# Competences — food service vocational teacher

Source: ESCO v1.2.1 occupation-skill relations (http://data.europa.eu/esco/occupation/37c44fdd-eff0-4e16-b459-b3a81fe663ec).

## Essential

- **adapt teaching to student's capabilities** (skill/competence)
- **adapt training to labour market** (skill/competence)
- **apply intercultural teaching strategies** (skill/competence)
- **apply teaching strategies** (skill/competence)
- **assess students** (skill/competence)
- **assessment processes** (knowledge)
- **assign homework** (skill/competence)
- **assist students in their learning** (skill/competence)
- **assist students with equipment** (skill/competence)
- **curriculum objectives** (knowledge)
- **develop course outline** (skill/competence)
- **european food safety policy** (knowledge)
- **facilitate teamwork between students** (skill/competence)
- **food allergies** (knowledge)
- **food hygiene rules** (knowledge)
- **food preservation** (knowledge)
- **functional properties of foods** (knowledge)
- **give constructive feedback** (skill/competence)
- **guarantee students' safety** (skill/competence)
- **instructional strategies** (knowledge)
- **maintain students' discipline** (skill/competence)
- **manage student relationships** (skill/competence)
- **monitor developments in field of expertise** (skill/competence)
- **prepare lesson content** (skill/competence)
- **teamwork principles** (knowledge)
- **work in vocational school** (skill/competence)

## Optional

- advise on food preservation (skill/competence)
- care for food aesthetic (skill/competence)
- compile cooking recipes (skill/competence)
- create decorative food displays (skill/competence)
- cultural customs on food preparation (knowledge)
- customer service (knowledge)
- direct the preparation of food (skill/competence)
- execute chilling processes to food products (skill/competence)
- identify nutritional properties of food (skill/competence)
- learning difficulties (knowledge)
- make artistic food creations (skill/competence)
- manage resources for educational purposes (skill/competence)
- match food with wine (skill/competence)
- perform classroom management (skill/competence)
- plan menus (skill/competence)
- provide lesson materials (skill/competence)
- research new cooking methods (skill/competence)
- research new food ingredients (skill/competence)
- supervise food quality (skill/competence)
- use cooking techniques (skill/competence)
- use food preparation techniques (skill/competence)
- use instruments for food measurement (skill/competence)
- work with virtual learning environments (skill/competence)

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## Market evidence (job-ad analysis, 10 ads, as of 2026-07-12)

Share of analyzed job ads mentioning the item (threshold ≥ 20 %). Source: JSearch/Adzuna APIs.

### Hard skills

- classroom management — **30 %**
- instructional design — **30 %**
- inventory management — **30 %**
- lesson planning — **30 %**
- student assessment — **30 %**
- student behavior management — **20 %**
- work experience program planning — **20 %**
- instructional program planning — **20 %**
- curriculum development — **20 %**
- curriculum modification — **20 %**
- food preparation — **20 %**
- assessment and evaluation — **20 %**
- behavior management — **20 %**
- classroom supervision — **20 %**

### Methods

- cross-curricular activities — **20 %**
- differentiated instruction — **20 %**
- industry certification preparation — **20 %**
- SkillsUSA — **20 %**
- NRAEF certification — **20 %**
- ProStart program — **20 %**

### Responsibilities

- parent communication — **30 %**
- providing student feedback — **20 %**
- record keeping — **20 %**
- record maintenance — **20 %**
- safety assurance — **20 %**
- teaching assigned classes — **20 %**
- student assessment — **20 %**
- instructional delivery — **20 %**
- implementing curriculum — **20 %**
- adapting curriculum — **20 %**
- classroom management — **20 %**

<!-- market-evidence -->