equipment and classroom tools such as computers, copiers, calculators, pencils, scissors, equipment for children, etc.

•Must be able to exert a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

•Ability to compare and/or judge the readily observable, functional, structural, or composite characteristics of data, people or things.

•Ability to speak and/or signal people to convey or exchange information. Includes receiving instructions, assignments, and/or directions from superiors.

•Ability to manage a variety of correspondence, reports, handbooks, forms, lists, etc. Requires the ability to prepare correspondence, simple reports, forms, instructional materials, etc. using prescribed format.

•Ability to apply principles of logical or scientific thinking to define problems, collect data, establish facts, and draw valid conclusions; interpret an extensive variety of technical instructions in mathematical or diagrammatic form, and to deal with several abstract and concrete variables.

•Ability to record and deliver information, explain procedures, to follow oral and written instructions. Must be able to communicate effectively and efficiently in a variety of technical or professional languages including medical terminology.

•Ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress and when confronted with emergency situations.

•Ability to manage instructional time.

•Ability to manage student behavior.

•Ability to consult with parents, teachers, and the community to enhance the learning of students.

•Ability to monitor student performance.

•Ability to interact within the educational environment.

•Ability to perform non-instructional duties as assigned.

•Experience with Professional Learning Communities (PLCs).

•Experience in technology.

•Understands the growth and development of assigned students.

Physical Requirements

•Must be able to physically perform the basic life operational functions of reaching, walking, standing, talking, lifting, hearing, and repetitive motions.

•Must be able to perform medium work exerting up to 50 pounds of force occasionally, and/or up to 25 pounds of force frequently, and/or a negligible amount of force constantly to move objects.

•Must possess the visual acuity to prepare data, work with records processes and do extensive reading and research.

Minimum Education and Experience

•Bachelor’s Degree in a Related Field (Examples: Family and Consumer Services; Youth; Family and Community Sciences; Family and Community Services).

•North Carolina Teacher Certification in General Family & Consumer Sciences Education (00710) or eligible for licensure.

•2 years of work experience within the last 5 required by NC Dept. of Public Instruction (Examples: cafeteria manager, food service manager, interior designer, extension specialist, adult education, preschool/daycare director, social worker, family counselor, financial planner, community service manager, food science, culinary arts, dietetics, nutritionist.)

OR

•Bachelor’s Degree or Associate Degree in Related Field (Examples: Food Science, Culinary Arts, Dietetics, Food Service Management, Nutrition).

•North Carolina Teacher Certification in Family and Consumer Sciences Education– Food and Nutrition/Culinary Arts (00716) or eligible for licensure.

•2 years within the past 5 years with Bachelors or 4 years within the past 8 years with an Associate's (Examples: Management level positions in culinary, food service, hospitality, and nutrition such as chef, restaurant manager, food service manager, dietitian, nutritionist, extension agent specializing in foods and nutrition, catering manager, hospitality manager).

•Credential required before teaching: ANSI-CFP Accredited Food Protection Manager

Reports To: Principal

Classification:Exempt

Salary: North Carolina Teacher’s Salary Schedule (www.ncpublicschools.org)

Disclaimer

The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees for this job.

If offered a position, the prospective employee must pass a required health exam, criminal records check, and drug test.