Food service vocational teacher jobs in Finland
Food service vocational teachers for food service instruct students in their specialised field of study, food service, which is predominantly practical in nature. They provide theoretical instruction in service of the practical skills and techniques the students must subsequently master for a food service-related profession. Food service vocational teachers monitor the students' progress, assist individually when necessary, and evaluate their knowledge and performance on the subject of food service through assignments, tests and examinations.
Food service vocational teacher - Which skills are essential?
Ensure all students falling under an instructor or other person’s supervision are safe and accounted for. Follow safety precautions in the learning situation.
Provide additional exercises and assignments that the students will prepare at home, explain them in a clear way, and determine the deadline and evaluation method.
Prepare content to be taught in class in accordance with curriculum objectives by drafting exercises, researching up-to-date examples etc.
Encourage students to cooperate with others in their learning by working in teams, for example through group activities.
Keep up with new research, regulations, and other significant changes, labour market related or otherwise, occurring within the field of specialisation.
Various evaluation techniques, theories, and tools applicable in the assessment of students, participants in a programme, and employees. Different assessment strategies such as initial, formative, summative and self- assessment are used for varying purposes.
Follow up on students’ learning progress and assess their achievements and needs.
Manage the relations between students and between student and teacher. Act as a just authority and create an environment of trust and stability.
Identify the learning struggles and successes of students. Select teaching and learning strategies that support students’ individual learning needs and goals.
Employ various approaches, learning styles, and channels to instruct students, such as communicating content in terms they can understand, organising talking points for clarity, and repeating arguments when necessary. Use a wide range of teaching devices and methodologies appropriate to the class content, the learners' level, goals, and priorities.
Make sure students follow the rules and code of behaviour established in the school and take the appropriate measures in case of violation or misbehaviour.
Evaluate the students' (academic) progress, achievements, course knowledge and skills through assignments, tests, and examinations. Diagnose their needs and track their progress, strengths, and weaknesses. Formulate a summative statement of the goals the student achieved.
Provide assistance to students when working with (technical) equipment used in practice-based lessons and solve operational problems when necessary.
The set of national and international regulations for hygiene of foodstuffs and food safety, e.g. regulation (EC) 852/2004.
The cooperation between people characterised by a unified commitment to achieving a given goal, participating equally, maintaining open communication, facilitating effective usage of ideas etc.
Assurance of a high level of food safety within the EU through coherent farm-to-table measures and adequate monitoring, while ensuring an effective internal market. The implementation of this approach involves various actions, namely: assure effective control systems and evaluate compliance with EU standards in the food safety and quality, within the EU and in third countries in relation to their exports to the EU; manage international relations with third countries and international organisations concerning food safety; manage relations with the European Food Safety Authority (EFSA) and ensure science-based risk management.
Identify developments in the labour market and recognise their relevance to the training of students.
Provide founded feedback through both criticism and praise in a respectful, clear, and consistent manner. Highlight achievements as well as mistakes and set up methods of formative assessment to evaluate work.
The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).
Structure, quality, nutritional value and/or acceptability of a food product. A food functional property is determined by physical, chemical and/or organoleptic properties of a food. Examples of a functional property may include solubility, absorption, water retention, frothing ability, elasticity, and absorptive capacity for fats and foreign particles.
Support and coach students in their work, give learners practical support and encouragement.
Ensure that the content, methods, materials and the general learning experience is inclusive for all students and takes into account the expectations and experiences of learners from diverse cultural backgrounds. Explore individual and social stereotypes and develop cross-cultural teaching strategies.
Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
Work in a vocational school that instructs students in practical courses.
The goals identified in curricula and defined learning outcomes.
Research and establish an outline of the course to be taught and calculate a time frame for the instructional plan in accordance with school regulations and curriculum objectives.
Food service vocational teacher - Which skills are useful but not essential?
Cultural or religious rules and traditions regarding the preparation of food.
Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.
Processes and principles related to the customer, client, service user and to personal services; these may include procedures to evaluate customer's or service user's satisfaction.
Assess new food ingredients by undergoing research activities in order to develop or improve foodstuffs.
Determine nutritional properties of food and label products appropriately if required.
Give advice on the matching of food with wine, the different types of wines, the production processes, about the character of the wine, harvest, type of grape and other related advice.
Apply food preparation techniques including the selecting, washing, cooling, peeling, marinating, preparing of dressings and cutting of ingredients.
Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.
Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
The learning disorders some students face in an academic context, especially Specific Learning Difficulties such as dyslexia, dyscalculia, and concentration deficit disorders.
Use ingredients, mixes and instruments to create artistic food preparations e.g. cakes. Be imaginative and resourceful, and combine colours and shapes to have a good effect. Turn designs into reality, caring for aesthetic and presentation.
Advise on ingredients, processes, and technologies that allow the preservation of food until it gets to the consumer.
Identify the necessary resources needed for learning purposes, such as materials in class or arranged transportation for a field trip. Apply for the corresponding budget and follow up on the orders.
Oversee the preparation of a variety of dishes such as soups, salads, fish, meats, vegetables or desserts. Participate in and direct food preparation either on a day-to-day basis, or for special guests or events.
Oversee the quality and safety of food served to visitors and customers according to food standards.
Incorporate the use of online learning environments and platforms into the process of instruction.
Maintain discipline and engage students during instruction.
Ensure that the necessary materials for teaching a class, such as visual aids, are prepared, up-to-date, and present in the instruction space.
Design decorative food displays by determining how food is presented in the most attractive way and realising food displays in order to maximise revenue.
Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.
Organise recipes with regards to taste balance, healthy eating and nutrition.
Assess new cooking methods by undergoing research activities in order to develop or improve food technological processes.
Use various tools and instruments to evaluate and investigate food products such as thermometers, x-ray tools, microscopes, etc.